Cider Vinegar Research Articles

EFEITOS SISTÊMICOS DO VINAGRE DE MAÇÃ EM RATOS SUBMETIDOS À DIETA HIPERCALÓRICA VINAGRE DE MAÇÃ EM RATOS OBESOS

Obesity is a public health problem, with alarming numbers, when viewed as incidence projections for the coming years. It is a metabolic syndrome characterized by excess fat in adipose tissue. In view of this, see Search for obesity. The practice of daily intake of apple cider vinegar with therapeutic treatment has been widespread, due to the potential antihyperlipidemic property of acetic acid. This study aimed to evaluate the effect of using apple cider vinegar on the surveillance of the high calorie diet. 32 male Wisteros were used, divided into 4 groups: Control Group (C), Group with administration of apple cider vinegar (V), Group with administration of high calorie diet (D), Group with administration of high calorie diet associated with administration of apple cider vinegar (DV). During the experiment, the groups that had induced obesity received a diet in the cafeteria, while other groups received ration. After 3 months, apple cider vinegar was made for 8 weeks. The animals were sacrificed and taken from blood, mesenteric fat, aorta and liver samples for analysis. There are no significant differences due to the use of vinegar, except for TGO and TGP in groups C and V. Therefore, apple cider vinegar is not effective in reducing levels of total cholesterol, HDL, VLDL, LDL, triglycerides, blood glucose, TGO and TGP when already tall, nor for weight reduction of animals. However, it was shown to be hepatoprotective, when associated with a normolipidic diet.

The influence of marinade composition on pork tenderness

AbstractThe aim of the study was to identify the effect of marinating meat on selected quality determinants. Fifty-four pork samples were prepared from longissimus dorsi muscles, each 2.5-cm-thick; they were subsequently marinated for 24 hours (n = 12) and control samples were also prepared (n = 6). The following marinades were used: base marinade (M) whose ingredients included a mixture of herbs and condiments (salt, pepper, juniper berries, rosemary, bay, pimento, garlic) and 3 liquid marinades obtained by adding to the base marinade of apple cider vinegar (MV), light beer (MB) and buttermilk (MM). In the samples pH, marinade absorption, drip loss, cooking loss, WBSF and tenderness by sensory assessment were measured(1,2).The pH value of the material used for the study was 5.8 ± 0.02. The use of the base marinade increased the pH to 6.37 ± 0.03, whereas the liquids used in the marinades decreased the pH to 5.5 ± 0.05. Marination resulted in an increase in the material weight by 2.87 ± 0.05% (MB), 4.45 ± 0.07% (MM), 0.87 ± 0.03% (M). The addition of vinegar resulted in exuding meat juice and a decrease in the material weight by 2.53 ± 0.06% (MV). Using the base marinade reduced drip loss (0.53 ± 0.01%) compared with the control (1.37 ± 0.03%). Sour marinade (MV) increased cooking loss by 18% compared to the control, the MB and MM marinades did not affect this parameter significantly, and the base marinade had a significant effect on reducing cooking loss by 24%. Each of the marinades used had a significant effect on reducing the maximum shear strength by 31% (liquid marinades) and by as much as 46% – base marinade. This relationship was confirmed in a sensory assessment, where higher notes for tenderness were given when base marinade (9.2 ± 0.3pts), marinade with buttermilk (8.1 ± 0.2pts), and marinades with vinegar and beer (7.3 ± 0.3pts) was used compared with control samples (5.7 ± 0.4pts).This study has shown a beneficial effect of the marinades on the tenderness of the products. The most beneficial effect on the quality determinants under study was exerted by the base marinade, which consisted of herbs and condiments only.

The Novel Coronavirus: An Alert for Pacifiers’ Disinfection

Objective: To evaluate the best strategy for pacifier disinfection methods. Material and Methods: The literature search was conducted on MEDLINE/PubMed, Scielo, Lilacs, Web of Science, and Scopus databases to find all relevant articles published over the past 20 years, based on PRISMA guidelines. Two reviewers extracted data independently by using a standardized form. The following factors were recorded: country of study, type of study, pacifier material, sample number, microorganisms analyzed, decontamination methods used, method accessibility and results found. Results: A total of 121 articles were obtained from all databases. The selected documents underwent a final screening, resulting in 8 articles. The method of disinfection analyzed by the literature were: 3.5% neutral detergent, apple cider vinegar 70% spray, boiling water during 15 minutes, sodium hypochlorite 2.5, hydrogen peroxide 70% spray, chlorhexidine 0.12%, Brushtox®, sterile water and microwave. Conclusion: Because of the broad methods for pacifier disinfection and different levels of accessibility to disinfectant agents, the pacifier consensus for decontamination remains unclear. Although the disinfection methods are diverse, the methods suggested to its disinfection were identified and described in this article.

Influence of Eimeria spp. Infection on Chicken Jejunal Microbiota and the Efficacy of Two Alternative Products Against the Infection.

Eimeria spp. are important intestinal pathogens of chickens (Gallus gallus domesticus). Anticoccidial feed additives, chemicals, and ionophores have traditionally been used to control Eimeria infections in broiler production. Thus, the trend toward antibiotic-free and organic production requires new approaches to coccidiosis prevention. Two not mutually exclusive methods are the use of plant extracts with antiparasitic activity and manipulation of the intestinal microbiota by pre- and probiotics. In the present study, birds were inoculated with a combination of Eimeria acervulina, Eimeria maxima, and Eimeria tenella. We profiled the jejunal microbiome at multiple time points postinfection to investigate the changes in jejunum microbiota and to identify the time point of the maximum difference between infected and noninfected birds. Additionally, we assessed the anticoccidial effects of two anecdotal treatment methods, green tea and apple cider vinegar, as well as amprolium. Green tea and apple cider vinegar had no effect on oocyst shedding, but green tea reduced the mild unspecific lesions in coccidia-infected birds; there was no influence on unspecific lesions in uninfected controls. Jejunal contents were collected on the day of the infection and 1, 2, 4, 6, 10, and 14 days postinfection (dpi) for investigation of the intestinal microbiota by 16S ribosomal (r)RNA gene sequencing. Comparison of the untreated-uninfected and the untreated-infected groups showed a maximum community dissimilarity of 10 dpi. From 4 days after infection, Clostridiales were significantly enriched at the expense of Lactobacillales in infected compared with uninfected birds. Interestingly, treatment with green tea prevented proliferation of Clostridiales induced by the coccidia and increased the relative abundance of Melainabacteria.

Ampliação da área ocorrência de Drosophila suzukii (Diptera, Drosophilidae) em Santa Catarina, Brasil

A drosófila-de-asa-manchada possui elevada importância econômica por danificar frutos de epicarpo delgado os quais possuem elevado valor comercial agregado, principalmente para o consumo in natura. Os relatos da praga mostram que ela está distribuída em diferentes locais estados do Brasil (Rio Grande do Sul, Santa Catarina, Paraná, São Paulo, Rio de Janeiro, Distrito Federal e Minas Gerais). Nosso estudo teve como objetivo ampliar a área de ocorrência da espécie na região Serrana de Santa Catarina. Para o monitoramento de sua ocorrência foram utilizadas armadilhas tipo PET, iscadas com vinagre de maçã em um cultivo orgânico de morango conduzido em sistema semi-hidropônico no município de Frei Rogério. As armadilhas monitoraram 8.600 plantas durante dez dias e o material coletado foi avaliado em microscópio estereoscópico. Foram coletados diversos insetos de Drosophilidae e destes, noventa e oito fêmeas e quatro machos de Drosophila suzukii revelando assim a presença da praga na região Serrana de Santa Catarina.

Natural feed additives for broiler chickens

The study aims to evaluate the effects of ginger root powder and apple cider vinegar as natural feed additives on growth performance, meat quality, antimicrobial activity, and blood parameters of broiler chicken. A total of 450 one-day-old unsexed broiler chicks (Ross) were obtained from commercial hatchery and randomly distributed into three groups. Each group contained 3 replicates of 50 chicks. The 3 groups were randomly allocated to 3 treatments, where they were offered apple cider vinegar, Tv, ginger group, Tg, and control group, Tc. All the birds were offered a starter diet first 21 days filled by a grower diet from 22nd to 35th day and thereafter on a finisher diet up to day 35. There was no significant difference in thawing breast weight, muscle weight, water holding capacity, and colour of the broiler chickens supplemented with ginger root and apple cider vinegar. The bacterial colonies obtained from heart, lungs, and air sacs showed a significant difference between the bacterial colonies of lungs and heart and between colonies of lungs and liver. The final body weight between the three treatments was not affected by the natural feed additive supplementation. However, there was no significant impact of ginger root and apple cider vinegar supplementation on broiler serum total protein, total cholesterol, triglyceride (Tri), ALT, and AST levels. The results concluded that herbal natural feed additives have negative impact on growth performance, meat quality, antimicrobial activity, and blood parameters of broiler chickens.Keywords: Antimicrobial activity, Growth performance, Meat Quality

Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia

ObjectivesAnimal-sourced foods (ASFs), such as meat, provide nutrients that are beneficial for physical and cognitive development, especially in developing countries. Despite Ethiopia containing Africa’s largest inventory of livestock, market structure and inefficiencies in livestock and meat industries contribute to low-per capita consumption of meat. The combination of extensive periods of fasting from ASFs, knowledge gaps in hygienic handling and sanitation, lack of infrastructure and preservation, and weakly enforced food safety regulations contribute food safety risks in an already protein-deficient population. The objective of this study is to develop a dried beef jerky procedure that will reduce pathogen loads in meat, improve shelf stability, and increase access to ASFs in Ethiopia.Materials and MethodsChallenge studies were performed to validate a restructured jerky production process for control of five serotypes of Salmonella enterica (Saint Paul, Anatum, Typhimurium, Newport, Dublin) and three strains of E. coli O157:H7, within the constraints of equipment and ingredients available in Ethiopia. A traditional Ethiopian spice mixture was added to lean ground beef (94% lean, 6% fat), and in separate trials apple cider vinegar and pureed raisins were incorporated at varying percentages of the overall weight. The ground meat mixture was formed into strips and dehydrated to achieve aw of less than 0.70 for shelf stability and samples were plated for enumeration before and after drying. A consumer taste panel was conducted with treatments (0% and 15% raisin inclusion) to determine the acceptability of Ethiopian consumers. Sixteen Ethiopian consumers (10 men and 6 women) were asked to answer study-related questions and evaluate jerky products on visual appeal, texture, off-flavor, and overall liking on a 10-point hedonic scale.ResultsVinegar inclusion negatively impacted log CFU reductions of S. enterica as the control demonstrated significantly higher (P = 0.04) reductions than treatments including vinegar at 0.5, 1, and 2%. Including 15% raisins (w/w) in the meat and spice mixture resulted in an increased (P < 0.0001) log CFU reduction of S. enterica (5.41 CFU/g) versus the control (4.44 CFU/g) and all treatments achieved greater than 6-log CFU/g reduction of E. coli O157:H7.ConclusionIncluding raisins reduces S. enterica loads versus the control and all formulations exceeded a 6.0 log CFU/g reduction of E. coli O157:H7, in a restructured beef jerky product. A restructured jerky product could provide butchers with an additional marketing avenue and opportunity to reduce waste and pathogen loads in beef. Ethiopian consumers would also have an option for a commercially available, shelf-stable product which could provide additional protein to their diet that is easy to store and transport.

Supplementation of dietary apple cider vinegar as an organic acidifier on the growth performance, digestive enzymes and mucosal immunity of green terror (Andinoacara rivulatus)

The present study was designed to investigate the effects of dietary apple cider vinegar (ACV) on digestive enzyme activity and growth performance as well as immune responses and antibacterial activity of skin mucus in green terror (Andinoacara rivulatus). Fish were fed diets supplemented with 0%, 1%, 2% and 4% of ACV (40.830 ppm acetic acid concentration) for 63 days. The final weight and weight gain values were observed to be significantly higher in fish fed with 2% of ACV compared to the control group (p < .05). ACV inclusion in the diets had significant effects on SGR (%) and FCR values (p > .05). ACV treatment resulted in a significant increase in the intestinal protease, α-amylase, lipase and alkaline phosphatase activities compared to control (p < .05). The activities of digestive enzymes in fish fed with 2% and 4% of ACV diets were significantly higher than the other groups (p < .05). The total protein content, alternative haemolytic complement, alkaline phosphatase, total immunoglobulins and lysozyme activities of skin mucus increased significantly in fish fed with ACV diets (p < .05). In conclusion, administration of ACV enhanced digestive enzyme activity, growth performance, immune responses and the immune properties of skin mucus, and it can be used as a natural growth promoter and immunostimulant in green terror culture.

Effect of Apple Cider Vinegar and Metformin Combination vs Metformin Alone in Type 2 Diabetics

Effect of Apple Cider Vinegar and Metformin Combination vs Metformin Alone in Type 2 Diabetics

ANTIBACTERIAL ACTIVITY OF DOMESTIC APPLE CIDER VINEGAR

In recent years, interest in examining the chemical composition andpharmacological properties of apple cider vinegar in synergy with the applicationof natural products in the pharmaceutical, food and cosmetics industry has beengrowing. The apple vinegar shows a wide range of biological activities(antimicrobial, antioxidant, anti-diabetic, anti-inflammatory, antihypertensive,immune-stimulatory, anticancer) and it has been used in traditional medicine for along time. It consists of 8 essential amino acids (phenylalanine, isoleucine, leucine,lysine, methionine, threonine, tryptophan and valine), organic acids, enzymes,minerals (potassium, calcium, phosphorus, copper, grape and boron) and vitamins(provitamin C, vitamin A, E, B1, B2, B6, vitamin P and provitamin Beta-carotene).The aim of the study was to examine the antibacterial activity of traditionallyproduced apple cider vinegar and to determine whether it exhibits bactericidal orbacteriostatic activity. The results of the study confirmed the antibacterial activityof apple cider vinegar produced with the traditional method. Its antibacterialactivity is in the range of 11.33mm to 14mm.

Diseño y evaluación de cosméticos con vinagre y extracto de manzana

El vinagre de manzana está compuesto en gran parte por compuestos polifenólicos que le confieren una serie de características óptimas para el cuidado de la piel, entre las que se encuentran la actividad antioxidante, antimelanogénica, anticelulítica, seborreguladora o antiinflamatoria; dichas propiedades están acentuadas en el extracto de manzana ya que posee un perfil fenólico superior.Se realizaron cuatro formulaciones cosméticas (dos cremas antiarrugas, un cremigel seborregulador y un gel anticelulítico) añadiendo el vinagre o el extracto, dependiendo del efecto y cosmeticidad buscada, a una base previamente seleccionada y elaborada mediante las técnicas de emulsificación o gelificación.Los resultados de los estudios de estabilidad combinada concluyente, óptimos para las cuatro formulaciones, permitieron fijar una caducidad de 24 meses, lo que hace factible su elaboración y distribución a nivel comercial.En base a todos los estudios realizados se puede concluir que la incorporación del vinagre o extracto de manzana en fórmulas cosméticas es una opción a tener en cuenta, ya que aporta múltiples beneficios para la piel, no presenta problemas de incorporación a las bases y por su bajo coste no encarece sustancialmente la fórmula final.

Modulation of immune parameters and antioxidant defense in zebrafish (Danio rerio) using dietary apple cider vinegar

In the present study, the effects of apple cider vinegar (ACV) on some immunological parameters and expression of genes related to immune system, growth and antioxidant system in zebrafish were evaluated. Fish (mean weight 67 ± 3.5 mg) were fed four diets with ACV at 0, 1.5, 3 and 4.5% for 8 weeks. At the end of the trial, no effects were observed on the growth performance and survival rates of fish fed ACV. Significantly higher complement titer and alkaline phosphatase activity in fish fed 3 and 4.5% ACV were observed in comparison with the control group (P < .05). Lysozyme activity was significantly (P < .05) higher in fish fed 4.5% ACV compared to the control group whereas gene expression analysis by real-time PCR showed that gene encoding lysozyme was significantly upregulated in fish fed 1.5% ACV supplemented diet (P < .05). Interleukin 8 (IL8) gene expression was also significantly upregulated in fish fed with 4.5% ACV (P < .05). Meanwhile, diets with 3 and 4.5% ACV caused up-regulation of ghrelin, catalase and glutathione S-reductase genes in fish homogenates (P < .05). In conclusion, diets supplemented with ACV especially at 4.5%-had the potential to improve immunological parameters and gene expression related to immunity, antioxidant system and growth performance in zebrafish.

Apple Cider Vinegar for the Prevention of Urinary Lithiasis (APUL)

Apple Cider Vinegar for the Prevention of Urinary Lithiasis (APUL)

Evaluation of some haemolymph biochemical properties and F‐cell prevalence in hepatopancreas of white leg shrimp (Litopenaeus vanammei) after fed diets containing apple cider vinegar and propionic acid

The present study aimed to evaluate the effect of dietary ACV (apple cider vinegar) and PA (propionic acid) supplementation on some biochemical properties of haemolymph and fibrillar cell (F-cell) number in the hepatopancreas of shrimp. Five different diets supplemented with 0%, 1%, 2%, 4% ACV and 0.5% PA diets were fed to Litopenaeus vanammei. Some biochemical parameters of haemolymph (cortisol, alkaline phosphatase, albumin, urea, uric acid, creatinine, phosphorus, total hemocyte count) and prevalence of F-cell in hepatopancreas were examined after 60 days feeding trial. The albumin concentration and total hemocyte count in 2% and 4% ACV and PA groups were significantly higher than those of other groups (p < .05). Moreover, the highest phosphorus concentration was detected in shrimp fed 4% ACV and PA experimental diets (p < .05). No significant differences in haemolymph cortisol, urea, uric acid, creatinine, alkaline phosphatase and tubule area were observed among the experimental groups (p > .05). 2% ACV group showed more F-cell number in hepatopancreas than other groups while the reduction in F-cell number was observed in the PA group. Based on these observations, the tested ACV and PA diets remarkably exhibited positive impacts on nutritional value and they may be a potential for adding to shrimp diet.

Modulation of the intestinal microbiota by apple cider vinegar in rats subjected to cafeteria diet

Etiology of obesity is complex and multifactorial. The intestinal microbiota seems to play a major role in the development of this pathology. In addition, environmental factors can modulate the composition of the intestinal microbiota and promote or prevent the development of metabolic abnormalities. Our previous work has shown that apple cider vinegar (ACV) improves the serum lipid profile in rats. This study aims to discern whether the ACV could modulate gut microbiota in Wistar rats subjected to a cafeteria diet. Twenty-four male adult Wistar rats (145 ± 05 g) were split into 3 groups with 8 rats each: Group (1): received standard laboratory diet and served as a control. Groups (2) and (3) received cafeteria diet for 90 days. Group (3) was daily administered apple cider vinegar (7 mL/kg) by gavage. Anthropometric measurements (weight, body length, BMI) are performed on Day 0 and Day 90. At the end of the experiment, animals are sacrificed and the contents of the colon and feces are freshly collected under sterile conditions to verify their microbial quality by a microbiological study. Our results show that after 90 days of experimentation, the ACV supplementation leads to a highly significant ( P ≤ 0.001) decrease in BMI in rats submitted to cafeteria-diet (0.56 ± 0.01 vs. 0.82 ± 0, 02). This is concomitant with a highly significant decrease ( P ≤ 0.001) in Firmicutes (Enterobacteriaceae and Clostridium) level both at the colon and feces. These results testify to the effect of the ACV on the Firmicutes/Bacteriodetes ratio. In conclusion, our results indicate that administration of ACV for 12 weeks can modulate of body weight and gut microbiota in rats subjected to cafeteria-diet. This work can be a successful strategy for weight loss and obesity prevention.

Apple cider vinegar soaks [0.5%] as a treatment for atopic dermatitis do not improve skin barrier integrity

Atopic dermatitis (AD) is a common chronic inflammatory skin condition associated with high transepidermal water loss, high skin pH, and Staphylococcus aureus skin colonization. The treatment of AD with bath additives remains highly debated. Recent evidence suggests that dilute apple cider vinegar (ACV) may improve skin barrier integrity in AD, but its safety and efficacy are not well studied. This pilot split-arm study analyzed the effect of dilute apple cider vinegar soaks on skin barrier integrity in patients with atopic dermatitis as measured by skin transepidermal water loss and skin pH. A total of 22 subjects (11 AD and 11 healthy controls) were enrolled. Subjects soaked both of their forearms for 14days, with one arm in dilute ACV (0.5% acetic acid) and the other in water 10minutes daily. Transepidermal water loss and pH were measured pre- and post-treatment. In both groups, transepidermal water loss increased and pH decreased at 0minutes post-ACV treatment, but these effects were not sustained at 60minutes. In total, 72.7% (16/22) of subjects reported mild side effects from ACV with improvement after discontinuing the soaks. Dilute ACV soaks have no significant effect on skin barrier integrity but caused skin irritation in a majority of subjects. Study limitations include analysis of a single brand, dilution, and application of ACV. Future studies are needed to explore whether lower concentrations of ACV soaks or other applications such as a leave-on acidic ointment could improve skin barrier integrity in a safe, nonirritating way.

Popular Remedies for Esophageal Symptoms: a Critical Appraisal.

Popular remedies are of ongoing interest to patients experiencing common esophageal symptoms, particularly as typical pharmacologic interventions have been subject to increased scrutiny. Herein we summarize the available data regarding potential risks and benefits of several such remedies. With emphasis on reflux and non-cardiac chest pain, research is ongoing into the clinical utility and diverse physiologic mechanisms underlying a variety of complementary and alternative modalities, including dietary manipulation, apple cider vinegar, melatonin, acupuncture, and various herbal products (rikkunshito, STW 5, slippery elm, licorice, and peppermint oil, among others). A substantial gap persists between anecdotal and empirical understandings of the majority of non-pharmacologic remedies for esophageal symptoms. This landscape of popular treatments nevertheless raises several interesting mechanistic hypotheses and compelling opportunities for future research.

DISEÑO DE UN BIORREACTOR PARA LA PRODUCCIÓN INDUSTRIAL DE VINAGRE DE MANZANA

El ácido acético tiene una gran importancia ya que se utiliza como aromatizante en ensaladas y otros alimentos, y debido a su acidez, también se emplea en la elaboración de encurtidos, por esta razón la presente investigación tiene como objetivo el diseño de un biorreactor para la producción industrial de vinagre de manzana, teniendo en cuenta las diversas variables que se puedan presentar, lo cual garantiza un mayor rendimiento de producción. El método empleado para el proceso de fermentación acética es el método Orleans, para poder así determinar los coeficientes de la ecuación de cultivo celular, los coeficientes de rendimientos del proceso, balance de materia y energía del proceso, y de esta forma desarrollar los cálculos para un diseño del biorreactor. Los resultados obtenidos fueron un YP/Smax=1,95 y un YB/Smax=5,342 con un diseño de biorreactor con 0,14 m3 y con una altura de 1 m, con lo que se pudo llegar a concluir que las bacterias transformaron el 60% del sustrato alcohólico, lo cual es referente para generar una propuesta del diseño de un biorreactor a escala industrial. Palabras clave: biorreactor, vinagre, fermentación, ácido acético.

Laboratory evaluation of trap color and vinegar, yeast and fruit juice lure combinations for monitoring of Zaprionus indianus (Diptera: Drosophilidae)

Zaprionus indianus Gupta (Diptera: Drosophilidae) is a successful invasive drosophilid that is currently impacting fig production in Mexico and Brazil. Very few studies have examined the improvement of trapping strategies for this pest. Here, we compared visual responses of Z. indianus to different colors and olfactory cues. Orange and brown colored traps were among the most attractive in choice and no-choice tests, with violet and white being the least attractive colors. Orange traps with brown circles around the access holes were more attractive than uniformly orange traps. Apple cider vinegar was significantly more attractive to adults than sugar cane vinegar or grape juice but was not significantly more attractive than white wine and red wine vinegars. Captures of Z. indianus in apple cider vinegar-baited traps were not improved by the addition of grape, pineapple or apple juices, or when compared against a sucrose solution or grape juice fermented with Saccharomyces cerevisiae, or grape juice fermented with Candida tropicalis. Pairwise comparisons of Z. indianus attraction to S. cerevisiae and C. tropicalis indicated a high dependence on the growth media used. Orange traps with brown circles baited with apple cider vinegar may prove useful for monitoring this pest under field conditions.

Olfactory Preference of Drosophila suzukii Shifts between Fruit and Fermentation Cues over the Season: Effects of Physiological Status.

Worldwide monitoring programs of the invasive fruit pest Drosophila suzukii Matsumura (Diptera: Drosophilidae), using fermentation baits like apple cider vinegar (ACV), revealed a counterintuitive period of low trap catches during summer, followed by an autumn peak. In this study, we demonstrate that ACV baited traps indeed provide a distorted image of the D. suzukii population dynamics as it is possible to capture higher numbers during this “low capture period” with synthetic lures. It was hypothesised that the preference of D. suzukii populations for fermentation cues like ACV is most pronounced during autumn, winter and spring, while the flies prefer fresh fruit cues during summer and that this seasonal preference is related to the changing physiology of the flies over the season. To test this hypothesis, the preference between fermentation cues (ACV) and host fruits (strawberries) and the effect of physiology (sex, seasonal morphology and feeding, mating and reproductive status) was investigated both in olfactometer laboratory experiments and a year-round field preference experiment. In olfactometer experiments we demonstrated that protein deprived females, virgin females with a full complement of unfertilised eggs and males show a strong preference for fermentation cues while fully fed reproductive summer morph females generally prefer fruit cues. These findings indicate that D. suzukii is attracted to fermentation volatiles in search of (protein-rich) food and to fruit volatiles in search of oviposition substrates. Winter morph and starved females displayed indiscriminating olfactory behaviour. In the field preference experiment, the hypothesised seasonal shift between fermentation and fruit cues was confirmed. This shift appeared to be highly temperature-related and was similarly observed for summer and winter morphs.