Triangulating from the cairns…
Ethanol is a natural byproduct of yeast fermentation of plant sugars. In flowering plants, yeasts often form mutualistic relationships by inhabiting nectar, where they benefit from access to sugar and confer antimicrobial protection through the production of ethanol. Ethanol in nectar not only shapes microbial communities but may also influence pollinator behavior. Prior studies have shown that pollinators such as honey bees and Oriental hornets are attracted to or tolerant of ethanol despite its toxicity. However, little is known about the actual concentrations of ethanol naturally present in the dietary sources of sugar for bees, namely their honey (in the case of eusocial bees) and foraged floral nectar. This study quantified ethanol levels in the honey of eight commercial bumble bee colonies and the floral nectar of five native plant species in the Colorado Rocky Mountains: Mertensia ciliata, Ipomopsis aggregata, Corydalis caseana, Delphinium barbeyi, and Aconitum columbianum. By providing quantitative data on natural ethanol levels, this study offers insight into the ecological significance of yeast-produced ethanol in pollination systems.
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