Sugar-fermenting yeast as an organic source of carbon dioxide to attract the malaria mosquito Anopheles gambiae

Malaria Journal

Table 6 Effect of CO₂ baited traps on house entry behaviour in the MalariaSphere

Treatment outdoors	Treatment indoors	Total number caught		χ²-test	N	Mean % Caught (± sem)¹
Treatment outdoors	Treatment indoors	O	I	χ²-test	N	Mean % Caught (± sem)¹
yeast CO_{2 (17.5 g)}	no odour	367	101	P < 0.001	800	58.5 ± 5.7
yeast CO_{2 (17.5 g)}	human	115	267	P < 0.001	800	47.8 ± 6.2
ind. CO_{2 (100 ml/min)}	human	169	259	P < 0.001	800	53.5 ± 5.5
yeast CO_{2 (17.5 g)}+ worn sock	human	454	96	P < 0.001	800	68.8 ± 9.3
ind. CO₂ _{(100 ml/min)}+ worn sock	human	407	184	P < 0.001	800	73.9 ± 7.5

Yeast = yeast-produced (17.5 g yeast+250 g sugar+2½ L water)
Ind. = industrial (100 ml/min)
O = number of mosquitoes caught in the MM-X trap outside the house
I = total number of mosquitoes caught in 2 CDC light traps and found resting inside the house
N = total number of mosquitoes released
¹ Mean percentage caught expressed as the number of female mosquitoes recovered from inside the three traps (1 MM-X, 2 CDC) and the house together divided by the number of mosquitoes that flew out of the release cage.
Underlined number: significant higher catch (χ²-test, P < 0.05)

ISSN: 1475-2875