FIELD EVALUATION OF YEAST-FERMENTATION CO₂ AS AN ATTRACTANT IN MOSQUITO TRAPS IN GWALIOR, INDIA

Abstract

Mosquito-borne diseases continue to pose a significant global health challenge, highlighting the need for sustainable and cost-effective control strategies. Conventional methods relying on chemical insecticides often result in environmental hazards and the development of resistance in mosquito populations. This study evaluates the efficacy of a yeast-sugar fermentation system as a natural carbon dioxide (CO₂) source to enhance mosquito trap performance. Field experiments were conducted in Gwalior, India, using commercially available Terminator-II traps across three seasons (winter, summer, and rainy season) during 2024-2025. The experimental traps were baited with a yeast-sugar solution, while control traps contained only water. The fermentation process generated CO₂, mimicking human respiration and attracting host-seeking mosquitoes. Results demonstrated that yeast-baited traps captured a significantly higher proportion of mosquitoes (67%) compared to control traps (33%), with a total of 2,094 and 1,017 mosquitoes collected, respectively. The dominant species identified was Culex quinquefasciatus, followed by other medically important species such as Aedes aegypti. The yeast–sugar solution remained effective for up to 23 days under field conditions. These findings suggest that yeast-based CO₂ generation is an efficient, eco-friendly, and affordable approach for improving mosquito trapping systems, particularly in resource-limited settings.