What does a flour mite feed on? - briefly
Flour mites consume stored dry goods such as wheat, rice, corn, oats, and processed products like flour, bread crumbs, and cereal. Their diet is limited to starch‑rich or protein‑rich food residues found in pantries and grain storage.
What does a flour mite feed on? - in detail
Flour mites (Acaridae) obtain nutrition primarily from microscopic organisms that colonize stored grain products. Their diet consists of:
- Fungal hyphae and spores, especially molds such as Aspergillus, Penicillium, and Eurotium species.
- Yeast cells that proliferate in high‑moisture environments.
- Bacterial colonies present on damp kernels.
- Decaying organic matter, including broken grain fragments, flour dust, and protein residues.
- Occasionally intact cereal kernels, dried legumes, nuts, and pet food when microbial growth is sparse.
Mites ingest these resources by piercing hyphal walls or engulfing spores with their chelicerae. The high protein and lipid content of fungal material supplies essential amino acids and energy, while yeast contributes B‑vitamins. Bacterial cells add additional nitrogen sources.
Feeding activity intensifies under relative humidity above 70 % and temperatures between 20 °C and 30 °C, conditions that promote rapid mold development. In low‑humidity storage, mites may survive on residual flour particles and dead insects, but reproduction slows.
During the larval stage, consumption rates are lower; nymphs and adults increase intake to support egg production. A single female can lay 30–70 eggs over a two‑week period, each requiring sufficient microbial food to develop.
Understanding the mite’s reliance on microbial growth explains why rigorous moisture control and regular cleaning of storage facilities effectively limit infestations.