Table 1. The developmental profiles of flies cultured on various yeast foods.

	−/+	−/−
normal food (1.5% yeast)	eclosed, 8–9D	no pupation
diluted food (0.75% yeast)	eclosed, >14D	no pupation
yeast-free food	eclosed, >15D	no pupation
rich food-1 (10% yeast)	eclosed, 8–9D	pupated, 5–6D
rich food-2 (20% yeast)	eclosed, 8–9D	pupated, 5–6D
yeast paste	eclosed, 8–9D	pupated, 4–5D
yeast paste +5% sugar	eclosed, 8–9D	pupated, 4–5D
yeast paste on normal food	eclosed, 8–9D	pupated, 5–6D

Note: The developmental profiles were displayed by listing the last stages that they survived and the time point when they started to enter (days after hatching). Pure yeast paste had the best rescue effects. Diluted food means the food nutrients (sugar, corn flour and baker’s yeast) were 50% of the normal food recipe. Yeast-free food has normal food recipe without yeast. In all test, we picked the newly hatched larvae at the same time point. No more than twenty larvae were cultured within each food chamber. At least 100 larvae in total were counted for each experiment.