Chemical Aspects of Actinomycete Metabolites as Contributors of Taste and Odor

Abstract

This article discusses an episode of mustiness that was extremely resistant to treatment processes, which occurred on the Cedar River in Iowa during June through July, 1961. A study was done on the chemical characteristics of the metabolic products of actinomycetes isolated and cultured from the Cedar River during the 1961 period of musty taste. The difficulty of analysis, effect of cultural conditions, isolation procedures and actinomycete‐produced substances are all discussed, along with neutral‐fraction characteristics, further purification, constituents of eluate, and infrared analysis. An illustration of the similarity between organic materials of river water and extracted actinomycete metabolites is provided in a comparison of the infrared spectra of an extract of musty Cedar River water, and an extract of the laboratory‐cultured actinomycetes.

Odorous compounds in natural waters. An earthy-smelling compound associated with blue-green algae and actinomycetes

“…Persistent earthy or musty odors in water have been variously associated with the presence of large numbers of aquatic actinomycetes or algae in the raw water source (Aschner, Laventer, et al, 1967;Cornelius and Bandt, 1933;Gaines and Collins, 1963;Lewis, 1966; Morris, Dougherty, et al, 1963;Silvey and Roach, 1959). The literature reports that the major causative agent of such tastes and odors in waters may be a single compound.…”

Musty/earthy aromas

“…Various acetomycetes represent the other major metabolic source of mustysmelling compounds (3,4,9,10,18,19,89,90,(95)(96)(97)(98)(99)(133)(134)(135)(136)(137)(138)(139)(140). Since these organisms are both water and soil associated, they can be associated either naturally or accidentally with a wide variety of foods.…”

Taste and Odors: Joint Discussion

“…Samples were collected Mar. [7][8][9][10][11][12][13][14][15][16][17][18]1965. The number below each filter represents the time in seconds required .…”