The taste and odor producing aquatic actinomycetes

Silvey, J. K. G.; Roach, A. W.; Jenkins, David

doi:10.1080/10643387509381627

Cited by 28 publications

(20 citation statements)

References 36 publications

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“…During the musty odor occurrence, temperature, and pH value in the sediment were 19.8*C and 7.4, respectively. Bays et al (22) showed that musty odor occurred in rivers at the temperatures over 15 C, while Silvey et al (17) reported that favorable temperature for the growth of actinomycetes was 17-25'C in water mass. In the report of Yagi et al (12), it was showed that water temperature of the bottom layer was 22.0 *C at the odor occurrence in Lake Kasumigaura.…”

Section: Lake Kasumigauramentioning

confidence: 97%

“…It was considered that the pH value of 7.4, a slight alkaline pH was relatively good for the growth of actinomycetes in the sediment in Lake Kasumigaura. Chemical factors, especially nitrogen, phosphorus and carbon source are fundamental nutrients for actinomycete growth (17,23). However, Yagi et al (12) showed that-high numbers of actinomycetes in the sediment did not correlate with nitrogen, phosphorus and total organic carbon contents in the sediment, but it does not imply that actinomycetes do not require these nutrients for the growth.…”

Section: Lake Kasumigauramentioning

confidence: 97%

“…In the study of pH, Silvey et al (17) reported that favorable pH values for the growth of actinomycetes were 7.0-8.0 in the waters, but not in the sediment. Moreover, Yagi et al (12) indicated that the relative high pH value of 7.8 might stimulate the growth of actinomycetes in the sediment in Lake Kasumigaura.…”

Section: Lake Kasumigauramentioning

confidence: 98%

“…In the study of musty odor occurrence associated with actinomycetes, Silvey et al (17) reported that aquatic actinomycetes were important causative microorganism in the water mass. However, it does not necessarily imply that the actinomycetes in the water produce the odor compounds (18).It was showed that actinomycete numbers were generally low in the water, while high in the sediment (19,20,21,22).…”

Section: Lake Kasumigauramentioning

confidence: 99%

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Effect of carbohydrate in the sediment on the musty odor production by actinomycetes

Sugiura¹,

Yagi²,

Sudo³

1987

Environmental Technology Letters

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The musty odor producing microorganisms, the musty odor compounds and several environmental factors relating to the musty odor occurrence in Lake Kasumigaura were determined. When the musty odor occurred in the water of Tsuchiurairi site in October 1984, 2-methylisoborneol was detected in the sediment with high actinomycete numbers. Moreover, a remarkable increase of carbohydrate was found in the sediment. Musty odor producing potential of sediment using actinomycetes was very high at the odor occurrence. It seemed that the investigation of actinomycete numbers and carbohydrate content in the sediment was important for the prognostication of the musty odor occurrence in Lake Kasumigaura.

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Section: Lake Kasumigauramentioning

confidence: 97%

Section: Lake Kasumigauramentioning

confidence: 97%

Section: Lake Kasumigauramentioning

confidence: 98%

Section: Lake Kasumigauramentioning

confidence: 99%

See 2 more Smart Citations

Effect of carbohydrate in the sediment on the musty odor production by actinomycetes

Sugiura¹,

Yagi²,

Sudo³

1987

Environmental Technology Letters

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“…The significantly high pH value of 7.8 was observed at S-1 site where the musty odor occurred. SILVEY (1975) showed that the growth of actinomycetes was favorable in …”

Section: Methodsmentioning

confidence: 99%

Chemical and biological factors on the musty odor occurrence in lake kasumigaura.

1985

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Streptomyces

Kämpfer

2015

Bergey's Manual of Systematics of Archaea and Bacteria

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Strep.to.my'ces. Gr. adj. streptos pliant, bent; Gr. masc. n. mukês fungus; N.L. masc. n. Streptomyces pliant or bent fungus. Actinobacteria / Actinobacteria / Streptomycetales / Streptomycetaceae / Streptomyces Aerobic, Gram‐stain‐positive, non‐acid‐fast bacteria that form extensively branched substrate and aerial mycelia . Chemoorganotrophic, having an oxidative type of metabolism. The vegetative hyphae (0.5–2.0 µm in diameter) rarely fragment. The aerial mycelium forms chains of three to many spores at maturity . Some species show short chains of spores on the substrate mycelium and others form sclerotia, pycnidial‐, sporangia‐, and synnemata‐like structures. The spores are nonmotile. Colonies are discrete and lichenoid, leathery, or butyrous . Often, colonies initially show a smooth surface, but later develop a weft of aerial mycelium that may appear floccose, granular, powdery, or velvety. Can produce a wide variety of pigments responsible for the color of the vegetative and aerial mycelia. Colored diffusible pigments may also be formed . Many strains are able to produce one or more antibiotic substances. DNA G + C content ( mol %): 66–78 ( T m ). Type species : Streptomyces albus (Rossi Doria 1891) Waksman and Henrici 1943, 339 AL .

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The taste and odor producing aquatic actinomycetes

Cited by 28 publications

References 36 publications

Effect of carbohydrate in the sediment on the musty odor production by actinomycetes

Effect of carbohydrate in the sediment on the musty odor production by actinomycetes

Chemical and biological factors on the musty odor occurrence in lake kasumigaura.

Streptomyces

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