Geosmin production in the cyanobacterium Oscillatoria brevis

Naes, Helga; Utkilen, H. C.; Post, Anton F.

doi:10.1007/bf00416598

Cited by 27 publications

(19 citation statements)

References 14 publications

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“…For example, production of geosmin and 2-MIB by different cyanobacterial strains have been variously linked with light, temperature and nutrient supply (notably phosphorus and nitrogen; Naes et al, 1989;Blevins et al, 1995;Rashash et al, 1995). and Wu et al (1991, for example, hypothesized that cell nitrogen assimilation plays an important role in geosmin production, and indeed recent evidence has demonstrated that nitrogen is coupled with the production of other secondary metabolites such as microcystins and nodularins (Steffen et al, 2015;Davis et al, 2015).…”

Section: Physico-chemical Properties Producers and Occurrencementioning

confidence: 99%

Biochemistry and genetics of taste- and odor-producing cyanobacteria

et al. 2016

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Section: Physico-chemical Properties Producers and Occurrencementioning

confidence: 99%

Biochemistry and genetics of taste- and odor-producing cyanobacteria

et al. 2016

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“…Environmental factors (such as light intensity, temperature, ion concentrations, etc.) have been shown to modulate the production rate of odor compounds for both cyanobacteria (57,58,59,76,79,95,102) and actinomycetes (1,15,17,82,92,105), but these alone cannot explain the substantial differences in concentrations often observed in surface waters under natural conditions (Table 3 gives an overview of typical environmental levels).…”

Section: Tracing Geosmin and 2-mib Producersmentioning

confidence: 99%

Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters

Jüttner

Watson

2007

Appl Environ Microbiol

359

262

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2The majority of all biologically caused taste-and-odor outbreaks in drinking water characterized worldwide are caused by microbial production of (Ϫ)-geosmin [(Ϫ)-(4S,4aS,8aR)-4,8a-dimethyloctahydronaphthalen-4a-ol] and (Ϫ)-2-methylisoborneol (2-MIB) {(1R-exo)-1,2,7,7-tetramethylbicyclo[2.2.1]heptan-2-ol}. Since they were first identified in the early 1960s, these two earthy-muddy-smelling metabolites have been the focus of considerable research, which has collectively produced over 400 scientific articles, reports, websites, and conference proceedings. Yet despite this substantial body of knowledge, geosmin and 2-MIB remain poorly understood throughout much of the water industry, and misconceptions which impede the prediction, treatment, and control of these volatile organic compounds (VOCs) persist. This paper reviews salient aspects of our current knowledge on the sources and properties of geosmin and 2-MIB which are essential to understanding and managing drinking water malodors. In particular, we highlight some key factors regulating the storage and release of these compounds by cells. These important factors are often overlooked and may contribute to some of the apparent ambiguity of many taste-and-odor outbreaks.

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“…In studies using radioactive acetate, it was demonstrated that geosmin was probably formed from a sesquiterpenoid precursor derived from farnesyl pyrophosphate and 2‐methylisoborneol from a monoterpenoid precursor derived from geranyl pyrophosphate. Subsequently, geosmin was shown to be formed by a similar pathway during the synthesis of chlorophyll and carotenoid pigments by the cyanobacterium Oscillatoria brevis ( Naes et al ., 1989 ).…”

Section: Seafoodsmentioning

confidence: 99%

Microbiology of food taints

Whitfield

1998

Int J of Food Sci Tech

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Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off‐flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.

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Geosmin production in the cyanobacterium Oscillatoria brevis

Cited by 27 publications

References 14 publications

Biochemistry and genetics of taste- and odor-producing cyanobacteria

Biochemistry and genetics of taste- and odor-producing cyanobacteria

Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters

Microbiology of food taints

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