Streptomyces sp: A source of odorous substances in potable water

Weete, John D.; Huang, Wen Yen; Laseter, John L.

doi:10.1007/bf00286633

Cited by 10 publications

(2 citation statements)

References 22 publications

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“…The few existing surveys of aquatic actinomycetes (reviewed by [1–3]) have concentrated on littoral zones of reservoirs and rivers where high levels of decomposing organic matter persist. Such studies are primarily focused on tastes, discolorations and odors associated with drinking water [4–11]. More recent surveys of actinomycetes in aquatic environments are directed at their potential value as producers of novel enzymes and metabolites [1, 12, 13].…”

Section: Introductionmentioning

confidence: 99%

Actinomycete-flora associated with submersed freshwater macrophytes

Wohl¹,

McArthur²

1998

FEMS Microbiology Ecology

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Aquatic vegetation from three stream sites located within the US Department of Energy's Savannah River Site, South Carolina was sampled to determine the presence, distribution and diversity of actinomycetes on submersed macrophytes. At individual sampling sites, small pieces of submersed aquatic plants (Sparganium americanum, Ranunculus pusillus and Microanthemum umbrosum) were clipped and placed in sterile sampling containers. In the laboratory, plant fragments were subjected to a wide array of selective measures (5 pretreatments×8 media×2 antibiotic regimes×2 temperatures) in order to obtain the greatest diversity and best isolation methods. A total of 433 actinomycete colonies was isolated, which included 32 distinct strains. The streams, plants and plant tissue types (healthy, necrotic or dead) all had an effect on the presence, distribution and diversity of the actinomycetes.

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Section: Introductionmentioning

confidence: 99%

Actinomycete-flora associated with submersed freshwater macrophytes

Wohl¹,

McArthur²

1998

FEMS Microbiology Ecology

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“…The occurrence of objectionable tastes and odors in drinking water is a worldwide problem affecting the utilization of aquatic resources (13,17). The natural odors and tastes occurring most frequently have been described as earthy and muddy (4).…”

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confidence: 99%