This study was conducted to determine where actinomycetes
in an aquatic system come from and whether they are responsible
for producing taste and odor compounds. The authors
found that counting filamentous bacteria (actinomycetes) in water
does not reveal anything about taste and odor compound levels in
that water and actinomycetes might live with mussels, and those
bacteria might increase taste and odor levels. Water suppliers with
taste and odor problems may wish to investigate whether there is an
association with mussel beds and, if so, may want to avoid or remove
mussels to reduce taste and odor problems. Includes 33 references, table, figures.
| Edition : | Vol. 95 - No. 2 |
| File Size : | 1
file
, 270 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 6 |
| Published : | 02/01/2003 |
