Biochemistry and genetics of taste- and odor-producing cyanobacteria |
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| Institution: | 1. Environment and Climate Change Canada, Canada Centre for Inland Waters, 867 Lakeshore Road, Burlington, ON L7S 1A1, Canada;2. Healthscope Pathology, 1 Goodwood Road, Wayville, SA 5034, Australia;3. South Australian Water Corporation, 250 Victoria Square, Adelaide, SA 5000, Australia;1. School of Environmental and Life Sciences, University of Newcastle, University Drive Callaghan, NSW 2308, Australia;2. Hunter Water Corporation, 36 Honeysuckle Drive, Newcastle West, NSW 2300, Australia;1. Faculty of Life and Environmental Science, Shimane University, 1060 Nishikawatsu, Matsue, Shimane 690-8504, Japan;2. Faculty of Education, Shimane University, 1060 Nishikawatsu, Matsue, Shimane 690-8504, Japan;3. Estuary Research Center, Shimane University, 1060 Nishikawatsu, Matsue, Shimane 690-8504, Japan;4. Shimane Prefectural Institute of Public Health and Environmental Science, 582-1 Nishihamasada, Matsue, Shimane 690-0122, Japan;1. UNSW Water Research Centre, School of Civil and Environmental Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia;2. bioMASS Lab, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia;3. Department of Civil Engineering, University of Toronto, Toronto, Ontario M5S 1A4, Canada;4. Australian Water Quality Centre (AWQC) – South Australian Water Corporation (SA Water), Adelaide, South Australia 5000, Australia;1. Key Laboratory of Plant Germplasm Enhancement and Speciality Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China;2. Key Laboratory of Algal Biology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China;1. State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing 100085, China;2. Beijing Climate Change Respond Research and Education Centre, Beijing University of Civil Engineering and Architecture, 1 Zhanlan Rd., Xicheng, Beijing 100044, China;3. Department of Chemistry, University of Oslo, 0315 Oslo, 1033, Norway;4. Department of Biosciences, University of Oslo, 0316 Oslo, 1066, Norway;5. Miyun Reservoir Administration, Xiwenzhuang, Miyun, Beijing 101512, China |
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| Abstract: | Cyanobacteria are one of the principal sources of volatile organic compounds (VOCs) which cause offensive taste and odor (T&O) in drinking and recreational water, fish, shellfish and other seafood. Although non-toxic to humans, these T&O compounds severely undermine public trust in these commodities, resulting in substantial costs in treatment, and lost revenue to drinking water, aquaculture, food and beverage and tourist/hospitality industries. Mitigation and control have been hindered by the complexity of the communities and processes which produce and modify T&O events, making it difficult to source-track the major producer(s) and the factors governing VOC production and fate. Over the past decade, however, advances in bioinformatics, enzymology, and applied detection technologies have greatly enhanced our understanding of the pathways, the enzymes and the genetic coding for some of the most problematic VOCs produced by cyanobacteria. This has led to the development of tools for rapid and sensitive detection and monitoring for the VOC production at source, and provided the basis for further diagnostics of endogenous and exogenous controls. This review provides an overview of current knowledge of the major cyanobacterial VOCs, the producers, the biochemistry and the genetics and highlight the current applications and further research needs in this area. |
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| Keywords: | cyanobacteria taste-odor geosmin 2-MIB β-cyclocitral drinking water |
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