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  5. Compare of the environmental factors on production of taste and odour by actinomycetes

Compare of the environmental factors on production of taste and odour by actinomycetes

来源 :The 13th International Conference on Culture Collections(ICC | 被引量 : 0次 | 上传用户：ejian
【摘 要】
：
Musty/earthy odours in adequately treated water supplies cause concern among consumers, which affected the confidence of consumers for water industries.Most off-flavor occurring in aquatic environment
【作 者】
：
Xiaona Chu Huiling Guo Jiangyong Hu Lei Yu Haibao Zhang Angelito O.Abaoag Pingping Gao Yuee Ting Wong 
【机 构】
：
Department of Civil and Environmental Engineering,Faculty of Engineering,National University of Sing
【出 处】
：
The 13th International Conference on Culture Collections(ICC
【发表日期】
：
2013年2期
【关键词】
：
taste and odour actinomycete 
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Musty/earthy odours in adequately treated water supplies cause concern among consumers, which affected the confidence of consumers for water industries.Most off-flavor occurring in aquatic environments is attributed to the presence of 2-Methylisoborneol (2-MIB) and geosmin, earthy-musty odours.
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