Chemical and Physical Factors in the Production of Musty Odor by Streptomyces spp. Isolated from Lake Kasumigaura

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概要

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• Six strains of actinomycetes (strains A, C, E, F, I, and J) isolated from the water and sediments in Lake Kasumigaura were found to produce musty odorous compounds. These strains were identified as Streptomyces species by their morphological and physiological characteristics. Musty odor substances were isolated from the isolate culture broth and identified as 2-methylisoborneol and geosmin by GC/MS analysis. Four strains (A, C, E, and I) of the isolates produced both geosmin and 2-methylisoborneol, while the other 2 strains (F and J) produced only 2-methylisoborneol. The courses of 2-methylisoborneol and geosmin production were observed using strains A and I on BS medium. The maximum amounts of 2-methylisoborneol and geosmin for strain A were 156μg/l and 56μg/l, and for strain I they were 32μg/l and 20μg/l. Physical and chemical factors influencing the musty odor production were studied using strains A and I. The optimum temperature and pH for the odor production of both strains were 25°C and pH 9.0. Moreover, the amounts of nutrients such as nitrogen, phosphorus, magnesium, iron, and starch favorable for the musty odor production were investigated.

• 社団法人 日本農芸化学会の論文

著者

• YAGI Osami

  The National Institute for Environmental Studies

• SUGIURA Norio

  Tonegawa Water Works, Water Supply Bureau of Ibaraki Prefecture

• SUDO Ryuichi

  The National Institute for Environmental Studies

関連論文

• Aerobic Degradation of Trichloroethylene at High Concentration by a Methane-Utilizing Mixed Culture(Microbiology & Fermentation Industry)
• Chemical and Physical Factors in the Production of Musty Odor by Streptomyces spp. Isolated from Lake Kasumigaura

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