Actinomycetes in Lake Ontario: habitats and geosmin and MIB production

Abstract

Actinomycete isolations were made from water, suspended sediment, periphyton, macrophytes, and mussels in the Lake Ontario system. Isolated actinomycetes were tested for production of the taste and odor compounds geosmin and 2‐methyl‐isoborneol. Actinomycetes found in this system were associated with suspended sediment, indicating a terrestrial origin, or were associated with mussels, indicating that some species may reside in association with mussel beds. Actinomycetes in the genus Streptomyces and actinomycetes in other genera both produced taste and odors, but not all isolates produced taste and odors, and those that did, did not do so under all conditions. This research highlights the reasons for the lack of correlation between actinomycete isolations and taste and odor levels, and the need for further study on actinomycetes in relation to mussels.