A relationship between blue-green algae and off-flavours in water was reported as early as 1883. Continuing research has shown that two metabolites, geosmin and methylisoborneol are major contributors to unpalatable flavours in water and aquatic organisms. Many instances of the co-occurrence of these two compounds and dense blooms of blue-green algae have been recorded. Cultures of Anabaena, Lyngbya, Osciiiatoria, and Sympioca species have been shown to produce geosmin or methylisoborneol while blooms of Aphanizomenon, Anabaena, Microcystis, Oscillatoria, and Gomphosphaeria have been found in water containing geosmin or the odour of this compound. Actinomycetes have also been shown to produce these two compounds.
In addition to geosmin and methylisoborneol, there is evidence that several other blue-green algal metabolites contribute to aquatic taste and odour problems. Among them is β-cyclocitral which has a distinctive tobacco flavour. Blue-green algae produce a variety of organic compounds including hydrocarbons, fatty acids, aromatics, ketones, terpenoids, amines and Sulfides which could contribute to the over-all flavour of water and aquatic organisms.
Industrial Applications of Cyanobacteria
