The majority of all biologically caused taste-and-odor outbreaks in drinking water
characterized worldwide are caused by microbial production of ()-geosmin [()-(4S, 4aS, 8aR) …

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 …

Remote sensing techniques can be used to monitor water quality parameters (ie, suspended
sediments (turbidity), chlorophyll, and temperature). Optical and thermal sensors on boats …

Increased demand has pushed extensive aquaculture towards intensively operated
production systems, commonly resulting in eutrophic conditions and cyanobacterial blooms …

Terpenoids, or isoprenoids, are a family of compounds with great structural diversity which
are essential for all living organisms. In cyanobacteria, they are synthesized from the …

This review covers literatures pertaining to algal and cyanobacterial odor problems that
have been published over the last five decades. Proper evaluation of algal and …

Actinomycetes are a complex group of bacteria present in a wide variety of environments,
either as dormant spores or actively growing. Some actinomycetes produce two potent …

Unexplained deaths of pond‐grown catfish have occurred for many years. At least some of
these mortalities could be from cyanobacteria toxins ingested during feeding on floating …

Accurate assessment of phytoplankton chlorophyll a (chl a) concentration by remote sensing
is challenging in turbid hyper-eutrophic waters. This paper assessed methods to resolve this …

Methylisoborneol (MIB) and geosmin are cyanobacterial metabolites that occur at
nanograms per liter levels in surface water supplies and are responsible for many taste and …