AWWA JAW57535

This study was conducted to determine where actinomycetes in an aquatic system come from and whether they are responsible for producing taste and odor compounds. The authors found that counting filamentous bacteria (actinomycetes) in water does not reveal anything about taste and odor compound levels in that water and actinomycetes might live with mussels, and those bacteria might increase taste and odor levels. Water suppliers with taste and odor problems may wish to investigate whether there is an association with mussel beds and, if so, may want to avoid or remove mussels to reduce taste and odor problems. Includes 33 references, table, figures.