Microbes as a source of earthy flavours in potable water - a review

The possible significance of various microbes, including actinomycetes. cyanobacteria and fungi, in the production of earthy tastes and odours in potable water is discussed. Emphasis is placed on those which have been shown to produce geosmin and methylisoborneol in culture. Evidence for the production of these compounds in water, sediment. marginal vegetation and soil is considered. The potential of these sites as sources of taints in potable water is assessed.