Olfactory microorganisms mainly include actinomycetes, algae, and myxobacteria, and are widely found in typical water ecosystems such as water source reservoirs, lakes, streams, and oceans. Biologically-derived taste and odor compounds can cause severe off-flavor problems at trace concentrations, threatening the safety of water supplies. Physical and chemical methods have been implemented, but they need to be improved and optimized. Microbial methods show attractive prospects due to their environmentally friendly characteristics. This article reviews the literature regarding the types, biological sources, detection methods, control measures, influencing factors, and odor-producing mechanisms of microbial methods. Future research directions and fields of investigation are discussed in order to promote the related research of taste and odor compounds and ensure the safety of urban water supplies.
Keywords: actinomycetes; odor-producing mechanisms; taste and odor; water ecosystems.