Effect of light and temperature on new cyanobacteria producers for geosmin and 2-methylisoborneol

• Published in: Journal of applied phycology 2018-02, Vol.30 (1), p.319-328
• Main Authors: Alghanmi, Haider A., Alkam, Fo’ad M., AL-Taee, Mysoon M.
• Format: Article
• Language: English
• Subjects: 2-Methylisoborneol; Aroma compounds; Biomedical and Life Sciences; Cyanobacteria; Ecology; Extracellular; Flavour; Freshwater & Marine Ecology; Geosmin; Lag phase; Life Sciences; Light; Light intensity; Light levels; Luminous intensity; Odour; Photons; Plant Physiology; Plant Sciences; Taste; Temperature; Temperature effects
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-017-1233-0

This study evaluates the effect of light intensity and temperature on the taste and odour compounds of two cyanobacteria species isolated as producers of taste and odour compounds, Phormidium retzii , which produced geosmin and Microcoleus vaginatus , which produced 2-methylisoborneol (2-MIB), both being recorded for the first time as producers of these compounds. The results revealed no relationship between the light intensity and temperature for geosmin/2-MIB production under three different levels of the light intensity (17, 33 and 50 μmol photons m −2  s −1 ) and temperature (10, 25 and 33 °C). Higher concentrations of total geosmin (96.6 ng L −1 ) and 2-MIB (135.8 ng L −1 ) were observed at 17 μmol photons m −2  s −1 and 25 °C. Geosmin and 2-MIB were retained intracellularly during the lag phase and the highest amount of intracellular geosmin and 2-MIB occurred in the late exponential phase, whereas the extracellular geosmin and 2-MIB were released during the stationary and death phase.