239:
35:
356:
457:
is present. Subsequent death of the microorganisms will release MIB that is trapped in the cells. Along with geosmin, the off flavors that result are issues in the seafood industry. This chemical is the major cause of "muddy" or "dirt" flavors in
410:
together account for the majority of biologically-caused taste and odor outbreaks in drinking water worldwide. MIB has a distinct earthy or musty odor, which most people can easily smell. The
369:
288:
675:
Lloyd, Steven W; Grimm, Casey C (1999). "Analysis of 2-Methylisoborneol and
Geosmin in Catfish by Microwave Distillation−Solid-Phase Microextraction".
585:
563:
253:
429:, and also some other prokaryotes and eukaryotes. The main genera in the cyanobacteria that have been shown to produce MIB include
105:
376:
640:
217:
112:
780:
712:"Isolation of Bacteria Capable of Growth with 2-Methylisoborneol and Geosmin as the Sole Carbon and Energy Sources"
411:
638:
G. Izaguirre; W.D. Taylor (2004). "A Guide to
Geosmin and MIB-producing Cyanobacteria in the United States".
785:
400:
47:
414:
of MIB is very low, ranging from 0.002 to 0.02 micrograms per liter in water. MIB is also a factor in
790:
723:
594:
510:
234:
71:
425:
MIB is produced by various blue-green algae (cyanobacteria) and filamentous bacteria in the class
751:
692:
657:
620:
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536:
775:
741:
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81:
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Lin, Tsair-Fuh; Watson, Susan; Dietrich, Andrea M.; (Mel) Suffet, I. H. (15 March 2018).
238:
727:
598:
514:
140:
746:
711:
615:
581:"Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters"
580:
531:
499:"Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters"
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17:
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Taste and Odour in Source and
Drinking Water: Causes, Controls, and Consequences
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192:
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Except where otherwise noted, data are given for materials in their
453:. They give a musty or earthy odor that can be quite strong if an
262:
InChI=1S/C11H20O/c1-9(2)8-5-6-10(9,3)11(4,12)7-8/h8,12H,5-7H2,1-4H3
180:
272:
InChI=1/C11H20O/c1-9(2)8-5-6-10(9,3)11(4,12)7-8/h8,12H,5-7H2,1-4H3
131:
111:
104:
94:
447:, while the main genus in the Actinomycetia that produces MIB is
171:
222:
364:
710:Guttman, Lior; van Rijn, Jaap (15 January 2012).
399:derived from the universal monoterpene precursor
204:
80:
497:Jüttner, Friedrich; Watson, Susan B. (2007).
8:
677:Journal of Agricultural and Food Chemistry
237:
159:
26:
745:
735:
614:
530:
480:bacteria can degrade 2-methylisoborneol.
489:
293:
258:
233:
716:Applied and Environmental Microbiology
586:Applied and Environmental Microbiology
503:Applied and Environmental Microbiology
265:Key: LFYXNXGVLGKVCJ-UHFFFAOYSA-N
139:
51:1,2,7,7-tetramethylbicycloheptan-2-ol
7:
275:Key: LFYXNXGVLGKVCJ-UHFFFAOYAW
195:
179:
25:
579:Juttner, F.; Watson, S. (2007).
354:
33:
350:(at 25 °C , 100 kPa).
1:
641:Water Science and Technology
807:
340:168.28 g/mol
344:
309:
284:
249:
64:
56:
46:
41:
32:
412:odor detection threshold
403:. MIB and the irregular
296:CC1(C2CCC1(C(C2)(C)O)C)C
301:OC2(C)CC1CCC2(C1(C)C)C
654:10.2166/wst.2004.0524
401:geranyl pyrophosphate
737:10.1128/AEM.06333-11
607:10.1128/AEM.02250-06
523:10.1128/aem.02250-06
728:2012ApEnM..78..363G
599:2007ApEnM..73.4395J
515:2007ApEnM..73.4395J
59:2-Methyl-2-bornanol
29:
28:2-Methylisoborneol
395:) is an irregular
389:2-Methylisoborneol
377:Infobox references
27:
18:2-methylisoborneol
781:Tertiary alcohols
689:10.1021/jf980419x
593:(14): 4395–4406.
565:978-1-78040-665-7
509:(14): 4395–4406.
385:Chemical compound
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218:CompTox Dashboard
113:Interactive image
106:Interactive image
16:(Redirected from
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317:Chemical formula
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722:(2): 363–370.
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2:
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427:Actinomycetia
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421:
417:
413:
409:
406:
405:sesquiterpene
402:
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366:
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786:Monoterpenes
719:
715:
705:
680:
676:
670:
648:(9): 19–24.
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639:
633:
590:
584:
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450:Streptomyces
448:
444:Planktothrix
442:
436:
432:Oscillatoria
430:
424:
392:
388:
387:
65:Identifiers
57:Other names
791:Norbornanes
471:Rhodococcus
455:algal bloom
397:monoterpene
310:Properties
141:CHEBI:61987
770:Categories
484:References
438:Phormidium
420:winemaking
416:cork taint
336:Molar mass
152:ChemSpider
93:3D model (
72:CAS Number
48:IUPAC name
477:Comamonas
82:2371-42-8
756:22081577
697:10563866
662:15237602
625:17400777
541:17400777
464:crawfish
330:O
776:Flavors
747:3255726
724:Bibcode
616:1932821
595:Bibcode
558:. IWA.
532:1932821
511:Bibcode
460:catfish
408:geosmin
370:what is
368: (
193:PubChem
754:
744:
695:
660:
623:
613:
562:
539:
529:
441:, and
365:verify
362:
289:SMILES
181:C20243
42:Names
254:InChI
206:16913
161:16024
132:ChEBI
95:JSmol
752:PMID
693:PMID
658:PMID
621:PMID
560:ISBN
537:PMID
474:and
462:and
172:KEGG
126:MIB
742:PMC
732:doi
685:doi
650:doi
611:PMC
603:doi
527:PMC
519:doi
418:in
393:MIB
223:EPA
196:CID
772::
750:.
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720:78
718:.
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691:.
681:47
679:.
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591:73
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507:73
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435:,
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328:20
324:11
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687::
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627:.
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597::
568:.
543:.
521::
513::
391:(
360:N
326:H
322:C
225:)
221:(
97:)
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
