Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/135284
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dc.titlePRODUCTION OF OFF-FLAVORS BY BENTHIC CYANOBACTERIA
dc.contributor.authorBOO CHEK YIN
dc.date.accessioned2017-04-17T18:00:20Z
dc.date.available2017-04-17T18:00:20Z
dc.date.issued2017-01-18
dc.identifier.citationBOO CHEK YIN (2017-01-18). PRODUCTION OF OFF-FLAVORS BY BENTHIC CYANOBACTERIA. ScholarBank@NUS Repository.
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/135284
dc.description.abstractOff-flavors, such a 2-MIB and geosmin, are found to affect drinking water quality globally. This thesis focuses on benthic cyanobacteria and their production of off-flavors in Singapore’s freshwater systems. 2-MIB and geosmin concentrations were observed to increase during the monsoon periods, while low water temperature and dry periods promoted geosmin production. Several off-flavors-producing benthic cyanobacteria species were successfully isolated and identified using a targeted qPCR detection method. In addition, the effect of environmental variables on the production of off-flavors were investigated using independent microcosm studies. Phosphorus and temperature were found to have positive impact on the growth and 2-MIB production of a benthic isolate, Hapalosiphon sp MRB220. An in-situ column experiment was conducted to compare off-flavor production rate difference between actinobacteria, benthic and planktonic cyanobacteria. Results showed that planktonic cyanobacteria displayed higher 2-MIB and geosmin production rates compared to other potential producers.
dc.language.isoen
dc.subjectOff-flavors, benthic, cyanobacteria, 2-MIB, geosmin, freshwater
dc.typeThesis
dc.contributor.departmentCIVIL & ENVIRONMENTAL ENGINEERING
dc.contributor.supervisorGIN YEW-HOONG, KARINA
dc.description.degreeMaster's
dc.description.degreeconferredMASTER OF ENGINEERING
dc.identifier.isiutNOT_IN_WOS
Appears in Collections:Master's Theses (Open)

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