In-situ Control of Odor-producing Cyanobacteria in Source Water: Mechanism and Application

Algal odor (2-methylisoborneol, MIB) affects 40% of the water sources in China and is difficult to remove through conventional processes, posing a key challenge to achieving drinking water quality standards. Breaking through the bottleneck of traditional morphological and molecular methods for algal identification, we have developed a high-throughput, precise identification technology for odor-producing algae based on single-cell gene fusion. We propose a “green” light regulation and algae inhibition technology based on physical methods to reduce odor generation in drinking water from the source. These achievements provide a systematic solution for odor control in drinking water in Beijing and Shanghai, serve 19 water source projects in optimizing operation, and compile industry guidelines for odor control technology.

In-situ Control of Odor-producing cyanobacteria in Source Water: Mechanism and Application

Ming Su
Ming Su
Associate Professor of Environmental Engneering

My research interest is water quality problems in drinking water bodies, with a focus on harmful algal blooms and associated taste & odor problems.