Abstract: A bioherbicide and method of use utilizing the fungus Myrothecium verrucaria for controlling Salvinia molesta. In typical applications, the fungus is applied with an adjuvant to Salvinia molesta in amounts effective to kill or suppress the Salvinia molesta. A strain of Myrothecium verrucaria is on deposit with the Department of Biological Sciences, Louisiana Tech University in Ruston, La., and with the patent collection of the International Mycological Institute in Surrey, United Kingdom, where it has been assigned deposit number IMI 368023.

Abstract: A method of reducing or eliminating off-flavor in water or fish by controlling cyanobacteria or algae in the water wherein cyanobacteria or algae produce agents that cause the off-flavor. The cyanobacteria or algae are susceptible to a new Bacterium NRRL B-30043 which heretofore has not been identified or recognized as a useful agent in controlling cyanobacteria or algae. By simply treating a body of water having an off-flavor with Bacterium NRRL B-30043, the off-flavor is reduced or eliminated. Commercial fisheries or nurseries which produce channel catfish for human consumption will benefit from using this environmentally friendly Bacterium NRRL B-30043 to reduce or eliminate off-flavor in the catfish.

Abstract: A method of reducing or eliminating off-flavor in water or fish by controlling cyanobacteria or algae in the water wherein cyanobacteria or algae produce agents that cause the off-flavor. The cyanobacteria or algae are susceptible to a new Bacterium SG-3 which heretofore has not been identified or recognized as a useful agent in controlling cyanobacteria or algae. By simply treating a body of water having an off-flavor with a pathogenic bacterium such as Bacterium SG-3, the off-flavor is reduced or eliminated. Commercial fisheries or nurseries which produce channel catfish for human consumption will benefit from using this environmentally friendly Bacterium SG-3 to reduce or eliminate off-flavor in the catfish.

Abstract: A method is provided for reducing or eliminating off-flavor in water or fish by controlling cyanobacteria or algae in the water or fish wherein the cyanobacteria or algae produce agents that cause the off-flavor. The cyanobacteria or algae are susceptible to a new Bacterium NRRL B-30043 which heretofore has not been identified or recognized as a useful agent in controlling cyanobacteria or algae. By simply treating a body of water having an off-flavor with Bacterium NRRL B-30043, the off-flavor is reduced or eliminated. Commercial fisheries or nurseries which produce channel catfish for human consumption will benefit from using this environmentally friendly Bacterium NRRL B-30043 to reduce or eliminate off-flavor in the catfish.

Abstract: A method of reducing or eliminating off-flavor in water or fish by controlling cyanobacteria or algae in the water wherein cyanobacteria or algae produce agents that cause the off-flavor. The cyanobacteria or algae are susceptible to a new Bacterium SG-3 which heretofore has not been identified or recognized as a useful agent in controlling cyanobacteria or algae. By simply treating a body of water having an off-flavor with a pathogenic bacterium such as Bacterium SG-3, the off-flavor is reduced or eliminated. Commercial fisheries or nurseries which produce channel catfish for human consumption will benefit from using this environmentally friendly Bacterium SG-3 to reduce or eliminate off-flavor in the catfish.

Abstract: A method of reducing or eliminating off-flavor in water or fish by controlling cyanobacteria or algae in the water wherein cyanobacteria or algae produce agents that cause the off-flavor. The cyanobacteria or algae are susceptible to a new Bacterium NRRLB-30043 which heretofore has not been identified or recognized as a useful agent in controlling cyanobacteria or algae. By simply treating a body of water having an off-flavor with Bacterium NRRLB-30043, the off-flavor is reduced or eliminated. Commercial fisheries or nurseries which produce channel catfish for human consumption will benefit from using this environmentally friendly Bacterium NRRLB-30043 to reduce or eliminate off-flavor in the catfish.