Various species of actinomycetes and cyanobacteria can impart earthy/musty off-flavours to drinking water supplies and to pond-raised fish and other aquatic food animals. The genetic determinants for production of the most common off-flavour compounds [geosmin and 2-methylisoborneol (MIB)] have not been extensively studied. An attempt has been rrlade to study the genetics of production of these compounds was demonstrated by DNA-curing analysis. The effects of two curing agents [ethidium bromide (EB) and N-methyl-N′-nitro-N-nitrosoguanidine (NTG)] on tha loss of linear plasmid DNA and generation of bald mutants (no aerial mycelia) inStreptomyces halstedii andStereptomyces violaceusniger which produce geosmin and MIB, respectively, were observed. Production of earthy/musty odour was not eliminated, but was reduced by 55–95% in the plasmid cured strain. Data suggested that off-flavour production is likely chromosomally-encoded in theseStreptomyces isolates.