Actinobacteria produce taste and odor in drinking water reservoir: Community composition dynamics, co-occurrence and inactivation models

Haihan Zhang; Daijuan Zhao; Manli Ma; Tinglin Huang; Haiyun Li; Tongchao Ni; Xiang Liu; Ben Ma; Yinbin Zhang; Xuan Li; Xiaohui Lei; Yaofeng Jin

doi:10.1016/j.jhazmat.2023.131429

Actinobacteria produce taste and odor in drinking water reservoir: Community composition dynamics, co-occurrence and inactivation models

J Hazard Mater. 2023 Jul 5:453:131429. doi: 10.1016/j.jhazmat.2023.131429. Epub 2023 Apr 15.

Authors

Haihan Zhang¹, Daijuan Zhao², Manli Ma², Tinglin Huang², Haiyun Li², Tongchao Ni², Xiang Liu², Ben Ma², Yinbin Zhang³, Xuan Li⁴, Xiaohui Lei⁵, Yaofeng Jin⁶

Affiliations

¹ Shaanxi Key Laboratory of Environmental Engineering, Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, China; School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, China. Electronic address: zhanghaihan@xauat.edu.cn.
² Shaanxi Key Laboratory of Environmental Engineering, Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, China; School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, China.
³ Department of Oncology, The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710004, China.
⁴ College of Environmental Science & Engineering, Yancheng Institute of Technology, Yancheng 224051, China.
⁵ Department of Rehabilitation, The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710004, China.
⁶ Department of Pathology, The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710004, China.

PMID: 37099929
DOI: 10.1016/j.jhazmat.2023.131429

Abstract

Taste and odor (T&O) has become a significant concern for drinking water safety. Actinobacteria are believed to produce T&O during the non-algal bloom period; however, this has not been widely investigated. In this study, the seasonal dynamics of the actinobacterial community structure and inactivation of odor-producing actinobacteria were explored. The results indicated that the diversity and community composition of actinobacteria exhibited significant spatiotemporal distribution. Network analysis and structural equation modeling showed that the actinobacterial community occupied a similar environmental niche, and the major environmental attributes exhibited spatiotemporal dynamics, which affected the actinobacterial community. Furthermore, the two genera of odorous actinobacteria were inactivated in drinking water sources using chlorine. Amycolatopsis spp. have a stronger chlorine resistance ability than Streptomyces spp., indicating that chlorine inactivates actinobacteria by first destroying cell membranes and causing the release of intracellular compounds. Finally, we integrated the observed variability in the inactivation rate of actinobacteria into an expanded Chick-Watson model to estimate its effect on inactivation. These findings will deepen our understanding of the seasonal dynamics of actinobacterial community structure in drinking water reservoirs and provide a foundation for reservoir water quality management strategies.

Keywords: Actinobacteria; Chlorine; Co-occurrence patterns; Community composition; Drinking water reservoir; Inactivation kinetics.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Actinobacteria*
Bacteria
Chlorine / chemistry
Chlorine / pharmacology
Drinking Water*
Odorants
Taste

Substances

Drinking Water
Chlorine