被忽视的真菌在饮用水中的作用 味道和气味问题
Heng-Xuan Zhao1,2, Huan He1,2, Chao Zeng1,2
1State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Urban Water Supply, Water Saving and Water Environment Governance in the Yangtze River Delta of Ministry of Water Resources, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, P.R. China.
Environmental science & technology
|September 5, 2024
概括
饮用水中的真菌产生大量的味/土味,如2-MIB和地质. 紫外线处理有效地减少了真菌种群,这表明它有可能控制饮用水中的味道和气味问题.
科学领域:
- 环境微生物学环境微生物学
- 水质研究 水质研究
- 水系统中的真菌学.
背景情况:
- 味道和气味 (T&O) 是饮用水中常见的美学问题.
- 菌对运营和运营的贡献往往被低估.
- 了解真菌产生的气味剂对于水安全至关重要.
研究的目的:
- 调查饮用水中的真菌群落和气味特征.
- 确定负责T&O化合物的关键真菌属.
- 评估紫外线治疗对抗真菌的有效性.
主要方法:
- 分析了来自处理厂和管道系统的36个饮用水样本.
- 隔离和描述了10种本地真菌物种.
- 使用分析技术识别的气味剂和评估的毒性.
- 量化菌基因读数在紫外线治疗前和之后.
主要成果:
- 确定了17种气味,其中Penicillium,Aspergillus,Paecilomyces和Alternaria的产量最多.
- 检测到显著的状/土质化合物,如2 - 甲基利索二醇 (2-MIB),地质素和IBMP.
- 气味活性在4天内达到峰值,而毒性在8天内增加.
- 紫外线治疗降低了阿斯科米科塔,阿斯伯吉卢斯,沙菌,树脂和三色皮菌的基因数量2.3-4.0倍.
结论:
- 菌在饮用水T&O问题上发挥着重要的,以前被低估的作用.
- 特定的真菌属是有问题的气味剂的关键生产者.
- 紫外线处理显示出减轻饮用水中真菌污染和相关的T&O问题.
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