Ignored microbial-induced taste and odor in drinking water reservoirs: Novel insight into actinobacterial community structure, assembly, and odor-producing potential

• Published in: Water research (Oxford) Vol. 264; p. 122219
• Main Authors: Zhang, Haihan, Ni, Tongchao, Liu, Xiang, Ma, Ben, Huang, Tinglin, Zhao, Daijuan, Li, Haiyun, Chen, Kaige, Liu, Tao
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.10.2024
• Subjects: Actinobacterial communities; Assembly process; Drinking water reservoirs; Odor-producing actinobacteria; Proliferative metabolism; Actinobacterial communities; Drinking water reservoirs; Assembly process; Proliferative metabolism; Odor-producing actinobacteria
• ISSN: 0043-1354; 1879-2448; 1879-2448
• DOI: 10.1016/j.watres.2024.122219

•Taste&Odor-producing actinobacteria has been overlooked in drinking water reservoirs.•The diversity of actinobacterial communities were significantly different in geographical space.•Stochastic processes determined the assembly process of actinobacterial communities.•Actinobacteria spores remained germination and growth under nutrient scarcity.•Actinobacteria exhibited odor-producing potential capacity in drinking water. The presence of actinobacteria in reservoirs can lead to taste and odor issues, posing potential risks to the safety of drinking water supply. However, the response of actinobacterial communities to environmental factors in drinking water reservoirs remains largely unexplored. To address this gap, this study investigated the community structure and metabolic characteristics of odor-producing actinobacteria in water reservoirs across northern and southern China. The findings revealed differences in the actinobacterial composition across the reservoirs, with Mycobacterium sp. and Candidatus Nanopelagicus being the most prevalent genera. Notably, water temperature, nutrient levels, and metal concentrations were associated with differences in actinobacterial communities, with stochastic processes playing a major role in shaping the community assembly. In addition, three strains of odor-producing actinobacteria were cultured in raw reservoir water, namely Streptomyces antibioticus LJH21, Streptomyces sp. ZEU13, and Streptomyces sp. PQK19, with peak ATP concentrations of 51 nmol/L, 66 nmol/L, and 70 nmol/L, respectively, indicating that odor-producing actinobacteria could remain metabolically active under poor nutrient pressure. Additionally, Streptomyces antibioticus LJH21 produced the highest concentration of geosmin at 24.4 ng/L. These findings enhance our understanding of regional variances and reproductive metabolic mechanisms of actinobacteria in drinking water reservoirs, providing a solid foundation for improving drinking water quality control, especially for taste and odor. [Display omitted]