Investigating Taste and Odour Characteristics in a Drinking Water Source: A Comprehensive 3-Year Monitoring Study.

IF 2.7 3区环境科学与生态学 Q3 ENVIRONMENTAL SCIENCES Environmental Management Pub Date : 2024-10-25 DOI:10.1007/s00267-024-02071-4

Zuhal Zengin, Latife Köker, Emine Gözde Ozbayram, Meriç Albay, Reyhan Akçaalan

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Abstract

The monitoring of drinking water quality is a vital public health concern together with taste and odour (T&O) episodes, an emerging global problem causing a loss of public trust to the quality of water. Our objective was to monitor water quality of an important drinking water source and also the production dynamics of geosmin and 2-methylisoborneol (2-MIB) which cause taste and odour problems in the lake. The trophic status of the lake was classified as mesotrophic. 2-MIB was positively correlated temperature while geosmin was positively correlated with depth. Other physicochemical parameters related with water quality did not show significant correlation with geosmin and 2-MIB. The highest 2-MIB and geosmin concentrations were detected during the thermal stratification period in 2016 and 2018 by gas chromatography-mass spectrometry (GC-MS). Cyanobacteria and Actinobacteria were detected in geosmin & 2-MIB detected samples as potential taste and odour producers by PCR. Selected samples were analysed with metabarcoding and Planktothrix, Pseudanabaena, Cyanobium, Streptomyces, and Nocardioides were detected as potential geosmin & 2-MIB producers. Micrococcus, Rhodococcus, Acinetobacter, Comamonas, Novosphingobium, Sphingopyxis, Pseudomonas, Sphingomonas, Stenotrophomonas and Flavobacterium were identified as potential geosmin & 2-MIB degraders. The results highlighted the significant role of the autochthonous bacterial community, temperature and thermal stratification in the taste and odour dynamics of a drinking water source.

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调查饮用水源的味道和气味特征：为期 3 年的综合监测研究

饮用水水质监测是一个重要的公共卫生问题，同时也是一个新出现的全球性问题，即口感和气味（T&O）问题，它导致公众对水质失去信任。我们的目标是监测一个重要饮用水源的水质，以及造成湖中异味和臭味问题的地黄素和 2-甲基异龙脑（2-MIB）的产生动态。该湖的营养状态被归类为中营养型。2-MIB 与温度呈正相关，而地锦与深度呈正相关。与水质有关的其他理化参数与地衣硫蛋白和 2-MIB 没有明显的相关性。通过气相色谱-质谱法（GC-MS），2016 年和 2018 年热分层期间检测到的 2-MIB 和地衣素浓度最高。通过聚合酶链式反应（PCR），在检测到地衣素和 2-MIB 的样本中发现了蓝藻和放线菌，它们可能会产生味道和气味。对部分样本进行了代谢编码分析，结果发现 Planktothrix、Pseudanabaena、Cyanobium、Streptomyces 和 Nocardioides 有可能产生地奥辛和 2-MIB。微球菌（Micrococcus）、罗多球菌（Rhodococcus）、醋酸杆菌（Acinetobacter）、科莫纳菌（Comamonas）、新磷藻菌（Novosphingobium）、鞘氨醇菌（Sphingopyxis）、假单胞菌（Pseudomonas）、鞘氨醇单胞菌（Sphingomonas）、赤霉单胞菌（Stenotrophomonas）和黄杆菌（Flavobacterium）被确定为潜在的地衣素和 2-MIB 降解者。研究结果凸显了自生细菌群落、温度和热分层在饮用水源的味道和气味动态变化中的重要作用。

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来源期刊

Environmental Management 环境科学-环境科学

CiteScore

6.20

自引率

2.90%

发文量

178

审稿时长

12 months

期刊介绍： Environmental Management offers research and opinions on use and conservation of natural resources, protection of habitats and control of hazards, spanning the field of environmental management without regard to traditional disciplinary boundaries. The journal aims to improve communication, making ideas and results from any field available to practitioners from other backgrounds. Contributions are drawn from biology, botany, chemistry, climatology, ecology, ecological economics, environmental engineering, fisheries, environmental law, forest sciences, geosciences, information science, public affairs, public health, toxicology, zoology and more. As the principal user of nature, humanity is responsible for ensuring that its environmental impacts are benign rather than catastrophic. Environmental Management presents the work of academic researchers and professionals outside universities, including those in business, government, research establishments, and public interest groups, presenting a wide spectrum of viewpoints and approaches.