The microbial ecology of a Mediterranean chlorinated drinking water distribution systems in the city of Valencia (Spain)

Olmo, Gonzalo Del; Husband, Stewart; Briones, Carmen Sánchez; Soriano, Adela; Preciado, Carolina Calero; Macián, Javier; Douterelo, Isabel

doi:10.1016/j.scitotenv.2020.142016

Cited by 19 publications

(5 citation statements)

References 64 publications

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“…The difference between the decay times at temperatures of 15 °C and 30 °C was 104 h because the growth and reproduction of microorganisms is generally promoted at higher temperatures, but inhibited at lower temperatures. Previous studies showed that higher temperatures can also accelerate reactions and microbial growth in drinking water distribution systems, 30 and the biofilm activity is reduced at lower or higher temperatures. 31,32 The biofilms on the pipe walls require more DO at higher temperatures, thereby accelerating the attenuation of DO.…”

Section: Resultsmentioning

confidence: 99%

Effects of dissolved oxygen on water quality and biofilms in the raw water distribution pipeline for a reserved water source

Shen

Ding

et al. 2022

Environ. Sci.: Water Res. Technol.

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Section: Resultsmentioning

confidence: 99%

Effects of dissolved oxygen on water quality and biofilms in the raw water distribution pipeline for a reserved water source

Shen

Ding

et al. 2022

Environ. Sci.: Water Res. Technol.

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“…As implied in the previous section, sensory problems with tap water are likely to be caused during the distribution process after flowing out of the water plant, which is more difficult to control. A water quality strategy to maintain the stability of the water quality in the network , or a hydraulic strategy to regulate the flow is recommended to control off-flavors in recent research.…”

Section: Discussion and Future Prospectmentioning

confidence: 99%

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

et al. 2023

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Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers’ attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research.

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“…However, low DNA concentration or any genetic markers have been demonstrated to give high false-negative results, increased false discovery and artefactual results [ 44 , 52 ] that is likely to be the case for sequencing-based studies in chlorinated drinking water [ 29 ]. We found that many reported drinking water microbiome studies from chlorinated systems (including 16s rRNA amplicon sequencing/metabarcoding, metagenomics) [ 20 , 56 – 64 ] often exclude raw experimental data of extracted DNA concentrations that is crucial to assess the quality of the sequencing results.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of DNA extraction yield from a chlorinated drinking water distribution system

et al. 2021

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Desalination technology based on Reverse Osmosis (RO) membrane filtration has been resorted to provide high-quality drinking water. RO produced drinking water is characterized by a low bacterial cell concentration. Monitoring microbial quality and ensuring membrane-treated water safety has taken advantage of the rapid development of DNA-based techniques. However, the DNA extraction process from RO-based drinking water samples needs to be evaluated regarding the biomass amount (filtration volume) and residual disinfectant such as chlorine, as it can affect the DNA yield. We assessed the DNA recovery applied in drinking water microbiome studies as a function of (i) different filtration volumes, (ii) presence and absence of residual chlorine, and (iii) the addition of a known Escherichia coli concentration into the (sterile and non-sterile, chlorinated and dechlorinated) tap water prior filtration, and directly onto the (0.2 μm pore size, 47 mm diameter) mixed ester cellulose membrane filters without and after tap water filtration. Our findings demonstrated that the co-occurrence of residual chlorine and low biomass/cell density water samples (RO-treated water with a total cell concentration ranging between 2.47 × 102–1.5 × 103 cells/mL) failed to provide sufficient DNA quantity (below the threshold concentration required for sequencing-based procedures) irrespective of filtration volumes used (4, 20, 40, 60 L) and even after performing dechlorination. After exposure to tap water containing residual chlorine (0.2 mg/L), we observed a significant reduction of E. coli cell concentration and the degradation of its DNA (DNA yield was below detection limit) at a lower disinfectant level compared to what was previously reported, indicating that free-living bacteria and their DNA present in the drinking water are subject to the same conditions. The membrane spiking experiment confirmed no significant impact from any potential inhibitors (e.g. organic/inorganic components) present in the drinking water matrix on DNA extraction yield. We found that very low DNA content is likely to be the norm in chlorinated drinking water that gives hindsight to its limitation in providing robust results for any downstream molecular analyses for microbiome surveys. We advise that measurement of DNA yield is a necessary first step in chlorinated drinking water distribution systems (DWDSs) before conducting any downstream omics analyses such as amplicon sequencing to avoid inaccurate interpretations of results based on very low DNA content. This study expands a substantial source of bias in using DNA-based methods for low biomass samples typical in chlorinated DWDSs. Suggestions are provided for DNA-based research in drinking water with residual disinfectant.

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The microbial ecology of a Mediterranean chlorinated drinking water distribution systems in the city of Valencia (Spain)

Abstract: This is a repository copy of The microbial ecology of a Mediterranean chlorinated drinking water distribution systems in the city of Valencia (Spain).

Cited by 19 publications

References 64 publications

Effects of dissolved oxygen on water quality and biofilms in the raw water distribution pipeline for a reserved water source

Effects of dissolved oxygen on water quality and biofilms in the raw water distribution pipeline for a reserved water source

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

Evaluation of DNA extraction yield from a chlorinated drinking water distribution system

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