Functional Microorganisms Drive the Formation of Black-Odorous Waters

doi:10.3390/microorganisms12030487

	Functional Microorganisms Drive the Formation of Black-Odorous Waters
	Wu, Yuchen 1,2,3; Wang, Wenjing 1; Liu, Xiaozhu 1,3; Sheng, Yanqing 1,2
刊名	MICROORGANISMS
	2024-03-01
卷号	12 期号:3 页码:11
关键词	anaerobic black-odorous water Desulfobacterota nitrogen oscillator
DOI	10.3390/microorganisms12030487
通讯作者	Sheng, Yanqing(yqsheng@yic.ac.cn)
英文摘要	Black-odorous waters are water bodies that are noticeably abnormal in color or emit unpleasant odors. River water pollution and ecological degradation have gradually emerged with urbanization and rapid economic development, and BOW has become frequent. The black-odorous evolution of urban water bodies is a serious environmental problem in many areas, posing a serious threat to both human health and the ecological environment. Functional microorganisms are closely related to the formation of black-odorous phenomena in water bodies, but the understanding of the mechanisms by which functional microorganisms influence the formation of BOW is very limited. In this study, water samples from the Guangdang River in Yantai, Shandong Province, China, were collected as the bacterial solution in the study, and how environmental factors and functional microorganisms affect the formation of black smelly water was investigated by artificially simulating black smelly water. The results indicated that different environmental factors have different effects on the formation of BOW. Anaerobic conditions accelerated the formation of BOW, and species diversity and species abundance were lowest under this condition. Hydraulic disturbance and nitrate effectively mitigated the BOW phenomenon, in which species diversity and species abundance were higher; controlling either of these variables was effective in mitigating the BOW phenomenon. Desulfobacterota played a key role in the formation of BOW, and reducing the proportion of Desulfobacterota in the microbial community could effectively improve the water quality. Possible directions of electron transfer in the process were hypothesized. This study contributes to identifying the biological driving factors for black-odorous evolution, presents insight for preventing BOW formation, and provides a scientific basis for subsequent BOW management.
WOS关键词	RIVER
WOS研究方向	Microbiology
语种	英语
WOS记录号	WOS:001192644100001
资助机构	Key Project of Shandong Provincial Natural Science Foundation
内容类型	期刊论文
源URL	[http://ir.yic.ac.cn/handle/133337/34943]
专题	中国科学院烟台海岸带研究所
通讯作者	Sheng, Yanqing
作者单位	1.Chinese Acad Sci, Yantai Inst Coastal Zone Res, CAS Key Lab Coastal Environm Proc & Ecol Remediat, Yantai 264003, Peoples R China 2.Shandong Acad Environm Planning, State Environm Protect Key Lab Land & Sea Ecol Gov, Jinan 250101, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Wu, Yuchen,Wang, Wenjing,Liu, Xiaozhu,et al. Functional Microorganisms Drive the Formation of Black-Odorous Waters[J]. MICROORGANISMS,2024,12(3):11.
APA	Wu, Yuchen,Wang, Wenjing,Liu, Xiaozhu,&Sheng, Yanqing.(2024).Functional Microorganisms Drive the Formation of Black-Odorous Waters.MICROORGANISMS,12(3),11.
MLA	Wu, Yuchen,et al."Functional Microorganisms Drive the Formation of Black-Odorous Waters".MICROORGANISMS 12.3(2024):11.