Actinobacteria produce taste and odor in drinking water reservoir: Community composition dynamics, co-occurrence and inactivation models
Authors:
- 15 April 2023
- journal article
- research article
- Published by Elsevier in Journal of Hazardous Materials
- Vol. 453, 131429
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (51978561)
- National Natural Science Foundation of China (52270168)
- National Natural Science Foundation of China (51979217)
- Natural Science Basic Research Program of Shaanxi Province (2022JM-224)
- National Key Research and Development Program of China (2022YFC3203604)
- Education Department of Shaanxi Province (22JY034)
This publication has 64 references indexed in Scilit:
- Molecular ecological network analysesBMC Bioinformatics, 2012
- A Guide to the Natural History of Freshwater Lake BacteriaMicrobiology and Molecular Biology Reviews, 2011
- Contribution of Streptomyces in sediment to earthy odor in the overlying water in Xionghe Reservoir, ChinaWater Research, 2010
- Measurement and interpretation of microbial adenosine tri-phosphate (ATP) in aquatic environmentsWater Research, 2010
- Mechanisms of Escherichia coli inactivation by several disinfectantsWater Research, 2010
- Microbial community structure and its functional implicationsNature, 2009
- Kinetics of the photocatalytic disinfection of Escherichia coli suspensionsApplied Catalysis B: Environment and Energy, 2008
- Quantifying the roles of immigration and chance in shaping prokaryote community structureEnvironmental Microbiology, 2006
- Ecotypes of Planktonic Actinobacteria with Identical 16S rRNA Genes Adapted to Thermal Niches in Temperate, Subtropical, and Tropical Freshwater HabitatsApplied and Environmental Microbiology, 2005
- Differentiation and Quantification of Free Chlorine and Inorganic Chloramines in Aqueous Solution by MIMSEnvironmental Science & Technology, 1999