Analysis of Bacterial Diversity in O3-BAC Drinking Water Treatment Process by Using Illumina MiSeq High Throughput Sequencing Technology

doi:10.7506/spkx1002-6630-201616036

Abstract

Abstract:

Illumina MiSeq high-throughput sequencing technology was used to study the bacterial diversity and abundance
of the effluent water from each unit process in O3-BAC water treatment. A total of 196 809 16S rDNA sequences were
acquired, which were classified as 522 genera in 38 phyla. The results showed that there was high bacterial community
diversity in the processing unit effluent. Pre-ozonation and ozone oxidation treatment of water influenced most significantly
bacterial diversity and abundance. Ozone could kill some bacteria which were hard to be killed by chlorine disinfection in
a reasonable ozone concentration range. Flocculation and sand filtration could recover the bacterial diversity in water, as
demonstrated number of bacterial species. In biological activated carbon filter treatment, bacterial diversity was increased
and their abundance distribution was more uniform, which would propose higher requirements for later disinfection technics.

Key words: MiSeq high-throughput sequencing, ozone-biological activated carbon (O3-BAC), water treatment, bacterial diversity

CLC Number:

Q939.9

GE Yingliang, YU Shuili, SHI Wenxin, YANG Fan, QI Qing. Analysis of Bacterial Diversity in O3-BAC Drinking Water Treatment Process by Using Illumina MiSeq High Throughput Sequencing Technology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616036.

[1]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[2]	TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing. Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 143-149.
[3]	GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun. Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 186-192.
[4]	LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan. Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface [J]. FOOD SCIENCE, 2021, 42(18): 306-313.
[5]	WU Jinju, LI Yu’ang, WANG Zihang, ZHENG Tingting, YU Bo, YU Haizhong. Bacterial Diversity of Xiangyang Pickled Kohlrabi during Fermentation [J]. FOOD SCIENCE, 2020, 41(4): 112-117.
[6]	ZHAO Lingyan, HUANG Jiaxin, YANG Jian, QING Yuwei, PAN Jinwei, ZHOU Yi, DENG Fangming. Analysis of Bacterial Diversity of Salted Peppers (Capsicum annuum) [J]. FOOD SCIENCE, 2020, 41(20): 105-111.
[7]	XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua. Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation [J]. FOOD SCIENCE, 2020, 41(18): 85-91.
[8]	XU Qiong, LIU Yang, QU Qinfeng, DOU Tonghai, CHEN Yufei, ZHANG Nana, ZHAO Lei, ZHONG Jiang, WENG Shiyu, YANG Jielin, ZHAO Guoping. High-throughput Sequencing Analysis of Bacterial Diversity in Red Sufu from Different Regions [J]. FOOD SCIENCE, 2020, 41(10): 110-116.
[9]	WEI Benliang, LIU Zhanggen, XIAO Yangsheng, PENG Zhen, HUANG Tao, GUAN Qianqian, XIONG Tao. Bacterial Diversity Analysis Using Illumina HiSeq Sequencing of Jiangshui, a Chinese Fermented Vegetable Food, and Its Physicochemical Properties [J]. FOOD SCIENCE, 2019, 40(6): 62-68.
[10]	CAO Lei, LIANG Chunyu, CAO Yingying, WEN Kaiyong, WEN Pengcheng, YANG Min, FENG Xiaowei, ZHANG Zhongming, ZHANG Weibing. Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province [J]. FOOD SCIENCE, 2019, 40(22): 103-109.
[11]	WU Rihan, BAO Liansheng, BAO Xiuping, LI Shuang, WANG Xinyuan, JIA Shiru. Analysis of Chemical Components and Bacterial Diversity of Fermentation Starter for Dietotherapeutic Koumiss in Kerqin, Inner Mongolia [J]. FOOD SCIENCE, 2019, 40(14): 179-185.
[12]	KANG Jianyi, HONG Jie, GAO Yi, YANG Yue, CHEN Meng, YI Xinxin, GAO Xiuzhi. Analysis of Bacterial Diversity during Fermentation of Naturally Fermented Vegetables in Shanxi [J]. FOOD SCIENCE, 2019, 40(10): 106-111.
[13]	WANG Yurong, YANG Chengcong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, GUO Zhuang. Influence of Different Amplified Regions on Results of Bacterial Diversity in Zhaguangjiao, a Chinese Traditional Fermented Chili Product, by MiSeq Sequencing [J]. FOOD SCIENCE, 2019, 40(10): 134-140.
[14]	ZHANG Guoqing, HUANG Ziqi, WANG Mingyue, KONG Junhao, LI Yudong, CHEN Jianshe. Association between Dietary Habits and Salivary Microbial Diversity in College Students [J]. FOOD SCIENCE, 2019, 40(1): 196-201.
[15]	LI Chunsheng, WANG Yueqi, LI Laihao, CHEN Shengjun, WU Yanyan, HU Xiao, RONG Hui. Bacterial Community Succession during Fermentation of Chinese Fish Sauce and Its Effect on Formation of Volatile Flavor Components [J]. FOOD SCIENCE, 2018, 39(24): 85-92.

Analysis of Bacterial Diversity in O3-BAC Drinking Water Treatment Process by Using Illumina MiSeq High Throughput Sequencing Technology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments