Characterization of formation of disinfection by-products during chlor(am)ine disinfection of filamentous fungi
This study investigated the formation patterns of disinfection by-products(DBPs)during the disinfection process using chlorine and chloramine as disinfectants.We focussed on three common filamentous fungi found in drinking water—Aspergillus niger,Aspergillus flavus,and Penicillium polonicum—along with Escherichia coli.The research revealed differences in DBP formation potential due to variations in cellular composition and reactivity with disinfectants.The order of microbial DBP formation potential was as follows:A.niger＞A.flavus＞P polonicum＞E.coli.The chlorine disinfection process yielded DBP concentrations of 73.4,66.3,47.7,and 27.0 μg/mgC for these microorganisms,while the chloramine process resulted in concentrations of 17.4,14.5,10.4,and 7.7μg/mgC,respectively.Notably,DBPs formed by Aspergillus species were primarily derived from cell walls during chlorine process,among the cell wall components of Aspergillus,melanin played a significant role in DBP formation,surpassing chitin and glucan,particularly in the case of haloacetic acids(HAAs).In contrast,DBPs formed by P.polonicum and bacteria predominantly originate from cellular contents,with their relative contributions less influenced by the disinfection method.Additionally,the type and concentration of DBPs formed by Aspergillus were influenced by disinfectant dosage,pH,temperature,and bromide ion concentration.
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