Biotransformation of halophenols into earthy-musty haloanisoles: Investigation of dominant bacterial contributors in drinking water distribution systems

Microorganisms in drinking water distribution systems (DWDSs) can O-methylate toxic halophenols (HPs) into earthy-musty haloanisoles (HAs). However, the dominant HA-producing bacterial species and their O-methylation properties are still unknown. In this study, eight bacterial strains from DWDS were isolated and the community abundances of the related genera in bulk water and biofilms as well as their O-methylation properties were investigated. Among the genera discovered in this study, Sphingomonas and Pseudomonas are dominant and play important roles in DWDSs. All bacteria could simultaneously convert five HPs to the corresponding HAs. Two Sphingomonas ursincola strains mainly produced 2,3,6-trichloroanisole (2,3,6-TCA) (2.48 x 10(-9)-1.18 x 10(-8) ng/CFU), 2,4,6-trichloroanisole (2,4,6-TCA) (8.12 x 10(-10)-3.11 x 10(-9) ng/CFU) and 2,4,6-tribromoanisole (2,4,6-TBA) (2.95 x 10(-9)-3.21 x 10(-9) ng/CFU), while two Pseudomonas moraviensis strains preferred to generate 2-monochloroanisole (2-MCA) (1.19 x 10(-9)-3.70 x 10(-9) ng/CFU) and 2,4-dichloroanisole (2,4-DCA) (3.81 x 10(-9)-1.20 x 10(-8) ng/CFU). Among the chloramphenicol-susceptible strains, four strains contained inducible O-methyltransferases (OMTs), while the O-methylations of the others were expressed constitutively. All bacteria could use S-adenosyl methionine as methyl donor. Potential taste and odor (T & O) risks of five HAs in DWDS followed an order of 2,4,6-TBA > 2,4,6-TCA > 2,3,6-TCA > 2,4-DCA > 2-MCA. The recommended 2,4,6TCP criteria for T & O control is 0.003-0.07 mg/L.

Automated summary

This study identified Sphingomonas and Pseudomonas as dominant bacterial genera in drinking water distribution systems, with the ability to convert toxic halophenols into earthy-musty haloanisoles. The research also revealed different preferences of O-methylation products between Sphingomonas ursincola and Pseudomonas moraviensis strains. Additionally, the study highlighted the potential taste and odor risks of different haloanisoles in DWDS and proposed recommended criteria for T & O control.