ArticleInternational journal of environmental research and public health2015
Indoor Heating Drives Water Bacterial Growth and Community Metabolic Profile Changes in Building Tap Pipes during the Winter Season.
Article in International journal of environmental research and public health, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Temperature-dependent microbial dynamics in touchless sensor faucets during short-term stagnation.Environmental science and ecotechnology · 2025Article
- Legionella and other opportunistic pathogens in full-scale chloraminated municipal drinking water distribution systems.Water research · 2021Article
- Metabolic Functional Community Diversity of Associated Bacteria during the Degradation of Phytoplankton from a Drinking Water Reservoir.International journal of environmental research and public health · 2020Article
- Geographical Patterns of Algal Communities Associated with Different Urban Lakes in China.International journal of environmental research and public health · 2020Article
- Water quality characteristics and corrosion potential in blending zones in X city drinking water distribution system.Environmental monitoring and assessment · 2018Article
- Geographical patterns of denitrifying bacterial communities associated with different urban lakes.RSC advances · 2018Article
- Impact of water heater temperature setting and water use frequency on the building plumbing microbiome.The ISME journal · 2017Article
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Authors and funding
6 authors.
Funding
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Abstract
The growth of the bacterial community harbored in indoor drinking water taps is regulated by external environmental factors, such as indoor temperature. However, the effect of indoor heating on bacterial regrowth associated with indoor drinking water taps is poorly understood. In the present work, flow cytometry and community-level sole-carbon-source utilization techniques were combined to explore the effects of indoor heating on water bacterial cell concentrations and community carbon metabolic profiles in building tap pipes during the winter season. The results showed that the temperature of water stagnated overnight ("before") in the indoor water pipes was 15-17 °C, and the water temperature decreased to 4-6 °C after flushing for 10 min ("flushed"). The highest bacterial cell number was observed in water stagnated overnight, and was 5-11 times higher than that of flushed water. Meanwhile, a significantly higher bacterial community metabolic activity (AWCD590nm) was also found in overnight stagnation water samples. The significant "flushed" and "taps" values indicated that the AWCD590nm, and bacterial cell number varied among the taps within the flushed group (p < 0.01). Heatmap fingerprints and principle component analyses (PCA) revealed a significant discrimination bacterial community functional metabolic profiles in the water stagnated overnight and flushed water. Serine, threonine, glucose-phosphate, ketobutyric acid, phenylethylamine, glycerol, putrescine were significantly used by "before" water samples. The results suggested that water stagnated at higher temperature should be treated before drinking because of bacterial regrowth. The data from this work provides useful information on reasonable utilization of drinking water after stagnation in indoor pipes during indoor heating periods.
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