Advantage provided by iron for Escherichia coli growth and cultivability in drinking water

Brice M.R. Appenzeller, Carolina Yañez, Frederic Jorand, Jean Claude Block

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

The presence of iron, used both as a nutrient and as an electron acceptor, was demonstrated to give an advantage to Escherichia coli bacteria in drinking water. Slight additions of ferrous sulfate to water with initial low iron concentrations led to a significant increase in the number of E. coli bacteria. The presence of ferric oxide in water under anaerobic conditions increased bacterial cultivability.

Original languageEnglish
Pages (from-to)5621-5623
Number of pages3
JournalApplied and Environmental Microbiology
Volume71
Issue number9
DOIs
StatePublished - Sep 2005
Externally publishedYes

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