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

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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

28 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)5621-5623
Número de páginas3
PublicaciónApplied and Environmental Microbiology
Volumen71
N.º9
DOI
EstadoPublicada - sep 2005
Publicado de forma externa

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