密云水库微生物相变化对水质及嗅味的影响

Investigation on the Impact of Microbial Community on Off-Flavor of Raw Water in Miyun Reservoir

研究北京市地表水源密云水库微生物相变化对水质及嗅味的影响.结果表明:密云水库细菌密度和种类相对稳定,对水质影响较小.2005—2006年,平均细菌密度约300 mL-1,多为革兰氏阴性菌,放线菌与霉菌较少.密云水库藻类生长与水质嗅味呈正相关性.年平均浮游微藻密度为655×104L-1,全年有2个藻类生长高峰期,即9月和5月,藻密度分别为1 665×104和988×104L-1.高峰期,水库中出现大量蓝绿藻(如颤藻、鱼腥藻、微囊藻等)以及颗粒直链藻,直接导致水体嗅味.2005—2006年,密云水库有机碳含量明显增加,总氮、总磷含量变化不大.

The impact of microbial community on the odor of the drinking water source of Miyun Reservoir, Beijing was investigated. The results showed that the bacterial population and species were quite stable and had less impact on the water quality. In 2005--2006, the average bacteria content was approximately 300 mL^-1 , mostly being G^- . The Actinomyces and molds were few in numbers. A positive correlation between phytoplankton growth and off-flavor of raw water was observed. The average phytoplankton was 655 ×104 L^-1for the one year. There were two peaks of phytoplankton blooms, with the densities of 1 665 × 10^4 L^-1 and 988 × 10^4 L^-1 in Sept. and May, respectively. In blooms of algae, many cyanbacteria, such as OsciUatoria, Anabanean, Microcystis and M. granulata were found, which might produce the off-flavor compounds. In 2005--2006, the concentration of TOC increased significantly and the concentration of TN ＆ TP did not change much.