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Applied and Environmental Microbiology, September 2005, p. 5621-5623, Vol. 71, No. 9
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.9.5621-5623.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Advantage Provided by Iron for Escherichia coli Growth and Cultivability in Drinking Water

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

Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), UMR 7564 CNRS-UHP, Faculté de Pharmacie—Extension Pôle de l'Eau, 15, avenue du Charmois, F 54500 Vandoeuvre-lès-Nancy, France

Received 19 November 2004/ Accepted 31 March 2005

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.

* Corresponding author. Present address: CRP-Santé, Laboratoire de Toxicologie, Université du Luxembourg, 162A, avenue de la Faïencerie, L-1511 Luxembourg. Phone: (352) 46 66 44 480. Fax: (352) 22 13 31. E-mail: appenzel{at}cu.lu.

Applied and Environmental Microbiology, September 2005, p. 5621-5623, Vol. 71, No. 9
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.9.5621-5623.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Juhna, T., Birzniece, D., Rubulis, J. (2007). Effect of Phosphorus on Survival of Escherichia coli in Drinking Water Biofilms. Appl. Environ. Microbiol. 73: 3755-3758 [Abstract] [Full Text]  


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