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American Society for Microbiology, Applied and Environmental Microbiology, 9(71), p. 5621-5623, 2005

DOI: 10.1128/aem.71.9.5621-5623.2005

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

Journal article published in 2005 by Brice M. R. Appenzeller ORCID, Carolina Yañez, Frederic Jorand, Jean-Claude Block
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

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.