title: Reducing production of taste and odor by deep-living cyanobacteria in drinking water reservoirs by regulation of water level.
abstract: Abatement and control of algae, producing toxins and creating taste & odor (T&O) in drinking water sources, is a major challenge for water supply. In this study we proposed a strategy based on water level regulation for the control of odor-producing cyanobacteria in source water. Miyun Reservoir, the main surface water source for Beijing, has been suffering from 2-methylisoborneol (2-MIB) induced T&O problems caused by deep-living Planktothrix sp. since 2002. The biomass of deep-living Planktothrix in Miyun Reservoir was found to be mainly governed by the water depth above its sediment habitat. An algorithm for water level regulation aiming to minimize the risk for T&O in different types of reservoirs is proposed. The study demonstrates that risk for T&O can be minimized by increasing the water level in Miyun Reservoir. The high-risk area can be reduced by about 2.91% (0.61% to 5.76%) of surface area for each meter increase in the water level, when the water level is lower than 145m. More specifically, the water level needs to be raised to higher than 147.7ma.s.l. from 131.0m in order to obtain an acceptable risk level (ARL) of 10%. This management strategy to abate T&O problems is simpler and cheaper to implement compared to traditional physical, chemical and biological techniques. Moreover, it has no apparent negative impact on water quality and aquatic organisms.
authors.affiliation: State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing 100085, People's Republic of China. Electronic address: mingsu@rcees.ac.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Su
authors.affiliation: Miyun Reservoir Administration, Xiwenzhuang, Miyun, Beijing 101512, People's Republic of China.
authors.forename: Dongmin
authors.initials: D
authors.lastname: Jia
authors.affiliation: State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing 100085, People's Republic of China.
authors.forename: Jianwei
authors.initials: J
authors.lastname: Yu
authors.affiliation: Department of Chemistry, University of Oslo. P.O. Box 1033, Oslo 0315, Norway.
authors.forename: Rolf D
authors.initials: RD
authors.lastname: Vogt
authors.affiliation: Miyun Reservoir Administration, Xiwenzhuang, Miyun, Beijing 101512, People's Republic of China.
authors.forename: Jingshi
authors.initials: J
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing 100085, People's Republic of China. Electronic address: anwei@rcees.ac.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: An
authors.affiliation: State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing 100085, People's Republic of China. Electronic address: yangmin@rcees.ac.cn.
authors.forename: Min
authors.initials: M
authors.lastname: Yang
mesh_terms: D000068476:Beijing; D001892:Camphanes; D000458:Cyanobacteria; D060766:Drinking Water / Q000382:microbiology*; D009812:Odorants; D013649:Taste; D060753:Water Quality; D014881:Water Supply
chemical_list: D001892:Camphanes; D060766:Drinking Water
keywords: 2-Methylisoborneol; Control; Drinking water; Planktothrix; Taste and odor