Microbial degradation of typical amino acids and its impact on the formation of trihalomethanes, haloacetonitriles and haloacetamides during chlor(am)ination.

Nitrogenous disinfection by-products (N-DBPs) in chlorinated drinking water are receiving increasing attention due to their elevated toxicities. An effective strategy to control the formation of N-DBPs is to reduce their nitrogenous precursors (e.g., amino acids [AAs], believed to be the important N-DBP precursors) before disinfection. So far, little information is available about the effectiveness of conventional microbial degradation at controlling the formation of N-DBPs. In this study, the biodegradability of 20 AAs was investigated, and the impacts of microbial degradation for the selected 6 typical AAs on the formation of N-DBPs (haloacetonitriles and haloacetamides) and traditional carbonaceous DBP (chloroform) were investigated. The results indicated that glycine, arginine, aspartic acid, asparagine, alanine and serine were susceptible to biodegradation, and the formation potentials (FPs) of DBPs were remarkably reduced after biodegradation. The highest chloroform FP reduction rates from tryptophan and tyrosine were 85.4% and 56.2%, respectively. The FPs of dichloroacetonitrile and trichloroacetamide were also reduced after biodegradation of the all selected AA samples during chlor(am)ination. Dichloroacetamide FPs decreased continuously with incubation time during chlorination for phenylalanine, asparagine, aspartic acid, and the mixed AAs, and the highest reduction rates were 78.7%, 74.6%, 46.7% and 35.3% respectively. The results of integrated toxicity analysis indicated that the pre-treatment of microbial degradation significantly decreased the integrated toxicity of DBPs formed from AAs. Moreover, the microbial community analysis revealed that Proteobacteria was predominant at phylum level in the mixed AA sample, and the dominant genera were Acinetobacter and Pseudomonas. Proteobacteria may play an important role in controlling DBP precursor.