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E3S Web Conf.
Volume 88, 2019i-DUST 2018 – Inter-Disciplinary Underground Science & Technology
|Number of page(s)||7|
|Published online||22 February 2019|
A first inventory of the labile biochemicals found in Avignon groundwater: can we identify potential bacterial substrates?
UMR408, Sécurité et Qualité des Produits d’Origine Végétale (SQPOV), Avignon University, INRA-PACA, 84000 Avignon, France
2 MISTRAL, INRA-PACA, Plant Pathology Research Unit, 84143 Avignon, France
3 EMMAH, UMR 1114, Avignon University, 84000 Avignon, France
4 Université Clermont Auvergne-CNRS-SIGMA-Clermont, Institut de Chimie de Clermont-Ferrand, France
5 Aix Marseille Univ, Université de Toulon, CNRS, IRD, MIOss, Marseille, France
* Corresponding author: firstname.lastname@example.org
CO : Contributed equally to this work
Groundwater is a major source of water for irrigation of vegetables, especially in the Mediterranean basin. Contamination of aquifer by pathogens has been responsible for numerous disease outbreaks worldwide. Several studies reported that groundwater dissolved organic matter (DOM) can serve as a source of carbon and energy for heterotrophic metabolism of pathogens. In this study, we aimed to investigate the DOM composition of groundwater collected at Avignon. Six liters of groundwater were filtered (0.2 µm) and freeze-dried following appropriate cleaning procedure. The bulk analyses of powder sample were performed using 1D and 2D nuclear magnetic resonance spectroscopy and liquid chromatography coupled with mass spectroscopy. Several components were found at concentrations around 1 µM and comprise: (i) humic and fulvic acids originated from land-derived material or soils and, (ii) various acids, esters and alcohols of different sizes including acetate, lactate and formate, these may result from microbial metabolism. In conclusion, the Avignon groundwater DOM contains a heterogeneous mixture of dissolved organic components with a rather low potential bioreactivity based on the low level of labile biogeochemicals such as carbohydrates.
© The Authors, published by EDP Sciences, 2019
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