与氯胺化有关的一个重要问题是由细菌生长引起的硝化作用 分配系统中的氨氧化细菌（AOB）。为了防止硝化，任何 旨在减缓氯胺衰变及其相关氨释放的措施 理论上应该减少AOB增长的发生。采用中试规模的研究 评估天然有机物的强化去除和pH值调整是否延迟了反应 硝化作用的开始。对于本文描述的系统，硝化作用发生在pH值 数值范围为7.9至8.9，在大约pH值时，硝化开始的时间最快 8.5. 然而，强化凝血预处理成功地延缓了疾病的发生 硝化作用与常规混凝预处理相比。硝化作用不起作用 当总氯浓度为2.2 mg/L（Cl2或更高）时发生。同样，硝化作用 在杀菌剂与食物的比例为1.9 mg Cl2/mg N或更高的地方没有发生。包括19个参考文献、表格和图表。

A significant concern associated with chloramination is nitrification caused by the growth of ammonia-oxidizing bacteria (AOB) in the distribution system. To prevent nitrification, any measures designed to slow the decay of chloramine and its associated release of ammonia should theoretically reduce the occurrence of AOB growth. Pilot-scale studies were used to evaluate whether enhanced removal of natural organic matter and pH adjustment delayed the onset of nitrification. For the system described in this article, nitrification occurred at pH values ranging from 7.9 to 8.9, with the time to onset of nitrification being fastest at about pH 8.5. However, pretreatment with enhanced coagulation successfully delayed the onset of nitrification compared with pretreatment with conventional coagulation. Nitrification did not occur when total chlorine concentrations were 2.2 mg/L as Cl2 or more. Similarly, nitrification did not occur in locations with biocide-to-food ratios of 1.9 mg Cl2/mg N or more. Includes 19 references, tables, figures.