Black and odorous waters (BOWs) are a serious environmental problem frequently reported over the past few decades. Microorganisms are identified as implementors of the black and odorous phenomenon, which play a crucial role in the decomposition and transformation of pollutants within the BOWs. However, the information on the role of microorganisms in BOWs remains elusive. BOWs are characterized by high concentrations of organic compounds and limited oxygen inputs, which have facilitated the emergence of distinct microbial species. The algae, hydrolytic and fermentative bacterium, sulfate-reducing bacteria, Fe-reducing bacteria and other microorganisms play an important role in the process of blackening and odorization of water. Studying these specific microbial taxonomies provides valuable insights into their adaptations and contributions to the overall functioning of BOWs. This study comprehensively reviews 1) the microbial community structure, assembly and succession in BOWs; 2) the key microbial profiles involved in BOWs formation; 3) the interspecies interactions process in the BOWs, which are the issues easily overlooked but deserve further research and development.
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