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Removal of various sources of odours from food wastes by Saccharomyces cerevisiae and Bacillus subtillis

Jae Hong Yoo

National Institute of Agricultural Sciences and Technology, Rural Development Administration, Suwon 441-707, Republic of Korea


Odour reduction from food waste was studied using Bacillus subtilis. and Saccharomyces cerevisiae. The microorganisms selected were tested for their effectiveness on reduction of odours produced by food wastes. The microorganisms tested were Saccharomyces cerevisae, Bacillus subtilis, and the mixture of the two microorganisms. The 500g of food waste sample was tested for each selected microorganism. For each microorganism, 10% of the pre-cultured strains was added to the food waste sample and observed for 15 days during the fermentation at room temperature. Thereafter, sensory evaluation was made by the panel test and the odour detection devices. The gaseous odour components analyzed were hydrogen sulphide, methyl-mercaptane and dimethyl disulfide. There was no significant difference between Saccharomyces cerevisae and Bacillus subtilis for the effects on reduction of various odour components. However, each strain was more efficient than the control group (P<0.05) for all the sources of odours. Gas chromatography results revealed that the combination of bacteria reduced the gases to the zero level. This study revealed that the combination of both these bacteria is very effective against the odour of waste food.

Keywords: Food waste; odours; microorganisms; hydrogen sulphide; methyl-mercaptane; dimethyl disulfide
To cite this article: Yoo JH, 2013. Removal of various sources of odours from food wastes Saccharomyces cerevisiae and Bacillus subtillis. Res. Opin. Anim. Vet. Sci., 3(12), 482-485.

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