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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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Removal of various sources of odours from food
wastes by Saccharomyces cerevisiae
and Bacillus subtillis |
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Jae Hong Yoo
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National Institute of
Agricultural Sciences and Technology, Rural Development Administration,
Suwon 441-707, Republic of Korea
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Abstract |
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.
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Keywords:
Food waste; odours;
microorganisms; hydrogen sulphide; methyl-mercaptane; dimethyl disulfide |
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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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