Odour Control Mechanism


Odour Control is an all-natural, environmentally safe odour neutraliser composed of a probiotic consortium of non-GMO Gram Positive Bacillus (BPB), Lactic Acid Bacteria (LAB), Purple Non-Sulphur Bacteria (PNSB) and Yeast and their metabolites such as enzymes, organic acids and organic metal chelates specially formulated to neutralise odour. Odour Control is based on EM Technology developed by Prof. Higa, University Ryukyus, Okinawa, Japan in the 1980’s. The ingredients used in the manufacture of Odour Control are probiotic microbes, molasses, sea salt, rock salt, mineral powder, wheat bran and organic fragrant herbs, which are all food grade Odour Control is manufactured using food grade Good Manufacturing Practices (GMP) to HACCP standards in Stellenbosch, South Africa.

The microbes found in Odour Control are ubiquitous in the environment and are classified as Generally Regarded as Safe (GRAS) by the US Food and Drug Administration. These microbes are found in human food products and humans can even safely consume Odour Control.

The microbes in Odour Control are able to coexist and support each other in odour neutralization due to their combined metabolic properties. The yeast in Odour Control has the ability to breakdown organic substrates and produce pyruvic acid through metabolism. Pyruvic acid can be used as a food source by LAB. In this way, the LAB use the metabolites of yeast to grow and multiply and produce volatile organic acids such as lactic acid which becomes a food source of PNSB and they can grow and multiply. The yeast in turn use the carbohydrates formed by these PNSB as a further food source and the consortia can multiply repeatedly. This mutual metabolite sharing ensures that the microbes in Odour Control continue to aid each other to survive and dominate any environment. The mechanism of odour neutralization by Odour Control is manifold due to the manifold types of odourous compounds produced by decaying organic matter such as hydrogen sulphide, ammonia, amines and methyl-mercaptans .

Each group of microbes in Odour Control has unique properties, which make them effective in odour neutralization (Mehroke, 2007; Daly, 2009). The LAB are acid tolerant and by producing lactic acid and bacteriocins they outcompete other bacteria (Ligocka & Paluszak, 2010). This is because putrefaction bacteria are not tolerant to the acid conditions in an organic substrate rich environment and their growth is also inhibited by bacteriocins. This technique is used in the food industry to stabilize food through lactic acid fermentation and stop it rotting and putrefying which would result in the bad odours associated with decaying organic matter. Heterotrophes such as BPB, yeast and PNSB found in Odour Control assimilate ammonia and ammonia derivatives such as amines in environments where organic nitrogen sources are low, such as in the air and on artificial surfaces (Chen et al, 2003; Amon et al, 2004). PNSB may use hydrogen sulphide as a source of electrons through oxidation of hydrogen sulphide too sulphate and in this way neutralize odours caused by hydrogen sulphide (Nagadomi et al, 2000; Rahman N.A., 2008; 2009; Kantachote et al, 2010)

PNSB also very effective at decomposing organic matter under anaerobic conditions (Nagadomi et al, 2000; Kim et al, 2004; Kantachote et al, 2010; Ibrahim et al, 2006; Chiemchaisri et al, 2007) without the production of odiferous compounds such as hydrogen sulphide and volatile organic compounds (Nagadomi et al, 2000; Kim et al, 2004; Kantachote et al, 2010) and in this way compete with microbes that cause putrefaction and its associated odours under high Chemical Oxygen Demand conditions found in food waste and waste water.

PNSB bacteria also inhibit the productions of odorous methyl mercaptans from methane by competing with methanogenic bacteria under anaerobic conditions for volatile organic acids (Amon et al, 2004) the carbon food source of methanogenic bacteria.

Organic acid metabolites in Odour Control also react with ammonia in an acid base reaction to form ammonium salts thus neutralizing the odors caused by ammonia and its amine derivatives. Enzyme metabolites in Odour Control neutralize odour molecules such as hydrogen sulphide, methyl mercaptans and ammonia through oxidation there-of.

Organic metal chelates in Odour Control catalyze the oxidation of odour compounds in the presence of oxygen thus neutralizing them.