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This research demonstrates significant odor reduction in food waste using probiotics, suggesting effective waste management strategies.
Food waste management is an important challenge for environmental protection, especially due to the unpleasant odors emitted. This study analyzes the effects of probiotics and baking soda on food waste odor reduction. The research was conducted using the dynamic olfactometry method, assessing odor concentration in different types of food waste: fish waste, dairy product waste, meat waste, and plant-based waste, i.e., fruit and vegetable waste. The experiment is carried out by placing 1 kilogram of food waste in 5-liter containers. The duration of the study is 7 days. The results showed that probiotics are more effective in reducing odors than baking soda, especially in fish and fruit and vegetable waste.
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Kašėtaitė et al. (2025) studied this question.
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