Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles.

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.

Behavior of nitrogen and sulfur compounds in the rice husk pellet bioscrubber and its circulation water.

In this study, pellet-type biofilter media was developed with rice husk and applied in a wet scrubber system for odor removal. The lab-scale bioscrubber system was operated for 200 days to evaluate odorous gas removal (i.e., NH3, H2S, methyl mercaptan, and dimethyl sulfide), and the removal mechanism of odor gases was studied by analyzing the behavior of nitrogen and sulfur compounds in circulation water of bioscrubber system. The rice husk pellets supplied the organic carbon source and phosphoric acid necessary for microbial growth, allowing the system to continue successfully for 200 days without any maintenance technology. By analyzing the behavior of the nitrogen and sulfur compounds in the circulation water, we confirmed that the odor gas removal resulted from various mechanisms, including adsorption and biodegradation. Ammonia gas was absorbed by the rice husk pellets and accumulated in the circulation water as nitrite under conditions of sufficient alkalinity and above pH 7. Conversely, when the alkalinity and pH decreased, nitrite was rapidly converted to nitrate. However, H2S gas was oxidized to sulfate and continuously accumulated in the circulation water regardless of the pH and alkalinity. In addition, it was confirmed that the decrease in nitrate in the bioscrubber system was due to heterotrophic denitrification by the organic carbon source supply and autotrophic denitrification by sulfur gas. During the operation of the rice husk pellet bioscrubber for 8 months, under low solubility condition, more than 99% of NH3 and H2S were removed and about 85% of methyl mercaptan (MM) and dimethyl sulfide (DMS) were removed.

Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar.

Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.

Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil.

BACKGROUND: Phytosterols are partly removed during oil refining, and the magnitude of phytosterols loss largely depends on the refining conditions applied and the molecular conformation. The aim of this research was to study the effect of deodorization conditions and molecular unsaturation on the esterification of phytosterols during deodorization of corn oil. RESULTS: In the chemical model, free fatty acids (FFAs) were the major provider of acyl groups during the formation of phytosteryl fatty acid esters (PEs) under deodorization conditions. Among the main parameters of the deodorization, temperature played a role in the formation of PEs with a time-dependent manner. In comparison, saturated palmitic acid had a higher capability of esterifying free phytosterols (FPs) to PEs than unsaturated oleic acid and linoleic acid. Moreover, the influence of FFA unsaturation on the degradation of FPs depended on temperature. Besides, the formation of stigmasteryl ester had a competitive advantage over that of sitosteryl ester by quantum chemistry simulation. CONCLUSION: For laboratory-scale deodorization of corn oil, saturated fatty acids and deodorization process with steam as stripping gas could obviously esterify FPs to PEs. FPs were abundantly enriched in distillate during the deodorization process with nitrogen as stripping gas, whereas FPs and PEs were distilled simultaneously during the deodorization process with steam. © 2020 Society of Chemical Industry.

Concentrated Bioshell Calcium Oxide (BiSCaO) Water Kills Pathogenic Microbes: Characterization and Activity.

Bioshell calcium oxide (BiSCaO) exhibits deodorizing properties and broad microbicidal activity. In this study, we examined possible utility of BiSCaO Water for that purpose. BiSCaO Water was prepared by adding 10 wt% BiSCaO to clean water and gently collecting the supernatant in a bottle. The same volume of clean water was gently poured onto the BiSCaO precipitate and the supernatant was gently collected in a bottle; this process was repeated fifty times. The produced BiSCaO Water contained nanoparticles (about 400-800 nm) composed of smaller nanoparticles (100-200 nm), and was colorless and transparent, with a pH > 12.7. In vitro assays demonstrated that BiSCaO Water eliminated more than 99.9% of influenza A (H1N1) and Feline calicivirus, Escherichia coli such as NBRC 3972 and O-157:H7, Pseudomonas aeruginosa, Salmonella, and Staphylococcus aureus within 15 min. We compared BiSCaO Water with the other microbicidal reagents such as ethanol, BiSCaO, BiSCa(OH)2 suspensions, povidone iodine, NaClO, BiSCaO dispersion and colloidal dispersion with respect to deodorization activity and microbicidal efficacy. The results showed that BiSCaO Water was a potent reagent with excellent deodorization and disinfection activities against pathogenic bacteria and viruses (including both enveloped and nonenveloped viruses).

Lipase catalysis of α-linolenic acid-rich medium- and long-chain triacylglycerols from perilla oil and medium-chain triacylglycerols with reduced by-products.

BACKGROUND: Medium- and long- chain triacylglycerols (MLCTs) are functional structural lipids that can provide the human body with essential fatty acids and a faster energy supply. This study aimed to prepare MLCTs rich in α-linolenic by enzymatic interesterification of perilla oil and medium-chain triacylglycerols (MCTs), catalyzed by Lipozyme RM IM, Lipozyme TL IM, Lipozyme 435, and Novozyme 435 respectively. RESULTS: The effects of lipase loading, concentration of MCTs, reaction temperature, and reaction time on the yield of MLCTs were investigated. It was found that the reaction achieved more than a 70% yield of MLCTs in triacylglycerols under the conditions of 400 g kg-1 MCTs and 60 g kg-1 lipase loading after equilibrium. A novel two-stage deodorization was also applied to purify the interesterification products. The triacylglycerols reach over 97% purity in the products with significant removal (P < 0.05) of the free fatty acids, and the trans fatty acids were strictly controlled at below 1%. There was more than 40% α-linolenic in the purified products, with long-chain fatty acids mostly occupying the desired sn-2 position in acylglycerols, which are more active in hydrolysis. CONCLUSION: A series of novel α-linolenic acid-rich medium- and long-chain triacylglycerols was prepared. Under appropriate reaction conditions, the yield of MLCTs in triacylglycerols was above 70%. A novel two-stage deodorization can be used to promote the elimination of free fatty acids and limit the generation of trans fatty acids. © 2020 Society of Chemical Industry.

Preparation and Application of Bioshell Calcium Oxide (BiSCaO) Nanoparticle-Dispersions with Bactericidal Activity.

Scallop-shell powder (SSP) heated at high temperature exhibits high pH and broad antimicrobial activity. Bioshell calcium oxide (BiSCaO) is an SSP composed mainly of calcium oxide. It is poorly water-soluble under alkaline conditions and the generated precipitate can plug spray nozzles. The aim of this study was to establish that BiSCaO dispersion caused no significant CaO loss and plugging of spray nozzles, and to evaluate its deodorization and microbicidal abilities and its ability to reduce the concentrations of NO2- and NO3-. BiSCaO dispersions were prepared by mixing various concentrations of BiSCaO suspension, while phosphate compounds such as Na3PO4, Na2HPO4 or NaH2PO4 and the pH, average diameter, zeta potential, and form of the compounds with cryo-SEM were evaluated. We evaluated deodorization using tainted pork meat and microbicidal efficacy using contaminated suspension with normal bacterial flora. The concentration of NO2- and NO3- after mixing BiSCaO dispersion and pure water containing a high proportion of NO2- and NO3- were measured. BiSCaO dispersion formed with Na2HPO4, whose ratio to BiSCaO was 60%, showed a high pH (>12), a small particle diameter (>181 nm) and was stable for seven days. The BiSCaO dispersion showed higher deodorization and microbicidal activities than SSP-Ca(OH)2, which was mainly composed of Ca(OH)2. BiSCaO, but not SSP-Ca(OH)2, could reduce the concentration of NO2- and NO3- by more than 90% within 15 min. We developed a stable BiSCaO dispersion, and it had high deodorization and microbicidal efficacy. These activities of BiSCaO might result from the high pH caused by CaO hydration and a reduction activity causing active radical species.

Odor mitigation and bacterial community dynamics in on-site biocovers at a sanitary landfill in South Korea.

Unpleasant odors emitted from landfills have been caused environmental and societal problems. For odor abatement, two pilot-scale biocovers were installed at a sanitary landfill site in South Korea. Biocovers PBC1 and PBC2 comprised a soil mixture with different ratios of earthworm casts as an inoculum source and were operated for 240 days. Their odor removal efficiencies were evaluated, and their bacterial community structures were characterized using pyrosequencing. In addition, the correlation between odor removability and bacterial community dynamics was assessed using network analysis. The removal efficiency of complex odor intensity in the two biocovers ranged from 81.1% to 97.8%. Removal efficiencies of sulfur-containing odors (hydrogen sulfide, methanethiol, dimethyl sulfide, and dimethyl disulfide), which contributed most to complex odor intensity, were greater than 91% in both biocovers. Despite the fluctuations in ambient temperature (-8.2 to 31.3 °C) and inlet complex odor intensity (10,000-42,748 of odor dilution ratio), biocovers PBC1 and PBC2 displayed stable deodorizing performance. A high ratio of earthworm casts as an inoculum source led to high odor removability during the first 25 days of operation, but different mixing ratios of earthworm casts did not significantly affect overall odor removability. A bacterial community analysis showed that Methylobacter, Arthrobacter, Acinetobacter, Rhodanobacter, and Pedobacter were the dominant genera in both biocovers. Network analysis results indicated that Steroidobacter, Cystobacter, Methylosarcina, Solirubrobacter, and Pseudoxanthomonas increased in relative abundance with time and were major contributors to odor removal, although these bacteria had a relatively low abundance compared to the overall bacterial community. These data contribute to a more comprehensive understanding of the relationship between bacterial community dynamics and deodorizing performance in biocovers.

Recent progress and perspectives in biotrickling filters for VOCs and odorous gases treatment.

Pollution caused by volatile organic compounds (VOCs) and odorous pollutants in the air can produce severe environmental problems. In recent years, the emission control of VOCs and odorous pollutants has become a crucial issue owing to the adverse effect on humans and the environment. For treating these compounds, biotrickling filter (BTF) technology acts as an environment friendly and cost-effective alternative to conventional air pollution control technologies. Besides, low concentration of VOCs and odorous pollutants can also be effectively removed using BTF systems. However, the VOCs and odorants removal performance by BTF may be limited by the hydrophobicity, toxicity, and low bioavailability of these pollutants. To solve these problems, this review summarizes the design, mechanism, and common analytical methods of recent BTF advances. In addition, the operating conditions, mass transfer, packing materials and microorganisms (which are the critical parameters in a BTF system) were evaluated and discussed in view of improving the removal performance of BTFs. Further research on these specific topics, together with the combination of BTF technology with other technologies, should improve the removal performance of BTFs.

The use of Yucca schidigera and microbial preparation for poultry manure deodorization and hygienization.

The aim of this study was to determine the effectiveness of microbial preparation and Yucca schidigera in the removal of odorous volatile compounds from poultry manure as well as to evaluate antimicrobial properties of these amendments. It was demonstrated that the combined treatment of poultry manure (PM) with the microbial preparation and Y. schidigera extract can reduce the concentration of odorants by 58%-73%, depending on the tested compound. When Y. schidigera extract and the microbial preparation were applied at a time interval of 48 h, the deodorization efficiency was improved by 6-24%. Furthermore, Y. schidigera extract has antimicrobial properties, which affect poultry manure hygienization. It was found that when the microbial preparation was enriched with Lactobacillus plantarum, it became insensitive to the antimicrobial properties of Y. schidigera.

Continuous desulfurization and bacterial community structure of an integrated bioreactor developed to treat SO2 from a gas stream.

Sulfide dioxide (SO2) is often released during the combustion processes of fossil fuels. An integrated bioreactor with two sections, namely, a suspended zone (SZ) and immobilized zone (IZ), was applied to treat SO2 for 6months. Sampling ports were set in both sections to investigate the performance and microbial characteristics of the integrated bioreactor. SO2 was effectively removed by the synergistic effect of the SZ and IZ, and more than 85% removal efficiency was achieved at steady state. The average elimination capacity of SO2 in the bioreactor was 2.80g/(m(3)·hr) for the SZ and 1.50g/(m(3)·hr) for the IZ. Most SO2 was eliminated in the SZ. The liquid level of the SZ and the water content ratio of the packing material in the IZ affected SO2 removal efficiency. The SZ served a key function not only in SO2 elimination, but also in moisture maintenance for the IZ. The desired water content in IZ could be feasibly maintained without any additional pre-humidification facilities. Clone libraries of 16S rDNA directly amplified from the DNA of each sample were constructed and sequenced to analyze the community composition and diversity in the individual zones. The desulfurization bacteria dominated both zones. Paenibacillus sp. was present in both zones, whereas Ralstonia sp. existed only in the SZ. The transfer of SO2 to the SZ involved dissolution in the nutrient solution and biodegradation by the sulfur-oxidizing bacteria. This work presents a potential biological treatment method for waste gases containing hydrophilic compounds.

Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway.

Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.

Preparation and properties of lignin-based composite membranes.

Composite membranes were prepared from lignin alkali (LA), polyvinyl alcohol (PVA), and cellulose nanofibrils (CNF) using a simple, low-cost, and environmentally friendly method. The deodorization performances and structures of these membranes were also characterized. The sample referred to as L3C3P5 prepared with a solution containing 35.7 wt% LA, 53.6 wt% PVA, and 10.7 wt% CNF showed the best deodorization properties, and the H2S adsorption time reached 36 min. The adsorption performance was further improved by adding nano-CuO to the membrane, and the H2S adsorption time of the doped membrane L3C3P5C4 reached 60 min. While the H2S adsorption performance improved, structural analysis revealed that the addition of nano-CuO reduced the crystallinity in the membrane, caused the membrane to crack, and led to a decrease in the mechanical properties. The surface oxygens in the L3C3P5C4 membrane were primarily C-O bonds and lattice oxygens in CuO. After the H2S adsorption reaction, the lattice oxygen disappeared, and CuS products appeared.

The selective adsorption mechanism of V-type starches for key off-odors of sea cucumber intestinal peptides.

The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amylose maize starch to adsorb odors of SCIP and the adsorption mechanism was explored. The inclusion complexes formed by V-type starches and volatile compounds of SCIP were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The electronic nose results revealed a decreasing trend in response values of SCIP, with significant differences before and after deodorization (p < 0.05). Furthermore, 82 volatiles were identified from SCIP, and six were determined as key volatiles using gas chromatography-mass spectrometry. The V6- and V7-type starches with smaller cavity sizes selectively adsorb butyric acid, isobutyric acid and nonaldehyde, and V8-type starches with a larger cavity size selectively adsorb trimethylamine. This study proved that using V-type starches for deodorization could effectively improve SCIP flavor.

Electroactive nanofibrous membrane with antibacterial and deodorizing properties for air filtration.

Water vapor from respiration can severely accelerate the charge dissipation of the face mask, reducing filtration efficiency. Moreover, the foul odor from prolonged mask wear tends to make people remove their masks, leading to the risk of infection. In this study, an electro-blown spinning electroactive nanofibrous membrane (Zn/CB@PAN) with antibacterial and deodorization properties was prepared by adding zinc (Zn) and carbon black (CB) nanoparticles to the polyacrylonitrile (PAN) nanofibers, respectively. The filtration efficiency of Zn/CB@PAN for PM0.3 was > 99% and could still maintain excellent durability within 4 h in a high-humidity environment (25 â„ƒ and RH = 95%). Moreover, the bacterial interception rate of the Zn/CB@PAN could reach 99.99%, and it can kill intercepted bacteria. In addition, the deodorization rate of Zn/CB@PAN in the moist state for acetic acid was 93.75% and ammonia was 95.23%, respectively. The excellent filtering, antibacterial, and deodorizing performance of Zn/CB@PAN can be attributed to the synergistic effect of breath-induced Zn/CB galvanic couples' electroactivity, released metal ions, and generated reactive oxygen species. The developed Zn/CB@PAN could capture and kill airborne environmental pathogens under humid environments and deodorize odors from prolonged wear, holding promise for broad applications as personal protective masks.

Production of Camellia oleifera Abel Seed Oil for Injection: Extraction, Analysis, Deacidification, Decolorization, and Deodorization.

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD430 was 0.015, meeting the requirement (≤0.045 of OD430) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.

Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil.

Oxidative stability is a key quality characteristic of edible oils, and the oil's antioxidant capacity decreases during the deodorization stage. This study explores the changes in radical formation, molecular structure, oxidative characteristics, fatty acids, and main bioactive compounds in soybean oil during deodorization. The lag phase decreased, whereas the total amount of spins of free radicals increased as the deodorization time increased from 90 to 150 min. The total amount of spins and percentage of alkyl radicals varied dramatically under different times and temperatures (220 âˆ¼ 260 ℃). Results showed that identifying and quantifying the formed radicals can provide useful information for monitoring and controlling oil oxidation in vegetable oil refining systems. Therefore, to control early oxidation events, maximize refined oil product yield, and reduce energy consumption in the refining plant, the priority should be to minimize temperature during the oil refining process and then shorten the deodorization time.

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (p < 0.05). Equivalent umami concentration (EUC) comparisons showed that PJ-CW treatment produced the greatest synergistic umami enhancement (to 3.15 g MSG equiv./100 g). GC-IMS detected 52 aroma compounds; PJ treatment produced the greatest diversity of aldehydes, including heptanal, nonanal, hexanal, 3-methylbutanal, (E)-2-heptenal and (E,E)-2,4-heptadienal. The total content of volatile flavor compounds was the highest after PJ-CW treatment, and the content of many characteristic flavor substances (3-hydroxy-2-butanone, benzaldehyde, 5-methyl-2(3H)-furanone) increased. These findings provided a theoretical basis for the further development of deodorization methods for Paddy Field Carp.

Absorption processes in reducing the odor nuisance of wastewater.

Deep social awareness, especially in highly developed countries, imposes pressure on entrepreneurs and service providers, forcing them to undertake effective actions to minimize the effects of their activities also in terms of the emission of malodorous substances. The article presents information on the absorption processes harnessed in the deodorization of gases from wastewater management and the characteristics of these gases. Avoiding emissions is not always possible, hence there is a need to conduct an inventory of such gases and use deodorization methods. The specificity of gases from wastewater management and their prevalence urge the search for cheap and easy-to-use deodorization methods. It is obvious that the selection of deodorization technology is driven by many factors and should be preceded by a thorough analysis of the possibilities and limitations of various solutions. The aim of this article is, therefore, to present the characteristics of gases from wastewater management and to discuss various technologies based on absorption processes as a technology for deodorizing such gases in order to help potential investors choose an emission-reducing method suitable for particular conditions.•Malodorous substances in wastewater management.•Deodorization using water and chemical absorption.•Deodorization using biological purification.

Effects of fungal agents and biochar on odor emissions and microbial community dynamics during in-situ treatment of food waste.

The effects of the co-addition of fungal agents and biochar on physicochemical properties, odor emissions, microbial community structure, and metabolic functions were investigated during the in-situ treatment of food waste. The combined addition of fungal agents and biochar decreased cumulative NH3, H2S, and VOCs emissions by 69.37%, 67.50%, and 52.02%, respectively. The predominant phyla throughout the process were Firmicutes, Actinobacteria, Cyanobacteria, and Proteobacteria. Combined treatment significantly impacted the conversion and release of nitrogen from the perspective of the variation of nitrogen content between different forms. FAPROTAX analysis revealed that the combined application of fungal agents and biochar could effectively inhibit nitrite ammonification and reduce the emission of odorous gases. This work aims to clarify the combined effect of fungal agents and biochar on odor emission and provide a theoretical basis for developing an environmentally friendly in-situ efficient biological deodorization (IEBD) technology.