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BionClean probiotic deodorizing spray bottle

Rooms and everyday odours

BionClean

A probiotic deodorizing spray that captures odour at once, then lets beneficial bacteria break down its source

BionClean works two ways. A soy-derived cationic surfactant first captures and neutralizes odour molecules in the air for immediate relief, while spores of Bacillus subtilis and Bacillus velezensis settle on surfaces, germinate and secrete enzymes that break down the source. It does not cover odour with fragrance; it stops odour forming.

  • Two Bacillus species: B. subtilis and B. velezensis
  • A soy-derived cationic surfactant captures odour molecules at once
  • In a laboratory onion and garlic odour test, odour strength was about 43% lower than the untreated control after 15 minutes and about 50% lower after 30
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Specifications

Format
Spray
Strains
Bacillus subtilis and Bacillus velezensis, as spores
Odour neutralizer
Soy-derived cationic surfactant
How to use
Spray directly where you want to remove odour

WHAT IS A PROBIOTIC CLEANER

Let beneficial bacteria hold the ground instead of killing everything

Environmental probiotics are beneficial microbes applied indoors, to soil or to water to keep a healthy micro-ecosystem through natural biological competition.

  1. Competitive exclusion: good bacteria claim space and nutrients first, naturally keeping pathogens and mould down
  2. Lasting protection: chemical disinfectants stop working once they dry, while probiotics form an active protective layer that keeps working
  • Diagram: on the left, three panels from pathogen dominance through probiotic introduction to beneficial dominance; on the right, chemical disinfectants failing once dry compared with a lasting probiotic barrier
    Left: once beneficial bacteria move in, competitive exclusion takes over from the pathogens. Right: chemical disinfectants act only briefly, while probiotics form a lasting protective layer

PROBIOTICS MAKE ENZYMES

Probiotics produce enzymes

A colony secretes enzymes into its surroundings that break down a substance in the growth medium, leaving a clear zone around it; the wider the zone, the stronger the enzyme activity. Different strains make different enzymes in different conditions, and each is best at breaking down particular substances.

BionClean uses two Bacillus species, B. subtilis and B. velezensis, which between them are strong against starch, fats, cellulose, plant protein and animal protein, so together they handle a wider range of residues.

  • Diagram: a colony in the centre of a plate diffusing enzymes outward to form a clear zone, above five plates for starch, fat, cellulose, plant protein and animal protein
    How a clear zone forms, and how starch, fat, cellulose and protein breakdown are each tested
  • Two rows of five culture plates, each colony surrounded by a breakdown zone of a different size and colour
    Biontech enzyme plate tests: B. subtilis on the top row, B. velezensis below; left to right starch, fat, cellulose, plant protein and animal protein

HOW IT WORKS

From the surface into the smallest crevices

After spraying, the bacteria work through four stages, and repeated use cleans deeper each time.

  1. Adhesion: the probiotics attach to the surface and start working
  2. Breakdown: spores germinate and secrete enzymes that break down large molecules, insoluble dirt and the sources of odour
  3. Odour removal: the enzymes break down odour molecules, clearing current odours and stopping new ones at their source
  4. Deeper cleaning over time: repeated use breaks large molecules into smaller ones that are easier to remove
  • Diagram: 1 spores settle on kitchen and sofa surfaces after spraying; 2 enzymes break down the dirt in crevices and take up the space; on the right, deeper cleaning, mould-odour removal and a comparison of Bacillus with chemical disinfectants
    Spores settle on surfaces and into tiny pores, germinate and secrete enzymes that break down dirt and the sources of odour, forming a lasting biological protective film

INSTANT ODOUR CONTROL

Solving odour at the root

Probiotics need time to germinate, so BionClean also contains a soy-derived cationic surfactant that cuts odour the moment it is sprayed:

  1. Chemical neutralization: its cationic charge captures and binds odorous volatile organic compounds (VOCs)
  2. Lower volatility: it reduces the concentration of odour molecules escaping into the air, rather than masking them with fragrance
  • Diagram: positively charged soy-based cationic surfactant binding negatively charged odour molecules into non-volatile complexes, compared with a traditional fragrance
    The soy-based cationic surfactant's dual action: its positive charge binds negatively charged odour molecules and then holds them back from evaporating, unlike traditional fragrances that only mask

ODOUR TESTS

Deodorizing tests

In an onion and garlic odour test, odour strength after spraying BionClean was about 43% lower than the untreated control after 15 minutes, and about 50% lower after 30 minutes.

In tests with sulfur and tobacco odours, the higher the concentration of BionClean in the air, the further odour strength fell.

  • A line chart in which odour strength with BionClean falls well below the control 15 to 30 minutes after spraying, above two bar charts in which odour strength falls as BionClean rises
    Top: onion and garlic odour against minutes after spraying; the blue line is BionClean, the purple line the untreated control (Blank). Bottom left: sulfur odour; bottom right: tobacco odour, plotted against the concentration of BionClean in the air (ppm); the higher it is, the weaker the odour

Directions

  1. Spray directly where you want to remove odour.
  2. Where odour keeps forming, such as cat litter or pet relief spots, spray again regularly so the bacteria keep working.

Where to use it

  • Sofas, carpets, curtains and other fabrics
  • Cat litter and places where dogs relieve themselves
  • Toilet odours after use
  • Kitchen counters, sinks, floors and bins
  • Car interiors, cigarette smoke and food-waste odours

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