Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp
The Ginkgo epicarp is usually discarded due to contained butyric acid causing an unpleasant odor. Control of butyric acid in the Ginkgo epicarp was achieved by fermenting with doenjang under different fermentation conditions. The contents of butyric acid decreased 3.2× when Ginkgo epicarp was fermented at 30°C for 6 months. Microbes in doenjang were probably responsible for the reduction in the butyric acid content. Microbial communities were analyzed during fermentation. Communities were isolated using selective media and analyzed using metagenomic pyrosequencing based on 16S rRNA sequences. Changes in the microbial communities were confirmed at the species level. Staphylococcus gallinarum was the dominant species and maintained a constant level during fermentation. The possibility of a new fermented food with Ginkgo epicarp is suggested.