METHOD OF REDUCING STINK IN EPICARP OF GINKGO BILOBA USING SACCHAROMYCES CEREVISIAE

摘要

The present invention relates to Saccharomyces cerevisiae which can reduce offensive odor in an exocarp of Ginkgo biloba, and to a method for reducing offensive odor in an exocarp of Ginkgo biloba using the Saccharomyces cerevisiae. According to the method of the present invention, butyric acid and hexanoic acid contents are reduced, wherein the butyric acid and hexanoic acid are main offensive odor ingredients in the exocarp of Ginkgo biloba, and thus offensive odor in the exocarp of Ginkgo biloba can be reduced. In addition, a fermented product using the exocarp of Ginkgo biloba can be produced, wherein the offensive odor is reduced in the fermented product.