Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation

The microbiota involved in Korean soy paste (doenjang) fermentation are the key factors determining its quality aspects. In this study, doenjang was prepared by adding three different herbs (Peppermint, mint, and Coriander), their effect on composition evaluated 16S rRNA metagenomic analyses. β-diversity statistics indicated clear distinctions after addition of herbs. A microbial analysis revealed that Tetragenococcus among dominant genera four groups, with a relatively higher abundance mint group. Peppermint levels undesirable microbes, such as opportunistic pathogens belonging to Sphingobacterium Pantoea, were significantly reduced. Additionally, other desirable microbes known exhibit beneficial properties produce bioactive compounds, Saccharopolyspora Buttiauxella, present at levels. Significant negative correlations between members Bacillaceae Halomonadaceae, Lactobacillaceae Tissierellaceae, Lacobacillaceae Erwiniaceae families observed, indicating possible antagonistic relationships. Taken together, our results demonstrated incorporation herbs, particularly during resulted significant shifts could be utilized for fermentation.