Table 1.
Changes in free amino acid content in unfermented control and fermented moromi samples (μg/100 mL).
| Groups | Amino Acids | Unfermented Control | Fermented Samples (after 30 Days of Fermentation) | |||
|---|---|---|---|---|---|---|
| Control-0 | Control-30 | T0-30 | W5-30 | T0W5-30 | ||
| Umami | Asp | 1.83 ± 0.11 c | 7.04 ± 0.04 b | 7.75 ± 0.38 a | 7.88 ± 0.98 a | 8.22 ± 1.03 a |
| Umami | Glu | 4.15 ± 0.02 c | 11.82 ± 0.76 b | 13.65 ± 1.98 a | 14.56 ± 1.90 a | 14.46 ± 1.19 a |
| Subtotal | 5.98 | 18.86 | 21.40 | 22.44 | 22.68 | |
| Percentage (%) | 20.94 | 30.29 | 28.92 | 30.77 | 28.44 | |
| Sweet | Thr | 2.08 ± 0.06 d | 4.69 ± 0.27 c | 5.78 ± 0.83 b | 4.89 ± 0.54 c | 6.22 ± 0.75 a |
| Sweet | Ser | 1.74 ± 0.22 c | 4.41 ± 0.22 b | 4.61 ± 0.76 b | 4.37 ± 0.82 b | 4.92 ± 0.67 a |
| Sweet | Gly | 0.77 ± 0.12 d | 2.64 ± 0.12 c | 2.98 ± 0.32 ab | 2.96 ± 0.42 b | 3.17 ± 0.84 a |
| Sweet | Ala | 1.65 ± 0.42 d | 3.62 ± 0.17 c | 4.15 ± 0.49 ab | 3.93 ± 0.78 b | 4.42 ± 0.66 a |
| Sweet | Pro | 1.93 ± 0.15 d | 2.91 ± 0.23 b | 2.15 ± 0.02 c | 3.38 ± 0.01 a | 3.26 ± 0.13 a |
| Subtotal | 8.17 | 18.27 | 19.67 | 19.53 | 21.99 | |
| Percentage (%) | 28.61 | 29.34 | 26.58 | 26.78 | 27.57 | |
| Bitter | Cys | 0.38 ± 0.05 d | 0.76 ± 0.03 c | 0.88 ± 0.16 b | 0.84 ± 0.09 b | 0.95 ± 0.31 a |
| Bitter | Val | 1.68 ± 0.43 d | 4.07 ± 0.19 c | 4.68 ± 0.51 ab | 4.44 ± 0.42 b | 4.97 ± 0.28 a |
| Bitter | Met | 0.58 ± 0.03 d | 1.17 ± 0.09 c | 1.28 ± 0.05 b | 1.27 ± 0.59 b | 1.37 ± 0.09 a |
| Bitter | Ile | 1.42 ± 0.01 d | 4.09 ± 0.20 c | 4.32 ± 0.08 bc | 4.47 ± 0.69 ab | 4.62 ± 0.16 a |
| Bitter | Leu | 2.41 ± 0.01 d | 5.10 ± 0.03 c | 6.54 ± 0.91 b | 6.35 ± 0.87 b | 6.96 ± 0.29 a |
| Bitter | Tyr | 0.83 ± 0.03 b | 0.64 ± 0.07 c | 1.01 ± 0.19 a | 0.98 ± 0.04 a | 1.02 ± 0.21 a |
| Bitter | Phe | 2.09 ± 0.29 d | 2.73 ± 0.11 c | 4.19 ± 0.37 ab | 3.99 ± 0.52 b | 4.43 ± 0.45 a |
| Bitter | Lys | 2.32 ± 0.51 e | 3.59 ± 0.02 d | 5.32 ± 0.83 b | 4.93 ± 0.31 c | 5.66 ± 0.37 a |
| Bitter | His | 0.82 ± 0.04 d | 1.77 ± 0.05 c | 2.01 ± 0.09 b | 1.95 ± 0.04 b | 2.22 ± 0.23 a |
| Bitter | Arg | 1.88 ± 0.20 c | 1.22 ± 0.06 d | 2.69 ± 0.15 b | 1.74 ± 0.01 c | 2.88 ± 0.24 a |
| Subtotal | 14.41 | 25.14 | 32.92 | 30.96 | 35.08 | |
| Percentage (%) | 50.46 | 40.37 | 44.49 | 42.45 | 43.99 | |
| Total | 28.56 ± 1.24 | 62.27 ± 3.32 | 73.99 ± 2.08 | 72.93 ± 3.14 | 79.75 ± 1.98 | |
Different letters in the same row indicate significant differences at p ≤ 0.05. Values are the mean ± standard deviation of three independent replicates (n = 3).