. 2017 Dec 11;22(12):2200. doi: 10.3390/molecules22122200

Table 3.

Analysis of free amino acid composition in unfermented soybean and cheonggukjang fermented by Bacillus subtilis (KCTC 13241) in different soybean cultivars.

Amino Acids µg/g	Sample ¹	Daewon	Saedanbeck	Aga 3	Pungsannamul
aspartic acid	UFS ²	99.38 ± 2.20 ^b	43.39 ± 1.14 ^d	138.33 ± 1.96 ^a	56.52 ± 0.22 ^c
aspartic acid	CKJ ³	443.95 ± 2.15 ^a	368.56 ± 1.42 ^b	288.69 ± 1.50 ^d	320.98 ± 1.65 ^c
threonine	UFS	47.95 ± 2.68 ^b	5.20 ± 0.36 ^d	79.22 ± 1.33 ^a	39.38 ± 0.57 ^c
threonine	CKJ	171.72 ± 2.09 ^a	139.46 ± 1.65 ^c	143.79 ± 2.12 ^b	111.39 ± 1.55 ^d
serine	UFS	26.69 ± 1.30 ^b	1.13 ± 0.83 ^d	52.40 ± 1.28 ^a	15.98 ± 3.42 ^c
serine	CKJ	44.99 ± 1.29 ^a	13.90 ± 1.47 ^b	13.32 ± 0.53 ^b	6.73 ± 0.60 ^c
glutamic acid	UFS	531.55 ± 3.64 ^b	381.82 ± 2.97 ^c	603.74 ± 1.27 ^a	348.73 ± 1.17 ^d
glutamic acid	CKJ	1028.83 ± 2.19 ^a	975.96 ± 0.78 ^b	619.80 ± 2.31 ^c	430.90 ± 0.84 ^d
α-amino adipic acid	UFS	96.99 ± 4.46 ^b	267.05 ± 0.53 ^a	54.41 ± 0.97 ^c	55.32 ± 1.58 ^c
α-amino adipic acid	CKJ	106.79 ± 0.76 ^b	115.53 ± 1.56 ^a	39.16 ± 2.41 ^d	92.93 ± 3.26 ^c
glycine	UFS	176.04 ± 1.03 ^b	41.48 ± 1.00 ^d	193.33 ± 1.69 ^a	116.88 ± 3.03 ^c
glycine	CKJ	291.14 ± 2.20 ^a	218.58 ± 1.04 ^b	214.41 ± 0.52 ^c	204.40 ± 2.71 ^d
alanine	UFS	580.17 ± 1.45 ^a	73.53 ± 0.50 ^d	420.89 ± 2.99 ^b	234.57 ± 1.00 ^c
alanine	CKJ	1017.40 ± 2.25 ^a	544.99 ± 1.23 ^b	542.55 ± 1.02 ^c	392.15 ± 1.40 ^d
citrulline	UFS	221.09 ± 3.43 ^c	760.79 ± 1.53 ^a	365.01 ± 0.64 ^b	219.57 ± 2.79 ^d
citrulline	CKJ	ND ^c	291.41 ± 0.69 ^a	ND ^c	158.76 ± 1.83 ^b
α-amino-n-butyric acid	UFS	20.87 ± 1.24 ^a	ND ^c	18.84 ± 1.27 ^b	ND ^c
α-amino-n-butyric acid	CKJ	12.50 ± 0.55 ^a	10.98 ± 2.20 ^a,b	9.92 ± 0.01 ^b	10.55 ± 1.06 ^a,b
valine	UFS	39.09 ± 3.51 ^c	39.58 ± 1.01 ^c	85.02 ± 1.34 ^a	46.17 ± 0.47 ^b
valine	CKJ	133.26 ± 1.18 ^b	103.16 ± 0.82 ^c	148.05 ± 1.19 ^a	104.93 ± 1.17 ^c
methionine	UFS	28.18 ± 3.54 ^a	ND ^c	28.95 ± 2.58 ^a	24.45 ± 0.51 ^b
methionine	CKJ	102.36 ± 2.52 ^a	76.07 ± 1.87 ^b	77.29 ± 0.83 ^b	68.69 ± 1.26 ^c
cystathionine	UFS	15.95 ± 1.56 ^a	ND ^c	11.65 ± 1.99 ^b	14.71 ± 2.26 ^a,b
cystathionine	CKJ	16.83 ± 1.86 ^a	14.16 ± 2.55 ^a,b	12.14 ± 0.82 ^b	15.02 ± 1.46 ^a,b
isoleucine	UFS	17.37 ± 1.93 ^d	30.35 ± 0.72 ^b	42.78 ± 0.59 ^a	26.82 ± 2.51 ^c
isoleucine	CKJ	99.57 ± 1.59 ^b	75.96 ± 1.67 ^c	104.57 ± 2.91 ^a	73.67 ± 0.37 ^d
leucine	UFS	23.71 ± 3.67 ^c	4.33 ± 0.80 ^d	82.42 ± 2.57 ^a	39.60 ± 0.50 ^b
leucine	CKJ	195.29 ± 2.46 ^b	142.13 ± 1.87 ^d	225.25 ± 0.75 ^a	152.81 ± 1.59 ^c
tyrosine	UFS	88.21 ± 2.47 ^b	56.87 ± 0.66 ^d	136.28 ± 1.45 ^a	76.58 ± 1.22 ^c
tyrosine	CKJ	170.89 ± 3.89 ^c	172.50 ± 1.87 ^b	204.54 ± 1.00 ^a	204.18 ± 0.33 ^a
phenylalanine	UFS	43.11 ± 1.38 ^d	47.47 ± 1.14 ^c	119.95 ± 2.27 ^a	80.77 ± 0.97 ^b
phenylalanine	CKJ	184.06 ± 1.73 ^d	189.72 ± 0.86 ^c	224.30 ± 1.12 ^b	235.76 ± 1.58 ^a
β-alanine	UFS	126.44 ± 2.22 ^a	35.32 ± 0.57 ^c	43.78 ± 1.05 ^b	43.44 ± 1.85 ^b
β-alanine	CKJ	161.16 ± 1.00 ^a	105.92 ± 2.47 ^b	60.75 ± 1.81 ^d	101.36 ± 2.13 ^c
β-amino isobutyric acid	UFS	30.80 ± 2.03 ^c	46.71 ± 1.89 ^a	21.88 ± 1.73 ^d	39.06 ± 0.73 ^b
β-amino isobutyric acid	CKJ	56.61 ± 1.33 ^c	71.27 ± 2.02 ^b	41.55 ± 0.60 ^d	78.31 ± 0.72 ^a
γ-amino-n-butyric acid	UFS	663.83 ± 3.58 ^a	107.43 ± 1.07 ^d	515.72 ± 1.51 ^b	316.93 ± 1.37 ^c
γ-amino-n-butyric acid	CKJ	853.14 ± 2.90 ^a	724.61 ± 2.61 ^b	611.31 ± 3.16 ^d	617.14 ± 0.45 ^c
ethanol amine	UFS	68.16 ± 0.87 ^a	36.23 ± 1.07 ^c	62.03 ± 1.41 ^b	29.72 ± 1.34 ^d
ethanol amine	CKJ	70.16 ± 1.29 ^a,b	68.33 ± 1.24 ^b	71.37 ± 0.99 ^a	52.94 ± 2.29 ^c
Total free amino acids	UFS	2595.34 ± 0.82 ^c	2243.26 ± 1.24 ^d	3371.00 ± 2.06 ^a	3082.94 ± 2.43 ^b
Total free amino acids	CKJ	5879.04 ± 1.27 ^c	5177.41 ± 1.23 ^d	6989.48 ± 1.98 ^a	6452.05± 2.81 ^b

¹ All values are means of determinations in three independent experiments. Means with different lowercase letters (^a, ^b, ^c, and ^d) indicate significant differences of unfermented soybean and cheonggukjang by Duncan’s multiple range tests (DMRT) at the 95% confidence level. ² UFS, unfermented soybean. ³ CKJ, cheonggukjang.