. 2019 Oct 9;10:2300. doi: 10.3389/fmicb.2019.02300

TABLE 1.

Free amino acids (FAA) in fish sauce fermented with different yeasts (mg/L).

FAA	Taste	Fish hydrolysate	Fish sauce (Day 7)

			S1	S2	S3	S4	S5
Asp	Umami	228.93 ± 10.66^ab	228.00 ± 6.17^ab	271.30 ± 65.84^a	204.00 ± 14.79^b	249.92 ± 8.50^ab	218.86 ± 2.95^ab
Thr	Sweet	196.15 ± 14.42^ab	164.94 ± 2.71^b	168.00 ± 40.91^b	100.34 ± 4.18^c	209.85 ± 5.02^a	212.39 ± 1.26^a
Ser	Sweet	158.23 ± 18.08^a	144.88 ± 8.30^ab	147.55 ± 20.10^ab	115.92 ± 20.91^b	172.31 ± 7.07^a	170.53 ± 3.86^a
Glu	Umami	526.28 ± 37.23^abc	487.69 ± 28.53^cd	544.82 ± 11.72^ab	466.11 ± 21.83^d	544.97 ± 3.52^a	498.82 ± 16.85^bcd
Pro	Sweet	1089.59 ± 12.20^c	1330.52 ± 221.36^b	481.47 ± 7.14^d	1587.64 ± 9.21^a	1563.47 ± 13.82^a	1661.33 ± 24.18^a
Gly	Sweet	131.27 ± 7.45^a	140.08 ± 5.76^a	142.73 ± 13.32^a	135.23 ± 1.93^a	142.78 ± 2.84^a	135.43 ± 4.89^a
Ala	Sweet	227.48 ± 8.64^c	268.07 ± 15.25^bc	278.02 ± 7.62^b	258.60 ± 26.42^bc	338.87 ± 21.81^a	258.63 ± 26.05^bc
Cys	—	4.19 ± 0.39^a	3.77 ± 0.22^ab	2.59 ± 0.24^c	3.10 ± 0.30^bc	3.39 ± 0.62^b	3.40 ± 0.33^b
Val	—	307.87 ± 4.80^a	281.59 ± 2.22^b	307.36 ± 14.44^a	284.36 ± 15.08^b	282.29 ± 12.97^b	291.59 ± 14.58^ab
Met	Bitter	169.30 ± 6.55^a	137.67 ± 2.12^c	145.43 ± 7.21^bc	139.81 ± 18.24^c	158.81 ± 7.35^ab	162.14 ± 7.30^ab
Ile	Bitter	222.73 ± 8.01^a	181.58 ± 5.85^c	211.84 ± 5.12^ab	177.34 ± 14.37^c	193.30 ± 21.02^bc	226.40 ± 3.03^a
Leu	Bitter	504.61 ± 19.55^a	414.10 ± 8.16^cd	460.49 ± 8.20^abc	372.61 ± 26.31^d	425.52 ± 51.87^bc	471.47 ± 20.33^ab
Tyr	Bitter	275.95 ± 10.51^ab	259.58 ± 7.10^b	269.13 ± 15.07^ab	269.31 ± 14.49^ab	254.15 ± 18.53^b	305.61 ± 29.92^a
Phe	Bitter	399.21 ± 19.16^bc	372.67 ± 14.91^c	410.99 ± 25.65^b	384.12 ± 30.51^bc	384.51 ± 6.34^bc	460.22 ± 13.20^a
His	Bitter	118.59 ± 5.72^a	106.72 ± 2.22^ab	113.68 ± 5.40^ab	104.33 ± 11.00^b	117.39 ± 3.63^a	116.55 ± 2.76^a
Lys	Bitter	406.65 ± 38.16^ab	423.41 ± 16.72^b	390.52 ± 29.75^b	382.34 ± 8.47^b	451.82 ± 9.37^a	450.22 ± 3.72^a
Arg	Bitter	328.95 ± 15.87^a	309.44 ± 9.26^ab	311.35 ± 23.94^ab	298.00 ± 2.97^b	310.37 ± 10.38^ab	322.73 ± 3.57^ab
Bitter		2426.00 ± 104.38^ab	2205.18 ± 58.15^c	2313.44 ± 58.82^b	2127.87 ± 31.70^c	2295.86 ± 74.53^b	2515.34 ± 25.13^a
Umami		755.22 ± 43.99^ab	715.69 ± 33.85^bc	816.12 ± 77.51^a	670.11 ± 34.67^c	794.89 ± 5.25^ab	717.68 ± 19.69^bc
Sweet		1802.72 ± 41.28^c	2048.50 ± 239.37^b	1217.77 ± 54.81^d	2197.73 ± 42.71^b	2427.28 ± 21.68^a	2438.30 ± 15.39^a
Total		5296.00 ± 171.61^b	5254.73 ± 321.37^b	4657.29 ± 115.05^d	5283.16 ± 51.40^b	5803.72 ± 102.00^a	5966.30 ± 23.43^a

S1, inoculated with Kluyveromyces marxianus NCYC1425; S2, inoculated with Torulaspora delbrueckii Biodiva; S3, inoculated with Saccharomyces cerevisiae Lalvin EC-1118; S4, inoculated with Pichia kluyveri Frootzen; S5, inoculated with Candida versatilis NCYC1433. ^a–dValues in the same row with different letters were significantly different (P < 0.05). Results: Mean ± SD, n = 3.