Table 3.

Amino acid (aa) composition (g/100 g protein, dry weight basis) of a mixture of cauliflower and white bean before (control) and after fermentation with Lactobacillus plantarum strain 299

Amino acid	Control	Fermented sample
Alanine	1.11 ± 0.01a*	1.13 ± 0.01b
Arginine	1.42 ± 0.04a	1.42 ± 0.05a
Aspartic acid	2.92 ± 0.04a	2.97 ± 0.01a
Cysteine	0.23 ± 0.01a	0.24 ± 0.01a
Glutamic acid	3.60 ± 0.04a	3.63 ± 0.03a
Glycine	0.97 ± 0.01a	1.03 ± 0.01b
Histidine	0.67 ± 0.01a	0.70 ± 0.01b
Isoleucine	1.09 ± 0.00a	1.13 ± 0.01b
Leucine	2.02 ± 0.01a	2.08 ± 0.02b
Lysine	1.80 ± 0.01a	1.84 ± 0.05a
Methionine	0.25 ± 0.01a	0.23 ± 0.03a
Phenylalanine	1.40 ± 0.04a	1.46 ± 0.03a
Proline	0.93 ± 0.07a	1.00 ± 0.03a
Serine	1.52 ± 0.02a	1.48 ± 0.02a
Threonine	1.09 ± 0.01a	1.10 ± 0.01a
Tyrosine	0.85 ± 0.02a	0.87 ± 0.01a
Valine	1.32 ± 0.02a	1.36 ± 0.01b
Ʃaa	23.21 ± 0.14a	23.68 ± 0.05b

*Values within rows followed by different letters are significantly different (p < 0.05)