Table 1.
Amino acids contents in non-fermented and fermented soybean with various concentrations (1%, 3%, and 5%) of B. amyloliquefaciens RWL-1.
| Amino Acid mg/0.1 g | Control | 1% RWL-1 | 3% RWL-1 | 5% RWL-1 |
|---|---|---|---|---|
| aspartic acid | 0.45 ± 0.04 c | 1.54 ± 0.10 a | 1.40 ± 0.14 a | 0.76 ± 0.03 b |
| Threonine | 1.8 ± 0.01 d | 4.69 ± 0.13 a | 2.77 ± 0.09 b | 2.05 ± 0.31 c |
| Serine | 0.58 ± 0.03 a | 0.50 ± 0.06 b | 0.57 ± 0.01 a | 0.57 ± 0.01 a |
| glutamic acid | 2.3 ± 0.01 d | 8.98 ± 0.62 a | 5.56 ± 0.30 b | 3.55 ± 0.04 c |
| Glycine | 1.12 ± 0.02 d | 3.93 ± 0.15 a | 2.4 ± 0.23 b | 1.86 ± 0.43 c |
| Alanine | 7.44 ± 0.33 d | 22.30 ± 0.70 a | 18.28 ± 0.46 b | 10.14 ± 0.50 c |
| Cysteine | 3.64 ± 0.37 c | 5.77 ± 0.28 b | 11.49 ± 0.32 a | 4.00 ± 0.13 c |
| Valine | 4.25 ± 0.21 d | 12.04 ± 0.19 a | 10.84 ± 0.15 b | 5.54 ± 0.36 c |
| Methionine | 1.08 ± 0.09 d | 6.60 ± 0.24 a | 4.58 ± 0.39 b | 2.00 ± 0.18 c |
| Isoleucine | 3.49 ± 0.23 d | 11.21 ± 0.49 a | 8.46 ± 0.23 b | 5.43 ± 0.32 c |
| Leucine | 5.48 ± 0.37 d | 22.70 ± 0.38 a | 15.26 ± 0.37 b | 8.76 ± 0.44 c |
| Tyrosine | 2.46 ± 0.25 c | 5.49 ± 0.31 a | 5.23 ± 0.29 a | 3.19 ± 0.35 b |
| Phenylalanine | 3.46 ± 0.25 d | 11.30 ± 0.59 a | 7.85 ± 0.11 b | 4.34 ± 0.38 c |
| Lysine | 2.59 ± 0.31 d | 8.19 ± 0.26 a | 4.69 ± 0.23 b | 3.49 ± 0.30 c |
| Histidine | 1.30 ± 0.08 b | 6.53 ± 0.39 a | 6.49 ± 0.46 a | 1.47 ± 0.07 b |
| Arginine | 4.63 ± 0.26 d | 9.51 ± 0.34 a | 7.53 ± 0.37 b | 6.67 ± 0.37 c |
| Proline | 3.41 ± 0.25 d | 12.11 ± 0.52 a | 9.09 ± 0.64 b | 4.97 ± 0.38 c |
| Total Amino Acids | 47.70 ± 3.25 d | 204.77 ± 6.38 a | 136.11 ± 4.97 b | 75.30 ± 3.49 c |
Values in rows followed by different letters (a, b, c, and d) are significantly different at P < 0.05 revealed by DMRT tests.