. 2020 Jul 2;99(9):4642–4652. doi: 10.1016/j.psj.2020.06.019

Table 3.

The contents of free amino acids in fermented duck legs.

Free amino acids	Contents (mg/100 g)
Free amino acids	LP¹	SC¹	MF¹	CK¹
Glutamate	260.67 ± 15.69^b	360.33 ± 10.12^a	380.43 ± 9.13^a	220.12 ± 9.96^b
Alanine	67.83 ± 9.83^a	56.00 ± 4.69^a,b	68.07 ± 6.54^a	50.27 ± 1.50^b
Valine	22.47 ± 3.28	24.30 ± 3.44	28.83 ± 2.72	20.67 ± 3.69
Lysine	37.07 ± 2.40^a,b	35.90 ± 2.75^a,b	40.07 ± 1.89^a	30.38 ± 1.83^b
Histidine	13.20 ± 0.87^b	11.23 ± 1.00^b	11.51 ± 0.51^b	34.67 ± 0.28^a
Aspartate	13.07 ± 1.50^b	14.57 ± 0.96^b	17.46 ± 0.18^a	8.82 ± 0.33^b
Threonine	38.73 ± 3.84^a	40.30 ± 2.86^a	37.51 ± 0.61^a	8.40 ± 0.09^b
Serine	24.33 ± 3.49^a	26.87 ± 1.39^a	24.47 ± 1.04^a	14.36 ± 0.14^b
Glycine	18.57 ± 2.80^a,b	15.53 ± 0.70^b	20.86 ± 2.68^a	17.30 ± 0.53^a
Methionine	7.60 ± 0.38^a	7.90 ± 1.31^a	8.19 ± 1.59^a	5.90 ± 0.87^b
Isoleucine	13.30 ± 2.63^b,c	15.60 ± 1.78^a,b	17.74 ± 1.36^a	11.07 ± 1.40^c
Leucine	27.07 ± 3.28^b,c	33.90 ± 4.31^a,b	35.33 ± 1.79^a	22.33 ± 2.47^c
Tyrosine	13.23 ± 1.50	12.19 ± 0.79	12.76 ± 1.35	15.73 ± 0.84
Phenylalanine	29.13 ± 1.42^a	31.00 ± 2.27^a	33.56 ± 2.77^a	22.52 ± 1.80^b
Arginine	16.09 ± 0.31^b	17.07 ± 2.28^b	20.30 ± 1.63^b	32.31 ± 0.42^a
Proline	11.10 ± 1.87^b	9.43 ± 1.33^b	12.70 ± 0.60^a	4.42 ± 0.33^c
Tryptophan	0.94 ± 0.02^b	0.98 ± 0.10^b	2.82 ± 0.33^a	0.80 ± 0.09^b
Total	614.4 ± 50.01^b	713.03 ± 29.59^a	772.31 ± 30.13^a	515.07 ± 10.87^c

^a–cDifferent letters within same row mean significant differences at P < 0.05.

LP: samples inoculated with L. plantarum; SC: samples inoculated with S. cerevisiae; MF: samples inoculated with L. plantarum and S. cerevisiae; CK: control group without inoculation.