. 2020 Oct 30;25(21):5056. doi: 10.3390/molecules25215056

Table 2.

Changes in the free amino acid composition of fermented beverages.

Amino Acid (mg/100 g)	Non-Fermented Beverage			Fermented Beverage
Amino Acid (mg/100 g)	Control			PMO 08			Yogurt
Threonine	6.22	±	0.005 ^a	4.30	±	0.065 ^c	5.50	±	0.050 ^b
Tyrosine	2.66	±	0.001 ^a	0.94	±	0.025 ^c	2.21	±	0.015 ^b
Arginine	2.44	±	0.010 ^a	1.16	±	0.025 ^c	1.76	±	0.010 ^b
Alanine	14.63	±	0.005 ^a	8.58	±	0.110 ^c	10.91	±	0.080 ^b
Proline	4.36	±	0.040 ^c	4.82	±	0.210 ^a	4.71	±	0.285 ^ab
Lysine	2.58	±	0.030 ^a	1.52	±	0.190 ^b	1.26	±	0.155 ^b
Histidine	3.87	±	0.045 ^a	3.26	±	0.055 ^c	3.55	±	0.015 ^b
Isoleucine	2.12	±	0.010 ^a	0.00	±	0.000 ^c	0.67	±	0.045 ^b
Leucine	2.37	±	0.135 ^a	0.25	±	0.000 ^c	1.16	±	0.035 ^b
Methionine	0.74	±	0.050 ^a	0.00	±	0.000 ^c	0.00	±	0.000 ^b
Phenylalanine	7.33	±	0.005 ^a	4.91	±	0.045 ^c	6.02	±	0.005 ^b
Valine	1.66	±	0.026 ^a	0.00	±	0.00 ^c	0.72	±	0.06 ^b
Glutamic acid	126.05	±	0.020 ^a	109.78	±	1.97 ^c	107.86	±	1.61 ^b
Aspartic acid	70.00	±	1.780 ^a	65.05	±	0.27 ^b	59.55	±	2.14 ^c
Serine	6.48	±	0.010 ^a	2.86	±	0.06 ^c	5.81	±	0.02 ^b
Glycine	1.35	±	0.005 ^a	0.75	±	0.02 ^c	0.77	±	0.07 ^b
Glutamine	0.21	±	0.005 ^c	0.83	±	0.00 ^b	3.79	±	0.39 ^a

All values are presented as mean ± standard deviation (n = 3). Control: Non-fermented tomato juice beverage; PMO 08: Tomato juice fermented by L. plantarum PMO 08; Yogurt: Tomato juice fermented by yogurt starter culture containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. ^a–c Values with different superscripts within the same row are significantly different according to Duncan’s multiple range test (p < 0.05).