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. 2022 Sep 20;9:982878. doi: 10.3389/fnut.2022.982878

Table 2.

Changes in free amino acid contents in the fermented system at different WBDF levels.

Amino acids	Amino acids contents (%)
	Control	3%	6%	9%	12%
Asp	2.46 ± 0.17^a	2.57 ± 0.07^a	2.53 ± 0.02^a	2.47 ± 0.06^a	2.33 ± 0.16^a
Thr	1.96 ± 0.08^a	1.94 ± 0.19^a	1.78 ± 0.09^a	1.86 ± 0.08^a	1.75 ± 0.06^a
Ser	3.38 ± 0.23^ab	3.59 ± 0.08^a	3.35 ± 0.18^ab	3.41 ± 0.11^ab	3.11 ± 0.09^b
Glu	26.02 ± 1.11^a	27.90 ± 0.67^a	26.10 ± 2.39^a	26.46 ± 0.52^a	24.72 ± 0.41^a
Gly	2.65 ± 0.25^a	2.85 ± 0.05^a	2.72 ± 0.26^a	2.71 ± 0.01^a	2.48 ± 0.12^a
Ala	2.05 ± 0.21^a	2.23 ± 0.04^a	2.11 ± 0.20^a	2.11 ± 0.00^a	1.95 ± 0.12^a
Cys	0.81 ± 0.09^a	0.89 ± 0.12^a	0.89 ± 0.15^a	1.01 ± 0.10^a	0.97 ± 0.01^a
Val	2.90 ± 0.26^a	3.13 ± 0.05^a	2.92 ± 0.32^a	2.96 ± 0.05^a	2.73 ± 0.10^a
Met	1.11 ± 0.09^a	1.18 ± 0.03^a	1.09 ± 0.11^a	1.08 ± 0.10^a	1.03 ± 0.02^a
Ile	2.67 ± 0.30^a	2.87 ± 0.03^a	2.69 ± 0.31^a	2.76 ± 0.01^a	2.70 ± 0.07^a
Leu	4.84 ± 0.48^a	5.20 ± 0.16^a	4.88 ± 0.47^a	5.01 ± 0.02^a	4.66 ± 0.07^a
Tyr	2.70 ± 0.22^ab	2.85 ± 0.00^ab	2.90 ± 0.13^a	2.78 ± 0.06^ab	2.48 ± 0.22^b
Phe	3.63 ± 0.34^a	3.87 ± 0.04^a	3.70 ± 0.41^a	3.73 ± 0.05^a	3.41 ± 0.23^a
His	2.07 ± 0.23^a	2.19 ± 0.06^a	2.12 ± 0.26^a	2.13 ± 0.00^a	1.98 ± 0.10^a
Lys	1.18 ± 0.12^a	1.25 ± 0.03^a	1.17 ± 0.11^a	1.18 ± 0.00^a	1.08 ± 0.05^a
Arg	2.58 ± 0.24^a	2.75 ± 0.04^a	2.60 ± 0.27^a	2.62 ± 0.04^a	2.42 ± 0.13^a

Different letters in the superscript indicate significant differences in the same column (p <0.05).