. 2022 Oct 28;9:1025080. doi: 10.3389/fnut.2022.1025080

TABLE 4.

Changes in the content of different free amino acids in fermented and unfermented (μg/mL).

Fermentation time (h)	0	48
Asp	4.61 ± 0.06^a	2.71 ± 0.01^b
Thr	5.37 ± 0.04^a	3.39 ± 0.01^b
Ser	6.10 ± 0.01^a	2.32 ± 0.01^b
Glu	74.22 ± 0.01^a	67.51 ± 0.02^b
Gly	1.72 ± 0.02^b	7.62 ± 0.02^a
Ala	20.83 ± 0.05^a	7.58 ± 0.03^b
Cys	1.09 ± 0.01^c	2.34 ± 0.04^a
Val	3.81 ± 0.05^b	5.88 ± 0.02^a
Met	0.43 ± 0.01^b	1.58 ± 0.03^a
Ile	3.68 ± 0.03^a	1.82 ± 0.02^b
Leu	6.40 ± 0.01^a	3.43 ± 0.06^b
Tyr	10.72 ± 0.04^b	11.79 ± 0.03^a
Phe	3.63 ± 0.06^a	3.42 ± 0.03^b
Lys	5.18 ± 0.03^b	6.92 ± 0.06^a
NH₃	0.48 ± 0.01^b	0.58 ± 0.03^a
His	42.45 ± 0.01^a	28.40 ± 0.01^b
Arg	55.68 ± 0.01^b	72.28 ± 0.02^a

Results are expressed as the mean ± standard deviation of three replicates. The mass concentrations of substances in different time periods are represented by different letters, indicating significant differences (p < 0.05).