Table 5.
The free amino acid content in Boseok black waxy r ice vinegar that was prepared using acetic acid bacter ia strains (mg%)

Components	CV-11)	CV-2	FV-1	HV-4
Aspartic acid	8.72	4.45	5.12	8.69
Serine	5.95	23.43	38.65	47.76
Glutamic acid	18.58	4.24	15.45	10.97
Glycine	8.09	15.64	7.44	15.26
Histidine	-2)	-	-	-
Arginine	-	-	-	-
Threonine	6.93	3.08	9.05	3.19
Alanine	91.08	-	-	-
Proline	50.02	-	65.46	32.65
Tyrosine	21.57	59.89	31.03	47.52
Cystine	2.31	8.27	6.14	9.55
Valine	15.46	12.43	21.20	12.87
Methionine	10.82	32.90	15.11	25.11
Lysine	-	-	-	-
Isoleucine	4.12	9.46	3.76	9.86
Leucine	28.62	67.05	84.12	65.84
Tryptophane	2.02	6.90	13.39	7.99
Phenylalanine	10.95	-	35.51	19.60
TAA3)	283.24	247.74	351.43	316.86
EAA4)	78.92	131.82	182.14	144.46

CV-1, vinegar prepared using Acetobacter orleanensis KCTC 12329; CV-2, vinegar prepared using Acetobacter pasteurianus KCTC 12289; FV-1, vinegar prepared using acetic acid producing bacteria strains selected by Sunchon National university; HV-4, vinegar prepared using acetic acid producing bacteria strains isolated in Jeonnam area.
Not detected.
Total free amino acid.
Essential amino acid (Thr+Val+Met+Ile+Leu+Phe+Lys+Typ).