Table 1.
Changes in the free amino acids of Flammulina velutipes powder fermented by L. plantarum EJ2014 for 5 days

Fermentation	Glutamic acid (%)	GABA1) (%)
Before	3.20±0.482)	0.01±0.00
After	0.03±0.00	2.26±0.08

GABA, γ-aminobutyric acid
Values are means±SD.