Table 7 Content of free amino acid by Bacillus subtilis KCCM 11965P fermentation of Vigna angularis (mg/L)

Free amino acid	1%		3%		5%
	5% FBE1)	FAF2)	FBE	FAF	FBE	FAF
	Valine	ND3)	1.35	ND	2.77	ND	3.29
Leucine	0.33	3.26	2.62	10.97	5.22	67.59
Methionine	7.1	12.94	20.29	29.65	29.13	44.28
Phenylalanine	4.21	0	2.34	8.37	10.95	23.57
Alanine	1.07	ND	4.31	10.77	6.08	2.84
Tyrosine	2	4.19	4	57.67	10.08	259.35
Arginine	14.6	ND	29.06	ND	39.34	2.42
Cysteine	6.77	23.47	6.11	152.84	8.36	403.78

FBE, fermentation before.
FAF, fermentation after.
ND, not detected.