Table 3 Contents of free amino acids according to lactic acid bacter ia fermentation of C. militaris grown upon T. molitor (mg%)

Components	NP1)	FP	T-value	P-value
Aspartic acid	1,205.16±5.841)	1,047.82±3.07	41.305****5)	0.000
Serine	761.78±0.77	662.34±5.35	31.865****	0.000
Taurine	169.63±1.12	152.05±1.74	0.581****	0.000
Glutamic acid	2,059.97±1.00	1,922.64±0.99	0.989****	0.000
Glycine	243.31±0.14	248.74±0.08	0.498****	0.000
Histidine	215.64±0.15	228.63±0.47	0.264****	0.000
Arginine	447.23±0.44	349.37±0.04	0.144****	0.000
Threonine	644.04±0.24	608.06±0.19	0.760****	0.000
Alanine	1,140.99±1.33	1,069.98±0.71	0.457****	0.000
Proline	410.81±0.51	430.37±0.01	0.121****	0.000
Tyrosine	356.42±0.01	145.44±0.03	0.275****	0.000
Cystine	49.10±0.80	61.66±0.10	0.157****	0.000
Valine	596.22±0.25	568.30±1.70	0.167****	0.000
Methionine	124.33±0.97	108.06±3.88	0.219****	0.002
Lysine	613.27±1.51	621.15±0.80	0.453****	0.001
Isoleucine	247.22±3.02	236.39±0.44	0.166****	0.004
Leucine	406.63±0.11	393.00±3.40	0.125****	0.002
Tryptophane	199.14±0.07	321.39±0.04	0.498****	0.000
Phenylalanine	330.15±0.01	283.30±1.03	0.119****	0.000
TAA3)	10,221.02	9,458.66
EAA4)	2,714.64	2,581.85

NP, non-fermented product; FP, fermented product.
All values are mean±SD.
Total free amino acid.
Essential amino acid(Thr+Val+Met+Ile+Leu+Phe+Lys+Typ).
^****p<0.005.