Table 5. The free amino acid content according to fermentation period of Kujippong vinegar by optimum conditions

(Unit : mg/mL)

Treatment1)StrainPeriod (days) pH 4, 20℃
A26 A37 B7
0 6 12 18 24 30 0 6 12 18 24 30 0 6 12 18 24 30
Amino acid
Phosphoserine 0.011 0.012 0.018 0.013 0.015 0.015 0.014 0.014 0.015 0.014 0.012 0.012 0.024 0.021 0.020 0.027 0.018 0.027
Taurine 0.001 0.001 0.002 0.001 0.002 0.002 0.001 0.001 0.001 0.001 0.002 0.002 0.002 0.003 0.002 0.002 0.001 0.002
Aspartic acid 0.003 0.002 0.003 0.003 0.005 0.005 0.003 0.001 0.001 ND ND ND ND ND ND ND ND ND
Threonine 0.002 0.001 0.002 0.002 0.002 0.002 0.002 0.001 0.001 ND ND ND 0.007 0.006 ND ND ND ND
Serine 0.001 0.001 0.001 0.001 0.002 0.001 0.001 0.001 ND ND ND ND 0.004 0.004 ND ND ND ND
Asparagine 0.002 0.001 0.001 0.001 0.002 0.001 0.002 0.002 ND ND ND ND 0.002 0.002 ND ND ND ND
Glutamic acid 0.010 0.007 0.010 0.011 0.016 0.015 0.01 0.009 0.001 ND ND ND 0.021 0.022 0.019 0.009 0.004 0.005
Proline 0.019 0.014 0.017 0.016 0.024 0.021 0.017 0.014 0.002 0.001 0.001 0.001 0.127 0.128 0.023 ND ND ND
Glycine 0.002 0.002 0.002 0.002 0.003 0.002 0.002 0.002 ND 0.001 0.001 ND 0.005 0.005 ND ND ND ND
Alanine 0.010 0.007 0.009 0.008 0.012 0.010 0.010 0.008 ND 0.004 0.003 ND 0.021 0.022 0.001 ND ND ND
Valine 0.002 0.002 0.002 0.002 0.003 0.002 0.002 0.002 0.002 ND ND 0.001 0.006 0.007 0.002 0.001 0.001 0.001
Cystine 0.006 0.004 0.004 0.003 0.004 0.003 0.007 0.005 0.005 ND ND 0.004 0.01 0.01 0.006 0.008 0.005 0.007
Methionine ND2) ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND ND
Isoleucine 0.005 0.003 0.004 0.004 0.006 0.005 0.004 0.003 0.002 0.001 0.001 0.001 0.010 0.010 0.005 0.004 0.002 0.003
Leucine 0.005 0.003 0.004 0.004 0.005 0.005 0.003 0.003 0.001 ND ND ND 0.011 0.011 0.004 0.002 0.001 0.001
Tyrosine 0.003 0.002 0.002 0.002 0.003 0.003 0.002 0.002 0.002 0.002 0.002 0.002 0.005 0.006 0.003 0.005 0.003 0.004
Phenylalanine 0.005 0.003 0.004 0.006 0.005 0.005 0.003 0.004 0.003 0.001 0.001 0.002 0.009 0.01 0.006 0.005 0.004 0.005
β-alanine ND ND ND ND ND ND 0.001 0.001 ND ND ND ND ND ND ND ND ND ND
β-Aminoisobutyric acid 0.049 0.033 0.041 0.039 0.051 0.045 0.052 0.041 0.044 0.037 0.035 0.041 0.088 0.094 0.055 0.082 0.047 0.073
γ-Aminobutyric acid 0.014 0.009 0.013 0.012 0.017 0.015 0.017 0.014 ND ND ND 0.002 0.033 0.033 0.003 ND ND ND
Histidine 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.002 0.004 0.004 0.002 0.001 0.001 0.001
Ornithine 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.001 0.002 0.002 0.001 0.001 0.001 0.001
Lysine 0.021 0.016 0.018 0.017 0.023 0.021 0.020 0.017 0.014 0.01 0.01 0.007 0.033 0.032 0.008 0.005 0.003 0.002
Ammonia 0.001 0.001 0.001 0.001 0.002 0.002 ND ND ND ND ND ND 0.001 0.001 ND ND ND ND
Arginine 0.014 0.007 0.010 0.009 0.013 0.012 0.009 0.008 0.005 ND ND ND 0.019 0.019 ND ND ND ND
Total 0.189 0.134 0.171 0.16 0.218 0.195 0.185 0.156 0.102 0.075 0.071 0.078 0.444 0.452 0.16 0.152 0.091 0.132
1)pH 4, initial acidity; 20℃, fermentation temperature.
2)ND, not detected.