Table 3
Changes in the free amino acids of the Schizandra chinensis extract fermented by L. plantarum EJ2014 in the presence of YE and MSG (μg/mL)

	Schisandra chnsis extract1)
	Before fermentation	After fermentation
ASP	82.67	182.69
GLU	14,267.42	4,362.14
ASN	48.97	50.88
SER	81.33	4.09
GLN	62.09	91.44
GLY	47.32	60.41
HIS	23.91	20.16
ARG	120.85	122.56
THR	76.01	65.03
ALA	162.40	113.36
GABA	220.49	9,276.38
PRO	54.98	57.00
TYR	90.36	54.20
VAL	120.84	103.98
MET	34.43	25.60
ILE	124.03	89.63
LEU	187.52	134.91
PHE	124.78	69.33
LYS	170.98	168.48
TOTAL	16,101.39	15,052.27

Omija extract was fortified with 0.5% YE and 2% MSG