Table 1.
Changes in content of glutamic acid and GABA during fermentation (µg/mL)
AAJ
1)
fermentation period (day)
Glutamic acid
GABA
0%
0
19,499±51.75
2)
0
7
4,835±41.27
14,328±55.21
2.5%
0
19,916±61.22
0
7
1,586±45.85
14,446±54.22
AAJ,
Auricularia auricula-judae.
Data represent the mean±SD (n=3).