Table 3. Free amino acids contents of Chaga Cheonggukjang added with L. acidophilus KCTC 3925 (mg%)

Free Amino acids		Samples¹⁾
Free Amino acids		Control	NS	YS
Sweetness	Alanine	179.11±1.42^2)b3)	201.76±5.43^a	210.58±9.97^a
	Glycine	83.65±0.70^b	89.87±2.47^ab	95.87±4.77^a
	Lysine	148.94±5.58^c	198.78±5.08^a	169.35±14.32^b
	Serine	49.56±0.15^b	58.71±1.68^a	56.58±3.27^a
	Threonine	56.76±0.60^b	63.43±1.51^a	59.68±3.82^ab
	Sum	518.02±4.16^c	612.55±16.16^a	592.07±36.11^b
Bitterness	Isoleucine	103.41±3.54	112.28±5.31	113.35±6.31
	Leucine	279.16±10.52^a	258.11±5.85^b	270.40±12.21^ab
	Methionine	26.74±0.93^b	33.23±1.72^a	31.01±0.64^a
	Valine	138.22±22.69	178.15±6.50	167.71±27.21
	Histidine	18.55±1.30^b	22.74±0.70^a	21.43±2.46^ab
	Sum	566.07±15.41^c	604.52±19.98^a	603.90±44.54^b
Savory taste	Aspartic acid	159.88±1.13^a	161.35±4.49^a	136.63±13.78^b
	Glutamic acid	511.25±3.82^b	553.33±15.44^a	510.61±24.85^b
	Sum	671.13±4.95^ab	714.68±19.92^a	647.24±38.63^b
Others	Arginine	4.29±0.07^c	44.49±0.83^a	35.93±1.67^b
	Ammonia	110.56±2.07^b	146.97±4.85^a	153.48±8.05^a
	Proline	58.48±0.83^b	78.30±2.40^a	80.45±3.18^a
	Phenylalanine	247.74±14.97	180.91±8.34	257.64±13.38
	Ornithine	46.87±5.63	46.15±1.35	39.66±7.73
	GABA	13.59±6.80	19.02±6.82	11.57±4.78
	Sum	481.53±12.94^b	589.17±11.09^a	578.73±33.01^a
Total amino acid		2,236.76±14.59^b	2,520.92±66.28^a	2,421.94±149.40^ab

¹⁾Control, fermented without sterilization process and a starter; NS, fermented without sterilization process but with a starter (L. acidophilus KCTC 3925); YS, fermented with L. acidophilus KCTC 3925 after sterilization process (at 100℃ for 15 min).
²⁾All values are mean±SD (n=3).
^3)a-cMeans with different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.