Table 4. Change of free amino acid content according to fermentation time for manufactured brown rice ‘Sikhye’

Free amino acid content (mg/L) Fermentation time (h)
0 24 48 72
Urea 6.37±0.121) 6.20±0.09 5.97±0.11 1.41±0.01
Aspartic acid 20.54±0.22 19.02±0.32 19.29±0.13 18.73±0.33
Theronine 15.23±0.31 11.49±0.23 10.87±0.15 10.49±0.12
Serine 16.87±0.12 13.23±0.16 13.17±0.11 12.63±0.26
Glutamic acid 24.92±0.21 5.51±0.34 5.39±0.13 5.15±0.15
α-Aminoadipic acid 3.94±0.32 6.99±0.33 7.57±0.19 7.19±0.19
Glycine 23.29±0.18 31.55±0.15 31.64±0.16 30.64±0.09
Alanine 28.13±0.17 19.29±0.11 17.25±0.15 17.48±0.15
α-Aminobutyric acid 7.50±0.14 1.86±0.14 0.00±0.09 0.00±0.09
Valine 0.00±0.09 4.38±0.31 4.62±0.26 3.67±0.31
Cysteine 64.21±0.32 54.02±0.29 52.60±0.20 51.08±0.18
Cysathionine 11.32±0.42 8.19±0.31 7.63±0.31 7.37±0.33
Isoleucine 8.92±0.23 7.77±0.30 7.75±0.35 7.48±0.12
Leucine 33.08±0.16 27.04±0.25 26.88±0.11 25.50±0.16
Tyrosine 17.82±0.11 5.27±0.13 4.72±0.15 4.57±0.28
Phenylalanine 27.66±0.23 23.53±0.31 23.28±0.16 22.50±0.12
β-Alanine 2.70±0.15 4.30±0.11 6.10±0.11 4.53±0.32
β-Aminoisobutyric acid 1.67±0.32 0.00±0.09 0.00±0.09 0.00±0.09
γ-Aminobutyric acid 24.57±0.13 43.13±0.15 44.41±0.12 43.15±0.31
Ethanolamine 4.61±0.11 4.45±0.10 4.33±0.33 4.44±0.21
Ammonia 22.34±0.19 25.94±0.31 26.28±0.29 25.50±0.15
Orithine 2.41±0.31 15.06±0.20 15.60±0.31 15.24±0.33
Lysine 10.75±0.22 11.40±0.19 10.77±0.11 11.00±0.14
Data are expressed as the mean±standard deviation (SD) of three experiments.