Table 4. Free nitrogenous components of yakju prepared by different commercial yeasts before and after aging (mg/L)

OT1) SC LA CM FE
Alanine Before 351.91±2.672)a3) 236.23±0.76d 256.53±2.28c 304.72±5.52b 227.29±6.55d
After 344.19±5.76a 298.08±7.96b 287.55±4.38bc 353.37±1.21a 276.63±9.45c
t-value 3.53 −10.04 −6.59 −10.22 −24.07*4)
Arginine Before 28.91±0.30a 28.94±0.35a 26.48±0.23b 20.80±0.29c 3.97±0.20d
After 51.81±0.44c 66.96±1.05a 58.43±1.52b 49.40±1.96c 40.62±2.31d
t-value −228.71** −38.20** −25.76* −24.17* −24.07*
Aspartic acid Before 117.93±0.11a 103.13±0.23c 108.00±1.01b 119.71±0.28a 60.45±1.48d
After 117.10±1.94d 129.08±3.24b 123.61±1.97c 141.69±0.44a 82.72±0.48e
t-value 0.63 −12.23 −7.39 −43.21* −16.07*
Cysteine Before 2.81±1.85e 34.63±0.42d 72.22±0.75a 49.44±2.04c 61.97±1.18b
After 58.50±1.24c 76.35±2.79a 64.34±1.39b 68.78±0.41b 59.30±2.22c
t-value −25.50* −24.92 5.22 −11.19 3.65
Glutamic acid Before 206.26±2.55b 198.98±3.16c 205.40±2.61bc 214.69±0.63a 116.95±2.91d
After 208.02±4.93bc 295.11±27.68a 252.95±4.99ab 279.23±1.33a 178.27±31.54c
t-value −0.33 −5.54 −8.85 −46.49* −2.52
Glycine Before 153.54±1.21a 116.88±0.88d 128.05±0.95c 144.67±3.52b 92.70±2.38e
After 147.14±2.71b 146.65±3.03b 142.55±2.01b 165.21±0.59a 114.82±1.92c
t-value 2.31 −10.77 −6.94 −7.07 −69.03**
Histidine Before 64.50±0.51a 57.75±0.28b 57.05±0.95b 63.78±0.08a 40.73±0.62c
After 69.29±2.07c 83.53±4.56a 75.51±2.00b 83.54±0.02a 65.33±0.13c
t-value −4.35 −8.51 −8.83 −290.84** −46.41*
Isoleucine Before 125.29±0.07a 81.74±0.26c 101.31±1.22b 106.65±8.40b 63.72±0.62d
After 115.67±1.54b 129.43±3.88a 108.75±2.03b 117.82±0.52b 88.96±7.30c
t-value 9.23 −18.63 −3.24 −1.77 −4.51
Leucine Before 248.90±1.46a 181.45±0.60d 205.52±2.23c 235.02±8.98b 115.62±2.86e
After 237.35±3.85c 253.67±7.22b 228.72±4.67c 267.78±0.61a 173.19±5.67d
t-value 6.82 −15.44* −4.76 −4.83 −29.07*
Lysine Before 184.12±2.35a 182.84±3.89a 183.22±2.11a 168.02±0.42b 117.35±2.89c
After 183.88±2.77c 227.14±6.21a 216.18±5.32ab 204.58±0.53b 152.58±6.83d
t-value 0.79 −27.00* −6.28 −53.95* −5.13
Methionine Before 69.64±0.92b 43.27±0.04c 64.54±0.56b 82.69±9.45a 42.39±0.69c
After 60.42±1.36cd 74.45±2.11b 57.12±0.94d 83.14±0.25a 64.80±5.09c
t-value 29.41* −21.28* 6.99 −0.07 −7.20
Phenyl alanine Before 196.10±0.47a 134.96±0.64c 168.03±1.60b 179.75±23.40ab 99.07±1.99d
After 183.63±2.16bc 210.35±7.42a 166.09±3.17cd 193.08±0.44ab 152.62±14.84d
t-value 10.43 −15.73* 0.58 −0.79 −5.90
Proline Before 222.90±0.85b 178.59±1.00c 182.46±0.96c 263.46±2.53a 171.65±9.88c
After 216.60±4.52b 215.67±3.12b 204.98±7.30b 303.99±0.34a 206.17±8.94b
t-value 2.43 −12.72 −3.86 −19.94* −52.19*
Serine Before 118.80±0.16b 107.67±0.81c 116.06±0.81b 132.19±0.03a 76.42±2.52d
After 117.56±2.99d 141.11±1.89b 134.76±2.23c 155.65±1.40a 110.37±0.14e
t-value 0.56 −43.47* −8.69 −23.24* −20.21*
Threonine Before 75.94±0.07b 68.51±1.10d 70.65±0.53c 81.26±0.55a 48.31±1.20e
After 78.30±2.23d 95.96±1.22b 90.59±1.29c 99.92±0.86a 74.18±1.51e
t-value −1.55 −340.51** −15.53* −84.27** −118.43**
Tyrosine Before 206.86±0.78a 139.60±1.17c 168.92±2.30b 197.12±20.70a 115.52±2.23c
After 195.19±1.90b 219.24±7.21a 173.54±3.58c 214.57±0.63ab 161.84±15.01c
t-value 14.67 −18.65* −1.11 −1.16 −5.13
Valine Before 221.39±2.45a 120.04±0.15d 134.11±1.06c 158.17±4.34b 86.62±2.27e
After 158.35±3.15b 177.35±5.26a 154.28±2.78b 182.18±0.68a 137.51±1.30c
t-value 128.11** −15.85* −7.43 0.93 −74.47**
γ-Amino butyric acid Before 40.13±0.67b 39.24±0.07b 46.85±0.52a 29.77±4.24c 35.71±0.91b
After 34.79±0.03b 49.29±4.49a 40.64±0.71b 26.91±0.10c 39.96±4.43b
t-value 10.72 −3.12 7.10 0.93 −1.13
Total free nitrogenous content Before 2,635.93±6.56a 2,054.42±10.40c 2,295.37±22.66b 2,551.87±90.23a 1,576.41±42.14d
After 2,577.79±45.59b 2,889.41±98.25a 2,580.60±52.28b 2,990.84±7.58a 2,179.88±27.65c
t-value 2.11 −13.44* −5.38 −6.35 −58.90*
OT, SC, LA, CM, and FE means yakju prepared by Saccharomyces cerevisiae yeast ottogi, songcheon, la parisinne, chungmoo, and fermivin, repectively.
All values are mean ± standard deviation (n=3).
a-emeans in a row by different superscripts are significantly different by Duncan’s multiple range test at p<0.05.
Asterisks indicate significant differences between before and after aging of yakju made from commercial yeasts (*p<0.05, **p<0.01, ***p<0.001, respectively)