Table 2. Changes in free amino acid content during liquid fermentation of M. tricuspidata fruits with A. mellea

Amino acid	Fermentation time (day)
	0	2	4	6	8	10	101)
Aspartic acid	104.3±5.1f	77.0±3.0e	63.3±3.5d	7.3±2.0a	21.3±2.3c	13.3±2.5b	103.6±4.0f
Serine	236.3±2d	234.6±3.5d	249.0±6.5e	31.6±3.5a	40.3±3.5b	48.0±2.6c	238.3±4.5d
Asparagine	303.0±4.3e	278.0±4.0d	298.6±3.5e	205.3±2.5c	127.3±3.7a	134.6±3.5b	303.0±3.0e
Glutamic acid	205.6±2.0e	190.0±3.0d	188.6±3.2d	148.0±2.0b	137.6±4.5a	154.0±4.0c	207±3.6e
Glycine	69.6±2.5d	71.0±3.6d	59.6±2.5c	62.6±2.5c	31.0±2.6a	51.0±3.6b	72.3±4.9d
Alanine	20.3±3.2bc	23.3±3.5c	19.6±1.5bc	11.3±1.5a	18.6±1.5b	22.6±2.5bc	19.3±1.5bc
Citrulline	403.6±3.2b	450.0±5.0d	478.0±2.6e	433.3±5.6c	501.6±3.2f	512.0±6.2g	397.0±2.6a
Valine	30.3±2.5b	38.0±2.0c	40.6±3.0c	13.0±1.0a	16.3±1.5a	16.6±1.5a	27.3±2.0b
Cystine	13.0±1.0bc	14.0±1.0bc	15.6±2.0cd	17.6±1.5d	4.6±2.0a	10.3±2.5b	15.3±3.5cd
Methionine	7.6±1.5cd	6.6±1.5bc	5.3±0.5abc	6.6±2.0bc	5.0±1.0ab	3.3±0.5a	9.3±1.5d
Isoleucine	55.3±1.5d	66.6±2.0e	66.6±4.1e	15.0±2.0a	22.0±2.0b	25.3±2.5b	50.6±2.0c
Leucine	60.0±2.0d	70.3±1.5e	74.3±1.5e	5.3±0.5a	15.0±2.6b	14.3±3.0b	51.3±4.1c
Tyrosine	25.3±1.5cd	28.3±1.5de	31.6±1.5e	9.0±1.0a	14.3±3.2b	16.0±2.6b	23.0±1.0c
Phenylalanine	47.0±1.0e	60.0±2.0f	62.6±2.5f	8.0±1.0a	14.6±0.5b	20.6±2.0c	42.3±2.5d
γ-Aminobutyric acid	906.6±3.2g	870.6±3.0e	601.3±1.5d	462.3±2.0c	110.3±1.5b	94.6±3.5a	878.3±1.5f
Lysine	42.3±2.0cd	49.0±1.0e	45.0±1.0d	8.6±0.5a	20.3±1.5b	21.0±1.7b	40.6±2.0c
Arginine	104.6±1.5f	102.0±1.0f	89.0±1.0d	56.6±1.5c	43.0±3.0b	26.3±1.5a	99.0±1.0e
Total	2,635.3±40.5d	2,629.6±42.3d	2,389.3±42.4c	1,502.0±33.2b	1,143.6±40.6a	1,184.3±46.7a	2,578.0±45.7d

Fermentation for 10 day without inoculum of liquid spawn.