Table 3. Changes in total 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	765.1±10.1e	817.0±5.5f	889.6±5.7g	647.0±8.5c	621.0±5.2a	633.6±11.0b	698.6±1.1d
Threonine	209.1±5.2a	215.6±6.0a	241.0±1.7b	263.6±1.1c	311.6±17.6d	306.3±6.5d	216.6±2.3a
Serine	313.3±12.5a	330.0±8.0b	367.3±1.1c	303.3±3.5a	332.6±2.3b	329.0±6.5b	341.0±8.7b
Glutamic acid	959.3±4.1a	1,049.3±24.1b	1,047.3±6.6b	1,146.6±21.7c	1,058.6±41.6b	1,115.6±13.6c	959.0±7.8a
Proline	113.6±3.1c	124.0±3.4d	138.3±5.7e	122.6±9.2d	97.3±1.1ab	91.3±2.3a	104.3±3.1b
Glycine	217.1±5.5a	253.3±12.5c	268.6±2.3d	274.0±6.9d	304.0±6.9e	303.6±6.3e	240.0±6.0b
Alanine	231.1±5.2a	249.3±8.1b	272.3±4.0c	294.6±2.8d	313.0±9.4e	309.3±9.3e	237.6±4.0a
Valine	186.1±5.2a	193±7.2a	211.3±2.3b	209.6±0.5b	215.6±4.0b	236.6±6.3c	192.6±4.0a
Cystine	7.6±1.5a	8.6±0.5a	14.6±0.5b	8.3±0.5a	31.0±1.7c	8.3±0.5a	7.6±0.5a
Methionine	8.3±1.5a	23.0±2.0b	52.3±1.1c	61.6±2.8e	54.3±2.3d	54.0±1.7d	8.4±1.3a
Isoleucine	327.6±14.1a	358.6±6.0b	384.3±22.3d	372.0±15.1c	460.3±14.0f	418.3±12.8e	358.3±12.8b
Leucine	360.6±16.1a	384.0±13.6b	421.0±31.7c	416.3±15.7c	470.6±24.0e	461.0±15.1d	389.3±21.1b
Tyrosine	73.6±2.3a	84.3±1.1b	91.6±2.8c	91.6±2.8c	121.3±2.3e	103.6±2.3d	82.0±1.7b
Phenylalanine	271.3±1.5a	297.0±13.5cd	325.0±13.4e	301.3±12.3d	281.6±16.3b	328.6±12.3e	291.3±12.8c
γ-Aminobutyric acid	461.1±14.1d	476.3±2.8d	465.3±0.5d	40.3±4.0a	115.6±18.4b	62.6±4.6a	427.3±4.6c
Carnosine	53.3±2.5b	63.0±2.6c	61.3±2.3c	61.6±2.8c	43.6±2.3a	44.0±1.7a	76.0±1.7d
Ornithine	34.6±2.8d	15.0±2.0b	14.3±1.1b	25.0±3.4c	22.3±1.1c	37.0±1.7d	7.6±0.5a
Lysine	388.1±10.1a	423.6±4.7b	483.6±6.3c	515.6±4d	568.6±2.3e	582.3±4.6f	417.3±4.6b
Arginine	618.1±6.2a	658.6±6.6c	751.6±2.8f	722.3±9.8e	681.0±3.4d	671.6±5.7d	633.0±8.6b
Total	5,598.6±104.1a	6,024.0±110.9c	6,501.3±55.1d	5,878.0±98.4b	6,104.6±131.0c	6,097.3±88.5c	5,926.3±60.9b

Fermentation for 10 day without inoculum of liquid spawn.