Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

Kim, Minjoo; Seo, Jeong-Ah

doi:10.1186/s13765-020-00582-2

Applied Biological Chemistry

Table 5 Amino acid analyses of rice wine prepared with Aspergillus oryzae KSS2 (AW and AR) and Rhizopus oryzae KJJ39 (RW and RR) and commercial Makgeolli (CA, CB and CC) (mean ± SD, n = 3, mg/mL)

From: Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

Taste	Amino acid	CA	CB	CC	AW	RW	AR	RR
Sweet	Glycine	0.05 ± 0.01	0.04 ± 0.02	0.05 ± 0.01	0.25 ± 0.11	0.05 ± 0.01	0.18 ± 0.01	0.01 ± 0.00
	Alanine	0.14 ± 0.03	0.18 ± 0.04	0.15 ± 0.03	0.94 ± 0.11	0.23 ± 0.06	0.71 ± 0.06	0.12 ± 0.02
	Serine	0.01 ± 0.00	0.03 ± 0.01	0.05 ± 0.02	0.40 ± 0.02	0.04 ± 0.01	0.21 ± 0.02	0.01 ± 0.00
	Threonine^a	0.00 ± 0.00	0.02 ± 0.01	0.04 ± 0.01	0.24 ± 0.02	0.03 ± 0.00	0.14 ± 0.01	0.01 ± 0.00
	Methionine^a	0.00 ± 0.00	0.02 ± 0.01	0.04 ± 0.01	0.13 ± 0.03	0.03 ± 0.01	0.10 ± 0.01	0.01 ± 0.00
	Proline	0.12 ± 0.02	0.10 ± 0.01	0.12 ± 0.04	0.73 ± 0.07	0.20 ± 0.02	0.50 ± 0.04	0.06 ± 0.01
Umami	Aspartic acid	0.01 ± 0.00	0.05 ± 0.03	0.03 ± 0.02	0.48 ± 0.03	0.08 ± 0.02	0.28 ± 0.02	0.04 ± 0.02
	Glutamic acid	0.05 ± 0.02	0.10 ± 0.01	0.25 ± 0.06	1.07 ± 0.07	0.22 ± 0.07	0.67 ± 0.08	0.07 ± 0.02
	Asparagine	0.01 ± 0.00	0.03 ± 0.02	0.06 ± 0.01	0.35 ± 0.03	0.07 ± 0.02	0.22 ± 0.02	0.02 ± 0.00
	Glutamine	0.04 ± 0.01	0.05 ± 0.01	0.15 ± 0.05	0.46 ± 0.11	0.05 ± 0.02	0.35 ± 0.06	0.02 ± 0.01
Bitter	GABA	0.01 ± 0.01	0.05 ± 0.05	0.03 ± 0.01	0.14 ± 0.01	0.04 ± 0.01	0.07 ± 0.00	0.02 ± 0.01
	Histidine	0.03 ± 0.01	0.02 ± 0.01	0.04 ± 0.01	0.18 ± 0.04	0.01 ± 0.01	0.12 ± 0.03	0.01 ± 0.00
	Arginine	0.21 ± 0.04	0.03 ± 0.05	0.32 ± 0.07	1.18 ± 0.05	0.07 ± 0.01	1.08 ± 0.06	0.04 ± 0.01
	Valine^a	0.01 ± 0.01	0.05 ± 0.03	0.12 ± 0.03	0.44 ± 0.02	0.10 ± 0.04	0.28 ± 0.04	0.03 ± 0.00
	Isoleucine^a	0.00 ± 0.00	0.03 ± 0.02	0.07 ± 0.02	0.32 ± 0.04	0.06 ± 0.02	0.18 ± 0.03	0.02 ± 0.00
	Leucine^a	0.01 ± 0.00	0.08 ± 0.04	0.21 ± 0.06	0.71 ± 0.08	0.20 ± 0.06	0.39 ± 0.07	0.06 ± 0.03
	Phenylalanine^a	0.01 ± 0.00	0.06 ± 0.03	0.17 ± 0.05	0.51 ± 0.03	0.16 ± 0.05	0.29 ± 0.05	0.05 ± 0.03
	Lysine^a	0.01 ± 0.00	0.04 ± 0.02	0.11 ± 0.04	0.47 ± 0.08	0.02 ± 0.01	0.35 ± 0.05	0.02 ± 0.00
Acerbity	Tyrosine	0.02 ± 0.02	0.04 ± 0.03	0.14 ± 0.04	0.54 ± 0.02	0.12 ± 0.03	0.36 ± 0.02	0.04 ± 0.01
	Tryptophan^a	0.01 ± 0.00	0.02 ± 0.01	0.04 ± 0.01	0.09 ± 0.00	0.03 ± 0.01	0.05 ± 0.01	0.02 ± 0.00
∑^b		0.74 ± 0.01	1.03 ± 0.02	2.23 ± 0.03	9.62 ± 0.05	1.82 ± 0.02	6.50 ± 0.03	0.66 ± 0.02

^aEssential amino acid
^bSum of amino acid

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