Skip to main content

Table 1 Concentrations of FAAs in different flavor among Cupei samples

From: Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar

Samples

FAAs* (mg/100 g)

Umami

Sweet

Bitter

SS0

9.93 ± 4.68

15.20 ± 5.32

4.51 ± 1.58

SS1

3.31 ± 1.3

10.55 ± 1.71

10.78 ± 1.57

SS4

7.64 ± 2.69

36.05 ± 6.79

43.24 ± 8.10

SS7

7.00 ± 2.75

71.79 ± 14.49

44.52 ± 10.07

SS10

8.8 ± 3.35

66.87 ± 11.01

65.92 ± 12.03

AF1

12.37 ± 5.5

128.65 ± 31.3

111.49 ± 27.03

AF4

8.94 ± 3.87

115.51 ± 22.58

108.32 ± 25.93

AF7

8.56 ± 2.87

280.69 ± 44.57

198.34 ± 41.91

AF10

6.28 ± 1.90

245.81 ± 36.86

206.74 ± 42.79

AAF1

9.51 ± 3.88

264.35 ± 38.28

231.96 ± 46.63

AAF4

9.05 ± 3.12

286.13 ± 41.34

293.29 ± 57.69

AAF7

19.54 ± 8.12

433.53 ± 68

230.91 ± 48.52

AAF10

22.38 ± 9.55

431.65 ± 64.29

251.32 ± 50.17

MeanSS

7.34 ± 2.25

40.09 ± 25.42a

33.79 ± 22.91a

MeanAF

9.04 ± 2.18

192.67 ± 71.80b

156.22 ± 46.43b

MeanAAF

15.12 ± 5.93

353.92 ± 79.05c

251.87 ± 25.26c

  1. *The results are expressed as mean ± standard deviation with three triplicates for each sample. Umami FAAs include Asp, Glu and Lys; Sweet FAAs include Ala, Gly, Cys, Pro, Trp, Ser and Thr; Bitter FAAs include Phe, Met, Arg, Leu, Val, Ile and His. SS SS fermentation stage samples; AF AF fermentation stage samples; AAF AAF fermentation stage samples; a SS fermentation stage samples vs. AF fermentation stage samples (P < 0.05); b AF fermentation stage samples vs. AAF fermentation stage samples (P < 0.05); c AAF fermentation stage samples vs. SS fermentation stage samples (P < 0.05)
Back to article page

BMC Microbiology

ISSN: 1471-2180

Contact us