Table 5. Free amino acid content of tomato ‘Soksungjang’ prepared with R. oligosporus Koji

Amino acid	Content (mg%)
Phophoserine	5.6
Taurine	41.6
Aspartic acid	39.6
Hydroxyproline	44.8
Threonine	42.4
Serine	66.8
Asparagine	1.6
Glutamic acid	204.8
Glycine	72.0
Alanine	24.8
α-Aminobutyric acid	87.6
Valine	46.4
Cystine	1.2
Methionine	4.8
Isoleucine	28.8
Leucine	89.6
Tyrosine	44.0
Phenylalanine	67.2
β-Alanine	21.6
β-Aminoisobutyric acid	88.8
γ-Aminobutyric acid	24.0
Histidine	20.8
Tryptophan	1.2
Carnosine	19.2
Ornithine	49.6
Lysine	140.6
Ammonia	26.4
Arginine	134.4
Total	1,440.2