Table 5. Amino acid contents of yakju supplemented with Jerusalem artichoke co-fermented by Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001

Compound	Amino acid content (mg/L)
	KMBL7001¹⁾	KMBL7001 + JS01²⁾
Aspartic acid	89.52±2.22^3)A4)	41.30±1.58^B
Threonine	ND⁵⁾	ND
Serine	35.98±1.25^B	44.09±2.5^A
Glutamic acid	129.26±4.22^B	172.75±5.25^A
Glycine	74.20±2.24^B	91.70±4.82^A
Alanine	176.18±6.23^B	258.98±8.24^A
Cystine	36.41±3.57^B	53.90±4.23^A
Valine	80.61±3.21^B	87.12±2.22^A
Methionine	19.75±0.56^B	25.95±0.95^A
Isoleucine	32.60±0.88^B	42.46±0.56^A
Leucine	110.35±1.42^B	131.83±1.21^A
Tyrosine	136.70±0.89^B	147.82±1.23^A
Phenylalanine	78.45±0.46^B	101.94±0.56^A
Lysine	51.23±0.65^B	53.03±0.78^A
Histidine	23.40±0.45^B	31.06±0.21^A
Arginine	134.90±0.56	101.87±1.21^B
Proline	475.83±4.25^B	629.92±5.95^A
Total amino acid	1,685.38±33.06^B	2,015.72±41.50^A

KMBL7001, Saccharomyces cerevisiae KMBL7001.
JS01, Wickerhamomyces anomalus JS01.
All the data were expressed as mean±SD (n=3).
Different letters within the same column indicate a statistically significant difference (p⟨0.05).
ND, not detected.