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proline, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, histidine,

lysine, and arginine were identied in 48 h of fermentation. The total amino acids were

4.0427 ± 0.0004 g/L. Glycine and arginine were significantly higher (0.6651 ± 0.0004 g/L and

0.6645 ± 0.0001 g/L). Glycine, glutamic acid, alanine, leucine, arginine, phenylalanine, and

lysine were considered the main amino acids (>0.25 g per L sample) throughout fermentation.

Amino acids play important roles in aroma and taste development in food as they are involved

in Maillard reactions and Strecker degradation. Glutamic acid was reported as the most

abundant ...