The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Table 4

Amino acids profile (mg/L) of Nunu prepared with various single and combined starter culture(s) of LAB.

Amino acids	Starter cultures
	Sp	Lf	Lp	Lh	Lm	Lf + Lp	Lf + Lh	Lf + Lm	Lp + Lh	Lp + Lm	Lh + Lm
Lysine	2.53 ± 0.02^h	4.60 ± 0.06^a	3.80 ± 0.02^b	4.65 ± 0.02^a	1.91 ± 0.01^f	2.43 ± 0.01^e	3.85 ± 0.01^b	2.63 ± 0.02^d	3.53 ± 0.06^c	2.65 ± 0.02^d	2.12 ± 0.01^g
Argentine	3.15 ± 0.01^a	6.88 ± 0.09^b	3.44 ± 0.01^c	4.32 ± 0.01^d	1.93 ± 0.01^e	4.94 ± 0.02^f	3.51 ± 0.01^g	ND	3.63 ± 0.01^h	1.55 ± 0.01^i	ND
Histidine	2.93 ± 0.06^a	3.85 ± 0.09^d	4.11 ± 0.01^e	3.83 ± 0.03^d	3.57 ± 0.03^c	3.00 ± 0.00^b	2.96 ± 0.01^b	ND	3.97 ± 0.06^f	3.10 ± 0.10^b	ND
Methionine	1.75 ± 0.02^a	4.58 ± 0.02^e	3.99 ± 0.01^f	2.13 ± 0.02^c	1.88 ± 0.01^b	4.88 ± 0.01^g	5.73 ± 0.02^h	1.88 ± 0.01^b	6.77 ± 0.01^i	2.24 ± 0.02^d	2.24 ± 0.02^d
Isoleucine	2.99 ± 0.01^a	5.80 ± 0.11^b	2.11 ± 0.01^c	6.51 ± 0.02^e	3.49 ± 0.01^f	4.22 ± 0.01^g	2.86 ± 0.01^a	2.95 ± 0.00^a	7.10 ± 0.10^h	1.16 ± 0.01^i	2.57 ± 0.02^j
Tryptophan	3.13 ± 0.01^a	2.34 ± 0.02^b	3.42 ± 0.02^c	3.95 ± 0.01^d	2.01 ± 0.01^e	4.86 ± 0.01^f	2.51 ± 0.01^g	3.66 ± 0.01^h	5.27 ± 0.06^i	ND	ND
Threonine	3.33 ± 0.02^a	3.21 ± 0.01^b	2.82 ± 0.01^c	4.07 ± 0.15^d	ND	4.53 ± 0.01^e	2.52 ± 0.01^f	3.32 ± 0.01^a	ND	1.46 ± 0.01^g	ND
Proline	2.63 ± 0.01^a	2.68 ± 0.02^a	3.77 ± 0.01^c	4.51 ± 0.02^d	0.80 ± 0.01^e	4.67 ± 0.01^b	3.44 ± 0.02^f	4.64 ± 0.01^b	4.75 ± 0.04^b	1.90 ± 0.02^g	2.79 ± 0.02^h
Glutamine	4.02 ± 0.01^a	4.22 ± 0.01^g	2.68 ± 0.00^d	7.82 ± 0.02^i	0.98 ± 0.01^b	3.80 ± 0.01^f	3.77 ± 0.02^f	2.68 ± 0.01^d	5.47 ± 0.12^h	3.14 ± 0.02^e	1.97 ± 0.01^c
Asparagine	3.21 ± 0.01^f	2.45 ± 0.01^c	2.55 ± 0.01^d	4.70 ± 0.01^g	1.58 ± 0.02^a	2.95 ± 0.01^e	3.22 ± 0.01^f	1.53 ± 0.01^a	6.41 ± 0.01^h	2.61 ± 0.01^d	1.99 ± 0.01^b
Glutamic acid	3.14 ± 0.01^f	2.65 ± 0.02^d	3.24 ± 0.05^f	4.50 ± 0.01^g	2.92 ± 0.02^e	ND	2.45 ± 0.02^c	2.09 ± 0.01^a	7.10 ± 0.01^h	3.18 ± 0.01^f	2.39 ± 0.02^c
Valine	2.81 ± 0.02^c	ND	4.11 ± 0.01^e	4.21 ± 0.01^f	4.87 ± 0.02^g	2.47 ± 0.01^b	2.46 ± 0.02^b	2.96 ± 0.01^d	ND	2.16 ± 0.01^a	2.95 ± 0.01^d
Phenylamine	1.18 ± 0.01^a	3.83 ± 0.02^e	4.07 ± 0.16^f	3.62 ± 0.01^d	ND	4.74 ± 0.01^h	1.94 ± 0.02^b	ND	4.45 ± 0.01^g	3.96 ± 0.01^f	2.92 ± 0.02^c
Aspartic acid	1.25 ± 0.01^a	3.54 ± 0.06^d	3.71 ± 0.02^e	4.07 ± 0.01^f	ND	ND	2.81 ± 0.02^b	3.27 ± 0.01^c	4.45 ± 0.01^g	ND	ND
Serine	ND	ND	2.66 ± 0.02^a	4.74 ± 0.01^c	ND	ND	6.33 ± 0.01^b	3.28 ± 0.01^c	5.32 ± 0.01^g	ND	ND
Glycine	2.14 ± 0.02^b	4.23 ± 0.01^h	3.24 ± 0.02^e	3.22 ± 0.01^e	2.51 ± 0.01^c	ND	4.07 ± 0.01^g	3.42 ± 0.01^f	5.57 ± 0.01^i	3.12 ± 0.01^d	1.77 ± 0.02^a
Tyrosine	1.16 ± 0.01^a	2.78 ± 0.02^d	5.34 ± 0.02^h	3.03 ± 0.01^e	ND	3.70 ± 0.01^f	2.71 ± 0.01^d	4.22 ± 0.00^g	6.00 ± 0.10^i	2.16 ± 0.01^c	1.82 ± 0.02^b
Alanine	1.44 ± 0.01^a	3.75 ± 0.05^h	7.96 ± 0.01^j	2.63 ± 0.02^e	2.47 ± 0.01^d	3.70 ± 0.01^h	3.10 ± 0.00^g	2.43 ± 0.01^c	4.32 ± 0.01^i	2.77 ± 0.02^c	2.15 ± 0.02^b
Cystine	2.10 ± 0.01^b	2.81 ± 0.01^e	2.70 ± 0.01^d	5.60 ± 0.01^g	ND	ND	6.18 ± 0.02^h	2.41 ± 0.01^c	4.51 ± 0.06^f	2.65 ± 0.02^d	1.59 ± 0.01^a
Leucine	1.25 ± 0.01^a	2.61 ± 0.02^b	3.92 ± 0.01^c	5.98 ± 0.01^d	0.76 ± 0.01^e	5.77 ± 0.01^f	4.56 ± 0.01^g	4.86 ± 0.02^h	6.21 ± 0.01^i	1.76 ± 0.01^j	1.19 ± 0.01^k

Essential amino acids. Values are means of three experiments; ND: not detected; ±: standard deviation. Values in the same row with different letters differ significantly from each other (). Spontaneously fermented (Sp), L. fermentum (Lf), L. plantarum (Lp), L. helveticus (Lh), and L. mesenteroides (Lm), L. fermentum + L. plantarum (Lf + Lp), L. fermentum + L. helveticus (Lf + Lh), L. fermentum + L. mesenteroides (Lf + Lm), L. plantarum + L. helveticus (Lp + Lh), L. plantarum + L. mesenteroides (Lp + Lm), L. helveticus + L. mesenteroides (Lh + Lm).