Table 2. Changes in total free amino acids and BCAA content in WPC medium after fermentation of various Lactiplantibacillus plantarum strains

Strain	Amino acids content (μg/mL)
	Free amino acids	BCAA
	Free amino acids	Val	Ile	Leu	Total
Control	2,019±39^a	165±4^a	111±2^a	331±8^a	608±13^a
L. plantarum ATCC 14917	3,639±135^ef	681±15^de	494±16^ef	648±24^e	1,823±49^c
L. plantarum LM1001	4,261±195^g	752±26^g	574±27^g	882±10^g	2,208±62^e
L. plantarum LM1202	3,420±96^de	692±23^ef	479±10^e	633±4^e	1,804±32^c
L. plantarum LM1203	3,047±120^b	630±34^cd	424±10^bcd	551±7^b	1,605±50^b
L. plantarum LM1204	3,417±104^de	694±31^ef	447±13^d	641±12^e	1,781±53^c
L. plantarum LM1205	3,634±162^ef	743±39^fg	479±17^e	705±14^f	1,927±67^d
L. plantarum LM1206	3,734±127^f	743±32^fg	513±12^f	716±3^f	1,972±44^d
L. plantarum LM1209	3,039±177^b	632±39^cd	435±21^cd	540±17^b	1,607±74^b
L. plantarum LM1210	3,121±98^bc	632±26^cd	403±6^b	580±5^c	1,614±27^b
L. plantarum LM1211	3,323±156^cd	624±4^c	508±24^f	606±19^d	1,739±73^c

Data are shown as means±SDs of three independent experiments.
BCAA: Branched-chain amino acids; Free amino acids: Ser+Asp+Glu+Thr+Gly+Tyr+Ala+Met+Phe+Lys.
Different superscript indicate statistical significance in the same columns (p<0.05).
WPC, whey protein concentrate.