Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce - Fig 6

<p><b>Changes of amino acids identified from MA fermented at 15°C (A), 20°C (B), 25°C (C), and 30°C (D) during the entire MA fermentation period.</b> Data are given as the average value ± standard deviation, measured in triplicate. Quantification was determined using the Chenomx NMR Suite v. 6.1 with 2,2-dimethyl-2-silapentane-5-sulfonate as the internal standard.