Table 1. Change in lactic acid and GABA contents in FSO during fermentation

Fermentation time (h)	GABA (%, w/v)	Lactic acid (%, w/v)
0	0.512 ± 0.155	0.45 ± 0.12
4	0.521 ± 0.178	0.60 ± 0.16
8	4.350 ± 0.201	0.97 ± 0.11
12	8.224 ± 0.314	3.24 ± 0.15
16	10.21 ± 0.19	5.02 ± 0.10
20	10.20 ± 0.21	5.22 ± 0.17
24	10.40 ± 0.16	5.15 ± 0.08
28	10.40 ± 0.17	5.32 ± 0.15
32	10.48 ± 0.25	5.48 ± 0.11

GABA, γ-aminobutyric acid; FSO, fermented sarco oyster extract.