Table 2. Comparison of K, Mg, Ca, and Na content in brown rice by-product according to the fermentation method (mg/100 g)

	By-products of brown rice	Liquid fermentation1)	Solid-state fermentation	Fermented extract2)
K	1654.58±4.38^c3)	1341.04±13.45^d	2082.73±1.19^a	2019.23±4.00^b
Mg	934.27±16.66^a	716.02±7.15^b	717.00±1.31^b	678.51±8.16^c
Ca	65.90±1.48^a	60.13±1.09^b	58.77±0.15^c	48.69±1.60^d
Na	25.13±0.40^a	17.52±0.57^c	25.37±0.31^a	23.51±0.60^b

Liquid fermentation after the hot water extraction of by-product brown rice.
Hot water extraction after solid-state fermentation of by-product brown rice.
Values are Mean±SD. Means with different alphabet letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test.