Table 3. Comparison of fermentation characteristics according to fermentation time for manufactured brown rice ‘Sikhye’

Fermentation time (h)		0	24	48	72
Viable cell (CFU/mL)		3.8×107	4.2×108	3.0×108	1.3×108
pH		6.12	3.92	3.15	3.08
°Brix		8.0	8.0	7.3	7.3
DPPH radical scavenging activity (%)		66.42±0.211)	71.19±0.12	75.62±0.35	71.96±0.23
SOD activity (%)		69.25±0.44	73.93±0.36	73.56±0.42	75.91±0.18
Reducin sugar (mg/L)	Glucose	8,403.07±12.45	6,702.40±112.45	5,369.06±181.44	5,144.23±11.24
	Sucrose	5.99±0.08	5.86±0.02	4.80±0.09	4.60±0.04
	Fructose	2,068.12±15.49	1,361.41±8.91	1,180.23±11.24	1,199.15±4.59

Data are expressed as the mean±standard deviation (SD) of three experiments.