Table 4. Comparison of lipase inhibition activity of fermented product by acetic acid bacteria with different fermentation periods

Lipase inhibition activity (%)
Dilution factor	Fermentation time (day)
	0	5	10	15
200	15.11±0.99a1)2)	37.94±0.38b	57.00±0.24c	80.36±0.12d
400	11.12±2.68a	17.48±0.50b	27.47±2.02c	43.47±1.47d
800	2.54±2.12a	7.82±0.88b	12.49±1.07b	22.80±2.7c

Values are mean±SD (n=3).
Different small letters (^a-d) in the same row indicate a significant difference according to Duncan’s multiple test (p<0.05).