Table 1. Comparison of microbes at each level of incubation time in free fatty acid (FFA), pH, and rice bran oil extraction (RBO) yield

Microbes	Incubation (h)	FFA (%)	pH1)	Yield (%)
Kefir (control)	0	3.63±0.052)e3)	5.52±0.12d	12.45±0.12j
	72	3.25±0.08f	6.30±0.08a	12.80±0.15i
	144	2.17±0.09j	6.30±0.15a	13.35±0.14g
Mold (Rhizopus sp.)	0	4.19±0.12b	5.80±0.10b	13.10±0.22h
	72	3.15±0.15g	5.25±0.09e	14.65±0.30d
	144	4.42±0.20a	5.80±0.05b	16.20±0.28a
LAB (Lactobacillus sp.)	0	4.05±0.06c	4.50±0.05h	13.45±0.17f
	72	2.80±0.09i	4.10±0.03i	14.25±0.20e
	144	3.15±0.11g	5.85±0.06b	14.90±0.25c
Yeast (Saccharomyces sp.)	0	3.80±0.07d	5.60±0.05c	12.80±0.22i
	72	3.05±0.13h	5.15±0.10f	14.85±0.24c
	144	4.15±0.18b	4.95±0.11g	15.40±0.27b

pH, digital pH meter; Yield, extraction yield using 96% ethanol.
All values are mean±SD (n=3).
Means with different superscript letters (^a-j) in the same column are significantly different at p<0.05 by Duncan’s multiple range test (DMRT).