Table 2. Moisture content (%) of rice bran oil (RBO) as affected by microbial type and fermentation time

Microbes	Fermentation times (h)
	0	72	144
Kefir (control)	3.15±0.001)a2)	0.06±0.02c	0.05±0.05b
LAB (Lactobacillus sp.)	0.28±0.01c	0.19±0.03bc	0.06±0.04b
Mold (Rhizopus sp.)	0.07±0.04d	0.51±0.04a	1.30±0.01a
Yeast (Saccharomyces sp.)	1.17±0.01b	0.28±0.03b	0.13±0.02b

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test (DMRT).