Table 3. Effect of microbial type and incubation time on the oxidative quality of rice bran oil (RBO) as measured by peroxide value (PV), p-anisidine value (p-AV), and total oxidation (TOTOX)

Microbes	Incubation (h)	PV	p-AV	TOTOX
Kefir (control)	0	5.13±0.021)c2)	1.15±0.01l	11.41±0.15j
	72	4.72±0.10g	3.20±0.01f	12.64±0.06h
	144	4.83±0.11f	3.60±0.01e	13.26±0.05f
Mold (Rhizopus sp.)	0	5.24±0.08b	2.50±0.01h	12.98±0.04g
	72	5.24±0.11b	4.90±0.02b	15.38±0.06b
	144	5.23±0.15b	5.45±0.03a	16.35±0.08a
LAB (Lactobacillus sp.)	0	4.93±0.04de	1.45±0.04k	11.31±0.04k
	72	5.13±0.05c	2.20±0.05i	12.46±0.04i
	144	5.64±0.07a	3.15±0.04g	14.43±0.05c
Yeast (Saccharomyces sp.)	0	4.82±0.06f	1.90±0.03j	10.74±0.04l
	72	4.90±0.09e	3.85±0.02d	13.65±0.06e
	144	4.98±0.12d	4.25±0.01c	14.21±0.07d

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