Table 1. Changes in water content, pH, soluble solids content, and total dietary fiber content according to fermentation time of brown rice bran

Sample		Water content (%)	pH	Soluble solids content(°Brix)	Total dietary fiber content (g/100 g)
Control		4.53±0.32^1)a2)	6.56±0.01^a	4.50±0.20^c	31.54±0.85^c
Fermentation time (h)	48	2.46±0.15^b	4.05±0.01^b	7.80±0.20^b	52.02±1.97^b
	60	2.93±0.20^b	3.99±0.02^c	8.20±0.30^a	61.23±1.44^a
	72	2.73±0.40^b	3.92±0.02^c	8.20±0.05^a	54.61±1.39^b
F-value		45.173^***	13,032.138^***	315.135^***	228.366^***

All values are mean±SD (n=3).
Different superscript letters (^a-c) in the same column indicate significant differences (p<0.05) by Duncan’s multiple range test.