Table 2. Changes in the quality of brown rice bran according to enzyme and yeast treatment types

Sample¹⁾	pH	Total acid (%)	Soluble solids content (°Brix)
Control	6.56±0.01^2)a3)	0.21±0.02^b	4.50±0.30^b
RB_NT	4.01±0.02^b	1.84±0.05^a	8.20±0.60^a
RB_T	3.99±0.02^b	1.90±0.10^a	8.20±0.30^a
F-value	25,712.522^***	684.318^***	72.325^***

Control, raw material; RB_NT, rice bran no treatment; RB_T, rice bran prozyme GA & S. cerevisiae treatment.
All values are mean±SD (n=3).
Different superscript letters (^a-b) in the same column indicate significant differences (p<0.05) by Duncan’s multiple range test.