Batch fermentations of Mold bran (Pang Kaowmark) using the medicinal plant mold bran inoculums (Louk Pang Kaowmark) were investigated from the inoculums of five local markets in provinces of Thailand: Petchaburee, Mahasarakham, Rachaburee, Nakornpathom, and Karnchanaburee to quantify the amount of microorganism and measure the saccharification and alcohol production. Static fermentations were carried out by using a cooked sticky rice as the substrate for 240 h at 30 0C. Quantification of microorganism in Louk Pang Kaowmark fermentation showed the differences between amount of yeasts and molds during 2 periods of fermentation : in 0 - 68 h. fermentation time, the amount of molds were found more than yeasts; where as 72-240 h. the higher amount of yeasts were found. Amount of bacteria was also studied and revealed that the same levels of bacteria were detected and founded in both periods of fermentation. However, the differences in amount of bacteria were found in five local markets. Kinetic parameters were estimated from the fermentation process. The process can be classified into 2 stages: saccharification and alcohol production. The maximum glucose concentrations of Petchaburee, Mahasarakham, Rachaburee, Nakornpathom, and Karnchanaburee were 106.32, 107.40, 94.44, 123.07 and 105.09 g/L, respectively. The maximum concentrations of ethanol production were 19.65, 11.79, 8.65, 17.29 and 11.79 g/L, in that order. At 240 h., the remaining of glucose concentrations were 15.28,16.96,17.97,15.51 and 18.98 g/L of Petchaburee, Mahasarakham, Rachaburee, Nakornpathom, and Karnchanaburee, respectively.