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BIOCHEMICAL COMPONENTS AND BIOACTIVITIES OF FERMENTED MYRTLE FRUIT (RHODOMYRTUS TOMENTOSA) USING LACTOBACILLUSHuy-Cong Ha1, Nguyen Thi Bao Ngoc1, Tran Thi Phuong Thuy1, Nguyen My Duyen1, Vuong Dinh Phuc1, Tuoi Thi Le1,2*.Abstract: Recently, the trend of using herbs in the food and cosmetics industry has become increasingly popular. Rhodomyrtus tomentosa (commonly known as myrtle) is rich in phenolic compounds, fiber, and vitamins with many biological activities such as anti-oxidation, anti-inflammation, anti-bacterial, antiobesity, and immune system enhancement. In this study, fresh myrtle fruit was used as a raw material for fermentation with Lactobacillus plantarum, L. acidophilus, and L. casei strains at different ratios. The density of bacterial strains increased with increasing content of myrtle fruit puree (MFP) and reached about 109 to 1010 CFU/mL at 100% of MFP. The total phenolic content of the fermented product increased about 150%, especially with L. plantarum (301.75 %u00b5g GAE/mL). The anti-bacterial activity of the fermented product against Escherichia coli and Staphylococcus aureusincreased compared to the control. The in vitro anti-inflammatory activity of the RAW 264.7 cell line of L. plantarum fermented product increased about 6.5 times compared to the control, 1 Faculty of Biology, Hanoi National University of Education2 Institute of Natural Sciences, Hanoi National University of Education * Correspondence: tuoilt@hnue.edu.vn