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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 213reaching an IC50 value of 40.00 %u00b1 3.6 %u00b5g/mL. This result shows the potential applications of fermented MFP with Lactobacillus in functional food production and cosmetic ingredients.Keywords: Lactobacillus, myrtle fruit, Rhodomyrtus tomentosa, fermented extract1. INTRODUCTIONThe shrub known as myrtle (Rhodomyrtus tomentosa (Ait.) Hassk.) is frequently seen in hilly regions of Vietnam. Myrtle fruit is used to boost immunity or cure dysentery and diarrhoea [1]. Phenolic acids, anthocyanins, flavonoids, organic acids, and amino acids are among the nutrients found in myrtle fruit [2]. Numerous research have confirmed the numerous health benefits of myrtle fruit, such as its anti-inflammatory, anti-hypoglycemic, anti-diarrheal, anti-obesity, and anti-fatty liver properties [2]. A recent study by Wang et al. (2022) showed that feeding obese individuals who consume a high-fat diet a diet supplemented with myrtle fruit extract, which is rich in phenolic compounds, has a protective effect on their intestinal health. This diet lowers inflammation and balances the gut flora [3]. In the RAW 264.7 cell line treated with lipopolysaccharide, ethanol extract from myrtle fruit can eliminate DPPH and ABTS+, limit NO generation and iNOS protein expression, and decrease histamine release from RBL-2H3 mast cells activated by calcium ionophore [4]. Even if some myrtle fruit products-like wine, syrup, jam, candy, etc.-have been created to cater to tourists in particular areas, they are mostly still produced locally, not yet highlighting the fruit%u2019s potential or growing its market.Consumers are increasingly seeking fresh, nutritious, healthpromoting, and flavorful meals and drinks. Meeting these requirements, lactic acid fermentation can enhance the safety, nutritional value, sensory appeal, and shelf-life of vegetables and