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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 219MFP increased significantly (p<0.05) in all three samples with three Lactobacillus strains, reaching about 277.46 to 301.75 %u00b5g GAE/mL, an average increase of about 150% compared to MFP before fermentation.Table 2. Total phenolic content of fermented myrtle fruitTotal phenolic content (%u00b5g GAE/mL)Control (non-fermented SF) 191,12 a %u00b1 3,73SLp 301,75 b %u00b1 6,828SLa 277,46 b %u00b1 11,646SLc 292,36 b %u00b1 9,596Letters in the same column indicate statistically significant differences (p<0.05).The total flavonoid content (Table 3) of the fermented MFP with L. plantarum (SLp) strain reached 229.26 mg QE/mL, significantly increasing compared to the sample before fermentation. Meanwhile, the sample fermented with L. acidophilus and L. casei strains did not show any significant difference compared to the control sample before fermentation.Table 3. Total flavonoid content of fermented myrtle fruitTotal flavonoid content (mg QE/mL)Control (non-fermented SF) 155,82 a %u00b1 15,42SLp 229,26 b %u00b1 11,64SLa 180,47 a %u00b1 26,24SLc 141,78 a %u00b1 7,8Letters in the same column indicate statistically significant differences (p<0.05).3.3. Antioxidant activity of fermented myrtle fruitThe antioxidant activity of the fermented MFP was investigated by DPPH free radical scavenging ability (Table 4). The results showed that the antioxidant capacity of all three samples after fermentation was not different from each other,