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220 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYwith IC50 from 51.87% to 55.98%. Comparison with the sample before fermentation showed that the antioxidant activity of the samples after fermentation decreased.Table 4. Antioxidant activity of fermented myrtle fruitIC50 Control (non-fermented SF) 27, 47a %u00b1 0,806 (%)SLp 51,87b %u00b1 0,86 (%)SLa 53,3b %u00b1 0,62 (%)SLc 55,98b %u00b1 1,82 (%)Ascorbic acid 0,03 %u00b1 0,003 (%u00b5M)Letters in the same column indicate statistically significant differences (p<0.05).3.4. Antibacterial activity of fermented myrtle fruitThe antibacterial activity of the fermented MFP against E. coli, S. aureus, and MRSA strains was shown in Table 5. The results showed that MFP before fermentation showed an inhibition zone with MRSA strain with a diameter of 0.38 mm but did not show an inhibition zone with E. coli and S. aureus. The antibacterial activity against MRSA of fermented MFP did not show significant change in comparison with the control sample. Meanwhile, inhibition zones appeared with E. coli and S. aureus strains. In particular, the sample of MFP fermented with L. casei showed a clearer inhibition zone with S. aureus (0.36 mm) than L. acidophilus fermented MFP.