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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 221Table 5. Antibacterial activity of fermented myrtle fruitStrainInhibition zone diameter (mm)H2O AntibioticControl (nonfermented MFP)SLp SLa SLcE. coli ND 2,85a %u00b1 0,067 ND 0,22b %u00b1 0,11 0,4b %u00b1 0,04 0,077b %u00b1 0,077MRSA ND 1,15a %u00b1 0,126 0,38b %u00b1 0,192 0,37b %u00b1 0,1860,38b %u00b1 0,1920,24b %u00b1 0.121S. aureusND ND ND ND 0,1a %u00b1 0,1 0,36b %u00b1 0,055Letters in the same row indicate statistically significant differences (p<0.05).3.5. Anti-inflamatory activity of fermented myrtle fruit pureeTable 6. Inhibition of NO production of fermented MFPSample IC50 (%u00b5g/mL)Control (non-fermented SF) >256SLp 40,00 %u00b1 3,6SLa >256 SLc 96,01 %u00b1 5,52 L-NMMA 11,91 %u00b1 0,7The anti-inflammatory activity was evaluated through the ability to inhibit NO production of the fermented MFP sample, as shown in Table 6. The results showed that the anti-inflammatory activity increased significantly for the post-fermentation sample using L. plantarum and L. casei strains with IC50s of 40.0 and 96.01 %u00b5g/mL, respectively. Meanwhile, the pre-fermentation sample of MFP did not show inhibitory activity on NO production of the RAW 264.7 cell line at the experimental concentration, IC50 > 256 %u00b5g/mL.4. DISCUSSIONLactic acid bacteria play an important part in fruit fermentation by producing a variety of metabolites such as organic acids, bioactive peptides, fatty acids, extracellular