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SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 373the inclusion of different bacterial strains, and the range of the tested factors is limited. A detailed analysis of the nutritional profile of the fermented tea, variability in raw materials is lacking . Also, the study does not conduct a test for batch production. Therefore, it is necessary for further research to investigate potentially environmental conditions and expand the range of tested parameters. Further investigation should conduct a more detailed analysis of the secondary products profile and test on batch production.Conflicts of Interest: The authors declare no conflict of interest.REFERENCES1. %u201cArabica S%u01a1n La v%u01b0%u01a1n ra th%u1ebf gi%u1edbi,%u201d B%u00e1o S%u01a1n La. Available online: https://baosonla.vn/emagazine/arabica-son-la-vuon-ra-the-gioia0yOcO4SR.html#:~:text=C%C3%A0%20ph%C3%AA%20Arabica%20S%C6%A1n%20La,h%E1%BA%ADu%20k%C3%A9o%20d%C3%A0i%20%C3%AAm%20%C3%A1i (accessed on 23 October 2024).2. Arpi, N.; Muzaifa, M.; Sulaiman, M. I.; Andini, R.; Kesuma, S. I. Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments. IOP Conference Series: Earth and Environmental Science 2021, 709(1), 012030. https://doi.org/10.1088/1755-1315/709/1/012030..3. Oktaviani, L.; Astuti, D. I.; Rosmiati, M.; Abduh, M. Y. Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity. Heliyon 2020, 6(7), e04462. https://doi.org/10.1016/j.heliyon.2020.e04462.4. Oktaviani, S.; Yuwana, Y.; Hidayat, L. Coffee cherry%u2019s pulp variety and pulping delay time leading to cascara tea product. International Journal of Agricultural Technology 2021, 17(5), pp. 1869%u20131886..