@article{Hoàng Thị_Trần Thị_Ma A_2021, title={STUDY ON SELECTION AND CLASSIFICATION GOOD BACTERIA STRAIN FOR FERMENTATION LACTIC FROM Rhodomyrtus tomentosa}, volume={7}, url={https://tckh.daihoctantrao.edu.vn/index.php/sjttu/article/view/559}, DOI={10.51453/2354-1431/2021/559}, abstractNote={<p><em>Rhodomyrtus tomentosa</em> trees are found in most villages in Con Lon commune, in addition to two common varieties, It is rarer. The area is about 3.5 hectares, each tree can harvest 5-20 kg of fruit/year. Locally<em> Rhodomyrtus tomentosa</em> fruit is mainly used to soak wine, eat fresh alongside products made from the fruit such as jam, siro, and wine. <em>Rhodomyrtus tomentosa</em> juice has high tannin and vitamin C content, which is of great significance in antibacterial activity. From the juice of naturally fermented <em>Rhodomyrtus tomentosa</em> fruit, five lactic acid strains with symbols from L1-L5 were isolated. Identification of strain L5 by 16S rDNA sequencing of the resulting strain <em>Lactobacillus plantarum</em> of genus Lactiplantibacillus, named strain: <em>Lactobacillus plantarum</em> L5.</p>}, number={22}, journal={SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY}, author={Hoàng Thị, Lệ Thương and Trần Thị, Thanh Vân and Ma A, Sim}, year={2021}, month={Sep.} }