Investigation of biological activities of kombucha prepared with glycyrrhiza glabra

Kombucha is a beverage obtained by fermenting sugary tea with a slightly sour-sweet flavor. Kombucha fermentation is obtained by the symbiotic association of various bacteria and yeasts. In this thesis study, kombucha was prepared using the traditionally used green tea (Camellia sinensis) and the roots of licorice (Glcyrrhiza glabra) plant. The pH of the samples taken on the 2nd, 7th and 14th days of fermentation were measured and their total phenolic content and antioxidant properties were tested using DPPH and CUPRAC methods. As a result of kombucha fermentation, an increase in total phenolic content and antioxidant properties depending on the fermentation time was determined. In addition, it was determined that the prepared kombucha would be an alternative product to traditionally prepared kombucha in terms of antioxidant and total phenolic content. Since kombucha is a fermentation product widely consumed by the public, it was concluded that kombucha could be produced using the roots of the G. glabra plant as an alternative.