The antioxidant activity of the fermentation product from fruit juice of watermelon (Citrullus vulgaris) and melon (Cucumis melo) with kombucha mushroom

Kombucha, is a drink produced by fermentation acetic bacteri and yeast with sugar and tea. Kombucha is termed as tea fungus becomes quite popular especially in medicine and is used in many countries recently. Kombucha was used for the first time in Manchuria and it has known to spread from there to Russia. Many yeast species were isolated from Kombucha so its chemical content and benefits have been investigated scientifically. It is known that Kombucha accelerated the metabolism, prevented intestinal lazziness, modulated intestinal flora and reduced stress. In this study, it was investigated that biological activity of fermented melon and watermelon plants with Kombucha fermented it was observed that Kombucha fungus showed the high antioxidant activities in both fermented plant juice.