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24 to 48 hours. The water is kept at a room temperature range of 20–30 °C (70–85 °F). If the temperature is towards the upper end of this range, the fermentation period is shortened. A typical recipe might contain the tibicos culture, a citrus fruit, dried fruit, and water. Some ingredients
202:
as "beverage containing a symbiotic mixture of yeast and bacteria, and containing sufficient amounts of nitrogenous organic matter and beet sugar or cane sugar in its aqueous solution". This description is probably the first published account of the water kefir culture. As a different theory, Lutz
365:
Additional precautions are taken to keep the cultures healthy. The use of reactive metals such as aluminium, copper, or zinc are minimised. The acidity of the solution will react with the metals forming metal ions, which could be potentially damaging to the culture. Instead, plastic, lead-free
708:
Fiorda, Fernanda Assumpção; de Melo
Pereira, Gilberto Vinicius; Thomaz-Soccol, Vanete; Rakshit, Sudip Kumar; Pagnoncelli, Maria Giovana Binder; de Souza Vandenberghe, Luciana Porto; Soccol, Carlos Ricardo (September 2017). "Microbiological, biochemical, and functional aspects of sugary kefir
369:
Researchers demonstrated antimicrobial activity during tibicos fermentation, using tibicos grains to ferment different sugar sources, namely, molasses, demerara sugar, and brown sugar. Brown sugar promoted the greatest antimicrobial activities, against the microorganisms
224:. Pidoux in 1898 also identified the sugary kefir grains with the ginger beer plant. Different ingredients or hygienic conditions might also change the bacteriological composition possibly leading to the different names found in scientific literature.
497:
209:). These granules then could be reconstituted in a sugar-water solution for propagating the tibicos grains. Another study found a similar tibicos culture made from bacteria cultured from known stocks with similar properties.
457:
235:. The ginger beer plant is also a form of tibicos. Kebler attests that they were used in Kentucky circa 1859 to brew a "home drink" and were referred to as "Japanese beer seeds."
160:
to maintain a stable culture. Tibicos can do this in many different sugary liquids like coconut water, fruit juice or sugar mixed with water, feeding off the sugar to produce
940:
Romero-Luna, Haydee Eliza; Hernández-Sánchez, Humberto; Dávila-Ortiz, Gloria (3 August 2017). "Traditional fermented beverages from Mexico as a potential probiotic source".
1074:"The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation"
523:
The Buffer
Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation
366:
ceramic, or glass containers are commonly used. It is recommended to culture grains in a glass jar and use clean plastic or silicone utensils when handling the grains.
551:
Horisberger, M.; Bauer, H.; Bauer, Heinz (December 1980). "The structural organization of the Tibi grain as revealed by light, scanning and transmission microscopy".
194:
were brought by the
British soldiers while returning to their country from the Crimean War in 1855 (although this was dismissed as an unsubstantiated myth by
1029:
Silva, Karoline; Rodrigues, Sheila; Filho, Lauro Xavier; Lima, Alvaro S. (29 July 2008). "Antimicrobial
Activity of Broth Fermented with Kefir Grains".
468:
Functional
Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
498:
Evaluation of Anti-Hyperglycemic and Anti-Hyperlipidemic
Activities of Water Kefir as Probiotic on Streptozotocin-Induced Diabetic Wistar Rats
220:, African bees, Australian bees, ginger bees, vinegar bees, bees, Japanese beer seeds, beer seeds, beer plant, ale nuts, eternity grains, and
488:
Study of anti-inflammatory activity of
Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix
462:
332:
975:
19:
411:
concentration are required. If necessary, buffer capacity can be improved by adding some hydrogen carbonate-rich mineral water.
483:
Water Kefir and
Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro
270:
362:
in tap water or preservatives in dried fruit (sulfites). The fruits used are changed and mixed to create different flavors.
533:
Quantitative insights on the interaction between metal ions and water kefir grains: kinetics studies and EPR investigations
599:
Pidoux, M. (June 1989). "The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from
749:"The ginger-beer plant, and the organisms composing it: A contribution to the study of fermentation-yeasts and bacteria"
528:
Pollution
Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity
313:
473:
Development, Characterization, and
Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake
285:
90:
Tibicos cultures are found around the world, with no two being exactly the same; but typical tibicos have a mix of
259:
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Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
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645:"Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation"
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Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage
134:
532:
518:
Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation
281:
212:
Tibicos are also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and
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199:
195:
191:
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Anti-Inflammatory and Cicatrizing Activities of a Carbohydrate Fraction Isolated from Sugary Kefir
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Water Kefir: A Review of its Microbiological Profile, Antioxidant Potential and Sensory Quality
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Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos)
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Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review
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203:(1899) reported "Tibi grains" which were plucked from the leaves of a Mexican cactus (
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Laureys, David; Aerts, Maarten; Vandamme, Peter; De Vuyst, Luc (13 December 2019).
976:"Encouraging Water Kefir Grains to Multiply: 7 Tips for Happy & Healthy Grains"
70:
created by the bacteria. It is sometimes consumed as an alternative to milk-based
138:
bacteria has been identified as the species responsible for the production of the
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186:
173:
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beverage. The finished product, if bottled, will produce a carbonated beverage.
79:
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The basic preparation method is for tibicos to be added to a sugary liquid and
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1125:"Efficacy and tolerability of hydrogen carbonate-rich water for heartburn"
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as early as 1892 and its real origins remain a mystery), were defined by
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425:
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153:
75:
23:
Fermented water kefir with grains on the bottom and a floating piece of
821:
Lutz, L. (1899). "Recherches biologiques sur la constitution du Tibi".
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572:
408:
273: in this section. Unsourced material may be challenged and removed.
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64:
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Characterization of kefir-like beverages produced from vegetable juice
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The origin of tibicos grains is not known exactly. The grains called
1123:
Beer, Andre-Michael; Uebelhack, Ralf; Pohl, Ute (15 February 2016).
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448:
An update on water kefir: Microbiology, composition and production
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149:
30:
18:
242:
1016:"How to Brew Water Kefir: Your #1 Guide to DIY Water Kefir"
753:
Philosophical Transactions of the Royal Society of London B
513:
Antimicrobial Activity of Broth Fermented with Kefir Grains
780:
Cufaoglu, Gizem; Erdinc, Ayse Nur (8 January 2023).
60:made with water and a water kefir grains held in a
782:"An alternative source of probiotics: Water kefir"
1129:World Journal of Gastrointestinal Pathophysiology
438:An alternative source of probiotics: Water kefir
605:World Journal of Microbiology and Biotechnology
78:. Water kefir is typically made as a probiotic
8:
643:Laureys, David; De Vuyst, Luc (April 2014).
403:For tibicos grains to grow, a certain water
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840:Stacey, M.; Youd, F. R. (November 1938).
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333:Learn how and when to remove this message
895:. Kristiania, Norway: Norli. p. 83.
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74:drinks or tea-cultured products such as
747:Ward, Harry Marshall (1 January 1892).
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1031:Applied Biochemistry and Biotechnology
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649:Applied and Environmental Microbiology
349:Tibicos colony under microscope (200×)
227:Tibicos are used to brew a variety of
7:
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271:adding citations to reliable sources
991:"The ultimate guide to water kefir"
358:will inhibit fermentation, such as
478:Antioxidant potency of water kefir
35:Tibicos grains average 5 mm (
14:
603:producing a polysaccharide gel".
247:
258:needs additional citations for
1:
216:, and in older literature as
989:Gross, Ivo (11 July 2023).
909:Kebler, L. F. (June 1921).
114:bacteria, with yeasts from
1201:
892:Hjemmelagning av øl og vin
709:fermentation - A review".
156:present in tibicos act in
1078:Frontiers in Microbiology
1043:10.1007/s12010-008-8303-3
954:10.1007/s13213-017-1290-2
145:that forms the "grains".
1091:10.3389/fmicb.2019.02876
823:Bull. Soc. Mycol. France
723:10.1016/j.fm.2017.04.004
553:Archives of Microbiology
601:Lactobacillus hilgardii
45: in) in dimension.
1142:10.4291/wjgp.v7.i1.171
942:Annals of Microbiology
927:10.1002/jps.3080101206
766:10.1098/rstb.1892.0006
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391:Staphylococcus aureus
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190:, which according to
132:and possibly others.
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669:10.1128/AEM.03978-13
267:improve this article
135:Lactobacillus brevis
889:Sopp, J.O. (1917).
661:2014ApEnM..80.2564L
565:1980ArMic.128..157M
200:Harry Marshall Ward
196:Harry Marshall Ward
192:Martinus Beijerinck
56:, is a traditional
1018:. 8 February 2021.
617:10.1007/BF01741847
573:10.1007/BF00406153
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233:tepache de tibicos
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911:"California bees"
858:10.1042/bj0321943
852:(11): 1943–1945.
711:Food Microbiology
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759:: 125–197.
239:Preparation
176:the drink.
172:gas, which
164:, alcohol (
162:lactic acid
111:Leuconostoc
105:Pediococcus
54:water kefir
1174:Categories
846:Biochem. J
539:References
293:newspapers
174:carbonates
150:milk kefir
25:grapefruit
962:256073930
808:255676470
792:: 21–31.
717:: 86–95.
677:0099-2240
355:fermented
282:"Tibicos"
231:known as
158:symbiosis
129:Kloeckera
72:probiotic
1161:26909240
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1084:: 2876.
1059:19989453
1051:18663417
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829:: 68–72.
731:28576377
695:24532061
625:83381986
581:30407268
426:Kombucha
415:See also
360:chlorine
154:microbes
148:As with
86:Cultures
80:homebrew
76:kombucha
1152:4753184
1101:6923659
867:1264277
686:3993195
657:Bibcode
561:Bibcode
409:calcium
407:and/or
307:scholar
229:tepache
206:Opuntia
168:), and
166:ethanol
140:dextran
123:Candida
65:biofilm
50:Tibicos
40:⁄
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218:bébées
180:Origin
68:matrix
1055:S2CID
958:S2CID
804:S2CID
621:S2CID
577:S2CID
421:Kefir
314:JSTOR
300:books
52:, or
1157:PMID
1106:PMID
1047:PMID
1002:2023
872:PMID
727:PMID
691:PMID
673:ISSN
394:and
286:news
108:and
27:peel
1147:PMC
1137:doi
1096:PMC
1086:doi
1039:doi
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950:doi
923:doi
862:PMC
854:doi
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761:doi
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613:doi
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557:128
269:by
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