yes of course
Tibicos, also known as tibi, water kefir grains, sugar kefir
grains, Japanese water crystals and California Bees, and in older
literature also known as Bébées, African bees, Ale nuts, Australian
bees, Balm of Gilead, Beer seeds, Beer plant, Bees, Ginger Beer
plant, Ginger bees, Japanese Beer seeds and Vinegar bees are a
culture of bacteria and yeast held in a polysaccharide matrix
created by the bacteria. As with kefir grains, the microbes present
in tibicos act in symbiosis to maintain a stable culture. Tibicos
can do this in many different sugary liquids, feeding off the sugar
to produce lactic acid, alcohol (ethanol), and carbon dioxide gas
which carbonates the drink.
Tibicos are found around the world, with no two cultures being
exactly the same. Typical tibicos have a mix of Lactobacillus,
Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts
from Saccharomyces, Candida, Kloeckera and possibly others.
Lactobacillus brevis has been identified as the species responsible
for the production of the polysaccharide (dextran) that forms the
grains. Pidoux (1989)also identifies the sugary kefir grain with
the ginger beer plant. There are certainly opportunistic bacteria
taking advantage of this stable symbiotic relation which might be
the reason for the many different names/distinction in the
scientific literature. Different ingredients/hygienic conditions
might also change the fungal and bacteriological composition
leading to the different names. This has to be established by
further research, however.
People who do not wish to consume dairy products may find that
water kefir provides Probiotics without the need for dairy or tea
cultured products, like kombucha. Since the finished product, if
bottled, will produce a carbonated beverage, it provides an
alternative to sweet soda drinks for children and adults.
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