Food Hacking Base - User contributions [en]

Tibicos

2014-11-20T05:34:47Z

Samthetechie: /* Description */

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example [[Kombucha]] or milk [[Kefir]] beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of [https://en.wikipedia.org/wiki/Lactobacillus Lactobacillus], [https://en.wikipedia.org/wiki/Streptococcus Streptococcus], [https://en.wikipedia.org/wiki/Pediococcus Pediococcus] and [https://en.wikipedia.org/wiki/Leuconostoc Leuconostoc] bacteria with yeasts from [https://en.wikipedia.org/wiki/Saccharomyces Saccharomyces], [https://en.wikipedia.org/wiki/Candida_(genus) Candida], [https://en.wikipedia.org/wiki/Kloeckera Kloeckera] and possibly others. [https://en.wikipedia.org/wiki/Lactobacillus_brevis Lactobacillus brevis] has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

=See Also=
* [[Granos tibicos growing media]]
* [[Granos tibicos growing media Algoldor]]
* [[Tibicos]]

Tibicos

2014-11-20T05:34:08Z

Samthetechie: /* Description */ removed duplicate information

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of [https://en.wikipedia.org/wiki/Lactobacillus Lactobacillus], [https://en.wikipedia.org/wiki/Streptococcus Streptococcus], [https://en.wikipedia.org/wiki/Pediococcus Pediococcus] and [https://en.wikipedia.org/wiki/Leuconostoc Leuconostoc] bacteria with yeasts from [https://en.wikipedia.org/wiki/Saccharomyces Saccharomyces], [https://en.wikipedia.org/wiki/Candida_(genus) Candida], [https://en.wikipedia.org/wiki/Kloeckera Kloeckera] and possibly others. [https://en.wikipedia.org/wiki/Lactobacillus_brevis Lactobacillus brevis] has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

=See Also=
* [[Granos tibicos growing media]]
* [[Granos tibicos growing media Algoldor]]
* [[Tibicos]]

Tibicos

2014-11-20T05:33:29Z

Samthetechie:

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of [https://en.wikipedia.org/wiki/Lactobacillus Lactobacillus], [https://en.wikipedia.org/wiki/Streptococcus Streptococcus], [https://en.wikipedia.org/wiki/Pediococcus Pediococcus] and [https://en.wikipedia.org/wiki/Leuconostoc Leuconostoc] bacteria with yeasts from [https://en.wikipedia.org/wiki/Saccharomyces Saccharomyces], [https://en.wikipedia.org/wiki/Candida_(genus) Candida], [https://en.wikipedia.org/wiki/Kloeckera Kloeckera] and possibly others. [https://en.wikipedia.org/wiki/Lactobacillus_brevis Lactobacillus brevis] has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

=See Also=
* [[Granos tibicos growing media]]
* [[Granos tibicos growing media Algoldor]]
* [[Tibicos]]

Granos tibicos growing media Algoldor

2014-11-20T05:33:17Z

Samthetechie:

On this page I'm sharing data related to the granos tibicos/water kefir cultures. All of the data can be also found in the [https://docs.google.com/document/d/1-VSrWkLMswFZhyK5VlJhuK21xmp5amAdof1re2dds_g/edit?usp=sharing|Dvasir's diary].

The culture which I'm using is coming from Europe, major part from Ingo and was for long time separated to water kefir culture and ginger beer plant culture, another part of the culture is the water culture from my mother. All of these cultures were highly active when I received them fermenting vigorously. I've been travelling with them around Europe for nearly two months mistreating them occasionally which could result in the issues which I'm now having.

I've shared a [https://docs.google.com/spreadsheets/d/1BDqVKNykQ9YTisQpq77PVWZlpXSkFliA4kSNgTh9fnc/edit?usp=sharing| Google file here] with the data.

=See Also=
* [[Granos tibicos growing media]]
* [[Granos tibicos growing media Algoldor]]
* [[Tibicos]]

Granos tibicos growing media

2014-11-20T05:32:55Z

Samthetechie: /* See Also */

This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.

=Various experiments=
* [[Granos_tibicos_growing_media_Algoldor|Algoldor's experiments]]
* Daniel's experiments

=Experimental Findings=
==Algoldor's experiments==
For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg|right|thumb| Daniel's Kefir with berries]]
==Daniel's experiments==
I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

=See Also=
* [[Granos tibicos growing media]]
* [[Granos tibicos growing media Algoldor]]
* [[Tibicos]]

[[Category:Projects]]

Granos tibicos growing media

2014-11-20T05:29:53Z

Samthetechie: /* Also See */

Granos tibicos growing media

2014-11-20T05:29:06Z

Samthetechie: replacing summary with findings- sounds better

This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.

=Various experiments=
* [[Granos_tibicos_growing_media_Algoldor|Algoldor's experiments]]
* Daniel's experiments

=Experimental Findings=
==Algoldor's experiments==
For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg|right|thumb| Daniel's Kefir with berries]]
==Daniel's experiments==
I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

=Also See=
* [[Granos tibicos growing media]]
* [[Tibicos]]

[[Category:Projects]]

Granos tibicos growing media

2014-11-20T05:28:30Z

Samthetechie: /* Experiments summaries */

This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.

=Various experiments=
* [[Granos_tibicos_growing_media_Algoldor|Algoldor's experiments]]
* Daniel's experiments

=Experimental Summaries=
==Algoldor's experiments==
For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg|right|thumb| Daniel's Kefir with berries]]
==Daniel's experiments==
I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

=Also See=
* [[Granos tibicos growing media]]
* [[Tibicos]]

[[Category:Projects]]

Granos tibicos growing media

2014-11-20T05:28:05Z

Samthetechie: added some structure and fixed ze good english :)

This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.

=Various experiments=
* [[Granos_tibicos_growing_media_Algoldor|Algoldor's experiments]]
* Daniel's experiments

=Experiments summaries=
==Algoldor's experiments==
For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg|right|thumb| Daniel's Kefir with berries]]
==Daniel's experiments==
I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

=Also See=
* [[Granos tibicos growing media]]
* [[Tibicos]]

[[Category:Projects]]

Granos tibicos growing media Algoldor

2014-11-20T05:21:47Z

Samthetechie:

On this page I'm sharing data related to the granos tibicos/water kefir cultures. All of the data can be also found in the [https://docs.google.com/document/d/1-VSrWkLMswFZhyK5VlJhuK21xmp5amAdof1re2dds_g/edit?usp=sharing|Dvasir's diary].

The culture which I'm using is coming from Europe, major part from Ingo and was for long time separated to water kefir culture and ginger beer plant culture, another part of the culture is the water culture from my mother. All of these cultures were highly active when I received them fermenting vigorously. I've been travelling with them around Europe for nearly two months mistreating them occasionally which could result in the issues which I'm now having.

I've shared a [https://docs.google.com/spreadsheets/d/1BDqVKNykQ9YTisQpq77PVWZlpXSkFliA4kSNgTh9fnc/edit?usp=sharing| Google file here] with the data.

==Also See==
[[Granos tibicos growing media]]

[[Tibicos]]

Tibicos

2014-11-20T05:11:12Z

Samthetechie: /* biology */

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of [https://en.wikipedia.org/wiki/Lactobacillus Lactobacillus], [https://en.wikipedia.org/wiki/Streptococcus Streptococcus], [https://en.wikipedia.org/wiki/Pediococcus Pediococcus] and [https://en.wikipedia.org/wiki/Leuconostoc Leuconostoc] bacteria with yeasts from [https://en.wikipedia.org/wiki/Saccharomyces Saccharomyces], [https://en.wikipedia.org/wiki/Candida_(genus) Candida], [https://en.wikipedia.org/wiki/Kloeckera Kloeckera] and possibly others. [https://en.wikipedia.org/wiki/Lactobacillus_brevis Lactobacillus brevis] has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

Tibicos

2014-11-20T05:10:41Z

Samthetechie: /* biology */ added links to text

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of [https://en.wikipedia.org/wiki/Lactobacillus Lactobacillus], [https://en.wikipedia.org/wiki/Streptococcus Streptococcus], [https://en.wikipedia.org/wiki/Pediococcus Pediococcus] and [https://en.wikipedia.org/wiki/Leuconostoc Leuconostoc] bacteria with yeasts from https://en.wikipedia.org/wiki/Saccharomyces Saccharomyces], https://en.wikipedia.org/wiki/Candida_(genus) Candida], [https://en.wikipedia.org/wiki/Kloeckera Kloeckera] and possibly others. [https://en.wikipedia.org/wiki/Lactobacillus_brevis Lactobacillus brevis] has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

Tibicos

2014-11-20T05:07:41Z

Samthetechie: /* biology */

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=
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.[https://en.wikipedia.org/wiki/Tibicos]

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

Tibicos

2014-11-20T05:06:34Z

Samthetechie: /* Links */

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

http://www.growyouthful.com/recipes/water-kefir.php

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

Cultures

2014-11-20T05:05:32Z

Samthetechie: added some new cultures

Here you can find info about variety of microbial cultures.

[[Tibicos|Tibicos or Water kefir grains]]

[[Kombucha|Kombucha - SCOBY culture]]

[[Sauerkraut]]

[[Yoghurt]]

[[Kefir]]

[[Ginger beer plant]]

[[Sour Dough]]

Tibicos

2014-11-20T04:51:24Z

Samthetechie: /* Links */

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]

[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).

Tibicos

2014-11-20T04:51:08Z

Samthetechie: added some structure and links

'''Granos tibicos (water kefir)'''
=Description=
Granos tibicos/water kefir grains is a biofilm culture of bacteria and yeast which is used to produce fermented beverages. The microbes coexist in a symbiotic relationship resulting in a relatively stable culture. The matrix of the grains is formed by polysaccharide dextran which is produced by bacteria ''Lactobacillus brevis''. The colour of the grains vary from transparent to milky, the shape is irregular generally around 5 mm in diameter. The liquid used to feed the microbial culture includes variety of sugars, in Central and South America’s dark residual sugars like [https://es.wikipedia.org/wiki/Panela panela] are used, the other ingredients vary greatly. During the aerobic fermentation lactic acid, ethanol and carbon dioxide are being produced. With just 24-48 hours necessary for the fermentation the beverage can be considered “quick ferment” compared to for example kombucha or milk kefir beverages which take around a week of fermentation. The resulting ferment is very light, somehow metallic flavoured beverage which is highly sparkling. Because of the minimal flavour of it’s own it is optimal base for flavouring, very refreshing especially during the summer and is very good for rehydratation.

The microbes present in the culture vary depending from culture to culture (which are nearly never alike) but generally comprise mixture of ''Lactobacillus, Streptococcus, Pediococcus'' and ''Leuconostoc'' bacteria and ''Saccharomyces, Candida, Kloeckera'' and others.

Within this group we are trying to find a universal medium which can be used to grow the water kefir culture resulting in a increase of the amount of the culture so it can be further shared and tasty beverage. You can find more about this project here: [[granos_tibicos_growing_media| granos tibicos growing media]].

=history=
[http://penawarajaibtibicos.blogspot.de/2011/03/brief-history-of-kefir.html A Brief History of Kefir]

=biology=

=how to get it?=

=Links=
https://en.wikipedia.org/wiki/Tibicos

[https://www.youtube.com/watch?v=UdLl1i_GwXU How to Make Water Kefir]
[https://www.youtube.com/watch?v=JbNWPDun9qc Water kefir grains - how to prepare tibicos]

'''Interesting but possibly not confirmed:'''

Supposedly the tibicos grains are consisting of two layers, outer in which the bacteria and yeast are embedded (or attached to) and inner “sponge” like in which the carbon dioxide is accumulated (citation needed).