the fermentation period is shortened. A typical recipe might contain the tibicos culture, a citrus fruit, and water. Some ingredients will inhibit fermentation, such as chlorine in tap water or preservatives in dried fruit (sulfites). The fruits used are changed and mixed to create different flavors. Additional precautions are taken to keep the cultures healthy. The use of reactive metals such as aluminium, copper, or zinc are minimized, since the acidity of the solution will draw these metals out, damaging the culture. Instead, plastic, lead-free ceramic, or glass containers are commonly used. It is recommended to culture grains in a glass jar and use clean plastic or wooden utensils when handling the grains. See also Kefir Kombucha External links Water Kefir: A Review of its Microbiological Profile, Antioxidant Potential and Sensory Quality An update on water kefir: Microbiology, composition and production Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms Characterization of kefir-like beverages produced from vegetable juice Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake 5 Scientific Benefits of Water Kefir Antioxidant potency of water kefir Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos) Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage Anti-Inflammatory and Cicatrizing Activities of a Carbohydrate Fraction Isolated from Sugary Kefir Antimicrobial Activity of Broth Fermented with Kefir Grains Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation Pollution Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity Quantitative insights on the interaction between metal ions and water kefir grains: kinetics studies and EPR investigations References Fermented foods Fermented drinks