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"Evaluation of the growth of tibicos (water kefir, Lactobacillus brevis) in different types of sugars" is a work that unites science, health and tradition.The result of detailed research, this book offers a clear guide to understanding how different types of sugars influence the development of kebabs, those living cultures that transform water into a natural, probiotic fermented beverage.Aimed at researchers, health professionals, students, and anyone interested in growing kefir at home, this book provides data, graphs, experimental observations, and practical advice so that anyone can benefit from this natural wonder.A valuable read, written with the purpose of sharing useful knowledge and transforming lives from the kitchen, the laboratory or the community.Dr. María Eugenia Delgado CasaleDoctor and researcher passionate about natural health and the power of living foods.