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Why are Fermented Lactobacilli in Tibico so good for our bodies ?

Structure and Metabolism

In every Tibico drink there a billions of live Lactobacilli waiting to populate the gut and so important to human health.

Figure: rod-shaped Lactobacillus bacteria


Lactobacilli [sing: lactobacillus] belong to the lactic acid bacteria family and comprise the major part of this group. As their name implies, they produce lactic acid and derive energy in the Tibico process from the fermentation of raw organic cane sugar to lactate via fermentation. About 85-90% of the sugar utilised in the fermentative process is converted to beneficial lactic acid. Additionally there are some heterofermentative lactobacilli that produce small amounts of alcohol in addition to lactic acid from sugars and why Tibico contains very small amounts (less than 0.5%) alcohol. This essential acid-producing mechanism inhibits growth of other organisms, especially pathogens and other harmful bacteria in the intestine favouring the growth of lactobacilli that thrive in low pH (high acidity) environments.

Natural source

Lactobacilli are ubiquitous and harmless. In our bodies they are found in the intestinal tract and perform many beneficial functions, including modulation of the immune system, suppression of enteric pathogens and maintenance of your gut flora, The Microbiome.

Usage of lactobacilli

Life without Lactobacilli is unimaginable:

They are used in the production of yoghurt, kefir, kombucha, cheese, chocolate, sourdough bread, sauerkraut, pickles, kimchi (a traditional Korean pickled dish), beer, wine, cider and many other fermented foods. They produce lactic acid, lower the pH and thereby inhibit growth of bacteria.

Many studies have shown the beneficial effect of a healthy intestinal Microbiome, containing Lactobacilli microflora. Their potential therapeutic roles include anti-inflammatory, anti-cancer, and boosting the immune system, among other benefits. As a result, Lactobacilli are often added to foods as a probiotic supplement.


  1. Coeuret, V.; Dubernet, S.; Bernardeau, M.; Gueguen, M.; Vernoux, J. P. Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products, Lait, 2003, 83, 269–306.

  2. Darbro, B. W., Petroelje, B. K., & Doern, G. V. (2009). Lactobacillus delbrueckii as the cause of urinary tract infection. Journal of clinical microbiology, 47(1), 275-27

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