 This paper reviews the current state of knowledge regarding the fermented drink tepach. It discusses how strains of bacteria, such as lactobacillus pentosis, L of paracasi, L. Plantarum and L, lactiz, and yeasts from the genus Saccharomyces have been isolated from tepach. These microbes have been shown to possess beneficial properties including supporting the host's normal microflora, modulating the immune system, and regulating the digestive system. Furthermore, due to its antibiotic and antifungal properties, tepach is a food safe for humans with potential health-promoting effects. However, more extensive research is needed to further explore the detailed microbiological composition and the impact of tepach on the functioning of the human body. This article was authored by Alitia Ligenza, Carolina Patricia Jakubzik, Joanna Kochman, and others.