Kefir with 36 Live Strains, Probiotic ~12 Billion CFU/ml
Produced in Nonthaburi, Thailand, using a 24-hour double fermentation process with heritage tibicos grains, Rokabo kefir is more than a refreshing drink — it is a living ecosystem. Each 280 ml bottle contains a dense community of 36 microbial strains, encompassing lactic acid bacteria, bifidobacteria, yeasts, and other specialised organisms such as Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. This diversity is rare among commercial probiotics.
The most important measure of probiotic strength is the colony-forming unit (CFU) concentration. For Rokabo kefir, this is ~12 billion CFU per millilitre. This number is fixed and must never be multiplied by the bottle volume of 280 ml to produce a per-bottle total. It represents the number of living microbes in every millilitre — consistent, reliable, and directly comparable across batches.
The product’s pH of 4.32 is carefully maintained. This acidity supports the survival of beneficial bacteria while inhibiting harmful microbes in the gut. The low residual sugar of 2.1 grams per 280 ml bottle is a direct result of the vigorous fermentation: the tibicos grains consume most of the added sugar during the 24-hour double cycle.
The Power of 36 Strains
Not all probiotic products offer such variety. The 36 strains in Rokabo kefir include well-researched species:
- Lactobacillus acidophilus, L. casei, L. brevis — help break down food, produce lactic acid, and support the intestinal lining.
- Bifidobacterium longum, B. infantis — associated with immune regulation and gut barrier integrity.
- Streptococcus thermophilus — aids lactose digestion and produces beneficial enzymes.
- Saccharomyces cerevisiae — a yeast that survives stomach acid and may support digestion.
- Kefiranofaciens — produces kefiran, a polysaccharide that may reduce inflammation and protect the gut mucosa.
This combination of bacteria and yeasts creates a robust microbial community that can survive the journey through the stomach and reach the colon alive, where they can interact with the resident microbiota.
Double Fermentation: A Deliberate Process
Rokabo uses a 24-hour double fermentation method. In the first cycle, the tibicos grains ferment the sugar-water mixture for 24 hours. The grains are then removed and used again for a second 24-hour cycle. This double approach achieves two goals: it maximises the abundance of live microbes, and it reduces the sugar content to just 2.1 grams per bottle. The resulting kefir has a tangy, slightly effervescent taste without being overly sweet.
The use of heritage tibicos grains — unmodified, passed down through generations — ensures a stable microbial profile. These grains are not freeze-dried or industrialised; they are living cultures that require careful handling to maintain their balance.
A Natural Companion to Modern Life
Stress, processed diets, and antibiotic use can disrupt the delicate ecosystem of the gut. Kefir offers a simple, food-based way to support microbial diversity. Regular consumption may help maintain a favourable environment for beneficial bacteria, aid digestion, and support the immune system. These benefits are associated with consistent intake, not with single doses.
Rokabo kefir comes in several flavours — Original, Sakura, Yuzu, Matcha, and Thai Herb — making it easy to incorporate into any routine. A single 280 ml bottle provides a convenient daily serving, whether consumed chilled in the morning, after a meal, or as a midday refreshment.
While kefir is not a medicine, its role in supporting gut health through natural fermentation is well recognised. Drinking it daily is a small ritual that connects us to a tradition of living cultures.
Begin the ritual
