The Living Heart: 36 Strains of Microorganisms
Since 2019, in Nonthaburi, Rokabo has crafted its kefir through a meticulous double fermentation process—two 24-hour cycles using heritage tibicos grains. The result is a vibrant ecosystem of 36 live strains, including lactic acid bacteria, acetic acid bacteria, yeasts, and beneficial fungi. Among them are the well-studied Lactobacillus kefiri and Saccharomyces kefiranofaciens, organisms that have co-evolved with the grain itself.
Each 280 ml bottle is designed for a single, convenient serving. The pH of 4.32 preserves the vitality of these microorganisms while delivering a gentle tartness. Sugar content is only 2.1 g per bottle—lower than most fermented beverages—making it suitable for those mindful of their sugar intake.
Diversity: The Power of Balance
Microbial diversity is what sets kefir apart from conventional probiotic supplements, which typically contain only one to five strains. Rokabo's 36 strains span Lactobacillus, Bifidobacterium, Streptococcus, Acetobacter, and Saccharomyces—each contributing to a miniature ecosystem within every bottle.
For instance, Lactobacillus acidophilus supports lactose digestion and immune function in the gut. Bifidobacterium longum may help relieve constipation and enhance nutrient absorption. Saccharomyces kefiranofaciens produces a substance that coats the intestinal lining, potentially shielding it from pathogenic microbes. These strains do not merely coexist; they interact synergistically, creating an environment that promotes the survival and activity of beneficial bacteria once they reach your gut.
The True CFU: A Measure of Biological Energy
The concentration of live microorganisms—CFU—is reported as ~12 billion CFU/ml. This figure is the standard scientific metric for probiotic potency and should not be multiplied or converted to a per-bottle total. Each milliliter contains at least 12 billion living organisms, a concentration several times higher than the average kefir.
Maintaining this CFU level from fermentation through bottling demands rigorous quality control. No preservatives are added, and no post-fermentation pasteurization occurs. The living cultures remain fully active, delivering their biological energy intact to your gut.
Flavors That Honor Balance
Rokabo offers five flavors: Original, Sakura, Yuzu, Matcha, and Thai Herb. Every bottle holds 280 ml, with 2.1 g of sugar and a pH of 4.32—parameters chosen to sustain the microorganisms while pleasing the palate. Each flavor is designed to resonate with seasonal drinking traditions and modern lifestyles, without compromising probiotic quality.
The double fermentation process deepens the flavor profile, reduces residual sugar, and introduces a gentle sourness that stimulates digestive enzymes. It also ensures that the microorganisms are in their most robust state when they reach you.