What Is Kefir? The Origin of Living Microorganisms in a Bottle
Kefir is a fermented beverage born from the slow transformation of heritage tibicos grains in a sugar-containing liquid. At Rokabo, we honour this ancient process with two consecutive 24-hour fermentations, allowing the microorganisms within the grains to express their full potential. Our tibicos grains are descendants of a genetic lineage preserved for generations — a living consortium of bacteria and yeast embedded in a natural carbohydrate matrix. This fermentation yields not only a gently tangy drink but also a dense population of living microorganisms in every 280 ml bottle.
The Diversity of Microorganisms in Kefir
Rokabo kefir contains 36 distinct strains, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens — each contributing a specific role in gut health. Together, they produce lactic acid, acetic acid, and other metabolites that shape an intestinal environment favourable to beneficial microbes. This breadth of strains sets kefir apart from conventional probiotic products, which often rely on only a few species.
Measured Probiotic Count
Our kefir delivers a probiotic density of ~12 billion CFU/ml — a value verified in the laboratory under controlled conditions. This figure is a concentration, not a bottle total; it reflects the microbial richness per millilitre, a marker of its potential to support gut microbiome balance. The pH is measured at 4.32, a level that helps the microorganisms survive the acidic stomach environment while discouraging unwanted microbial growth.
Low Sugar, Natural Energy
Despite being a fermented drink, Rokabo kefir contains only 2.1 grams of sugar per bottle. The efficient double fermentation — 24 hours, twice — allows the microorganisms to consume most of the sugar, converting it into energy and metabolites. The residual sweetness is a natural echo of the process, making this kefir suitable for those mindful of sugar intake while still offering a mild, authentic flavour.