The Diversity of Microorganisms in Kefir
Kefir is not merely a fermented drink; it is a complex microbial ecosystem. It comprises multiple species of bacteria and yeasts that work in balanced harmony—unlike yogurt or cultured milk products, which typically rely on just a few cultured strains. Our kefir, produced from heritage tibicos grains, contains 36 strains in total, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each strain plays a specific role in breaking down nutrients and fostering a healthy gut environment.
This diversity goes beyond simple probiotic abundance. It enhances the production of beneficial metabolites such as lactic acid, acetic acid, and antioxidants—compounds that may help reduce chronic inflammation and support immune function over time. The synergistic activity of these microorganisms creates a living culture that is far more nuanced than a single-strain probiotic.
A Distinctive Fermentation Process
At Rokabo, kefir is produced through a 24-hour double fermentation using heritage tibicos grains that are continuously cultivated and preserved. This process does more than allow the microbes to reach their full potential—it also reduces the sugar content to just 2.1 g per bottle without compromising the quality of the probiotics.
The tibicos grains themselves are the origin of all the microorganisms, serving not merely as a fermentation vehicle but as a permanent home for active cultures. The resulting kefir has a pH of 4.32—a level that supports the survival of beneficial bacteria in the gut and helps inhibit the growth of undesirable microbes. This careful balance is the result of generations of cultivation, not industrial shortcuts.
Clear Nutritional Value
Each bottle of Rokabo kefir contains 280 ml and delivers a probiotic concentration of approximately 12 billion CFU per millilitre. This figure represents the number of live microorganisms per unit volume, not a total per bottle—so it reflects the true potency of the drink. The CFU count has been validated and remains consistent, offering a reliable source of live cultures with every serving.
When consumed, these live microorganisms may help replenish the beneficial bacteria in the gut and support digestive function almost immediately. Though the drink is liquid, its nutritional value is remarkably dense compared to typical fermented milk products. The combination of high CFU, low sugar, and balanced pH makes it a uniquely efficient probiotic delivery system.
A Living Culture to Drink
Kefir is more than a beverage; it is part of a sustainable approach to wellness. With a range of flavours—Original, Sakura, Yuzu, Matcha, and Thai Herb—drinking kefir becomes a daily ritual that nourishes both body and mind.
Regular consumption of kefir may help maintain the balance of gut microbiota, which is linked to long-term physical and mental health. By subscribing, you receive a 15% discount and weekly delivery of fresh kefir, ensuring a continuous supply of living culture. Each sip connects you to a tradition older than modern probiotics, yet refined for today's needs.