Kefir: A Living Microbial Ecosystem
Kefir is not merely a fermented drink; it is a living ecosystem of microorganisms that coexist naturally. At Rokabo, we ferment kefir using heritage tibicos grains — a natural source of living microbes. The process is a slow, deliberate 24-hour double fermentation, allowing each strain to grow in balance and spread thoroughly throughout the liquid.
The pH of the finished product is 4.32, an acidity level that supports beneficial bacteria — notably Lactobacillus, Bifidobacterium, and Streptococcus — which thrive in acidic environments. This pH also helps inhibit unwanted microorganisms, ensuring stability and safety for consumption.
Each 280 ml bottle is designed for daily intake, delivering only 2.1 grams of sugar. Despite a gentle tartness, no additional sugar is used; every sugar molecule is consumed during fermentation.
Diversity of Microorganisms in Kefir
Our kefir contains 36 distinct strains, covering lactic acid bacteria such as Lactobacillus kefiranofaciens, L. casei, L. acidophilus, and Bifidobacterium longum, as well as beneficial yeasts like Saccharomyces cerevisiae and Kluyveromyces marxianus.
Lactobacillus kefiranofaciens is a strain unique to kefir grains, producing a polysaccharide called kefiran, which has antioxidant properties and may support the intestinal barrier. Bifidobacterium aids digestion and nutrient absorption in the large intestine.
This diversity not only enhances microbiome balancing but also increases the survival rate of these microbes through the acidic stomach environment, allowing more of them to reach the gut — a key advantage over conventional probiotics that often contain only a few strains.
The True CFU Count
Rokabo kefir provides approximately 12 billion CFU per milliliter — a value verified through systematic laboratory testing. This count reflects the number of living microorganisms per unit volume, not an estimate or average. We do not calculate or report a total CFU per bottle; the only accurate figure is ~12 billion CFU/ml. No multiplication with the 280 ml volume is performed.
Every production step is controlled under the highest hygiene standards to preserve the viability of living microbes. A high concentration of live probiotics supports the body continuously, especially during times when the digestive system needs support — such as after antibiotic use or during periods of stress.
Flavor and Consumption Ritual
Our kefir is available in five flavors: Original, Sakura, Yuzu, Matcha, and Thai Herb. Each is developed to retain natural character, using only natural ingredients without added sugar or preservatives. The mild tang combined with botanical or floral notes makes it suitable for breakfast or a moment of rest.
Price: ฿320–฿380 per bottle. Subscribers receive a 15% discount and regular weekly delivery, turning gut care into an easy, sustainable discipline.