Kefir: A Natural Source of Diverse Probiotics
Kefir made from heritage tibicos grains undergoes a 24-hour double fermentation process that not only preserves the purity of its microorganisms but also creates an environment conducive to the sustained growth of beneficial strains. Each bottle contains 280 ml of kefir with a probiotic concentration of ~12 billion CFU/ml, a value aligned with rigorous laboratory analysis. Its pH of 4.32 indicates a balance that supports the survival of microbes in the gut after consumption.
The double fermentation process allows each strain to fully express its potential, particularly within the genera Lactobacillus, Bifidobacterium, Streptococcus, and Saccharomyces. These strains play a role in breaking down nutrients and producing short-chain fatty acids (SCFAs)—an essential energy source for colon cells. They also help maintain the balance of gut microbiota in the large intestine.
The Diversity of 36 Strains: The Heart of Kefir
Our kefir contains a total of 36 strains of microorganisms, encompassing lactic acid bacteria, yeasts, and bacteria that naturally produce compounds such as Kefiranofaciens, which may help reinforce the gut barrier. This diversity is rarely found in other fermented foods; even well-known yogurts typically contain only 2–5 main strains.
Strains found in kefir, such as Lactobacillus kefiri, have been shown in some studies to inhibit pathogens like Salmonella and E. coli. Meanwhile, Lactobacillus casei and L. paracasei may stimulate the production of digestive enzymes, potentially reducing bloating or constipation in individuals with imbalanced digestion. This is not a cure but a support for the gut to function normally.
Biochemical Properties That Support Gut Health
The pH of 4.32 is not only an indicator of optimal acidity for microbial survival but also helps reduce the chance of pathogenic bacteria thriving in the gut after consumption. This level of acidity also stimulates the secretion of digestive juices and enhances nutrient absorption in the small intestine.
The sugar content in kefir is only 2.1 grams per bottle—very low compared to typical beverages—achieved through complete fermentation by the microorganisms. The remaining sugar does not serve as fuel for harmful bacteria but becomes a food source for beneficial gut microbes, leading to the production of short-chain fatty acids (SCFAs) that play a role in regulating chronic inflammation.
The Ritual of Drinking Kefir: Begins with the Gut
Drinking kefir is not merely consuming nutrients; it is establishing a ritual that aligns with the body's natural rhythms. By introducing a diverse array of microorganisms into the gut in sufficient quantity, kefir may help support immunity, reduce the risk of chronic inflammation, and support mental health through the gut-brain axis.
We produce kefir in the Neo-Wabi Bio-Lab style, blending Japanese simplicity with the warmth of Thai culture, using heritage tibicos grains that have been continuously cultivated since 2019 in Nonthaburi. Every step is controlled by the highest safety and quality standards.