Superior Microbial Structure in Kefir
Kefir is not just a fermented drink; it is a complex and balanced microbial ecosystem containing up to 36 beneficial strains, including bacteria and yeasts such as Lactobacillus, Bifidobacterium, Streptococcus, and Saccharomyces, as well as the unique strain Kefiranofaciens that contributes to antimicrobial properties and gut barrier support. This diversity gives kefir a broader potential to balance gut microbiota compared to ordinary probiotic drinks.
Each milliliter contains approximately ~12 billion CFU/ml, a concentration that meets the standard for high-level probiotic drinks. This CFU value remains stable even after bottling, thanks to the double fermentation process using heritage tibicos grains, which keeps the microbes alive and effective in the bottle.
The 24-hour double fermentation not only efficiently breaks down sugars but also promotes the production of beneficial metabolites such as lactic acid, acetic acid, and natural antimicrobials, creating a gut environment that favors the growth of beneficial microbes.
pH and Digestive Safety
The pH of kefir is 4.32, an acidity level that is ideal for promoting gut health, particularly in the small and large intestines. This pH helps reduce the risk of pathogen growth and encourages the proliferation of acid-loving beneficial bacteria.
Furthermore, this low pH may stimulate digestive enzyme secretion in the stomach and can help alleviate bloating or acid reflux in some individuals with sensitive digestion. Despite its acidity, the taste of kefir is mild due to the careful and balanced fermentation.
Precise pH control is achieved through rigorous environmental control at the Neo-Wabi Bio-Lab factory in Nonthaburi, designed to allow microbes to work efficiently without being damaged by external factors.
Low Sugar, Full Flavor
Despite being a fermented drink, our kefir contains only 2.1 g of sugar per 280 ml bottle, much lower than typical fermented drinks. The remaining sugar after double fermentation has been used as energy by the microbes, leaving an amount that does not impact health.
The flavor of kefir is not overly sweet but has depth from gentle acidity and natural aroma from tibicos grains, with unique versions such as Original, Sakura, Yuzu, Matcha, and Thai Herb that reflect Thai heritage through the combination of local ingredients.
This low sugar content makes kefir suitable for those managing weight, controlling blood sugar levels, or seeking a drink that does not burden metabolism.
A Living Culture to Drink
Drinking kefir is not just about adding probiotics; it is about beginning a continuous culture of body care. With 24-hour double fermentation and the use of heritage tibicos grains, kefir is not merely a product but a process connected to nature and life's rhythms.
We produce kefir in 280 ml bottles to suit daily consumption without concerns about excess volume or complicated storage, delivering weekly to subscribers with a 15% discount.