Diverse Microbes: The Foundation of Gut Health
Kefir produced in Nonthaburi since 2019 is not just an ordinary fermented drink. It is a concentrated source of diverse microorganisms, achieved through a double fermentation process that spans two cycles of 24 hours each, using heritage Tibilcos grains. These living grains are the true origin of active microbes—not extracts or powdered supplements.
Each 280 ml bottle contains 36 strains of beneficial microorganisms, including Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens. Each strain plays a specific role in supporting the digestive system: breaking down nutrients, producing antioxidants, and reinforcing the intestinal barrier.
The CFU concentration reaches ~12 billion CFU/ml—a consistent value derived directly from the fermentation process, without any additional calculation or unit conversion. The pH settles at 4.32, an environment that favours the survival of beneficial microbes in the gut while inhibiting unwanted organisms.
Microbial Balance: The Heart of Digestion
The large intestine is home to over 100 trillion microorganisms, crucial for digestion, nutrient absorption, and immune regulation. When the microbiome is diverse and stable, the digestive system functions efficiently.
Beneficial bacteria in kefir—such as Lactobacillus acidophilus and Bifidobacterium longum—may assist in breaking down sugars and proteins, reducing bloating and discomfort, and promoting regular bowel movements. Despite containing only 2.1 grams of sugar per bottle, these microbes utilise this energy source effectively without triggering a spike in blood sugar levels.
Regular consumption of kefir may help increase microbial diversity in the gut—a factor strongly associated with both physical and mental well-being, especially for those with sensitive digestive systems or unbalanced eating habits.
The Science Behind Kefir Fermentation
The double 24-hour fermentation cycle allows microorganisms to develop fully, both in population and in the production of beneficial metabolites such as lactic acid, acetic acid, and organic compounds with antioxidant properties.
The resulting pH of 4.32 not only inhibits pathogens but also creates an environment where acid-tolerant microbes can thrive. When these microbes reach the intestine, they are more likely to survive and colonise effectively.
Moreover, kefir contains unique polysaccharides like kefiran, which may help reinforce the intestinal lining and promote the growth of beneficial bacteria.
A Daily Ritual for Gut Care
Drinking kefir is not merely about adding microbes—it is about cultivating a habit aligned with the body’s natural rhythms. With flavours such as Original, Sakura, Yuzu, Matcha, and Thai Herb, each daily glass becomes a gentle ritual, never a chore.
A subscription reduces the price by 15% and delivers every week, making gut care effortless and consistent—no need to worry about running out.
Crafted in the Neo-Wabi Bio-Lab style, this kefir reflects the simplicity of Japanese aesthetics, the warmth of Thai culture, and the precision of a laboratory. Every bottle is the result of a refined attention to nature.