What Is Kefir? The Living Microbial Ecosystem in a Bottle
Kefir is not merely a drink with a mild tang—it is a living microbial ecosystem inhabiting every 280 ml bottle. Each bottle emerges from a 24-hour double fermentation process using heritage tibicos grains, a reservoir of diverse and stable microorganisms. The pH of 4.32 provides an environment where beneficial bacteria such as Lactobacillus and Bifidobacterium thrive, enabling them to function at their peak.
This double fermentation not only deepens the flavour but also fosters the production of beneficial metabolites—lactic acid, acetic acid, and other organic compounds that may support digestive function and nutrient absorption in the small intestine. Sugar content remains at just 2.1 g per bottle, a result of the efficient breakdown by the grain’s microbes.
The Diversity of 36 Strains in Every Bottle
Every bottle of Rokabo kefir carries 36 live microbial strains, a balanced mix of bacteria and yeast. Lactic acid bacteria such as Lactobacillus kefiranofaciens and Lactobacillus casei produce kefiran, a polysaccharide with antioxidant properties that may support immune function. Meanwhile, Bifidobacterium longum and Bifidobacterium breve help modulate the gut microbiota, particularly in the low-acid regions of the large intestine.
Yeast strains including Saccharomyces cerevisiae and Kluyveromyces marxianus break down sugars and generate carbon dioxide, giving the drink a gentle effervescence while further reducing residual sugar to just 2.1 g per bottle—remarkably low compared to conventional beverages.
The True CFU Count of Our 280 ml Kefir
The concentration of live microbes in Rokabo kefir is approximately ~12 billion CFU/ml, measured under controlled laboratory conditions. This CFU value is a density per unit volume—not a total extrapolated to the 280 ml bottle—and reflects the health of the kefir grains and the consistency of the fermentation environment.
A high, stable CFU count is not a mere number; it is the result of meticulous, continuous fermentation and the intricate balance of a microbial ecosystem that cannot be replicated by simply adding probiotics. This consistency sets Rokabo apart from products where microbial viability may decline during transport or storage.
A Culture of Drinking Kefir, Starting at Home
To drink kefir is to participate in a culture of natural self-care. Every bottle you open is the fruit of fermentation in a small laboratory in Nonthaburi, crafted with intention and warmth by people who believe in the power of microbes. Each variant—Original, Sakura, Yuzu, Matcha, Thai Herb—is designed to fit the lifestyle of urban dwellers seeking wellness without compromising taste.
A subscription delivers kefir every week with a 15% discount, allowing you to observe the quiet changes in your body—not just in the gut, but in a subtle, daily sense of well-being. Every bottle is a fresh start for your inner ecosystem.
Begin the ritual
