What Is Kefir? The Beneficial Microbes Called Super Probiotics
Kefir is a fermented drink with origins in the Caucasus Mountains, made using heritage tibicos grains fermented in milk or sugar water for two 24-hour cycles. This process not only produces lactic acid and carbon dioxide but also creates an environment that allows a diverse community of microorganisms to thrive. Kefir produced in Thailand under Rokabo's Neo-Wabi Bio-Lab philosophy uses tibicos grains preserved since 2019, maintaining strain purity and microbial ecosystem stability.
The microbes in kefir are not just lactic acid bacteria; they include yeasts such as Saccharomyces kefir and specialised bacteria like Lactobacillus kefiranofaciens, which produce antimicrobial compounds and help strengthen the intestinal barrier. The diversity of strains found in kefir—36 in total—makes its microbial ecosystem more complex and potent than ordinary probiotic drinks. This is why it is called a 'super probiotic'. Kefir is not merely a drink; it is a living ecosystem.
The Concentration of Beneficial Microbes in Each Bottle
Each 280 ml bottle contains beneficial microbes at a concentration of ~12 billion CFU/ml. This CFU value is fixed and is not recalculated based on volume. No per-bottle total is stated, and no other figure should substitute. The correct value is always ~12 billion CFU/ml, consistent with the laboratory analysis standards Rokabo uses alongside pH measurement at 4.32, which indicates an environment suitable for the survival of beneficial microbes.
The 24-hour double fermentation gives the microbes ample time to multiply and produce beneficial metabolites such as lactic acid, acetic acid, and antioxidants. The pH of 4.32 also helps prevent the growth of unwanted microorganisms while maintaining a mildly acidic environment that protects beneficial microbes.
The Beneficial Microbes Found in Rokabo Kefir
Rokabo's kefir contains clearly identified microorganisms, including Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum, Streptococcus thermophilus, and Saccharomyces cerevisiae, as well as the distinctive strain Lactobacillus kefiranofaciens, which plays a role in producing kefiran—a polysaccharide that supports immunity and protects the intestinal lining. The strain diversity allows kefir to work on multiple levels: aiding digestion, producing anti-inflammatory compounds, and supporting immune function.
The presence of yeast in kefir enhances the breakdown of sugars and the production of bioactive substances, such as antifungal and antibacterial compounds, which may help reduce the risk of intestinal infections to some degree. While not a cure for disease, supporting microbial balance may help reduce the risk of irritable bowel symptoms.
Kefir and Daily Gut Health
Regular consumption of kefir may help support the balance of gut microbiota, especially for those experiencing bloating, constipation, or incomplete evacuation, which can result from a lack of beneficial microbes or microbial imbalance. With a probiotic concentration of ~12 billion CFU/ml and pH 4.32, kefir helps beneficial microbes survive stomach acid and reach the large intestine effectively.
Each bottle contains only 2.1 g of sugar, which is low compared to typical beverages, making it suitable for those managing sugar intake or following a low-carb or keto lifestyle. Kefir is available in several flavours: Original, Sakura, Yuzu, Matcha, and Thai Herb. Prices range from ฿320 to ฿380 per bottle, with a subscription service offering 15% off and weekly delivery to maintain the freshness of the live microbes.