The Complex Fermentation Process of Kefir
Kefir is not merely a fermented drink—it is a balanced biological ecosystem living within the tibicos grains, composed of multiple strains of bacteria and yeasts coexisting in a systematic harmony. The fermentation process proceeds continuously over two 24-hour cycles (double fermentation) under controlled conditions, allowing each microorganism to fully express its potential in transforming nutrients and creating bioactive compounds beneficial to the body.
What distinguishes kefir from other fermented products such as yogurt or kombucha is the simultaneous use of both bacteria and yeast in the same process. Bacteria like Lactobacillus and Streptococcus produce lactic acid, while yeasts such as Saccharomyces break down sugars and generate small amounts of carbon dioxide, resulting in a natural effervescence and a multidimensional flavor.
Microbial Diversity and Biological Value
Kefir produced from heritage tibicos grains contains a total of 36 strains, encompassing the groups Lactobacillus, Bifidobacterium, Streptococcus, Saccharomyces, and Kefiranofaciens—each with specific roles in digestion and immune support. This diversity not only enhances the efficiency of balancing the gut microbiota but also influences nutrient absorption and helps reduce chronic inflammation.
The probiotic concentration is ~12 billion CFU/ml, a stable and verifiable value. It is a density per unit volume, not a total derived by multiplying the 280 ml volume. This CFU level ensures the body receives a sufficient quantity of live microorganisms to colonize the gut effectively.
pH Level and Safety
The pH of kefir is 4.32, a level that supports the stability of beneficial microorganisms while naturally inhibiting the growth of harmful ones. This pH results from the production of lactic acid and other organic acids during the double fermentation, making kefir highly safe and easily digestible even for those with lactose intolerance.
Sugar content per 280 ml bottle is only 2.1 grams, which comes from the natural sugars in milk or fermentation liquid being consumed by the microorganisms over the 24-hour double fermentation. This leaves minimal residual sugar, making it suitable for those monitoring blood sugar or seeking a low-energy beverage.
Taste and Drinking Culture
The flavor of kefir begins with a gentle sourness from lactic acid, followed by a slight effervescence from carbon dioxide and a distinctive aroma from the yeast–bacteria synergy. The taste may vary slightly depending on the tibicos grain lineage and fermentation duration, but every bottle maintains a controlled consistency.
Our product line—Original, Sakura, Yuzu, Matcha, and Thai Herb—is designed to offer a diversity of flavors without compromising biological value. Each bottle is 280 ml with a stable CFU of ~12 billion CFU/ml.