Selective Microbial Modulation and Metabolic Reprogramming in Kefir Supplemented with Torch Ginger (Etlingera elatior) Tea

Authors

  • Rifda Naufalin Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Condro Wibowo Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Gunawan Wijonarko Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Nuke Faradhila Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Ananda Yasmin Nisa Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Cita Ayu Suhita Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Ayu Nur Aminah Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Poppy Arsil Department of Agricultural Engineering, Faculty of Agriculture, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Jawa Tengah-53122, Indonesia
  • Alfin Hikmaturokhman Department of Food Technology, Faculty of Technique Telkom University Purwokerto, Indonesia
  • Nurul Latifasari Department of Food Technology, Faculty of Technique Telkom University Purwokerto, Indonesia
  • Faizah Department of Food Technology, Faculty of Technique Telkom University Purwokerto, Indonesia
  • Danny Kurnianto Department of Food Technology, Faculty of Technique Telkom University Purwokerto, Indonesia
  • Ajeng Dyah Kurniawati Department of Food Technology, Faculty of Technique Telkom University Purwokerto, Indonesia
  • Suliyanto Faculty of Economics and Business, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Central Java 53122, Indonesia
  • Richa Mardianingrum Faculty of Pharmacy, Universitas Perjuangan Tasikmalaya, Tasikmalaya, West Java 46115, Indonesia
  • M. Herdi Nurzaman Faculty of Pharmacy, Universitas Perjuangan Tasikmalaya, Tasikmalaya, West Java 46115, Indonesia
  • Nitya Nurul Fadhila Faculty of Pharmacy, Universitas Perjuangan Tasikmalaya, Tasikmalaya, West Java 46115, Indonesia
  • Triana Setyawardani Faculty of Animal Science, Jenderal Soedirman University, Grendeng, Purwokerto Utara, Banyumas, Central Java 53122, Indonesia
  • Rio Jati Kusuma Department of Nutrition and Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta 55281, DIY Yogyakarta, Indonesia
  • Laras Pratiwi Departement of Accounting Faculty of Economics and Business , Universitas Perjuangan Tasikmalaya, Tasikmalaya 46115, West Java, Indonesia
  • Putri Dian Wulansari Departement of Animal Science Faculty of Agriculture, Universitas Perjuangan Tasikmalaya, Tasikmalaya 46115, West Java, Indonesia

Keywords:

Torch Ginger, Etlingera Elatior, Metagenomics, Metabolomics, Microbial Modulation

Abstract

Kefir is a functional fermented dairy product whose health-promoting properties can be enhanced through fortification with plant-derived bioactive compounds. Etlingera elatior (torch ginger) represents a promising botanical source due to its rich phytochemical content. This study aimed to evaluate the effects of torch ginger tea (TGT) supplementation on the physicochemical, microbial, and metabolic characteristics of kefir. A comparative analysis between control kefir (CK) and TGT-supplemented kefir was conducted using an integrated approach, including physicochemical and sensory evaluations, as well as metagenomic and untargeted LC-MS metabolomic analyses. The results showed that TGT significantly increased moisture and ash content while reducing total soluble solids and color intensity. The microbial community remained stable, with no significant differences observed in alpha and beta diversity. However, TGT selectively modulated the microbiota by increasing the abundance of beneficial lactic acid bacteria and suppressing non-lactic acid bacteria. Metabolomic analysis further revealed a clear separation between treatments and identified key differential metabolites, including fatty acids and caffeine as a plant-derived marker. These findings highlight plant–microbe interactions as a key mechanism influencing fermentation dynamics and metabolic outcomes, supporting the potential of TGT as a functional ingredient for the development of innovative kefir-based products.

 

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Published

2026-09-16

How to Cite

Naufalin, R., Wibowo , C., Wijonarko, G., Faradhila, N., Nisa, A. Y., Suhita, C. A., … Putri Dian Wulansari. (2026). Selective Microbial Modulation and Metabolic Reprogramming in Kefir Supplemented with Torch Ginger (Etlingera elatior) Tea. Future of Food: Journal on Food, Agriculture and Society, 14(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/851

Issue

Vol. 14 No. 2 (2026): Volume 14-2

Section

Research Articles