Cooking-class style fermentation as a context for co-created science and engagement.

ABSTRACT: Fermented foods have been consumed for thousands of years and have been used as a model system to study community succession and other ecological questions. Additionally, cooking classes offer opportunities to learn about food preparation and history. In the present study, scientists and chefs delivered cooking-class style workshops in which participants learned the recipes of one of three fermented foods and the microbial ecology within these foods. Participants prepared jars of chow chow, kimchi, or kombucha to set up experiments to study microbial community succession and pH changes. The fermented foods were also used to test the following hypotheses: that increasing the number of substrates results in increased alpha diversity, and that phylogenetically diverse substrates will lead to

SUBMITTER: Berman HL 

PROVIDER: S-EPMC12502524 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature