Scientists and chefs have collaborated on a new study that demonstrates how fermented foods can be used to drive participatory science projects that both engage the public and advance our understanding of microbial ecology. The study focused on working with food experts and the public to examine the microbial communities associated with kombucha, kimchi and chow chow.
How chefs and scientists are using kombucha and kimchi to study microbiology
Reader’s Picks
-
Imagine serving your country overseas, returning home and feeling unwelcome in the very place meant to support you.This article is [...]
-
Ever felt like doing a bare minimum at work? Not investing any extra effort, not going any extra mile? You [...]
-
A simple model developed by a RIKEN researcher and a collaborator predicts the emergence of self-organized institutions that manage limited [...]