How chefs and scientists are using kombucha and kimchi to study microbiology
Peer-Reviewed Publication
Updates every hour. Last Updated: 8-Oct-2025 13:11 ET (8-Oct-2025 17:11 GMT/UTC)
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.
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