Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota
Vegetable fermentation has been a staple of human culture for centuries, with deeply rooted traditions behind it. However, the effects of these traditional practices on the microbes in the final fermented product, and their origin, are often not understood. By using participatory citizen-science approaches, it is possible to study these important foods while preserving the authenticity and integrity of the traditional fermentation practices that define them. The results obtained from our citizen-science case study support the importance of exploring traditional fermentation practices and their effect on microbial and sensory properties of fermented foods. Additionally, our case study found associations between microbiota present on the hand and microbiota important in the early successional stage of kimchi fermentation.
Authors
- Ines Tuyaerts (ORCID: https://orcid.org/0000-0001-6215-8872)
- Patrick De Boever (ORCID: https://orcid.org/0000-0002-5197-8215)
- Wenke Smets (ORCID: https://orcid.org/0000-0001-5611-6094)
- Joke Van Malderen (ORCID: https://orcid.org/0000-0002-6564-4961)
- Wannes Van Beeck (ORCID: https://orcid.org/0000-0003-0421-8931)
- Sarah Ahannach (ORCID: https://orcid.org/0000-0002-8274-5342)
- Sarah Lebeer (ORCID: https://orcid.org/0000-0002-9400-6918)
- Lize Delanghe (ORCID: https://orcid.org/0000-0001-6519-0114)
- Tom Eilers (ORCID: https://orcid.org/0000-0002-7509-2902)
- Caroline E. M. K. Dricot (ORCID: https://orcid.org/0000-0002-2465-9761)
- Koen Michiels
- Dieter Vandenheuvel (ORCID: https://orcid.org/0000-0002-4398-1916)
- Nele Van de Vliet (ORCID: https://orcid.org/0000-0002-5355-8417)
- Ae Jin Huys
Institutions
- University of Antwerp (BE)
- Ajayi Crowther University (NG)
- Antwerp University Hospital (BE)
- Province of Antwerp (BE)
- The Princeton Festival (US)
- Hasselt University (BE)
Publication Details
- Journal
- Microbiology Spectrum
- Published
- 2025-12-17
- DOI
- https://doi.org/10.1128/spectrum.00368-25
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Agentschap Innoveren en Ondernemen
- Fonds Wetenschappelijk Onderzoek
- Vlaamse regering