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

Area of Science:

• Microbiology
• Ecology
• Food Science

Background:

• Fermented foods have a long history of consumption and serve as ecological model systems.
• Cooking classes provide platforms for learning food preparation and history.
• Microbial ecology and community succession are key ecological phenomena.

Purpose of the Study:

• To demonstrate the utility of fermented foods for investigating ecological phenomena.
• To engage the public in microbiology and ecology through cooking-class style workshops.
• To test hypotheses regarding substrate diversity and microbial community diversity.

Main Methods:

• Scientists and chefs conducted workshops on preparing fermented foods (chow chow, kimchi, kombucha).
• Participants set up experiments to study microbial community succession and pH changes.
• Hypotheses on alpha and beta diversity related to substrate number and phylogenetic diversity were tested.

Main Results:

• Microbial communities comprised known lactic and acetic acid bacteria.
• Indicator species were identified for cabbage and radish substrates in kimchi.
• Qualitative insights into interdisciplinary collaboration and participatory science were provided.

Conclusions:

• Fermented foods are inexpensive and effective tools for ecological research.
• Cooking-class workshops can successfully engage the public in microbiology and ecology.
• Interdisciplinary collaboration between scientists and chefs can foster innovative educational approaches.