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Sonmat是一项公民科学启用的Kimjang kimchi案例研究,研究了手和kimchi微生物群之间的关联

Wannes Van Beeck¹, Tom Eilers¹, Wenke Smets¹

¹Lab of Applied Microbiology and Biotechnology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium.

Microbiology spectrum

|December 17, 2025

概括

这项公民科学研究探讨了金发酵中的"手味" (Sonmat). 研究人员发现了手部微生物 (如葡萄球菌) 和关键的金细菌之间的联系,这表明手会影响发酵. 传统的金习惯也影响了金的形状.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
公民科学公民科学

背景情况:

金金发酵是一种传统的韩国做法.
影响金风味和安全性的微生物的起源尚未完全理解.
"Sonmat" (手口味) 的概念表明,人类的手可能在发酵中发挥作用.

研究的目的:

通过公民科学方法调查手部微生物群对金发酵的影响.
探索传统群体金和个人准备的金之间的微生物差异.
为了确定手部微生物群和金发酵微生物之间的关联.

主要方法:

一个公民科学项目,在比利时的Sonmat节期间涉及kimchi发酵.
使用测序技术对手和金微生物群的表征.
分析手和金微生物群落之间的关联.

主要成果:

金奇的发酵主要由乳酸细菌 (Leuconostoc,Weissella,Latilactobacillus) 进行.
手部微生物群包括葡萄球菌,Corynebacterium,微球菌和Enhydrobacter.
观察到手的葡萄球菌和金奇的Latilactobacillus和Leuconostoc之间存在关联.
传统上准备的金奇与个人准备的金奇中发现了不同的微生物特征.

结论:

手部微生物群可以影响金发酵,支持金发酵过程.
与个人制备相比,传统的金做法导致了不同的金微生物群落.
公民科学为研究传统食品发酵及其微生物起源提供了一种有价值的方法.

关键词:

这里是金奇金奇.金金 (金金) 是一个公民科学是公民科学.发酵过程中的微生物群.发酵食品是发酵的食物.皮肤的微生物群.

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