共同成长:在HealthFerm公民科学倡议中通过共同设计探索酸面发酵的多样性
Annina R Meyer1, Thomas Gettemans2, Jan Patrick Tan3
1Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland.
NPJ science of food
|January 27, 2026
概括
公民科学揭示了欧洲不同家庭的酸面粉发酵实践. 专业面包师使用较旧的开头和更高的温度,而成分选择和动机因国家而异,受感知健康益处的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公民科学是公民科学.
背景情况:
- 发酵食品对健康有好处,但家庭发酵数据很少.
- 酸面粉发酵在欧洲具有文化意义.
- 对国内酸面粉实践的有限科学理解阻碍了研究.
研究的目的:
- 用公民科学研究欧洲家庭酸面粉发酵多样性.
- 分析基于位置,面包师人口统计和动机的做法变化.
- 创建一个有价值的资源,用于评估酸面粉和动机.
主要方法:
- 一个共同设计的公民科学倡议 (HealthFerm项目) 从33个国家的1000多名参与者收集了数据.
- 进行了标准化的家庭实验和感官评估.
- 建立了一个微生物生物库和协调的元数据资源.
主要成果:
- 显而易见的模式出现了:专业面包师使用了比家庭面包师更老的,更频繁的新鲜开菜,并在更高的温度下发酵.
- 成分选择和动机因国家而异,受到感知到的健康益处的影响.
- 创建了一个数据集,将习惯与物理化学和感官概况联系起来.
结论:
- 该研究提供了欧洲酸面粉发酵实践和动机的全面概述.
- 公民科学框架为参与性食品系统科学和微生物学研究提供了一个可转移的模型.
- 这一举措为未来的研究和公众参与发酵科学创造了宝贵的资源.
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