ArticleFrontiers in microbiology2023
Microbial communities of a variety of 75 homemade fermented vegetables.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 24 citations in OpenAlex.
- Considerations for the design of impactful citizen-science projects in microbiome research.Nature protocols · 2026Review
- Chitosan-Based Composite Film Containing Cell-Free Supernatant ofGels (Basel, Switzerland) · 2026Article
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Comparative Analysis of the Physicochemical Properties and Bacterial Diversity of Cowpeas During Natural and Inoculated Fermentation in Different Provinces.Microorganisms · 2026Article
- Eco-Microbiology: A Frugal-Circular Framework for Biosafe, Low-Cost Practical Microbiology in Secondary Education.Microbial biotechnology · 2026Review
- Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.Frontiers in nutrition · 2026Review
- Cooking-class style fermentation as a context for co-created science and engagement.Microbiology spectrum · 2025Article
- Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods.Foods (Basel, Switzerland) · 2025Review
- Article
- Bacterial community in homemade kimchi and probiotic characterization ofFrontiers in microbiology · 2025Article
- Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food.Foods (Basel, Switzerland) · 2024Article
- Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonousFood chemistry: X · 2024Article
- Potential Health Benefits of Fermented Vegetables with Additions ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
10 authors at 6 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being
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