View in EDS

Kefir4All, a Citizen Science Initiative to Raise Awareness of the Roles that Microbes Play in Food Fermentation

Saved in:
Bibliographic Details
Title: Kefir4All, a Citizen Science Initiative to Raise Awareness of the Roles that Microbes Play in Food Fermentation
Language: English
Authors: Liam H. Walsh, Samuel Breselge (ORCID 0000-0003-1738-7902), José Guilherme Prado Martin (ORCID 0000-0002-6629-6452), Mairéad Coakley, Eimear Ferguson, Aimee Stapleton, Fiona Crispie, Paul W. O'Toole (ORCID 0000-0001-5377-0824), Paul D. Cotter (ORCID 0000-0002-5465-9068)
Source: Journal of Microbiology & Biology Education. 2024 25(1):1-22.
Availability: American Society for Microbiology. 1752 N Street NW, Washington, DC 20036. Tel: 202-737-3600; e-mail: journals@asmusa.org; Web site: https://journals.asm.org/journal/jmbe
Peer Reviewed: Y
Page Count: 22
Publication Date: 2024
Document Type: Journal Articles
Reports - Research
Descriptors: Microbiology, Food, Foreign Countries, Citizen Participation, Scientific Research, Science and Society, Science Projects, Health Promotion, Agriculture, Safety, Quality Assurance, Practical Arts, Science Instruction, Scientists
Geographic Terms: Europe
ISSN: 1935-7877
1935-7885
Abstract: Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we describe Kefir4All, a citizen science project designed to provide the general public with an opportunity to expand their awareness, knowledge, and practical skills relating to microbiology, introduced through the medium of producing fermented food, i.e., milk kefir or water kefir. During the course of Kefir4All, 123 citizen scientists, from second-level school and non-school settings, participated in a study to track changes in the microbial composition of kefirs, by performing and recording details of milk kefir or water kefir fermentations they performed in their homes or schools over the21-week project. At the start of the study, the citizen scientists were provided with milk or water kefir grains to initiate the fermentations. Both types of kefir grain are semi-solid, gelatinous-like substances, composed of exopolysaccharides and proteins, containing a symbiotic community of bacteria and yeast. The experimental component of the project was complemented by a number of education and outreach events, including career talks and a site visit to our research center (Kefir Day). At the end of the study, a report was provided to each citizen scientist, in which individualized results of their fermenting activities were detailed. A number of approaches were taken to obtain feedback and other insights from the citizen scientists. Evaluations took place before and after theKefir4All project to gauge the citizen scientist's self-reported awareness, knowledge, and interest in microbiology and fermented foods. Further insights into the level of citizen science participation were gained through assessing the number of samples returned for analysis and the level of participation of the citizen scientists throughout the project. Notably, the survey results revealed a self-reported, increased interest in, and general knowledge of, science among the Kefir4All citizen scientists after undertaking the project and a willingness to take part in further citizen science projects. Ultimately, Kefir4Allrepresents an example of the successful integration of citizen science into existing education and research systems.
Abstractor: As Provided
Entry Date: 2024
Accession Number: EJ1424314
Database: ERIC
FullText Text:
  Availability: 0
CustomLinks:
  – Url: https://eric.ed.gov/contentdelivery/servlet/ERICServlet?accno=EJ1424314
    Name: ERIC Full Text
    Category: fullText
    Text: Full Text from ERIC
Header DbId: eric
DbLabel: ERIC
An: EJ1424314
AccessLevel: 3
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Kefir4All, a Citizen Science Initiative to Raise Awareness of the Roles that Microbes Play in Food Fermentation
– Name: Language
  Label: Language
  Group: Lang
  Data: English
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Liam+H%2E+Walsh%22">Liam H. Walsh</searchLink><br /><searchLink fieldCode="AR" term="%22Samuel+Breselge%22">Samuel Breselge</searchLink> (ORCID <externalLink term="http://orcid.org/0000-0003-1738-7902">0000-0003-1738-7902</externalLink>)<br /><searchLink fieldCode="AR" term="%22José+Guilherme+Prado+Martin%22">José Guilherme Prado Martin</searchLink> (ORCID <externalLink term="http://orcid.org/0000-0002-6629-6452">0000-0002-6629-6452</externalLink>)<br /><searchLink fieldCode="AR" term="%22Mairéad+Coakley%22">Mairéad Coakley</searchLink><br /><searchLink fieldCode="AR" term="%22Eimear+Ferguson%22">Eimear Ferguson</searchLink><br /><searchLink fieldCode="AR" term="%22Aimee+Stapleton%22">Aimee Stapleton</searchLink><br /><searchLink fieldCode="AR" term="%22Fiona+Crispie%22">Fiona Crispie</searchLink><br /><searchLink fieldCode="AR" term="%22Paul+W%2E+O'Toole%22">Paul W. O'Toole</searchLink> (ORCID <externalLink term="http://orcid.org/0000-0001-5377-0824">0000-0001-5377-0824</externalLink>)<br /><searchLink fieldCode="AR" term="%22Paul+D%2E+Cotter%22">Paul D. Cotter</searchLink> (ORCID <externalLink term="http://orcid.org/0000-0002-5465-9068">0000-0002-5465-9068</externalLink>)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="SO" term="%22Journal+of+Microbiology+%26+Biology+Education%22"><i>Journal of Microbiology & Biology Education</i></searchLink>. 2024 25(1):1-22.
– Name: Avail
  Label: Availability
  Group: Avail
  Data: American Society for Microbiology. 1752 N Street NW, Washington, DC 20036. Tel: 202-737-3600; e-mail: journals@asmusa.org; Web site: https://journals.asm.org/journal/jmbe
– Name: PeerReviewed
  Label: Peer Reviewed
  Group: SrcInfo
  Data: Y
– Name: Pages
  Label: Page Count
  Group: Src
  Data: 22
– Name: DatePubCY
  Label: Publication Date
  Group: Date
  Data: 2024
– Name: TypeDocument
  Label: Document Type
  Group: TypDoc
  Data: Journal Articles<br />Reports - Research
– Name: Subject
  Label: Descriptors
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Microbiology%22">Microbiology</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Foreign+Countries%22">Foreign Countries</searchLink><br /><searchLink fieldCode="DE" term="%22Citizen+Participation%22">Citizen Participation</searchLink><br /><searchLink fieldCode="DE" term="%22Scientific+Research%22">Scientific Research</searchLink><br /><searchLink fieldCode="DE" term="%22Science+and+Society%22">Science and Society</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Projects%22">Science Projects</searchLink><br /><searchLink fieldCode="DE" term="%22Health+Promotion%22">Health Promotion</searchLink><br /><searchLink fieldCode="DE" term="%22Agriculture%22">Agriculture</searchLink><br /><searchLink fieldCode="DE" term="%22Safety%22">Safety</searchLink><br /><searchLink fieldCode="DE" term="%22Quality+Assurance%22">Quality Assurance</searchLink><br /><searchLink fieldCode="DE" term="%22Practical+Arts%22">Practical Arts</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Instruction%22">Science Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Scientists%22">Scientists</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Europe%22">Europe</searchLink>
– Name: ISSN
  Label: ISSN
  Group: ISSN
  Data: 1935-7877<br />1935-7885
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we describe Kefir4All, a citizen science project designed to provide the general public with an opportunity to expand their awareness, knowledge, and practical skills relating to microbiology, introduced through the medium of producing fermented food, i.e., milk kefir or water kefir. During the course of Kefir4All, 123 citizen scientists, from second-level school and non-school settings, participated in a study to track changes in the microbial composition of kefirs, by performing and recording details of milk kefir or water kefir fermentations they performed in their homes or schools over the21-week project. At the start of the study, the citizen scientists were provided with milk or water kefir grains to initiate the fermentations. Both types of kefir grain are semi-solid, gelatinous-like substances, composed of exopolysaccharides and proteins, containing a symbiotic community of bacteria and yeast. The experimental component of the project was complemented by a number of education and outreach events, including career talks and a site visit to our research center (Kefir Day). At the end of the study, a report was provided to each citizen scientist, in which individualized results of their fermenting activities were detailed. A number of approaches were taken to obtain feedback and other insights from the citizen scientists. Evaluations took place before and after theKefir4All project to gauge the citizen scientist's self-reported awareness, knowledge, and interest in microbiology and fermented foods. Further insights into the level of citizen science participation were gained through assessing the number of samples returned for analysis and the level of participation of the citizen scientists throughout the project. Notably, the survey results revealed a self-reported, increased interest in, and general knowledge of, science among the Kefir4All citizen scientists after undertaking the project and a willingness to take part in further citizen science projects. Ultimately, Kefir4Allrepresents an example of the successful integration of citizen science into existing education and research systems.
– Name: AbstractInfo
  Label: Abstractor
  Group: Ab
  Data: As Provided
– Name: DateEntry
  Label: Entry Date
  Group: Date
  Data: 2024
– Name: AN
  Label: Accession Number
  Group: ID
  Data: EJ1424314
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1424314
RecordInfo BibRecord:
  BibEntity:
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 22
        StartPage: 1
    Subjects:
      – SubjectFull: Microbiology
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Foreign Countries
        Type: general
      – SubjectFull: Citizen Participation
        Type: general
      – SubjectFull: Scientific Research
        Type: general
      – SubjectFull: Science and Society
        Type: general
      – SubjectFull: Science Projects
        Type: general
      – SubjectFull: Health Promotion
        Type: general
      – SubjectFull: Agriculture
        Type: general
      – SubjectFull: Safety
        Type: general
      – SubjectFull: Quality Assurance
        Type: general
      – SubjectFull: Practical Arts
        Type: general
      – SubjectFull: Science Instruction
        Type: general
      – SubjectFull: Scientists
        Type: general
      – SubjectFull: Europe
        Type: general
    Titles:
      – TitleFull: Kefir4All, a Citizen Science Initiative to Raise Awareness of the Roles that Microbes Play in Food Fermentation
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Liam H. Walsh
      – PersonEntity:
          Name:
            NameFull: Samuel Breselge
      – PersonEntity:
          Name:
            NameFull: José Guilherme Prado Martin
      – PersonEntity:
          Name:
            NameFull: Mairéad Coakley
      – PersonEntity:
          Name:
            NameFull: Eimear Ferguson
      – PersonEntity:
          Name:
            NameFull: Aimee Stapleton
      – PersonEntity:
          Name:
            NameFull: Fiona Crispie
      – PersonEntity:
          Name:
            NameFull: Paul W. O'Toole
      – PersonEntity:
          Name:
            NameFull: Paul D. Cotter
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 04
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-print
              Value: 1935-7877
            – Type: issn-electronic
              Value: 1935-7885
          Numbering:
            – Type: volume
              Value: 25
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: Journal of Microbiology & Biology Education
              Type: main
ResultId 1