Microbial communities of a variety of 75 homemade fermented vegetables
The aim of the project Flegme-sourcing1 was to investigate the microbial communities and the safety of 75 French homemade fermented vegetables samples, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture recipes were collected from citizens. Samples were characterized for pH, NaCl concentration and microbiology by culturomics and 16S DNA metabarcoding analysis