Caroline Isabel Kothe

MiFoDB is a metagenomics workflow that identifies microbes in fermented foods with high taxonomic resolution, enabling strain tracking and functional analysis.

This study investigates the spontaneous formation of kombucha biofilm by analyzing microbial dynamics and genetic adaptations in fermented tea, linking it to plant, insect, and human-associated microbes.

This study fermented miso on the International Space Station and found it is possible, with unique microbial and sensory characteristics compared to Earth-based controls.

This study analyzes the nutritional and microbial profiles of eleven European plant-based cheese analogs, revealing differences in fatty acid composition and microbial communities compared to dairy cheeses.

This study analyzes the microbial ecology of novel miso varieties made from different substrates, finding that substrate and geography strongly influence microbial composition and gene presence.