The Sparkling Science project “Micro-Tramper” focused on researching the genetic material of relevant microorganisms in food production and investigated the role of microbial genes in the ripening process of fermented foods. In spring 2026, the project was successfully completed after 3 ½ years by the research team at the Centre for Food Sciences at Vetmeduni Vienna.
The recently broadcast radio feature “Chilled Germs – Microbes in the Food Chain” focuses on the research process and collaboration with the partner schools in the citizen science project, and what new scientific insights were gained from it.
“Bacteria are masters of survival! In many parts of the world where no other living creature could survive, there is an impressive diversity of bacteria,” explains project leader Assoc. Prof. Evelyne Selberherr in the report. This is also evident in the fridge, and so it was precisely this microbial habitat that was examined for bacteria, fungi and other microbes. The extensive sampling was made possible through the close collaboration with pupils at five partner schools and private households, who were actively involved in the research process.
A primary school pupil also speaks in the radio feature, describing how the sampling was carried out and how the bacteria were subsequently cultured on agar plates. She gives a particularly vivid description of the diversity and shapes of the microorganisms that became visible as they grew on the culture media – ranging from colourful and elongated forms to ‘hairy’ bacteria that ‘clamber’ across the agar plates with their appendages.
Our listening recommendation for the weekend!
To the radio feature (German)
To the original publication “Cold storage, hot spots: Household refrigerators as under-recognized hubs of microbial diversity”
