Veronica Sinotte

On the Web

Veronica Sinotte

Assistant Professor | University of Copenhagen

My current research elucidates the ecology and evolution of microorganisms in our fermented foods. I take an interdisciplinary approach that integrates natural history, hologenomics, and ethnographic knowledge to explore the origins and ecologies of fermentative bacteria. My broad aim is to clarify the interconnected aspects of nature and our ferments and then apply this understanding to inform responsible food systems.

Publications

Sinotte, Veronica M., Verónica Ramos-Viana, Diego Prado Vásquez, Sevgi Mutlu Sirakova, Nabila Rodríguez Valerón, Ana Cuesta-Maté, Shannara K. Taylor Parkins et al. “Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation.” iScience 28, no. 10 (2025). https://doi.org/10.1016/j.isci.2025.113595

Cuesta-Maté, Ana, Thibault P. Bret, David A. Duchêne, Angela M. Oliverio, Jonathan Z. Shik, Sandra B. Andersen, Robert R. Dunn, Juan Antonio Rodríguez, and Veronica M. Sinotte. “Evolutionary genomics reveals plant origins of acetic acid bacteria in fermented food.” bioRxiv (2025): 2025-07. bioRxiv, 2025-07. https://doi.org/10.1101/2025.07.09.663944

Press

New York Times. This Traditional Yogurt Recipe’s Secret Ingredient Has 6 Legs. Kate Golembiewski. 3 October 2025 https://www.nytimes .com/2025/10/03/science/ants-yogurt-bulgaria.html

NPR: All Things Considered. Scientists make yogurt using ants. The result: tangy and herby. Regina G. Barber. 22 October 2025 https://www.npr .org/2025/10/22/nx-s1-5567090/scientists-make-yogurt-using-ants-the-result-tangy-and-herby