Annotation details (ID: 2119)

Experiment ID: 311

Field Description
namethe impact of vegan production on the kimchi microbiome
sraprjna418790
datamd5069ad5dbf75cac139b09c6d0eac59605
mapmd58d49d8a4fa008cf4c6b0fce96677f172

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
311amnonhighest in days 1-2 (middle) in kimchi fermentation ( high in days 1-2 compared to day 0 day 3 in united states of america state of rhode island kimchi food (fermented) )2018-04-09v4No1
Field Description
descriptionhighest in days 1-2 (middle) in kimchi fermentation
typediffexp
num_sequences1
regionv4
flags0
agentcalour
methodna
date2018-04-09
usernameamnon
privaten
highdays 1-2
lowday 0
lowday 3
allunited states of america
allstate of rhode island
allkimchi
allfood (fermented)

Sequences

Ontology terms (including parents)

all: geographic location food (cooked) united states of america hom dong sauce kimchi food product by quality northeast region foodon product type north america na contiguous united states of america continent food (fermented) gravy or sauce food product entity independent continuant food product type new england division state of rhode island region (contiguous united states of america) continuant fish sauce material entity

high: days 1-2 na

low: day 3 day 0 na

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