Annotation details (ID: 4251)

Experiment ID: 547

Field Description
namemetagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (capsicum annuum l.) sauce
sraprjna473189
datamd51941d0da8e52acece84807f825a65184
mapmd5e2da654d4c17e44f17a48cb390073ce2

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
547amnondominant capsicum annuum, sichuan province, red pepper sauce, food (fermented), china2019-08-15v4No11
Field Description
description
typedominant
num_sequences11
regionv4
flags0
agentcalour
methodna
date2019-08-15
usernameamnon
privaten
allcapsicum annuum
allsichuan province
allred pepper sauce
allfood (fermented)
allchina

Sequences

Ontology terms (including parents)

all: geographic location asterids experimental factor streptophytina food (cooked) hom dong sauce pentapetalae magnoliophyta cellular organisms solanales eudicotyledons asia lamiids eukaryota food product by quality foodon product type red pepper sauce viridiplantae province (china) capsicum annuum na sichuan province continent northeast asia root eurasia capsicum food (fermented) gravy or sauce food product china entity mesangiospermae independent continuant food product type tracheophyta capsiceae euphyllophyta solanoideae solanaceae gunneridae embryophyta spermatophyta continuant fish sauce organism streptophyta material entity

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