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
547amnonhighfreq red pepper sauce, capsicum annuum, sichuan province, china, food (fermented)2019-08-15v4No11
Field Description
description
typehighfreq
num_sequences11
regionv4
flags0
agentcalour
methodna
date2019-08-15
usernameamnon
privaten
allred pepper sauce
allcapsicum annuum
allsichuan province
allchina
allfood (fermented)

Sequences

Ontology terms (including parents)

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

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