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
mapmd5e2da654d4c17e44f17a48cb390073ce2
datamd51941d0da8e52acece84807f825a65184

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
547amnonhighfreq sichuan province, china, capsicum annuum, red pepper sauce, fermented food product2019-08-15v4No11
Field Description
description
typehighfreq
num_sequences11
regionv4
flags0
agentcalour
methodna
date2019-08-15
usernameamnon
privaten
allsichuan province
allchina
allcapsicum annuum
allred pepper sauce
allfermented food product

Sequences

Ontology terms (including parents)

all: geographic location processed food product experimental factor anthropogenic environmental material na province (china) organism northeast asia viridiplantae capsicum annuum red pepper sauce eurasia material entity china asia environmental material fermented food product sichuan province eukaryota continent food product

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