Annotation details (ID: 5598)

Experiment ID: 705

Field Description
namemicrobial niches in raw ingredients determine microbial community assembly during kimchi fermentation
doihttps://doi.org/10.1016/j.foodchem.2020.126481
sraprjna564474
mapmd5cdc56b3ee9a6b275691d3c3ba5919e0c
datamd53b7c49a1088253178bce8c4b1163e19a

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
705amnonincreases during kimchi fermentation ( high in late time points 1-2 months fermentation/modification process compared to early time points 0-1 months in south korea kimchi fermented vegetable food product )2028-04-04v3No4
Field Description
descriptionincreases during kimchi fermentation
typediffexp
num_sequences4
regionv3
flags0
agentcalour
methodna
date2028-04-04
usernameamnon
privaten
allsouth korea
allkimchi
allfermented vegetable food product
highlate time points
lowearly time points
high1-2 months
low0-1 months
highfermentation/modification process

Sequences

Ontology terms (including parents)

all: country fiat object continent asia organization eurasia geographic location south korea environmental material fermented vegetable food product experimental factor korean peninsula entity kimchi na liquid environmental material continuant independent continuant east asia material entity

low: early time points 0-1 months na

high: process fermentation/modification process environmental system process late time points food treatment process 1-2 months occurrent entity na food modification process microbial/enzymatic modification process food transformation process

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