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 )2028-04-04v3No-3
Field Description
descriptionincreases during kimchi fermentation
typediffexp
num_sequences-3
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: continuant experimental factor east asia organization asia geographic location korean peninsula eurasia fiat object kimchi liquid environmental material country na independent continuant fermented vegetable food product south korea entity environmental material continent material entity

low: early time points 0-1 months na

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

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