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||||||
| Field | Description |
|---|---|
| name | microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation |
| doi | https://doi.org/10.1016/j.foodchem.2020.126481 |
| sra | prjna564474 |
| mapmd5 | cdc56b3ee9a6b275691d3c3ba5919e0c |
| datamd5 | 3b7c49a1088253178bce8c4b1163e19a |
| Exp. ID | User ID | Description | Date | Region | Flag | Sequences |
|---|---|---|---|---|---|---|
| 705 | amnon | increases 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 ) | 2028-04-04 | v3 | No | 4 |
| Field | Description |
|---|---|
| description | increases during kimchi fermentation |
| type | diffexp |
| num_sequences | 4 |
| region | v3 |
| flags | 0 |
| agent | calour |
| method | na |
| date | 2028-04-04 |
| username | amnon |
| private | n |
| all | south korea |
| all | kimchi |
| all | fermented vegetable food product |
| high | late time points |
| low | early time points |
| high | 1-2 months |
| low | 0-1 months |
| high | fermentation/modification process |
high: food treatment process na food transformation process occurrent microbial/enzymatic modification process 1-2 months food modification process environmental system process late time points fermentation/modification process process dbbact root entity
low: early time points dbbact root 0-1 months
all: korean peninsula south korea na fiat object continent kimchi entity geographic location continuant independent continuant environmental material fermented vegetable food product asia dbbact root east asia eurasia material entity liquid environmental material
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