Annotation details (ID: 6297)

Experiment ID: 789

Field Description
nameinfluence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass
doidoi:10.1128/aem.00425-21
sraprjna627078
mapmd50583a73484882e1a1ec14a91f668d217
datamd5a577ff8495e79f9d0167b305c214adb6

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
789amnonlow in unfemented compared to fermented cocoa mass ( high in time 5 days fermented cocoa mass compared to time 0 in state of tabasco mexico cocoa mass theobroma cacao )2021-06-01v3No43
Field Description
descriptionlow in unfemented compared to fermented cocoa mass
typediffexp
num_sequences43
regionv3
flags0
agentcalour
methodna
date2021-06-01
usernameamnon
privaten
lowtime 0
hightime 5 days
highfermented cocoa mass
allstate of tabasco
allmexico
allcocoa mass
alltheobroma cacao

Sequences

Ontology terms (including parents)

low: time 0 na

high: fermented cocoa mass na time 5 days

all: midwest region geographic location experimental factor streptophytina miami county cocoa food product pentapetalae malvids magnoliophyta cellular organisms eudicotyledons eukaryota west north central division state of missouri foodon product type viridiplantae theobroma north america cocoa mass jefferson township city of mexico na plant seed food product contiguous united states of america theobroma cacao state (united states of mexico) continent state of indiana root state of tabasco food product by organism entity malvaceae mesangiospermae independent continuant audrain county cacao food product byttnerioideae food product type tracheophyta mexico euphyllophyta plant food product rosids region (contiguous united states of america) embryophyta gunneridae spermatophyta malvales east north central division continuant organism streptophyta material entity

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