Annotation details (ID: 731)

Experiment ID: 90

Field Description
namehigh-throughput sequencing of microbial community diversity and dynamics during douchi fermentation
srasrp078259
datamd5118a064473558e8d1ae9c5d13ab42b0c
mapmd54906f77ba2fc37f36598c3edf17b3201

Annotations Details

Exp. ID User ID Description Date Region Flag Sequences
90amnonincreases during koji preparation ( high in timepoint late timepoint compared to early timepoint in koji china food (fermented) )2017-03-08v4No8
Field Description
descriptionincreases during koji preparation
typediffexp
num_sequences8
regionv4
flags0
agentcalour
methodna
date2017-03-08
usernameamnon
privaten
allkoji
hightimepoint
highlate timepoint
lowearly timepoint
allchina
allfood (fermented)

Sequences

Ontology terms (including parents)

all: sauce fish sauce gravy or sauce food product hom dong geographic location independent continuant food product by quality food (fermented) na entity northeast asia foodon product type food product type material entity food (cooked) china koji asia continuant continent eurasia

high: temporal measurement timepoint na experimental factor information entity late timepoint measurement

low: na early timepoint

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