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 food (fermented) china )2017-03-08v4No8
Field Description
descriptionincreases during koji preparation
typediffexp
num_sequences8
regionv4
flags0
agentcalour
methodna
date2017-03-08
usernameamnon
privaten
hightimepoint
highlate timepoint
lowearly timepoint
allkoji
allfood (fermented)
allchina

Sequences

Ontology terms (including parents)

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

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

low: na early timepoint

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