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||||||
| Field | Description |
|---|---|
| name | high-throughput sequencing of microbial community diversity and dynamics during douchi fermentation |
| sra | srp078259 |
| datamd5 | 118a064473558e8d1ae9c5d13ab42b0c |
| mapmd5 | 4906f77ba2fc37f36598c3edf17b3201 |
| Exp. ID | User ID | Description | Date | Region | Flag | Sequences |
|---|---|---|---|---|---|---|
| 90 | amnon | decreases during douchi fermentation ( high in timepoint early timepoint compared to late timepoint in douchi china food (fermented) ) | 2017-03-08 | v4 | No | 2 |
| Field | Description |
|---|---|
| description | decreases during douchi fermentation |
| type | diffexp |
| num_sequences | 2 |
| region | v4 |
| flags | 0 |
| agent | calour |
| method | na |
| date | 2017-03-08 |
| username | amnon |
| private | n |
| all | douchi |
| high | timepoint |
| high | early timepoint |
| low | late timepoint |
| all | china |
| all | food (fermented) |
high: experimental factor na temporal measurement information entity measurement timepoint early timepoint dbbact root
low: late timepoint dbbact root
all: food (cooked) gravy or sauce food product geographic location continuant asia entity food (fermented) hom dong na continent fish sauce food product by quality material entity foodon product type china dbbact root northeast asia independent continuant sauce douchi food product type eurasia
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