Annotation details (ID: 735)

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
90amnondecreases during douchi fermentation ( high in timepoint early timepoint compared to late timepoint in douchi food (fermented) china )2017-03-08v4No2
Field Description
descriptiondecreases during douchi fermentation
typediffexp
num_sequences2
regionv4
flags0
agentcalour
methodna
date2017-03-08
usernameamnon
privaten
hightimepoint
highearly timepoint
lowlate timepoint
alldouchi
allfood (fermented)
allchina

Sequences

Ontology terms (including parents)

all: geographic location douchi 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 entity independent continuant food product type continuant fish sauce material entity

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

low: late timepoint na

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