|
||||||
increases during kimchi fermentation ( high in late time points 1-2 months fermentation/modification process compared to early time points 0-1 months in south korea kimchi fermented vegetable food product )
| Taxonomy | Sequence | No. annots |
|---|---|---|
| d__Bacteria;p__Firmicutes;c__Bacilli;o__Lactobacillales;f__Lactobacillaceae;g__Lactobacillus | TAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGTTTTCGGATCGTAAAACTCTGTTGTTGGAGAAGAATGTATCTGATAGTAACTGATCAGGTAGTGACGGTATCCAACCAGAAAGCCACGGC | na |
| d__Bacteria;p__Firmicutes;c__Bacilli;o__Lactobacillales;f__Leuconostocaceae;g__Leuconostoc | TAGGGAATCTTCCACAATGGGCGAAAGCCTGATGGAGCAACGCCGCGTGTGTGATGAAGGCTTTCGGGTCGTAAAGCACTGTTGTATGGGAAGAAAAGTTAAGGTAGGGAATGACCTTAGCCTGACGGTACCATACCAGAAAGGGACGGC | na |
| d__Bacteria;p__Firmicutes;c__Bacilli;o__Lactobacillales;f__Leuconostocaceae;g__Weissella | CCGCGGTAATACGTATGTTCCAAGCGTTATCCGGATTTATTGGGCGTAAAGCGAGCGCAGACGGTTATTTAAGTCTGAAGTGAAAGCCCTCGGCTCAACCGAGGAATTGCTTTGGAAACTGGATAACTTGAGTGCAGTAGAGGAAAGTGG | na |
| d__Bacteria;p__Firmicutes;c__Bacilli;o__Lactobacillales;f__Leuconostocaceae;g__Weissella | TAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGTGTGATGAAGGGTTTCGGCTCGTAAAACACTGTTGTAAGAGAAGAATGACATTGAGAGTAACTGTTCAATGTGTGACGGTATCTTACCAGAAAGGAACGGC | na |