Experiment ID: 547

Field Description
namemetagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (capsicum annuum l.) sauce
sraprjna473189
datamd51941d0da8e52acece84807f825a65184
mapmd5e2da654d4c17e44f17a48cb390073ce2

Annotations for experiment:

Fraction of dbbact annotations with this term covered by the query
TermScore
red pepper sauce0.500000
capsicum annuum0.333333
high salt concentration0.333333
LOWER IN low salt concentration0.333333
low salt concentration0.333333
LOWER IN high salt concentration0.333333
food (fermented)0.125000
sichuan province0.100000
china0.005814
Fraction of annotations for the query sequences containing the term
TermScore
capsicum annuum1.000000
sichuan province1.000000
red pepper sauce1.000000
food (fermented)1.000000
china1.000000
high salt concentration0.250000
LOWER IN low salt concentration0.250000
low salt concentration0.250000
LOWER IN high salt concentration0.250000

Problems / suggestions? Please email info AT dbbact DOT org