dbBact

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Experiment ID: 547

Field	Description
name	metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (capsicum annuum l.) sauce
sra	prjna473189
datamd5	1941d0da8e52acece84807f825a65184
mapmd5	e2da654d4c17e44f17a48cb390073ce2

Annotations for experiment:

term enrichment score

Term	Score
red pepper sauce	0.666667
capsicum annuum	0.500000
high salt concentration	0.285714
LOWER IN low salt concentration	0.285714
low salt concentration	0.285714
LOWER IN high salt concentration	0.285714
food (fermented)	0.222222
sichuan province	0.181818
china	0.011561

Fraction of dbbact annotations with this term covered by the query

Term	Score
red pepper sauce	0.500000
capsicum annuum	0.333333
high salt concentration	0.333333
LOWER IN low salt concentration	0.333333
low salt concentration	0.333333
LOWER IN high salt concentration	0.333333
food (fermented)	0.125000
sichuan province	0.100000
china	0.005814

Fraction of annotations for the query sequences containing the term

Term	Score
capsicum annuum	1.000000
sichuan province	1.000000
red pepper sauce	1.000000
food (fermented)	1.000000
china	1.000000
high salt concentration	0.250000
LOWER IN low salt concentration	0.250000
low salt concentration	0.250000
LOWER IN high salt concentration	0.250000

Exp. ID	User ID	Description	Date	Region	Flag	Sequences
547	amnon	dominant capsicum annuum, sichuan province, red pepper sauce, food (fermented), china	2019-08-15	v4	No	1 / 11
547	amnon	high in low salt concentration compared to high salt concentration in capsicum annuum sichuan province red pepper sauce food (fermented) china	2019-08-15	v4	No	1 / 14
547	amnon	high in high salt concentration compared to low salt concentration in capsicum annuum sichuan province red pepper sauce food (fermented) china	2019-08-15	v4	No	1 / 43
547	amnon	common capsicum annuum, sichuan province, red pepper sauce, food (fermented), china	2019-08-15	v4	No	1 / 49

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