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
mapmd5e2da654d4c17e44f17a48cb390073ce2
datamd51941d0da8e52acece84807f825a65184

Annotations for experiment:

Fraction of dbbact annotations with this term covered by the query
TermScore
red pepper sauce0.500000
LOWER IN low salt concentration0.500000
high salt concentration0.500000
LOWER IN high salt concentration0.500000
low salt concentration0.500000
capsicum annuum0.333333
sichuan province0.166667
fermented food product0.125000
china0.011765
Fraction of annotations for the query sequences containing the term
TermScore
sichuan province1.000000
china1.000000
capsicum annuum1.000000
red pepper sauce1.000000
fermented food product1.000000
LOWER IN low salt concentration0.250000
high salt concentration0.250000
LOWER IN high salt concentration0.250000
low salt concentration0.250000

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