Experiment ID: 705

Field Description
namemicrobial niches in raw ingredients determine microbial community assembly during kimchi fermentation
doihttps://doi.org/10.1016/j.foodchem.2020.126481
sraprjna564474
mapmd5cdc56b3ee9a6b275691d3c3ba5919e0c
datamd53b7c49a1088253178bce8c4b1163e19a

Annotations for experiment:

term enrichment score
TermScore
fermented vegetable food product0.545455
kimchi0.428571
1-2 months0.285714
LOWER IN 0-1 months0.285714
fermentation/modification process0.285714
brassica species (food source)0.285714
garlic0.250000
allium sativum0.250000
brassica0.222222
late time points0.153846
LOWER IN early time points0.153846
south korea0.136364
mitochondrion0.129032
Fraction of dbbact annotations with this term covered by the query
TermScore
fermented vegetable food product0.500000
1-2 months0.500000
LOWER IN 0-1 months0.500000
fermentation/modification process0.500000
brassica species (food source)0.500000
kimchi0.333333
garlic0.333333
allium sativum0.333333
brassica0.250000
late time points0.125000
LOWER IN early time points0.125000
south korea0.076923
mitochondrion0.076923
Fraction of annotations for the query sequences containing the term
TermScore
south korea0.600000
fermented vegetable food product0.600000
kimchi0.600000
mitochondrion0.400000
late time points0.200000
LOWER IN early time points0.200000
1-2 months0.200000
LOWER IN 0-1 months0.200000
fermentation/modification process0.200000
garlic0.200000
allium sativum0.200000
brassica0.200000
brassica species (food source)0.200000

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