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Field | Description |
---|---|
name | microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation |
doi | https://doi.org/10.1016/j.foodchem.2020.126481 |
sra | prjna564474 |
mapmd5 | cdc56b3ee9a6b275691d3c3ba5919e0c |
datamd5 | 3b7c49a1088253178bce8c4b1163e19a |
Term | Score |
---|---|
fermented vegetable food product | 0.545455 |
kimchi | 0.428571 |
1-2 months | 0.285714 |
LOWER IN 0-1 months | 0.285714 |
fermentation/modification process | 0.285714 |
brassica species (food source) | 0.285714 |
garlic | 0.250000 |
allium sativum | 0.250000 |
brassica | 0.222222 |
south korea | 0.171429 |
late time points | 0.153846 |
LOWER IN early time points | 0.153846 |
mitochondrion | 0.137931 |
Term | Score |
---|---|
fermented vegetable food product | 0.500000 |
1-2 months | 0.500000 |
LOWER IN 0-1 months | 0.500000 |
fermentation/modification process | 0.500000 |
brassica species (food source) | 0.500000 |
kimchi | 0.333333 |
garlic | 0.333333 |
allium sativum | 0.333333 |
brassica | 0.250000 |
late time points | 0.125000 |
LOWER IN early time points | 0.125000 |
south korea | 0.100000 |
mitochondrion | 0.083333 |
Term | Score |
---|---|
south korea | 0.600000 |
fermented vegetable food product | 0.600000 |
kimchi | 0.600000 |
mitochondrion | 0.400000 |
late time points | 0.200000 |
LOWER IN early time points | 0.200000 |
1-2 months | 0.200000 |
LOWER IN 0-1 months | 0.200000 |
fermentation/modification process | 0.200000 |
brassica | 0.200000 |
brassica species (food source) | 0.200000 |
garlic | 0.200000 |
allium sativum | 0.200000 |
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