|
||||||
| 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 | 0.428571 |
| 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 | 0.166667 |
| late time points | 0.153846 |
| LOWER IN early time points | 0.153846 |
| mitochondrion | 0.129032 |
| south korea | 0.127660 |
| Term | Score |
|---|---|
| 1-2 months | 0.500000 |
| LOWER IN 0-1 months | 0.500000 |
| fermentation/modification process | 0.500000 |
| brassica species (food source) | 0.500000 |
| fermented vegetable food product | 0.333333 |
| kimchi | 0.333333 |
| garlic | 0.333333 |
| allium sativum | 0.333333 |
| brassica | 0.142857 |
| late time points | 0.125000 |
| LOWER IN early time points | 0.125000 |
| mitochondrion | 0.076923 |
| south korea | 0.071429 |
| 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 |
| Term | Score |
|---|---|
| south korea | 1.000000 |
| fermented vegetable food product | 1.000000 |
| kimchi | 1.000000 |
| late time points | 1.000000 |
| LOWER IN early time points | 1.000000 |
| 1-2 months | 1.000000 |
| LOWER IN 0-1 months | 1.000000 |
| fermentation/modification process | 1.000000 |
| mitochondrion | 1.000000 |
| brassica | 1.000000 |
| brassica species (food source) | 1.000000 |
| garlic | 1.000000 |
| allium sativum | 1.000000 |
| Exp. ID | User ID | Description | Date | Region | Sequences | Status | Flag |
|---|---|---|---|---|---|---|---|
| 705 | amnon | other mitochondrion, brassica, brassica species (food source) | 2028-04-04 | v3 | 1 / 1 | approved | No |
| 705 | amnon | garlic mitochondria (other garlic, allium sativum, mitochondrion) | 2028-04-04 | v3 | 1 / 1 | approved | No |
| 705 | amnon | increases during kimchi fermentation ( high in late time points 1-2 months fermentation/modification process compared to early time points 0-1 months in south korea kimchi fermented vegetable food product ) | 2028-04-04 | v3 | 1 / 4 | approved | No |
| 705 | amnon | dominant south korea, kimchi, fermented vegetable food product | 2028-04-04 | v3 | 1 / 5 | approved | No |
| 705 | amnon | common south korea, fermented vegetable food product, kimchi | 2028-04-04 | v3 | 1 / 26 | approved | No |
Problems / suggestions? Please email info AT dbbact DOT org