Experiment ID: 858

Field Description
namefermentation characteristics and bacterial dynamics during chinese sauerkraut fermentation by lactobacillus curvatus lc-20 under varied salt concentrations reveal its potential in low-salt suan cai production
doihttps://doi.org/10.1016/j.jbiosc.2021.03.009
sraprjna662831
mapmd5ea5407547620b6ea5eca3a466bbd38e9
datamd5f27af012ebfce838614ed2d0c0c23722

Annotations for experiment:

Exp. ID User ID Description Date Region Flag Sequences
858amnondominant two weeks, low salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 0%-1% salt concentration2022-01-11v4No1 / 12
858amnondominant two weeks, high salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 3%-5% salt concentration2022-01-11v4No1 / 22
858amnon high in two weeks compared to 3 days in fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v4No1 / 29
858amnon high in 3 days compared to two weeks in fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v4No1 / 35
858amnon high in low salt concentration 0%-1% salt concentration compared to high salt concentration 3%-5% salt concentration in two weeks fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v4No1 / 46
858amnoncommon two weeks, low salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 0%-1% salt concentration2022-01-11v4No1 / 65
858amnon high in high salt concentration 3%-5% salt concentration compared to low salt concentration 0%-1% salt concentration in two weeks fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v4No1 / 67
858amnoncommon two weeks, high salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 3%-5% salt concentration2022-01-11v4No1 / 75

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