Experiment ID: 953

Field Description
nameevaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
sraprjna638506
doihttps://doi.org/10.1016/j.fochx.2022.100357
mapmd522070b69d19d8c312f4a99021147d8a3
datamd565f434f683dde5a48bc176d2539a16db

Annotations for experiment:

term enrichment score
TermScore
bread food product1.000000
sourdough1.000000
turkey0.500000
Fraction of dbbact annotations with this term covered by the query
TermScore
bread food product1.000000
sourdough1.000000
turkey0.333333
Fraction of annotations for the query sequences containing the term
TermScore
bread food product1.000000
turkey1.000000
sourdough1.000000
Exp. ID User ID Description Date Region Flag Sequences
953amnondominant sourdough, turkey, bread food product2022-12-15v3No1 / 7
953amnoncommon bread food product, turkey, sourdough2022-12-15v3No1 / 11

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