Experiment ID: 311

Field Description
namethe impact of vegan production on the kimchi microbiome
sraprjna418790
datamd5069ad5dbf75cac139b09c6d0eac59605
mapmd58d49d8a4fa008cf4c6b0fce96677f172

Annotations for experiment:

term enrichment score
TermScore
state of rhode island0.482143
foodon product type0.288288
kimchi0.269231
food (fermented)0.174757
cabbage0.162162
red pepper0.162162
onion0.162162
allium cepa0.150000
garlic0.139535
food processing factory0.114286
ginger0.114286
scallion0.114286
miso food product0.114286
floor0.108108
fish sauce0.108108
radish0.108108
LOWER IN day 00.108108
chloroplast0.085106
mitochondrion0.070175
LOWER IN days 1-90.060606
days 1-90.060606
vegan kimchi0.060606
vegan0.060606
LOWER IN non vegan kimchi0.060606
LOWER IN non vegan0.060606
LOWER IN day 30.060606
non vegan kimchi0.060606
non vegan0.060606
LOWER IN vegan kimchi0.060606
LOWER IN vegan0.060606
day 00.058824
days 1-20.058824
brassica0.057143
late timepoints0.052632
LOWER IN early timepoints0.052632
early timepoints0.050000
united states of america0.006846
Fraction of dbbact annotations with this term covered by the query
TermScore
food processing factory0.500000
ginger0.500000
scallion0.500000
cabbage0.500000
red pepper0.500000
LOWER IN days 1-90.500000
onion0.500000
miso food product0.500000
days 1-90.500000
vegan kimchi0.500000
vegan0.500000
LOWER IN non vegan kimchi0.500000
LOWER IN non vegan0.500000
LOWER IN day 30.500000
non vegan kimchi0.500000
non vegan0.500000
LOWER IN vegan kimchi0.500000
LOWER IN vegan0.500000
state of rhode island0.333333
floor0.333333
fish sauce0.333333
day 00.333333
kimchi0.333333
radish0.333333
allium cepa0.333333
LOWER IN day 00.333333
days 1-20.333333
garlic0.250000
brassica0.250000
foodon product type0.200000
late timepoints0.142857
LOWER IN early timepoints0.142857
food (fermented)0.125000
chloroplast0.125000
early timepoints0.111111
mitochondrion0.076923
united states of america0.003436
Fraction of annotations for the query sequences containing the term
TermScore
united states of america0.870968
state of rhode island0.870968
foodon product type0.516129
food (fermented)0.290323
kimchi0.225806
cabbage0.096774
red pepper0.096774
garlic0.096774
allium cepa0.096774
onion0.096774
food processing factory0.064516
floor0.064516
ginger0.064516
scallion0.064516
fish sauce0.064516
radish0.064516
miso food product0.064516
LOWER IN day 00.064516
mitochondrion0.064516
chloroplast0.064516
early timepoints0.032258
day 00.032258
LOWER IN days 1-90.032258
late timepoints0.032258
days 1-90.032258
LOWER IN early timepoints0.032258
vegan kimchi0.032258
vegan0.032258
LOWER IN non vegan kimchi0.032258
LOWER IN non vegan0.032258
days 1-20.032258
LOWER IN day 30.032258
non vegan kimchi0.032258
non vegan0.032258
LOWER IN vegan kimchi0.032258
LOWER IN vegan0.032258
brassica0.032258
Number of experiments associating the term to the sequence
TermScore
united states of america1.000000
food processing factory1.000000
state of rhode island1.000000
floor1.000000
ginger1.000000
foodon product type1.000000
scallion1.000000
cabbage1.000000
fish sauce1.000000
red pepper1.000000
early timepoints1.000000
day 01.000000
LOWER IN days 1-91.000000
kimchi1.000000
food (fermented)1.000000
radish1.000000
garlic1.000000
allium cepa1.000000
onion1.000000
miso food product1.000000
late timepoints1.000000
days 1-91.000000
LOWER IN early timepoints1.000000
LOWER IN day 01.000000
vegan kimchi1.000000
vegan1.000000
LOWER IN non vegan kimchi1.000000
LOWER IN non vegan1.000000
mitochondrion1.000000
chloroplast1.000000
days 1-21.000000
LOWER IN day 31.000000
non vegan kimchi1.000000
non vegan1.000000
LOWER IN vegan kimchi1.000000
LOWER IN vegan1.000000
brassica1.000000
Exp. ID User ID Description Date Region Sequences Status Flag
311amnongarlic chloroplast (other chloroplast, garlic)2018-04-09v41 / 1approvedNo
311amnonhighest in days 1-2 (middle) in kimchi fermentation ( high in days 1-2 compared to day 0 day 3 in united states of america state of rhode island kimchi food (fermented) )2018-04-09v41 / 1approvedNo
311amnonlower in vegan compared to non-vegan kimchi ( high in non vegan kimchi non vegan compared to vegan kimchi vegan in united states of america state of rhode island kimchi food (fermented) )2018-04-09v41 / 1approvedNo
311amnoncabbage mitochondrial dna (other mitochondrion, brassica, cabbage)2018-04-08v41 / 1approvedNo
311amnonred pepper chloroplast (other chloroplast, red pepper)2018-04-09v41 / 1approvedNo
311amnonhigher in vegan compared to non-vegan kimchi ( high in vegan kimchi vegan compared to non vegan kimchi non vegan in united states of america state of rhode island kimchi food (fermented) )2018-04-09v41 / 2approvedNo
311amnononion mitochondrial dna (other mitochondrion, allium cepa, onion)2018-04-08v41 / 2approvedNo
311amnondominant united states of america, state of rhode island, radish, foodon product type2018-04-09v41 / 3approvedNo
311amnondominant united states of america, state of rhode island, kimchi, food (fermented)2018-04-09v41 / 3approvedNo
311amnondominant united states of america, state of rhode island, food (fermented), miso food product2018-04-09v41 / 3approvedNo
311amnondominant united states of america, state of rhode island, ginger, foodon product type2018-04-09v41 / 4approvedNo
311amnondominant united states of america, state of rhode island, red pepper, foodon product type2018-04-09v41 / 4approvedNo
311amnondominant united states of america, allium cepa, state of rhode island, onion, foodon product type2018-04-09v41 / 4approvedNo
311amnonhigher in fermneted kimchi days>1 compared to day 0 ( high in late timepoints days 1-9 compared to early timepoints day 0 in united states of america state of rhode island kimchi food (fermented) )2018-04-09v41 / 6approvedNo
311amnonhigh freq. in salted cabbage (dominant united states of america, state of rhode island, cabbage, foodon product type)2018-04-09v41 / 6approvedNo
311amnondominant united states of america, state of rhode island, garlic, foodon product type2018-04-09v41 / 6approvedNo
311amnonhigh freq. in floor of kimchi production facility (dominant united states of america, food processing factory, state of rhode island, floor)2018-04-09v41 / 10approvedNo
311amnondominant united states of america, state of rhode island, fish sauce, foodon product type2018-04-09v41 / 11approvedNo
311amnondominant united states of america, state of rhode island, scallion, foodon product type2018-04-09v41 / 14approvedNo
311amnoncommon united states of america, state of rhode island, kimchi, food (fermented)2018-04-09v41 / 17approvedNo
311amnoncommon united states of america, state of rhode island, food (fermented), miso food product2018-04-09v41 / 22approvedNo
311amnoncommon united states of america, allium cepa, state of rhode island, onion, foodon product type2018-04-09v41 / 26approvedNo
311amnoncommon united states of america, state of rhode island, garlic, foodon product type2018-04-09v41 / 34approvedNo
311amnoncommon united states of america, state of rhode island, radish, foodon product type2018-04-09v41 / 36approvedNo
311amnonlower in fermneted kimchi days>1 compared to day 0 ( high in early timepoints day 0 compared to days 1-9 in united states of america state of rhode island kimchi food (fermented) )2018-04-09v41 / 62approvedNo
311amnoncommon united states of america, state of rhode island, red pepper, foodon product type2018-04-09v41 / 63approvedNo
311amnoncommon united states of america, state of rhode island, fish sauce, foodon product type2018-04-09v41 / 68approvedNo
311amnoncommon in salted cabbage (common united states of america, state of rhode island, cabbage, foodon product type)2018-04-09v41 / 85approvedNo
311amnoncommon united states of america, state of rhode island, scallion, foodon product type2018-04-09v41 / 121approvedNo
311amnoncommon united states of america, state of rhode island, ginger, foodon product type2018-04-09v41 / 180approvedNo
311amnoncommon in floor of kimchi production facility (common united states of america, food processing factory, state of rhode island, floor)2018-04-09v41 / 324approvedNo

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