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||||||
| Field | Description |
|---|---|
| name | microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation |
| sra | prjna564474 |
| doi | https://doi.org/10.1016/j.foodchem.2020.126481 |
| datamd5 | 3b7c49a1088253178bce8c4b1163e19a |
| mapmd5 | cdc56b3ee9a6b275691d3c3ba5919e0c |
| Exp. ID | User ID | Description | Date | Region | Sequences | Status | Flag |
|---|---|---|---|---|---|---|---|
| 705 | amnon | common kimchi, fermented vegetable food product, south korea | 2028-04-04 | v3 | 26 | approved | No |
| 705 | amnon | dominant kimchi, fermented vegetable food product, south korea | 2028-04-04 | v3 | 5 | approved | No |
| 705 | amnon | increases during kimchi fermentation ( high in late time points fermentation/modification process 1-2 months compared to early time points 0-1 months in kimchi fermented vegetable food product south korea ) | 2028-04-04 | v3 | 4 | approved | No |
| 705 | amnon | other mitochondrion, brassica, brassica species (food source) | 2028-04-04 | v3 | 1 | approved | No |
| 705 | amnon | garlic mitochondria (other mitochondrion, allium sativum, garlic) | 2028-04-04 | v3 | 1 | approved | No |
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