dbBact

Experiment ID: 705

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

Annotations for experiment:

term enrichment score

Term	Score
kimchi	0.428571
fermented vegetable food product	0.352941
fermentation/modification process	0.285714
1-2 months	0.285714
LOWER IN 0-1 months	0.285714
brassica species (food source)	0.285714
brassica	0.222222
allium sativum	0.222222
garlic	0.222222
late time points	0.153846
LOWER IN early time points	0.153846
mitochondrion	0.121212
south korea	0.096774

Fraction of dbbact annotations with this term covered by the query

Term	Score
fermentation/modification process	0.500000
1-2 months	0.500000
LOWER IN 0-1 months	0.500000
brassica species (food source)	0.500000
kimchi	0.333333
fermented vegetable food product	0.250000
brassica	0.250000
allium sativum	0.250000
garlic	0.250000
late time points	0.125000
LOWER IN early time points	0.125000
mitochondrion	0.071429
south korea	0.052632

Fraction of annotations for the query sequences containing the term

Term	Score
kimchi	0.600000
fermented vegetable food product	0.600000
south korea	0.600000
mitochondrion	0.400000
late time points	0.200000
fermentation/modification process	0.200000
1-2 months	0.200000
LOWER IN early time points	0.200000
LOWER IN 0-1 months	0.200000
brassica	0.200000
brassica species (food source)	0.200000
allium sativum	0.200000
garlic	0.200000

Number of experiments associating the term to the sequence

Term	Score
kimchi	1.000000
fermented vegetable food product	1.000000
south korea	1.000000
late time points	1.000000
fermentation/modification process	1.000000
1-2 months	1.000000
LOWER IN early time points	1.000000
LOWER IN 0-1 months	1.000000
mitochondrion	1.000000
brassica	1.000000
brassica species (food source)	1.000000
allium sativum	1.000000
garlic	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 mitochondrion, allium sativum, garlic)	2028-04-04	v3	1 / 1	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	1 / 4	approved	No
705	amnon	dominant kimchi, fermented vegetable food product, south korea	2028-04-04	v3	1 / 5	approved	No
705	amnon	common kimchi, fermented vegetable food product, south korea	2028-04-04	v3	1 / 26	approved	No

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