dbBact

Experiment ID: 789

Field	Description
name	influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass
sra	prjna627078
doi	doi:10.1128/aem.00425-21
datamd5	a577ff8495e79f9d0167b305c214adb6
mapmd5	0583a73484882e1a1ec14a91f668d217

Annotations for experiment:

Exp. ID	User ID	Description	Date	Region	Sequences	Status	Flag
789	amnon	high in unfemented compared to fermented cocoa mass ( high in time 0 compared to time 5 days fermented cocoa mass in mexico cocoa mass theobroma cacao state of tabasco )	2021-06-01	v3	121	approved	No
789	amnon	common in traditionally harvested cocoa pulp before fementation (common mexico, cocoa mass, theobroma cacao, state of tabasco, cocoa strain forasterio)	2021-06-01	v3	82	approved	No
789	amnon	common in traditionally harvested cocoa pulp before fementation (common mexico, cocoa mass, theobroma cacao, state of tabasco, cocoa strain criollo)	2021-06-01	v3	67	approved	No
789	amnon	low in unfemented compared to fermented cocoa mass ( high in time 5 days fermented cocoa mass compared to time 0 in mexico cocoa mass theobroma cacao state of tabasco )	2021-06-01	v3	43	approved	No
789	amnon	common in traditionally harvested cocoa pulp after fementation (common mexico, cocoa mass, theobroma cacao, state of tabasco, time 5 days, fermented cocoa mass)	2021-06-01	v3	35	approved	No
789	amnon	dominant in traditionally harvested cocoa pulp before fementation (dominant mexico, cocoa mass, theobroma cacao, state of tabasco, cocoa strain criollo)	2021-06-01	v3	13	approved	No
789	amnon	dominant in traditionally harvested cocoa pulp before fementation (dominant mexico, cocoa mass, theobroma cacao, state of tabasco, cocoa strain forasterio)	2021-06-01	v3	13	approved	No
789	amnon	dominant in traditionally harvested cocoa pulp after fementation (dominant mexico, cocoa mass, theobroma cacao, state of tabasco, time 5 days, fermented cocoa mass)	2021-06-01	v3	12	approved	No

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