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| Field | Description |
|---|---|
| name | high-throughput sequencing of microbial community diversity and dynamics during douchi fermentation |
| sra | srp078259 |
| datamd5 | 118a064473558e8d1ae9c5d13ab42b0c |
| mapmd5 | 4906f77ba2fc37f36598c3edf17b3201 |
| Exp. ID | User ID | Description | Date | Region | Sequences | Status | Flag |
|---|---|---|---|---|---|---|---|
| 90 | amnon | common douchi, food (fermented), china | 2017-03-08 | v4 | 61 | approved | No |
| 90 | amnon | increases during douchi fermentation ( high in timepoint late timepoint compared to early timepoint in douchi food (fermented) china ) | 2017-03-08 | v4 | 30 | approved | No |
| 90 | amnon | dominant douchi, food (fermented), china | 2017-03-08 | v4 | 17 | approved | No |
| 90 | amnon | increases during koji preparation ( high in timepoint late timepoint compared to early timepoint in koji food (fermented) china ) | 2017-03-08 | v4 | 8 | approved | No |
| 90 | amnon | dominant koji, food (fermented), china | 2017-03-08 | v4 | 3 | approved | No |
| 90 | amnon | decreases during douchi fermentation ( high in timepoint early timepoint compared to late timepoint in douchi food (fermented) china ) | 2017-03-08 | v4 | 2 | approved | No |
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