Experiment ID: 953

Field Description
nameevaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
doihttps://doi.org/10.1016/j.fochx.2022.100357
sraprjna638506
datamd565f434f683dde5a48bc176d2539a16db
mapmd522070b69d19d8c312f4a99021147d8a3

Annotations for experiment:

term enrichment score
TermScore
bread food product0.666667
sourdough0.666667
turkey0.333333
Fraction of dbbact annotations with this term covered by the query
TermScore
bread food product0.500000
sourdough0.500000
turkey0.200000
Fraction of annotations for the query sequences containing the term
TermScore
bread food product1.000000
turkey1.000000
sourdough1.000000
Number of experiments associating the term to the sequence
TermScore
bread food product1.000000
turkey1.000000
sourdough1.000000
Exp. ID User ID Description Date Region Sequences Status Flag
953amnondominant bread food product, turkey, sourdough2022-12-15v31 / 7approvedNo
953amnoncommon bread food product, turkey, sourdough2022-12-15v31 / 11approvedNo

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