food fermentation metagenome Raw sequence reads
收藏NIAID Data Ecosystem2026-05-02 收录
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https://www.ncbi.nlm.nih.gov/sra/SRP514973
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资源简介：
In order to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese, The traditional deproteinized whey was replaced with hot water during Pecorino siciliano cooking process. Control productions (CTR) were obtained applying the traditional PDO Pecorino Siciliano cheese technology, while experimental production (EXP) by cheese cooking in hot water.
创建时间：
2024-06-21
