官方服务:
资源简介:
moromi fermented for 0-6 months in soy sauce factory
应用场景:
创建时间:
2022-03-14
相关数据集
Microbial community dynamics in spontaneous wholemeal sourdoughs. Food fermentation metagenome
Targeted metagenomes of microbiota in spontaneous sourdoughs made from wheat, spelt and rye wholemeal flours during three days of backslopping
NIAID Data Ecosystem90
douchi Raw sequence reads. douchi
Changes of microbial flora in fermented douchi
NIAID Data Ecosystem60
Hilsa metagenomics Raw sequence reads
We wish to find the bacterial differentiation between the hilsa fermentation process.
NIAID Data Ecosystem30
PROCAD BIOCAU Cocoa bean fermentation metagenomics
The fermentation of cocoa beans are a crucial step in the production of chocolate. Samples were collected in the periods of 0, 24, 48, 72, 96, 120 and 144 h during the fermentation. The goal is to ide
NIAID Data Ecosystem70
Microbial community diversity and dynamics during douchi fermentation
Investigate bacterial and fungal community diversity during both douchi-koji making and fermentation steps; the results enhance our understanding of the influence of microbial community diversity in t
NIAID Data Ecosystem30



