Pyrosequencing analysis of gajami-sikhae microbiota. GS_KFRI_2014
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJEB6647
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资源简介：
Bacterial community analysis of eight samples of Korean traditional fermented seafood, gajami-sikhae, collected from three different regions was performed using a pyrosequencing method. This study showed that lactic acid bacteria are predominant in the gajami-sikhae samples.
创建时间：
2014-08-30
