Bacterial community in Kimchi with different sub-ingredients ratio
收藏NIAID Data Ecosystem2026-04-25 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP159706
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资源简介：
Different ratio of ingredients (ginger and greenonion) were added in kimchi as sub-ingredient to analyze their effect on microbial community during fermentation period. The amplicon sequencing targeting bacterial 16S rRNA gene was conducted with ion torrent PGM.
创建时间：
2019-09-04
