官方服务：
资源简介：
The bacterial community of kimchi
应用场景：
创建时间：
2024-04-04
相关数据集
Leuconostoc lactis strain:WiKim 40 | isolate:Kimchi Genome sequencing and assembly. Leuconostoc lactis strain:WiKim 40 | isolate:Kimchi
Leuconostoc lactis isolated from kimchi
NIAID Data Ecosystem100
Diversity of lactic acid bacteria in paocai
Characteristics of lactic acid bacteria
NIAID Data Ecosystem60
Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation
We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lact
NIAID Data Ecosystem50
sichuan paocai brine microbial sequencing
It firstly reveals the microbial ecology of traditional home-made Chinese paocai pellicle formation polluted by using metagenomic sequencing (Illumina NovaSeq6000).
NIAID Data Ecosystem70
Bacterial community in Kimchi with different sub-ingredients ratio. fermentation metagenome
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 targeti
NIAID Data Ecosystem50
