Microbial Diversity of Traditional Fermented Foods from the Sikkim Himalayan Region
收藏NIAID Data Ecosystem2026-05-02 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP591612
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资源简介：
This study explores the microbial diversity and functional potential of traditional fermented foods from the Sikkim Himalayan region using shotgun metagenomic sequencing. We analyzed three samples of fermented bamboo shoots and one sample of a fermented leafy vegetable.
创建时间：
2025-06-14
