官方服务：
资源简介：
microbial diversity of fermented vegetables
应用场景：
创建时间：
2020-01-31
相关数据集
Lactococcus lactis starter culture reduces bloater effect in cucumber fermentations brined with low salt
This bio project is inclusive of metagenomic data associated with low salt fermentations inoculated with L. lactis.
NIAID Data Ecosystem10
Investigating the effect of frost exposure on microbial composition of fermented vegetables
We investigated the effect of season frost exposure at the time of harvest on the microbial composition of fermented cabbages and carrots.
NIAID Data Ecosystem00
Fermented vegetable Raw sequence reads
Meigancai and Zaocai are two important traditional fermented vegetables in Fujian province, China. However, the detailed description of bacterial community about these two fermented vegetables is stil
NIAID Data Ecosystem00
Fermented vegetables
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant based diets, to achieve a sustainable healthy gut because of their microbial diversity a
NIAID Data Ecosystem00
Shotgun and viral metagenomic analysis of fermented cabbage and carrot during fermentation
The composition of the microbial and viral communities of two different vegetables (cabbage and carrot) was monitored during the fermentation process (28 days) using shotgun and viral metagenomics app
NIAID Data Ecosystem00
