Experiment ID: 858

Field Description
namefermentation characteristics and bacterial dynamics during chinese sauerkraut fermentation by lactobacillus curvatus lc-20 under varied salt concentrations reveal its potential in low-salt suan cai production
sraprjna662831
doihttps://doi.org/10.1016/j.jbiosc.2021.03.009
datamd5f27af012ebfce838614ed2d0c0c23722
mapmd5ea5407547620b6ea5eca3a466bbd38e9

Annotations for experiment:

Exp. ID User ID Description Date Region Sequences Status Flag
858amnoncommon two weeks, high salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 3%-5% salt concentration2022-01-11v475approvedNo
858amnon high in high salt concentration 3%-5% salt concentration compared to low salt concentration 0%-1% salt concentration in two weeks fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v467approvedNo
858amnoncommon two weeks, low salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 0%-1% salt concentration2022-01-11v465approvedNo
858amnon high in low salt concentration 0%-1% salt concentration compared to high salt concentration 3%-5% salt concentration in two weeks fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v446approvedNo
858amnon high in 3 days compared to two weeks in fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v435approvedNo
858amnon high in two weeks compared to 3 days in fermented vegetable food product china fermneted chinese cabbage suan cai 2022-01-11v429approvedNo
858amnondominant two weeks, high salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 3%-5% salt concentration2022-01-11v422approvedNo
858amnondominant two weeks, low salt concentration, fermented vegetable food product, china, fermneted chinese cabbage, suan cai, 0%-1% salt concentration2022-01-11v412approvedNo

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