Project Overview

P_12366

Exploring the microbiota of raw and pasteurized milk and the bacterial link to slits in commercial Cheddar cheese

Visibility: Public
Publication: Unpublished
 Journal: Unpublished
Source: Link to the source page
Sample Number: 304

Samples in this project
  

SampleID Type Habitat Year Sequence type MNS1 MAS2
S_12366.1989 Food NA 2015 16S V4 - -
S_12366.2002 Food NA 2015 16S V4 - -
S_12366.2010 Food NA 2015 16S V4 - -
S_12366.2026 Food NA 2015 16S V4 - -
S_12366.2029 Food NA 2015 16S V4 - -
S_12366.2049 Food NA 2015 16S V4 - -
S_12366.2053 Food NA 2015 16S V4 - -
S_12366.2077 Food NA 2015 16S V4 - -
S_12366.2105 Food NA 2015 16S V4 - -
S_12366.2108 Food NA 2015 16S V4 - -
S_12366.2110 Food NA 2015 16S V4 - -
S_12366.2117 Food NA 2015 16S V4 - -
S_12366.2121 Food NA 2015 16S V4 - -
S_12366.2122 Food NA 2015 16S V4 - -
S_12366.2125 Food NA 2015 16S V4 - -
S_12366.2142 Food NA 2015 16S V4 - -
S_12366.2149 Food NA 2015 16S V4 - -
S_12366.2150 Food NA 2015 16S V4 - -
S_12366.2153 Food NA 2015 16S V4 - -
S_12366.2154 Food NA 2015 16S V4 - -

1MNS (Microbiome Novelty Score): < 0.12: Non-novel; 0.12-0.2: Novel; > 0.2: Very novel; -: NA for samples before 2010

2MAS (Microbiome Attention Score): < 10: Low-attention; ≥ 10: High-attention; -: NA for samples before 2010