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Publication: Unpublished
 Journal: Unpublished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_12366.2158 Food NA 2015 16S V4 - -
S_12366.2161 Food NA 2015 16S V4 - -
S_12366.2162 Food NA 2015 16S V4 - -
S_12366.2165 Food NA 2015 16S V4 - -
S_12366.2166 Food NA 2015 16S V4 - -
S_12366.2169 Food NA 2015 16S V4 - -
S_12366.2170 Food NA 2015 16S V4 - -
S_12366.2173 Food NA 2015 16S V4 - -
S_12366.2174 Food NA 2015 16S V4 - -
S_12366.2177 Food NA 2015 16S V4 - -
S_12366.2178 Food NA 2015 16S V4 - -
S_12366.2181 Food NA 2015 16S V4 - -
S_12366.2182 Food NA 2015 16S V4 - -
S_12366.2189 Food NA 2015 16S V4 - -
S_12366.2190 Food NA 2015 16S V4 - -
S_12366.2193 Food NA 2015 16S V4 - -
S_12366.2194 Food NA 2015 16S V4 - -
S_12366.2197 Food NA 2015 16S V4 - -
S_12366.2198 Food NA 2015 16S V4 - -
S_12366.2201 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