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Publication: Unpublished
 Journal: Unpublished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_12366.2202 Food NA 2015 16S V4 - -
S_12366.2209 Food NA 2015 16S V4 - -
S_12366.2210 Food NA 2015 16S V4 - -
S_12366.2213 Food NA 2015 16S V4 - -
S_12366.2214 Food NA 2015 16S V4 - -
S_12366.2217 Food NA 2015 16S V4 - -
S_12366.2218 Food NA 2015 16S V4 - -
S_12366.2221 Food NA 2015 16S V4 - -
S_12366.2222 Food NA 2015 16S V4 - -
S_12366.2226 Food NA 2015 16S V4 - -
S_12366.2229 Food NA 2015 16S V4 - -
S_12366.2230 Food NA 2015 16S V4 - -
S_12366.2233 Food NA 2015 16S V4 - -
S_12366.2234 Food NA 2015 16S V4 - -
S_12366.2237 Food NA 2015 16S V4 - -
S_12366.2238 Food NA 2015 16S V4 - -
S_12366.2241 Food NA 2015 16S V4 - -
S_12366.2242 Food NA 2015 16S V4 - -
S_12366.2245 Food NA 2015 16S V4 - -
S_12366.2246 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