Project Overview

P_SRP111856

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

Visibility: Public
Publication: Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing Link
 Journal: Frontiers_in_Microbiology
Source: NA
Sample Number: 9

Samples in this project
  

SampleID Type Habitat Year Sequence type MNS1 MAS2
S_SRP111856.SRR5824274 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824275 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824276 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824277 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824278 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824279 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824280 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824281 Food Urban_biome 2016 16S V1-V9 - -
S_SRP111856.SRR5824282 Food Urban_biome 2016 16S V1-V9 - -

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