Studies
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52,222 |
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Biosamples
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170,233 |
|
Sequencing Projects
|
472,659 |
|
Analysis Projects
|
360,451 |
| Organisms | 460,481 |
| Biosamples: 0 Seq. Projects: 38 | |
| STUDY INFORMATION | |
|---|---|
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GOLD Study ID
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Gs0146061 |
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Study Name
|
Characterization of lactic acid bacteria in Chinese traditional fermented foods |
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Other Names
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| NCBI Umbrella Bioproject Name |
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NCBI Umbrella Bioproject Accession
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| SRA Studies |
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Legacy ER Study ID
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Legacy GOLD ID
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| Added By |
JGI automated process
on 2020-07-02 |
| Last Modified By | |
| PI | |
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Description
|
Chinese traditional fermented foods, such as pickle, sourdough and yogurt, are rich in lactic acid bacteria. In recent years, many novel lactic acid bacterial species have been isolated and identified. The goal of this bioproject is to sequence those new lactic acid bacterial species. |
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Relevance
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Study Information Visibility
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Public |
| Metagenomic Study |
No |
| Publication |
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| Is GEBA |
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| Is HMP |
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ECOSYSTEM CLASSIFICATION
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| Ecosystem |
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| Ecosystem Category |
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| Ecosystem Type |
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| Ecosystem Subtype |
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| Specific Ecosystem |
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| Ecosystem Path ID |
1 |
| STUDY COMPOSITION | |
| Number of Biosamples | 0 |
| Number of Organisms |
38
|
| Number of Seq Projects |
38
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| Number of Analysis Projects |
38
|
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Number of Related Studies
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0 |
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