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Experiment ID: 705

Field	Description
name	microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
sra	prjna564474
doi	https://doi.org/10.1016/j.foodchem.2020.126481
datamd5	3b7c49a1088253178bce8c4b1163e19a
mapmd5	cdc56b3ee9a6b275691d3c3ba5919e0c

Annotations for experiment:

term enrichment score

Term	Score
kimchi	0.300000
fermentation/modification process	0.250000
LOWER IN 0-1 months	0.250000
1-2 months	0.250000
brassica species (food source)	0.250000
fermented vegetable food product	0.230769
brassica	0.166667
allium sativum	0.166667
garlic	0.166667
LOWER IN early time points	0.100000
late time points	0.100000
mitochondrion	0.067797
south korea	0.051724

Fraction of dbbact annotations with this term covered by the query

Term	Score
fermentation/modification process	0.333333
LOWER IN 0-1 months	0.333333
1-2 months	0.333333
brassica species (food source)	0.333333
kimchi	0.200000
fermented vegetable food product	0.142857
brassica	0.142857
allium sativum	0.142857
garlic	0.142857
LOWER IN early time points	0.066667
late time points	0.066667
mitochondrion	0.037037
south korea	0.027027

Fraction of annotations for the query sequences containing the term

Term	Score
kimchi	0.600000
fermented vegetable food product	0.600000
south korea	0.600000
mitochondrion	0.400000
fermentation/modification process	0.200000
LOWER IN 0-1 months	0.200000
1-2 months	0.200000
LOWER IN early time points	0.200000
late time points	0.200000
brassica species (food source)	0.200000
brassica	0.200000
allium sativum	0.200000
garlic	0.200000

Number of experiments associating the term to the sequence

Term	Score
kimchi	1.000000
fermented vegetable food product	1.000000
south korea	1.000000
fermentation/modification process	1.000000
LOWER IN 0-1 months	1.000000
1-2 months	1.000000
LOWER IN early time points	1.000000
late time points	1.000000
brassica species (food source)	1.000000
brassica	1.000000
mitochondrion	1.000000
allium sativum	1.000000
garlic	1.000000

Exp. ID	User ID	Description	Date	Region	Sequences	Status	Flag
705	amnon	other brassica species (food source), brassica, mitochondrion	2028-04-04	v3	1 / 1	approved	No
705	amnon	garlic mitochondria (other mitochondrion, allium sativum, garlic)	2028-04-04	v3	1 / 1	approved	No
705	amnon	increases during kimchi fermentation ( high in fermentation/modification process 1-2 months late time points compared to 0-1 months early time points in fermented vegetable food product kimchi south korea )	2028-04-04	v3	1 / 4	approved	No
705	amnon	dominant fermented vegetable food product, kimchi, south korea	2028-04-04	v3	1 / 5	approved	No
705	amnon	common kimchi, fermented vegetable food product, south korea	2028-04-04	v3	1 / 26	approved	No

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