alias: kimchi-g-o-2016
title: Bacterial community in Kimchi with different sub-ingredients ratio
design: Different ratio of ingredients (ginger and greenonion) were added in kimchi as sub-ingredient to analyze their effect on microbial community during fermentation period. The amplicon sequencing targeting bacterial 16S rRNA gene was conducted with ion torrent PGM.
identifiers.namespace: SUB4485359
identifiers.id: kimchi-g-o-2016