title: microbial fermentation of chopped pepper at day 3
organism: food metagenome
description: Peppers were grown at Hunan Academy of Agricultural Sciences. ALL peppers received similar water and fertilizer treatments. The pepper fruits were harvested according to their commercial form. The garlic and ginger were purchase from a local market. Briefly, the peppers were washed, dried, chopped into small pieces (0.51 cm  0.51 cm), salted with 10% (w/w) salt, and put into 5 L pickle jars along with spices including garlic (5%), ginger (3%), calcium chloride (0.1%), and a white spirit (0.5%). The jars were sealed with water to exclude air and fermented in a 30 incubator. Sampling was performed after 0, 3, 6, 9, 12, 15, 18 and 21 days of fermentation for characteristics evaluation.
attributes.tag: host
attributes.value: Chopped Pepper
attributes.tag: isolation_source
attributes.value: Sampling was performed after 3 days during fermentation of Chinese traditional fermented chopped pepper.
attributes.tag: collection_date
attributes.value: 2018-10-25
attributes.tag: geo_loc_name
attributes.value: China:changsha
attributes.tag: lat_lon
attributes.value: 28.18376400 N 113.07363100 E
attributes.tag: samp_collect_device
attributes.value: Fifty grams of samples was placed into a sterile 500 mL Erlenmeyer flask containing 200 mL of phosphate buffered solution (PBS) and agitated for 10 min. After filtering by sterile gauze to remove the chopped pepper, and the filtered solution was centrifuged at 12000 g for 10 min to harvest the bacteria.
attributes.tag: BioSampleModel
attributes.value: Metagenome or environmental