fermented shirimp with 20% salt concentrations
food fermentation metagenome
env_package
MIGS/MIMS/MIMARKS.microbial
investigation_type
metagenome
label
Not applicable
biome
fermented shirimp
collection_date
2011
feature
food
geo_loc_name
South Korea: Seoul
lat_lon
37.50564 N 126.95698 E
material
fermented fish soup
project_name
Effects of salt concentration on microbial communities and metabolites during fermentation of saeu-jeot
depth
5~10 cm
elev
6th floor
BioSampleModel
MIMS.me
BioSampleModel
MIGS/MIMS/MIMARKS.microbial