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Viral metagenomes from fermented foods
Viruses were purified from the fermented foods. DNA was extracted and amplified by linker amplified shotgun methods. Sequencing was performed by the 454 titanium instrument.
We present the metagenomic sequences on the uncultivated viral communities of three internationally representative fermented foods such as kimchi, sauerkraut and the fermented shrimp explored by using high-throughput 454 pyrosequencing technique.