16S rRNA amplicon sequencing of microbial communities in spice-treated fermented sea bass
This BioProject contains 16S rRNA amplicon sequencing data used to characterize microbial community profiles in wet-salted fermented sea bass subjected to a no-spice control, garlic extract, dried ginger extract, star anise extract, Zanthoxylum bungeanum extract, or a mixture of the four spice extracts. The data support comparisons of microbial community structure among the CK, GA, DG, SA, ZZ, and FM treatment groups and evaluation of associations with measured flavor-related chemical profiles.