TY - DATA
T1 - Data from: Bacterial communities in lait caillé, a traditional product of spontaneous fermentation from Senegal
PY - 2019/04/25
AU - A.E. (Anneloes) Groenenboom
UR - https://data.4tu.nl/articles/dataset/Data_from_Bacterial_communities_in_lait_caill_a_traditional_product_of_spontaneous_fermentation_from_Senegal/12714377/1
DO - 10.4121/uuid:c13de47a-8124-4a37-b1b3-fe9dd0f9e6b8
KW - Lactobacillus rhamnosus
KW - bacterial invasion
KW - community stability
KW - fermented food
KW - passive back-slopping
KW - probiotic
N2 - This dataset contains NGS data of Bacterial communities in lait caillé collected during fermentation experiments using traditional wooden bowls from Senegal at Wageningen University and Research. This dataset provides both the raw reads of the sequencing in the 16S region as well as the OTU tables obtained after analyses. Also a top 10 BLAST resulta of all OTUs is provided.
ER -