Effect of purging and buffer on cucumber fermentation

dataset

posted on 2025-04-02, 02:52 authored by USDA-ARS Food Science and Market Quality and Handling Research Unit

This study evaluates the effects of three treatments purge, buffered, and brined on the microbiome of fermented cucumbers. Samples were collected at 18, 36, 51, and 65 hours, as well as at 6 months, to observe microbial changes over time.

History

Data contact name

BioProject Curation Staff

Data contact email

bioprojecthelp@ncbi.nlm.nih.gov

Publisher

National Center for Biotechnology Information

Temporal Extent Start Date

2025-03-03

Theme

Non-geospatial

ISO Topic Category

biota

National Agricultural Library Thesaurus terms

sequence analysis

Pending citation

Public Access Level

Public

Accession Number

PRJNA1231084

Preferred dataset citation

It is recommended to cite the accession numbers that are assigned to data submissions, e.g. the GenBank, WGS or SRA accession numbers. If individual BioProjects need to be referenced, state that "The data have been deposited with links to BioProject accession number PRJNA1231084 in the NCBI BioProject database (https://www.ncbi.nlm.nih.gov/bioproject/)."