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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

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

  • No

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/)."

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