Effect of purging and buffer on cucumber fermentation, B3
dataset
posted on 2025-04-02, 02:52authored byUSDA-ARS Food Science and Market Quality and Handling Research Unit
The study investigated the impact of buffering and purging on the microbiome during cucumber fermentation. To assess microbial community dynamics, brine samples were collected at multiple time points: 18, 36, 51, and 65 hours into fermentation, as well as at the 2-month mark.The study employed high-throughput sequencing to analyze microbial diversity and relative abundances at each time point. The findings would provide insight into how these processing techniques influence fermentation outcomes, including microbial succession, acidification, and the overall stability of the cucumber microbiome.
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 PRJNA1232716 in the NCBI BioProject database (https://www.ncbi.nlm.nih.gov/bioproject/)."