|Project Type||Primary submission|
|Project Data Type||Metagenome|
|Project title||16S rRNA pyrosequencing analysis for elucidation of bacterial community associated with lighly pickled vegetables|
16S rRNA pyrosequencing analysis was performed to elucidate the dynamics of bacterial community associated with lighly pickled vegetables at manufacture.
|Organism name||uncultured bacterium|
fresh napa cabbages and the intermediate and final products of light pickling throughout manufacturing. Experimentally salt-soaked napa cabbages were also sampled.