The aim of this study was to identify the bacterial and fungal communities of mahyaveh, a fermented fish sauce, on day 5 of fermentation using next generation sequencing.
| Accession | PRJNA1149311 |
| Data Type | Raw sequence reads |
| Scope | Multispecies |
| Submission | Registration date: 17-Aug-2024
Ferdowsi University of Mashhad |
Project Data:
| Resource Name | Number
of Links |
|---|
| Sequence data |
| SRA Experiments | 1 |
| Other datasets |
| BioSample | 1 |