Data from: Bacterial communities in lait caillé, a traditional product of spontaneous fermentation from Senegal

  • A.E. Groenenboom (Creator)

Dataset

Description

This dataset contains NGS data of Bacterial communities in lait caillé collected during fermentation experiments using traditional wooden bowls from Senegal at Wageningen University and Research. This dataset provides both the raw reads of the sequencing in the 16S region as well as the OTU tables obtained after analyses. Also a top 10 BLAST results of all OTUs is provided
Date made available25 Apr 2019
PublisherWageningen University & Research
Date of data production2018

Research Output

Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal

Groenenboom, A. E., Parker, M. E., De Vries, A., de Groot, S., Zobrist, S., Mansen, K., Milani, P., Kort, R., Smid, E. J. & Schoustra, S. E., 10 May 2019, In : PLoS ONE. 14, 5, e0215658.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • 1 Citation (Scopus)

    Cite this

    Groenenboom, A. E. (Creator) (25 Apr 2019). Data from: Bacterial communities in lait caillé, a traditional product of spontaneous fermentation from Senegal. Wageningen University & Research. 10.4121/uuid:c13de47a-8124-4a37-b1b3-fe9dd0f9e6b8