Groenenboom, A.E. (Anneloes) (2019): Data from: Bacterial communities in lait caillé, a traditional product of spontaneous fermentation from Senegal. Version 1. 4TU.ResearchData. dataset. https://doi.org/10.4121/uuid:c13de47a-8124-4a37-b1b3-fe9dd0f9e6b8

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Categories

• Microbiology

Keywords

bacterial invasion community stability fermented food Lactobacillus rhamnosus passive back-slopping probiotic

Licence

CC BY-NC-SA 4.0

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by A.E. (Anneloes) Groenenboom

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 resulta of all OTUs is provided.

History

• 2019-04-25 first online, published, posted

Publisher

4TU.Centre for Research Data

Format

media types: application/vnd.openxmlformats-officedocument.spreadsheetml.sheet, application/x-bzip2, application/zip, image/png, text/html, text/plain

References

• https://doi.org/10.1371/journal.pone.0215658

Funding

• Bill & Melinda Gates Foundation, OPP1110874
• Marie Curie International Outgoing Fellowships, 328888
• NWO WOTRO Global Challenges Programme, W08.250.2013.108

Organizations

Laboratory of Genetics, Wageningen University and Research