ENAapplication/xmlftp.sra.ebi.ac.uk/vol1/fastq/SRR113/002/SRR11300602/SRR11300602.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/096/SRR11300596/SRR11300596.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR105/086/SRR10560986/SRR10560986.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/000/SRR11300600/SRR11300600.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/099/SRR11300599/SRR11300599.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/001/SRR11300601/SRR11300601.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/098/SRR11300598/SRR11300598.fastq.gzftp.sra.ebi.ac.uk/vol1/fastq/SRR113/097/SRR11300597/SRR11300597.fastq.gzprimaryOK200GenomicsUFPRhttps://www.ebi.ac.uk/ena/browser/view/PRJNA592162food fermentation metagenomeThe study aims to characterise bacterial communities present in natural yoghurt fermentation process.ENADairy Product, Products, Dairy, Product, Dairy.Metagenomes., Foods, Fermentations0.00.00.00.00.0falsefood fermentation metagenomeMicrobial diversity in fermented dairy products2022-05-122019-11-29PRJNA5921621154581