ENAapplication/xmlftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/049/SRR30674449/SRR30674449_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/047/SRR30674447/SRR30674447_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/051/SRR30674451/SRR30674451_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/045/SRR30674445/SRR30674445_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/053/SRR30674453/SRR30674453_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/047/SRR30674447/SRR30674447_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/053/SRR30674453/SRR30674453_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/049/SRR30674449/SRR30674449_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/046/SRR30674446/SRR30674446_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/050/SRR30674450/SRR30674450_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/052/SRR30674452/SRR30674452_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/050/SRR30674450/SRR30674450_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/048/SRR30674448/SRR30674448_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/048/SRR30674448/SRR30674448_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/051/SRR30674451/SRR30674451_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/052/SRR30674452/SRR30674452_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/045/SRR30674445/SRR30674445_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR306/046/SRR30674446/SRR30674446_2.fastq.gzprimaryOK200GenomicsEdmund Mach Fundationhttps://www.ebi.ac.uk/ena/browser/view/PRJNA1161483food fermentation metagenomeThe objective of this study was to create a health-oriented fermented salamis by substituting nitrate salt (E-252) with dried Sumac (Rhus coriaria) fruit powder (DSFP).ENAfalsefood fermentation metagenomeSuino Nero dei Nebrodi salamis fermentation metagenome Raw sequence reads2024-09-182024-09-18PRJNA11614831154581