ENAapplication/xmlftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/002/SRR32920602/SRR32920602_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/007/SRR32920607/SRR32920607_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/013/SRR32920613/SRR32920613_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/004/SRR32920604/SRR32920604_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/007/SRR32920607/SRR32920607_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/004/SRR32920604/SRR32920604_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/011/SRR32920611/SRR32920611_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/013/SRR32920613/SRR32920613_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/011/SRR32920611/SRR32920611_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR329/002/SRR32920602/SRR32920602_1.fastq.gzftp://primaryOK200GenomicsUC Davishttps://www.ebi.ac.uk/ena/browser/view/PRJNA1243462This project aims to determine the microbiota changes with fermentation of Kimchi at four different acidity levels 0.3%, 0.6%, 0.9%, and 1%ENAfalseIntestinal barrier protection with kimchi2025-06-012025-06-01PRJNA1243462