ENAapplication/xmlftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/001/SRR8090251/SRR8090251_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/002/SRR8090252/SRR8090252_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/000/SRR8090250/SRR8090250_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/000/SRR8090240/SRR8090240_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/001/SRR8090251/SRR8090251_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/008/SRR8090248/SRR8090248_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/007/SRR8090247/SRR8090247_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/002/SRR8090252/SRR8090252_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/000/SRR8090250/SRR8090250_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/009/SRR8090249/SRR8090249_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/005/SRR8090245/SRR8090245_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/004/SRR8090254/SRR8090254_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/003/SRR8090253/SRR8090253_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/006/SRR8090246/SRR8090246_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/000/SRR8090240/SRR8090240_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/009/SRR8090249/SRR8090249_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/001/SRR8090241/SRR8090241_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/007/SRR8090247/SRR8090247_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/004/SRR8090244/SRR8090244_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/003/SRR8090243/SRR8090243_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/002/SRR8090242/SRR8090242_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/008/SRR8090248/SRR8090248_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/003/SRR8090243/SRR8090243_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/004/SRR8090254/SRR8090254_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/003/SRR8090253/SRR8090253_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/001/SRR8090241/SRR8090241_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/005/SRR8090245/SRR8090245_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/006/SRR8090246/SRR8090246_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/002/SRR8090242/SRR8090242_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR809/004/SRR8090244/SRR8090244_2.fastq.gzprimaryOK200GenomicsAgriculture Branch of Fulinghttps://www.ebi.ac.uk/ena/browser/view/PRJNA497987Brassica juncea var. tumida Tsen (Brassicaceae) was usually used to make “Fuling mustard” pickles, which is a famous salted food. In our study, Brassicaceae was employed for Sichuan paocai, which is a type of lactic acid fermented and mildly salted vegetable in China.ENAfalseBacterial and fungal community of spontaneously fermented Brassica juncea var. tumida Tsen pickles2023-05-192018-10-25PRJNA497987