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{
"type": "studies",
"id": "MGYS00001636",
"attributes": {
"accession": "MGYS00001636",
"bioproject": "PRJEB4975",
"samples-count": 160,
"is-private": false,
"last-update": "2017-03-23T16:29:52",
"secondary-accession": "ERP004317",
"centre-name": "INRA",
"public-release-date": null,
"study-abstract": "This study is a large comprehensive survey of meat and seafood spoilage microbiota using 454-GS-FLX Titanium amplicon sequencing of the 16S rRNA gene V1-V3 fragment. Primer EBP-27F was used as a forward primer and EBP-534R as a reverse primer. Eight different products were analyzed including four meat products : Ground Beef (code sample = GB), Ground Veal (code sample = GV); Poultry Sausages (code sample = PS); Bacon Dices (code sample = BD), and four seafood products : Salmon Fillets (code sample = SF); Smoked salmon (code sample = SS); Cod fillets (code sample = CF); Cooked Peeled Shrimps (code sample = CS). Ten samples were analyzed per food product (coded 01 to 10) and at two time of storage (T0 for the freshly produced food product; TS for the spoiled product obtained after a certain period of storage time at refrigerated temperature). Overall, 160 samples were analyzed (80 samples at each storage time of analysis). All samples were subject to pyrosequencing replication, one from the 27F primer A-side (EBP-XXXX-XX-F.fastQ files, where XXXX-XX denotes the sample's code) and the second from the 534R primer B-side (EBP-XXXX-XX-R.fastQ files). All samples from a given product at a given storage time and their associated replicates were pooled in a 1/4 lane of a 454 GS-FLX Titanium run yielding an average sequencing depth of 15,000 reads per sample (~7,500 reads/replicate). All FastQ files are corresponding to Quality-filtered reads (length > 250 bp).",
"study-name": "Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.",
"data-origination": "SUBMITTED"
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