characteristics.text: SAMN00030550
characteristics.characteristic: External Id
characteristics.text: School of Biological Sciences, Chung-Ang University
characteristics.characteristic: INSDC center name
characteristics.text: 2010-10-25T22:04:39.823Z
characteristics.characteristic: INSDC first public
characteristics.text: 2013-06-12T08:58:35.377Z
characteristics.characteristic: INSDC last update
characteristics.text: SRS097459
characteristics.characteristic: INSDC secondary accession
characteristics.text: live
characteristics.characteristic: INSDC status
characteristics.text: Generic
characteristics.characteristic: NCBI submission model
characteristics.text: Generic.1.0
characteristics.characteristic: NCBI submission package
characteristics.text: SRS097459
characteristics.characteristic: SRA accession
characteristics.text: Thirty 1 kg kimchi bags were stored at the standard fermentation temperature (4*C). Periodically over the 29-day fermentation period, 3 bags were sacrificed and subjected to gauze filtration to remove large particles and the filtrates were pooled. The filtrates were centrifuged (8,000 rpm for 20 min at 4*C) to harvest microorganisms. The pellets were stored at -80*C for extraction of bulk genomic DNA. Total genomic DNA from kimchi was extracted using a FastDNA SPIN Kit (MPbio) and was sequenced using the 454 GS-FLX Titanium system.
characteristics.characteristic: description
characteristics.text: metagenomes
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_408169
characteristics.characteristic: organism
characteristics.text: metagenome from sample of fermented food kimchi
characteristics.characteristic: title