characteristics.text: SAMD00117073
characteristics.characteristic: External Id
characteristics.text: Ishikawa Prefectural University
characteristics.characteristic: INSDC center name
characteristics.text: 2018-07-28T00:00:00Z
characteristics.characteristic: INSDC first public
characteristics.text: 2022-04-05T05:21:33Z
characteristics.characteristic: INSDC last update
characteristics.text: live
characteristics.characteristic: INSDC status
characteristics.text: MIMARKS.survey.miscellaneous
characteristics.characteristic: NCBI submission model
characteristics.text: MIMARKS.survey.miscellaneous.6.0
characteristics.characteristic: NCBI submission package
characteristics.text: Keywords: GSC:MIxS;MIMARKS:6.0
characteristics.characteristic: description
characteristics.text: traditional fermentation starter
characteristics.characteristic: env_local_scale
characteristics.text: Japanese rice wine yamahai-moto
characteristics.characteristic: env_medium
characteristics.text: Japan
characteristics.characteristic: geo loc name
characteristics.text: food fermentation metagenome
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_1154581
characteristics.characteristic: organism
characteristics.text: 16S ribosomal RNA gene sequences from fermented foods
characteristics.characteristic: project name
characteristics.text: meta-16S bacterial flora of traditional Japanese sake starter
characteristics.characteristic: sample name
characteristics.text: 16S ribosomal RNA gene sequences of bacteria contained in traditional fermentation starter of Japanese rice wine yamahai-moto
characteristics.characteristic: title