characteristics.text: SAMD00096920
characteristics.characteristic: External Id
characteristics.text: Korea Food Research Institute
characteristics.characteristic: INSDC center name
characteristics.text: 2021-01-01T00:00:00Z
characteristics.characteristic: INSDC first public
characteristics.text: 2022-04-05T05:35:14Z
characteristics.characteristic: INSDC last update
characteristics.text: live
characteristics.characteristic: INSDC status
characteristics.text: MIMS.me.microbial
characteristics.characteristic: NCBI submission model
characteristics.text: MIMS.me.microbial.6.0
characteristics.characteristic: NCBI submission package
characteristics.text: 2014-12-27
characteristics.characteristic: collection date
characteristics.text: 0
characteristics.characteristic: depth
characteristics.text: Keywords: GSC:MIxS;MIMS:6.0
characteristics.characteristic: description
characteristics.text: 99.95 m
characteristics.characteristic: elev
characteristics.text: Foodservice manufacturing
characteristics.characteristic: env_broad_scale
characteristics.text: Food contact surface
characteristics.characteristic: env_local_scale
characteristics.text: Stainless steel
characteristics.characteristic: env_medium
characteristics.text: South Korea:Bundang
characteristics.characteristic: geo loc name
characteristics.text: 37.384 N 127.094 E
characteristics.characteristic: lat lon
characteristics.text: surface metagenome
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_1774230
characteristics.characteristic: organism
characteristics.text: Biogeographical assessment of bacteria in a cafeteria kitchen
characteristics.characteristic: project name
characteristics.text: Q1_S22_C_029162
characteristics.characteristic: sample name
characteristics.text: Quarter1, surface22
characteristics.characteristic: title