characteristics.text: SAMN16577153
characteristics.characteristic: External Id
characteristics.text: Yonsei University
characteristics.characteristic: INSDC center name
characteristics.text: 2020-11-01T00:00:00Z
characteristics.characteristic: INSDC first public
characteristics.text: 2022-07-20T21:06:11.665Z
characteristics.characteristic: INSDC last update
characteristics.text: live
characteristics.characteristic: INSDC status
characteristics.text: Microbe, viral or environmental
characteristics.characteristic: NCBI submission model
characteristics.text: Microbe.1.0
characteristics.characteristic: NCBI submission package
characteristics.text: 2018-11
characteristics.characteristic: collection date
characteristics.text: South Korea
characteristics.characteristic: geo loc name
characteristics.text: Salty fermented fish sauce
characteristics.characteristic: isolation source
characteristics.text: Pseudalkalibacillus hwajinpoensis
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_208199
characteristics.characteristic: organism
characteristics.text: single cell
characteristics.ontologyTerms: http://www.ebi.ac.uk/efo/EFO_0009899
characteristics.characteristic: sample type
characteristics.text: YJ1
characteristics.characteristic: strain
characteristics.text: Microbe sample from Pseudalkalibacillus hwajinpoensis
characteristics.characteristic: title