characteristics.text: SAMN31737642
characteristics.characteristic: External Id
characteristics.text: Beijing Technology and Business University
characteristics.characteristic: INSDC center name
characteristics.text: 2024-01-01T01:00:07.630Z
characteristics.characteristic: INSDC first public
characteristics.text: 2024-01-01T01:00:07.630Z
characteristics.characteristic: INSDC last update
characteristics.text: SRS15772516
characteristics.characteristic: INSDC secondary accession
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: SRS15772516
characteristics.characteristic: SRA accession
characteristics.text: 2019-10
characteristics.characteristic: collection_date
characteristics.text: Wickerhamomyces anomalus Y-5 was extracted from Chinese traditional cereal vinegar brewing and could induce the enhancing of plantaricin RX-8 which was produced by Lactiplantibacillus plantarum RX-8.
characteristics.characteristic: description
characteristics.text: China:Beijing
characteristics.characteristic: geo_loc_name
characteristics.text: Chinese traditional cereal vinegar brewing
characteristics.characteristic: isolation_source
characteristics.text: Wickerhamomyces anomalus
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_4927
characteristics.characteristic: organism
characteristics.text: micrioorganism
characteristics.characteristic: sample_type
characteristics.text: Y-5
characteristics.characteristic: strain
characteristics.text: Microbe sample from Wickerhamomyces anomalus Y-5
characteristics.characteristic: title