SAMD00658732
External Id
BIOTA inc.
INSDC center name
2023-11-22T00:00:00Z
INSDC first public
2024-06-02T17:25:45.703Z
INSDC last update
DRS342598
INSDC secondary accession
live
INSDC status
MIMARKS.survey.miscellaneous
NCBI submission model
MIMARKS.survey.miscellaneous.6.0
NCBI submission package
DRS342598
SRA accession
2023-05-31
collection_date
The nukadoko utilized in this study was prepared by mixing commercially available rice bran (Maruho Foods, Kagawa, Japan) with matured 150-year-old nukadoko. The long-aged (approximately 150 years) nukadoko used in this experiment were obtained from a nukadoko manufacturer (Hyaku-Gojunen-no-Nukadoko-Hozonkai) in Fukuoka City, Japan. The ingredients of the 150-year-old nukadoko were rice bran, salt, water, kombu (a type of edible seaweed), dried young sardines, bird?fs eye chili, Sichuan peppercorns, and rice malt. The mixed samples were placed in two locations for 29 days. 250 g of the 150-year-old nukadoko was mixed with fresh rice bran (500 g), salts (125 g), and distilled water (500 mL).
description
missing
env_broad_scale
missing
env_local_scale
missing
env_medium
Japan:Tokyo
geo_loc_name
Nukadoko
isolation_source
missing
lat_lon
food fermentation metagenome
http://purl.obolibrary.org/obo/NCBITaxon_1154581
organism
Mirai-0531
sample_name
Mirai-0531_Nukadoko
title