characteristics.text: SAMN41146192
characteristics.characteristic: External Id
characteristics.text: University of Alberta
characteristics.characteristic: INSDC center name
characteristics.text: 2024-05-01T00:00:00Z
characteristics.characteristic: INSDC first public
characteristics.text: 2024-05-03T09:44:28.337Z
characteristics.characteristic: INSDC last update
characteristics.text: SRS21196647
characteristics.characteristic: INSDC secondary accession
characteristics.text: live
characteristics.characteristic: INSDC status
characteristics.text: Metagenome or environmental
characteristics.characteristic: NCBI submission model
characteristics.text: Metagenome.environmental.1.0
characteristics.characteristic: NCBI submission package
characteristics.text: SRS21196647
characteristics.characteristic: SRA accession
characteristics.text: 2023-02-28
characteristics.characteristic: collection_date
characteristics.text: Canada: Edmonton
characteristics.characteristic: geo_loc_name
characteristics.text: fermented foods
characteristics.characteristic: host
characteristics.text: fermented soy cheese analogues
characteristics.characteristic: isolation_source
characteristics.text: 53.5461 N 113.4937 W
characteristics.characteristic: lat_lon
characteristics.text: food fermentation metagenome
characteristics.ontologyTerms: http://purl.obolibrary.org/obo/NCBITaxon_1154581
characteristics.characteristic: organism
characteristics.text: soy cheese made from ungerminated but inoculated with LAB as well as Lv. hammesii, ripened for 45 days 3
characteristics.characteristic: source_material_id
characteristics.text: Lp. plantarum, Lc. lactis, and Lv. hammesii
characteristics.characteristic: strain
characteristics.text: Metagenome or environmental sample from food fermentation metagenome
characteristics.characteristic: title