SAMN48904268
External Id
Atma Jaya Catholic University of Indonesia
INSDC center name
2025-06-05T00:00:00Z
INSDC first public
2025-06-06T11:28:44.069Z
INSDC last update
live
INSDC status
MIGS.ba
NCBI submission model
MIGS/MIMS/MIMARKS.food-human_foods
NCBI submission model
MIGS.ba.food-human_foods.6.0
NCBI submission package
ERS25041101
SRA accession
Village-scale food production site
coll_site_geo_feat
2024-03-18
collection_date
Keywords: GSC:MIxS;MIGS:6.0
description
Fermented food production environment
env_broad_scale
Traditional tempeh fermentation facility
env_local_scale
Fermented soybean cake (tempeh)
env_medium
Traditional tempeh
food_product_type
Indonesia: Empang Village, Bogor
geo_loc_name
Plants:Produce:Vegetables:Seeded vegetables: legumes:Soya beans
ifsac_category
Isolated from traditional tempeh by suspending 1 g of sample in sterile phosphate-buffered saline, followed by serial dilution on vitamin B12 assay medium and plating on Tryptic soy agar. Incubated at 30 degree of celcius for 48 hours under aerobic conditions. A single colony was picked for further cultivation in tryptic soy broth.
isol_growth_condt
6.6072 S 106.8051 E
lat_lon
Unknown
num_replicons
Sphingomonas paucimobilis
http://purl.obolibrary.org/obo/NCBITaxon_13689
organism
EMP 5-4, stored in glycerol stock at -80 oC in the Microbiology Laboratory, Atma Jaya Catholic University of Indonesia
ref_biomaterial
EMP 5-4
strain
MIGS Cultured Bacterial/Archaeal sample from Sphingomonas paucimobilis
title