title: JS-A1
organism: Propionibacterium freudenreichii subsp. shermanii
description: Protocols: This experiment examines semi hard Maasdam-type cheese ripening in warm and cold conditions. Three replicates were kept in a warm room (20oC, 12 days) and three replicates were kept in a cold room (5oC, 37 days). The samples were from Maasdam-type cheese (10g/sample). RNA extraction was done as described by Koskenniemi et al 2011 (PMID:21078892) rRNA was removed by using RIBOZero kit (Epicentre) followed by library process using Ovation RNA-Seq System V2 (nuGEN TEchnologies Inc., San Carlos, CA).
attributes.tag: ENA first public
attributes.value: 2016-04-14
attributes.tag: ENA last update
attributes.value: 2016-04-04
attributes.tag: External Id
attributes.value: SAMEA3915053
attributes.tag: INSDC center alias
attributes.value: DNA Sequencing and Genomics Institute of Biotechnology
attributes.tag: INSDC center name
attributes.value: DNA Sequencing and Genomics Institute of Biotechnology
attributes.tag: INSDC first public
attributes.value: 2016-04-14T17:01:59Z
attributes.tag: INSDC last update
attributes.value: 2016-04-04T14:39:43Z
attributes.tag: INSDC status
attributes.value: public
attributes.tag: Submitter Id
attributes.value: E-MTAB-4593:JS-A1
attributes.tag: broker name
attributes.value: ArrayExpress
attributes.tag: sample name
attributes.value: E-MTAB-4593:JS-A1
attributes.tag: temperature
attributes.value: 20
attributes.tag: time
attributes.value: 12
attributes.tag: sub_species
attributes.value: shermanii