organism: food metagenome
description: Salmon fillet [packaged under modified atmosphere [50% CO2, 50% N2]. The sample was stored at 4 �C and 8�C until spoilage (9-11 days) and analysed for 16S rRNA gene amplicon profiling.
attributes.tag: ENA first public
attributes.value: 2014-05-31
attributes.tag: ENA last update
attributes.value: 2015-11-30
attributes.tag: External Id
attributes.value: SAMEA2259504
attributes.tag: INSDC center alias
attributes.value: INRA
attributes.tag: INSDC center name
attributes.value: INRA
attributes.tag: INSDC first public
attributes.value: 2014-05-31T17:02:38Z
attributes.tag: INSDC last update
attributes.value: 2015-11-30T10:27:25Z
attributes.tag: INSDC status
attributes.value: public
attributes.tag: Storage time at 4 degrees
attributes.value: 3 days
attributes.tag: Storage time at 8 degrees
attributes.value: 6 days
attributes.tag: Submitter Id
attributes.value: EBP-SFTS-09
attributes.tag: amount or size of sample collected
attributes.value: 20
attributes.tag: collection date
attributes.value: 2011-05-09
attributes.tag: environment (biome)
attributes.value: Terrestrial biome
attributes.tag: environment (feature)
attributes.value: Food processing factory
attributes.tag: environment (material)
attributes.value: Salmon fillet
attributes.tag: environmental package
attributes.value: miscellaneous natural or artificial environment
attributes.tag: geographic location (countryand/orsea,region)
attributes.value: France
attributes.tag: geographic location (latitude)
attributes.value: 47.2173
attributes.tag: geographic location (longitude)
attributes.value: -1.5534
attributes.tag: investigation type
attributes.value: mimarks-survey
attributes.tag: project name
attributes.value: Ecobiopro : Sequencing of meat and seafood spoilage microbiota
attributes.tag: sample name
attributes.value: EBP-SFTS-09
attributes.tag: sequencing method
attributes.value: Pyrosequencing