title: Spelt 48 h
organism: food fermentation metagenome
attributes.tag: isolation_source
attributes.value: Spontaneous sourdough made from wholemeal spelt flour after 48 h fermentation
attributes.tag: collection_date
attributes.value: 2015-05-04
attributes.tag: geo_loc_name
attributes.value: Poland: Rogoznik, Vini Bakery
attributes.tag: lat_lon
attributes.value: 50.39 N 19.04 E
attributes.tag: BioSampleModel
attributes.value: Metagenome or environmental