organism: food metagenome
description: Sample for study described in Cultural and metagenomic insights of halophilic and halotolerant bacteria in cheese rinds
attributes.tag: ENA-FIRST-PUBLIC
attributes.value: 2021-03-23T10:47:01Z
attributes.tag: ENA-LAST-UPDATE
attributes.value: 2020-08-21T14:27:17Z
attributes.tag: External Id
attributes.value: SAMEA7202647
attributes.tag: INSDC center name
attributes.value: INRA-META
attributes.tag: INSDC first public
attributes.value: 2021-03-23T10:47:01Z
attributes.tag: INSDC last update
attributes.value: 2020-08-21T14:27:17Z
attributes.tag: INSDC status
attributes.value: public
attributes.tag: Submitter Id
attributes.value: Cheese_FME42
attributes.tag: collection date
attributes.value: 2010
attributes.tag: environment (feature)
attributes.value: Cheese
attributes.tag: environment (material)
attributes.value: Uncooked pressed cheese rind with natural surface
attributes.tag: geographic location (country and/or sea)
attributes.value: France
attributes.tag: investigation type
attributes.value: metagenome
attributes.tag: project name
attributes.value: Cultural and metagenomic insights of halophilic and halotolerant bacteria in cheese rinds
attributes.tag: sample name
attributes.value: Cheese_FME42
attributes.tag: scientific_name
attributes.value: food metagenome
attributes.tag: sequencing method
attributes.value: ABI-solid