organism: Levilactobacillus zymae
attributes.tag: strain
attributes.value: MRC 21527
attributes.tag: coll_site_geo_feat
attributes.value: wet market
attributes.tag: collection_date
attributes.value: 2011-11
attributes.tag: env_broad_scale
attributes.value: food (fermented)
attributes.tag: env_local_scale
attributes.value: fermentation lot
attributes.tag: env_medium
attributes.value: femented bamboo shoot
attributes.tag: food_product_type
attributes.value: single
attributes.tag: geo_loc_name
attributes.value: India: Arunachal Pradesh
attributes.tag: ifsac_category
attributes.value: Plants
attributes.tag: isol_growth_condt
attributes.value: MRS (pH 5.7±0.2) supplemented with 0.05% w/v cysteine-HCl, 0.5% w/v CaCO3, 1% w/v maltose and 1% w/v fructose, 30°C, 48 h, Anaerobic
attributes.tag: lat_lon
attributes.value: 27.35 N 93.49 E
attributes.tag: num_replicons
attributes.value: not applicable
attributes.tag: ref_biomaterial
attributes.value: not applicable
attributes.tag: BioSampleModel
attributes.value: MIGS.ba
attributes.tag: BioSampleModel
attributes.value: MIGS/MIMS/MIMARKS.food-human_foods