organism: Weissella cibaria
attributes.tag: strain
attributes.value: Wikim0164
attributes.tag: isolate
attributes.value: Metagenome from Kimchi
attributes.tag: host
attributes.value: Kimchi
attributes.tag: isolation_source
attributes.value: Samples for bacterial isolation were obtained from homemade kimchi in Jeollanam-do, Republic of Korea. The fermented kimchi was filtered through three layers of coarse gauze to remove large kimchi particles, and the filtrate was pooled. The whole kimchi samples were then homogenized, diluted in 0.9% (w/v) saline, and plated onto de Man, Rogosa, and Sharpe (MRS) agar. Plates were incubated at 20 degree and 30 degree for 5 days. After incubation, individual colonies were streaked and purified by sub-culturing three times. Once the optimal growth temperature was determined, the strains were routinely sub-cultured on MRS agar at 30 degree and stored as 10% (v/v) glycerol suspensions at -80 degree. Following tests for ethanol tolerance and potential to alleviate hangover symptoms, the strains were identified by sequencing the 16S rRNA gene and their whole genomes.
attributes.tag: collection_date
attributes.value: 2019
attributes.tag: geo_loc_name
attributes.value: South Korea: Jeollanam-do
attributes.tag: sample_type
attributes.value: whole organism
attributes.tag: BioSampleModel
attributes.value: Microbe, viral or environmental