title: Microbial communities during the fermentation process (Week 3) following the addition of mature sukumo to immature T sukumo (biological replicate 2)
attributes.tag: sample_name
attributes.value: T-12w+sukumo_3_week_2
attributes.tag: collection_date
attributes.value: 2022-12-08
attributes.tag: cultivar
attributes.value: Japanese indigo plants
attributes.tag: env_broad_scale
attributes.value: sukumo fermentation biome
attributes.tag: env_local_scale
attributes.value: Type of plant|Fermentation period
attributes.tag: env_medium
attributes.value: leaf
attributes.tag: geo_loc_name
attributes.value: Japan:Hiroshima, Fukuyama
attributes.tag: host
attributes.value: Persicaria tinctoria
attributes.tag: isol_growth_condt
attributes.value: https://doi.org/10.64898/2026.01.29.702489
attributes.tag: lat_lon
attributes.value: 34.6569 N 133.3823 E
attributes.tag: BioSampleModel
attributes.value: MIMARKS.survey.plant-associated