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