Sample Studies Relationship List

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            "id": "MGYS00005738",
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                "accession": "MGYS00005738",
                "samples-count": 16,
                "bioproject": "PRJDB4147",
                "is-private": false,
                "last-update": "2021-06-03T10:56:49",
                "secondary-accession": "DRP003779",
                "centre-name": "Laboratory of food microbiology, Department of food science and technology, Tokyo university of marine science and technology",
                "public-release-date": null,
                "study-abstract": "Kusaya is a traditional dried fish product manufactured in the Izu Islands in Japan.  Kusaya is produced by soaking fish in a unique brine called kusaya gravy, followed by drying of the fish. This kusaya gravy is a unique fermented gravy which is used repeatedly over several hundred years. In this project, the compositions of microbiota in kusaya gravy was analysed using pyrosequencing.",
                "study-name": "Fermentation microbiota in kusaya gravy",
                "data-origination": "HARVESTED"
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