{"data":{"type":"samples","id":"ERS937271","attributes":{"latitude":48.53,"longitude":7.71,"biosample":"SAMEA3630122","sample-metadata":[{"key":"temperature","value":"8.0","unit":null},{"key":"investigation type","value":"mimarks-survey","unit":null},{"key":"geographic location (longitude)","value":"7.71","unit":null},{"key":"geographic location (country and/or sea,region)","value":"France","unit":null},{"key":"collection date","value":"2014-06-25","unit":null},{"key":"environment (biome)","value":"food microbiome","unit":null},{"key":"environment (feature)","value":"spoiled meat","unit":null},{"key":"environment (material)","value":"raw pork sausage","unit":null},{"key":"sequencing method","value":"pyrosequencing","unit":null},{"key":"pH","value":"4.79-4.79","unit":null},{"key":"geographic location (latitude)","value":"48.53","unit":null},{"key":"instrument model","value":"454 GS FLX+","unit":null}],"accession":"ERS937271","analysis-completed":"2017-03-24","collection-date":"2014-06-25","geo-loc-name":"France","sample-desc":"Spoiled vacuum-packed raw pork sausage containing 1.5% wt/wt NaCl","environment-biome":"food microbiome","environment-feature":"spoiled meat","environment-material":"raw pork sausage","sample-name":"VPA_B05_15","sample-alias":"VPA_B05_15","host-tax-id":null,"species":null,"last-update":"2017-03-24T10:22:05"},"relationships":{"biome":{"data":{"type":"biomes","id":"root:Engineered:Food production"},"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/biomes/root:Engineered:Food%20production?format=json"}},"studies":{"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS937271/studies?format=json"},"data":[{"type":"studies","id":"MGYS00001640","links":{"self":"https://www.ebi.ac.uk/metagenomics/api/v1/studies/MGYS00001640?format=json"}}]},"runs":{"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS937271/runs?format=json"}}},"links":{"self":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS937271?format=json"}}}