Sample Studies Relationship List

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        {
            "type": "studies",
            "id": "MGYS00001112",
            "attributes": {
                "bioproject": "PRJNA77891",
                "samples-count": 1,
                "accession": "MGYS00001112",
                "is-private": false,
                "last-update": "2016-06-23T16:03:58",
                "secondary-accession": "SRP009407",
                "centre-name": "IASMA research centre FEM Fundation",
                "public-release-date": null,
                "study-abstract": "Grana Trentino is a hard Parmesan-like cheese made from raw milk with a traditional technology. Microbiota development from raw milk to aged Grana Trentino cheese during production and maturation processes is the object of this study. This evaluation is important to understand the role of bacteria in determining cheese flavor and sensorial traits. The microbial composition and spatial distribution within Grana Trentino from raw milk to 18 month ripened cheese was characterised on two cheese-making days using partial 16S rRNA pyroseqeuncing 454 analysis of tagged amplicons.  <p> Milk, whey and cheese were collected at different times ripening and in different locations.",
                "study-name": "Cheese Processing Targeted Locus",
                "data-origination": "HARVESTED"
            },
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                    "data": [
                        {
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                            "id": "root:Engineered:Food production:Dairy products",
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