BB-norm+ner@ldeleger:BB-norm+ner-F-14624315-000 JSONTXT

{"project":"bionlp-ost-19-BB-norm-ner-dev","denotations":[{"id":"T1","span":{"begin":3,"end":20},"obj":"Habitat"},{"id":"T2","span":{"begin":27,"end":32},"obj":"Habitat"},{"id":"T3","span":{"begin":36,"end":43},"obj":"Habitat"},{"id":"T4","span":{"begin":130,"end":145},"obj":"Microorganism"},{"id":"T5","span":{"begin":153,"end":170},"obj":"Microorganism"},{"id":"T6","span":{"begin":326,"end":340},"obj":"Habitat"},{"id":"T7","span":{"begin":345,"end":362},"obj":"Microorganism"},{"id":"T8","span":{"begin":370,"end":380},"obj":"Habitat"},{"id":"T9","span":{"begin":385,"end":403},"obj":"Habitat"},{"id":"T10","span":{"begin":429,"end":446},"obj":"Microorganism"},{"id":"T11","span":{"begin":448,"end":467},"obj":"Microorganism"},{"id":"T12","span":{"begin":472,"end":491},"obj":"Microorganism"},{"id":"T13","span":{"begin":514,"end":522},"obj":"Habitat"},{"id":"T14","span":{"begin":594,"end":606},"obj":"Microorganism"},{"id":"T15","span":{"begin":608,"end":622},"obj":"Microorganism"},{"id":"T16","span":{"begin":627,"end":646},"obj":"Microorganism"},{"id":"T17","span":{"begin":650,"end":673},"obj":"Habitat"}],"attributes":[{"id":"A2","pred":"OntoBiotope","subj":"T2","obj":"OBT:003474"},{"id":"A5","pred":"NCBI_Taxonomy","subj":"T5","obj":"1591"},{"id":"A4","pred":"NCBI_Taxonomy","subj":"T4","obj":"44273"},{"id":"A11","pred":"NCBI_Taxonomy","subj":"T11","obj":"1585"},{"id":"A7","pred":"NCBI_Taxonomy","subj":"T7","obj":"1743"},{"id":"A3","pred":"OntoBiotope","subj":"T3","obj":"OBT:003469"},{"id":"A9","pred":"OntoBiotope","subj":"T9","obj":"OBT:003428"},{"id":"A10","pred":"NCBI_Taxonomy","subj":"T10","obj":"1306"},{"id":"A1","pred":"OntoBiotope","subj":"T1","obj":"OBT:003458"},{"id":"A13","pred":"OntoBiotope","subj":"T13","obj":"OBT:003241"},{"id":"A15","pred":"NCBI_Taxonomy","subj":"T15","obj":"1696"},{"id":"A17","pred":"OntoBiotope","subj":"T17","obj":"OBT:003428"},{"id":"A16","pred":"NCBI_Taxonomy","subj":"T16","obj":"1720"},{"id":"A6","pred":"OntoBiotope","subj":"T6","obj":"OBT:001208"},{"id":"A14","pred":"NCBI_Taxonomy","subj":"T14","obj":"1663"},{"id":"A8","pred":"OntoBiotope","subj":"T8","obj":"OBT:003458"},{"id":"A12","pred":"NCBI_Taxonomy","subj":"T12","obj":"41200"}],"text":"In semi-hard cheeses, like Gouda or Cheddar, degradation of protein \ninto amino acids and subsequent conversion of amino acids by Lactococcus sp. and/or Lactobacillus sp. is crucial for flavour development (Smit et al. 2000; Visser 1993). Other examples of microorganisms involved in the formation of very diverse flavours in dairy products are Propionibacterium sp. in Maasdammer and Swiss-type cheeses (Sarkar and Misra 1995), Streptococcus sp., Lb. bulgaricus spp. and Bifidobacterium sp. in (health-promoting) yoghurts (Nosova et al. 2000; Zourari et al. 1992; Hugenholtz et al. 2000), and Arthrobacter, Brevibacterium and Corynebacterium sp. in surface-ripened cheeses (Bockelmann and Hoppe Seyler 2001).\n"}