BB-norm+ner@ldeleger:BB-norm+ner-F-22177851-020 / 94-108 JSONTXT

However, some recent studies have reported the presence of H. alvei at the end of ripening of Livarot cheese ( Mounier et al., 2009) and a Spanish farmhouse cheese, but in small counts of approximately 105 ufc/g (Abriouel et al., 2008).
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