BB-norm+ner@ldeleger:BB-norm+ner-F-25064656-017 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-norm+ner@ldeleger/sourceid/BB-norm+ner-F-25064656-017","sourcedb":"BB-norm+ner@ldeleger","sourceid":"BB-norm+ner-F-25064656-017","text":"One study reported the presence of Bavariicoccus seileri gen. nov., sp. nov. on the surface and in the smear water of German red-smear soft cheese ( Schmidt et al., 2009). However, this bacterium was not identified in our samples. Finally, a previous study also suggested that the color of B. linens depended on the yeast used for the deacidification of Muenster cheese ( Leclercq-Perlat et al., 2004). The presence of yeast was not, however, assessed in this study.\n","tracks":[]}