BB-norm+ner@ldeleger:BB-norm+ner-F-25496341-001 JSONTXT

{"project":"bionlp-ost-19-BB-norm-ner-train","denotations":[{"id":"T1","span":{"begin":25,"end":46},"obj":"Microorganism"},{"id":"T2","span":{"begin":48,"end":74},"obj":"Microorganism"},{"id":"T3","span":{"begin":76,"end":101},"obj":"Microorganism"},{"id":"T4","span":{"begin":103,"end":124},"obj":"Microorganism"},{"id":"T5","span":{"begin":126,"end":142},"obj":"Microorganism"},{"id":"T6","span":{"begin":144,"end":165},"obj":"Microorganism"},{"id":"T7","span":{"begin":170,"end":182},"obj":"Microorganism"},{"id":"T8","span":{"begin":211,"end":225},"obj":"Habitat"},{"id":"T9","span":{"begin":234,"end":269},"obj":"Habitat"},{"id":"T10","span":{"begin":249,"end":255},"obj":"Habitat"}],"attributes":[{"id":"A8","pred":"OntoBiotope","subj":"T8","obj":"OBT:001480"},{"id":"A7","pred":"NCBI_Taxonomy","subj":"T7","obj":"673372"},{"id":"A9","pred":"OntoBiotope","subj":"T9","obj":"OBT:003251"},{"id":"A1","pred":"NCBI_Taxonomy","subj":"T1","obj":"160386"},{"id":"A3","pred":"NCBI_Taxonomy","subj":"T3","obj":"256701"},{"id":"A5","pred":"NCBI_Taxonomy","subj":"T5","obj":"343512"},{"id":"A2","pred":"NCBI_Taxonomy","subj":"T2","obj":"159896"},{"id":"A4","pred":"NCBI_Taxonomy","subj":"T4","obj":"256702"},{"id":"A10","pred":"OntoBiotope","subj":"T10","obj":"OBT:001480"},{"id":"A6","pred":"NCBI_Taxonomy","subj":"T6","obj":"331618"}],"text":"Several species, such as Corynebacterium casei, Microbacterium gubbeenense, Arthrobacter arilaitensis, Arthrobacter bergerei, Agrococcus casei, Mycetocola reblochoni and Vibrio casei appear to be endemic in the cheese habitat and the environment of cheese manufacturing [14–17].\n"}