BB-norm@ldeleger:BB-norm-F-20167385-012 JSONTXT

{"project":"bionlp-ost-19-BB-norm-dev","denotations":[{"id":"T1","span":{"begin":35,"end":48},"obj":"Phenotype"},{"id":"T2","span":{"begin":68,"end":91},"obj":"Microorganism"},{"id":"T3","span":{"begin":93,"end":110},"obj":"Microorganism"},{"id":"T4","span":{"begin":115,"end":131},"obj":"Microorganism"}],"attributes":[{"id":"A1","pred":"OntoBiotope","subj":"T1","obj":"OBT:000648"},{"id":"A2","pred":"NCBI_Taxonomy","subj":"T2","obj":"104336"},{"id":"A3","pred":"NCBI_Taxonomy","subj":"T3","obj":"56811"},{"id":"A4","pred":"NCBI_Taxonomy","subj":"T4","obj":"585"}],"text":"Deetae et al. (2009) reported that Gram negative bacteria including Microbacterium foliorum, Psychrobacter sp. and Proteus vulgaris,\n showed a strong potential for producing aroma compounds with pronounced\n “cheese” notes such as volatile sulphur compounds.\n"}