BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-004
Annnotations
{"target":"https://pubannotation.org/docs/sourcedb/BB-rel+ner@ldeleger/sourceid/BB-rel+ner-F-25064656-004","sourcedb":"BB-rel+ner@ldeleger","sourceid":"BB-rel+ner-F-25064656-004","text":"The heart of the raw milk cheeses was composed of L. lactis ssp. cremoris (79.5%), Staphylococcus equorum (6.0%), Psychrobacter celer (5.7%), and Streptococcus salivarius ssp. thermophilus (4.1%). The heart of the pasteurized milk cheeses was mainly composed of L. lactis ssp. cremoris (76.87%), Psychrobacter sp. (11.35%), and Staph. equorum (6.57%).\n","tracks":[]}