BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-006 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-rel+ner@ldeleger/sourceid/BB-rel+ner-F-25064656-006","sourcedb":"BB-rel+ner@ldeleger","sourceid":"BB-rel+ner-F-25064656-006","text":"Phylotypes specifically identified in the raw milk \ncheese rind were mainly identified as Corynebacterium. Other phylotypes were identified as belonging to Streptococcus, Staphylococcus, or Vagococcus genera ( Supplementary Figure S1; http://dx.doi.org/10.3168/jds.2014-8225). On the other hand, phylotypes specifically identified in the pasteurized milk cheese rind were Psychrobacter spp., Pseudoalteromonas spp., and Vibrio spp. ( Supplementary Figure S2).\n","tracks":[]}