BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-015 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/BB-rel+ner@ldeleger/sourceid/BB-rel+ner-F-25064656-015","sourcedb":"BB-rel+ner@ldeleger","sourceid":"BB-rel+ner-F-25064656-015","text":"Brachybacterium faecium was also identified in our study. This bacterium is close to 2 other Brachybacterium species also identified once in both French Gruyere and Beaufort cheeses ( Schubert et al., 1996).Leucobacter spp., Alkalibacterium spp., Carnobacterium spp., and Raoultella planticola, already described in milk or cheese ( Herbin et al., 1997; Ishikawa et al., 2007; Larpin-Laborde et al., 2011; Roth et al., 2011; Zadoks et al., 2011), were also identified in the raw milk cheeses in the current study.\n","tracks":[]}