BB-rel+ner@ldeleger:BB-rel+ner-F-26678131-001 JSONTXT

{"project":"bionlp-ost-19-BB-rel-ner-train","denotations":[{"id":"T1","span":{"begin":19,"end":27},"obj":"Microorganism"},{"id":"T2","span":{"begin":29,"end":52},"obj":"Microorganism"},{"id":"T3","span":{"begin":57,"end":67},"obj":"Microorganism"},{"id":"T4","span":{"begin":137,"end":141},"obj":"Habitat"},{"id":"T5","span":{"begin":143,"end":155},"obj":"Microorganism"},{"id":"T7","span":{"begin":143,"end":147},"obj":"Phenotype"},{"id":"T6-0","span":{"begin":143,"end":147},"obj":"_FRAGMENT"},{"id":"T6-1","span":{"begin":160,"end":167},"obj":"Microorganism"},{"id":"T8","span":{"begin":239,"end":253},"obj":"Habitat"},{"id":"E1","span":{"begin":19,"end":27},"obj":"Lives_In"},{"id":"E2","span":{"begin":29,"end":52},"obj":"Lives_In"},{"id":"E3","span":{"begin":57,"end":67},"obj":"Lives_In"},{"id":"E4","span":{"begin":143,"end":155},"obj":"Lives_In"},{"id":"E5-0","span":{"begin":143,"end":147},"obj":"_FRAGMENT"},{"id":"E5-1","span":{"begin":160,"end":167},"obj":"Lives_In"},{"id":"E6","span":{"begin":143,"end":155},"obj":"Exhibits"}],"relations":[{"id":"R1","pred":"Microorganism","subj":"E1","obj":"T1"},{"id":"R2","pred":"Location","subj":"E1","obj":"T4"},{"id":"R3","pred":"Microorganism","subj":"E2","obj":"T2"},{"id":"R4","pred":"Location","subj":"E2","obj":"T4"},{"id":"R5","pred":"Microorganism","subj":"E3","obj":"T3"},{"id":"R6","pred":"Location","subj":"E3","obj":"T4"},{"id":"R7","pred":"Microorganism","subj":"E4","obj":"T5"},{"id":"R8","pred":"Location","subj":"E4","obj":"T8"},{"id":"R9","pred":"Microorganism","subj":"E5-0","obj":"T6-0"},{"id":"R10","pred":"Location","subj":"E5-0","obj":"T8"},{"id":"R11","pred":"Microorganism","subj":"E6","obj":"T5"},{"id":"R12","pred":"Property","subj":"E6","obj":"T7"},{"id":"C-T6-0","pred":"_lexicallyChainedTo","subj":"T6-1","obj":"T6-0"},{"id":"C-E5-0","pred":"_lexicallyChainedTo","subj":"E5-1","obj":"E5-0"}],"text":"The association of H. alvei, Lactobacillus plantarum and Lc. lactis\n was the most inhibitory: after inoculation of this consortium into \nmilk, STEC O26:H11 and O157:H7, inoculated at \n2 log cfu ml−1, were reduced by up to 3 log cfu g−1 in ripened cheese.\n"}