BB-rel@ldeleger:BB-rel-F-26678131-004 JSONTXT

{"project":"bionlp-ost-19-BB-rel-train","denotations":[{"id":"T1","span":{"begin":4,"end":10},"obj":"Habitat"},{"id":"T2","span":{"begin":28,"end":42},"obj":"Microorganism"},{"id":"T3","span":{"begin":83,"end":90},"obj":"Habitat"},{"id":"T4","span":{"begin":114,"end":127},"obj":"Habitat"},{"id":"E1","span":{"begin":28,"end":42},"obj":"Lives_In"}],"relations":[{"id":"R1","pred":"Microorganism","subj":"E1","obj":"T2"},{"id":"R2","pred":"Location","subj":"E1","obj":"T1"}],"text":"The cheese \ninoculated with H. alvei (B16) alone was clearly different\n from other cheeses, being associated with dairy product, salty and \nbutter aroma and a granular texture.\n"}