bionlp-ost-19-BB-kb-ner-test

Documents (96) JSON TSV

source DB	source ID	text	size	updated at	# proj.	updated_at
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-005	The rind of the raw milk cheeses was mainly composed of Corynebacterium casei (51.17%), L. lactis ss	936 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-000	However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respe	1.01 KB	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-012	Figure 6 shows that the fecal contaminant E. faecalis was found to be present in the raw milk chees	948 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-008	Lactococcus lactis ssp. cremoris, widely described in cheeses ( Taïbi et al., 2011), was the main sp	432 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-24010601-000	•Carnobacterium maltaromaticum has been isolated from atypical soft cheese.•Its presence in cheese c	389 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-001	Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas	167 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-17953562-001	The E. faecalis strains were characterized by a relevant reduction power. In fact, this species show	4.33 KB	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25064656-016	A previous study reported that Psychroflexus casei gave a “red smear” color to Raclette-type cheese	1.2 KB	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-25955289-001	Glycerol and fructose were confirmed to enhance the production of vitamin B12.•Glycerol and fructose	359 Bytes	2020-02-07	1	-
BB-kb+ner@ldeleger	BB-kb+ner-F-24010601-007	After 20 and 34 days of ripening, cheeses tasted and smelled significantly differently (P < 0.05) to	269 Bytes	2020-02-07	1	-