bionlp-ost-19-BB-kb-train

Documents (125) JSON TSV

source DB	source ID	text	size	updated at	# proj.	# Ann.	updated_at
BB-kb@ldeleger	BB-kb-F-23224222-005	Culture dependent isolation followed by genotypic identifications was basically confirmed by the c	822 Bytes	2020-02-07	1	66	-
BB-kb@ldeleger	BB-kb-F-23224222-004	Most species were Gram-positive Actinobacteria with Corynebacterium casei and/or C. variabile as the	1.57 KB	2020-02-07	1	156	-
BB-kb@ldeleger	BB-kb-F-23224222-003	The cheeses from dairies A and C were primarily dominated by the LAB starter cultures Leuconostoc	880 Bytes	2020-02-07	1	128	-
BB-kb@ldeleger	BB-kb-F-23224222-002	During the initial ripening period, yeasts (primarily Debaryomyces hansenii for semi-soft cheeses an	1.55 KB	2020-02-07	1	180	-
BB-kb@ldeleger	BB-kb-F-23224222-001	Cheeses harbour a complex microbiota characterised by a succession of different microorganisms dur	564 Bytes	2020-02-07	1	37	-
BB-kb@ldeleger	BB-kb-F-23224222-000	For studying the microbiota of four Danish surface-ripened cheeses produced at three farmhouses an	1.94 KB	2020-02-07	1	184	-
BB-kb@ldeleger	BB-kb-F-22177851-023	In our cheese model, methanethiol, DMDS, DMTS and DMS should significantly contribute to flavor be	551 Bytes	2020-02-07	1	18	-
BB-kb@ldeleger	BB-kb-F-22177851-022	The presence of H. alvei in the cheese community, regardless of its inoculation level, had a signi	254 Bytes	2020-02-07	1	13	-
BB-kb@ldeleger	BB-kb-F-22177851-021	C. variabile/C. casei were also detected in a Gubbeen cheese and were dominant among bacterial speci	128 Bytes	2020-02-07	1	9	-
BB-kb@ldeleger	BB-kb-F-22177851-020	However, some recent studies have reported the presence of H. alvei at the end of ripening of Livaro	237 Bytes	2020-02-07	1	10	-