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-22177851-019	It is possible that P. celer was able to degrade acids with a lipase activity. No information is ava	284 Bytes	2020-02-07	1	10	-
BB-kb@ldeleger	BB-kb-F-22177851-018	These branch-chain aldehydes and alcohols are associated with fruity tastes and are considered to b	528 Bytes	2020-02-07	1	17	-
BB-kb@ldeleger	BB-kb-F-22177851-017	The most abundant aroma compounds produced during cheese ripening in the presence of P. celer were	165 Bytes	2020-02-07	1	5	-
BB-kb@ldeleger	BB-kb-F-22177851-015	D. hansenii, G. candidum, Y. lipolytica and A. arilaitensis were dominant on the cheese surface at	353 Bytes	2020-02-07	1	63	-
BB-kb@ldeleger	BB-kb-F-22177851-014	In this paper, we show the colonization of P. celer and H. alvei in a complex cheese community for t	193 Bytes	2020-02-07	1	23	-
BB-kb@ldeleger	BB-kb-F-22177851-013	Psychrobacter sp. and Hafnia sp. are frequently detected in milk or smear cheeses ( Mayr et al., 200	210 Bytes	2020-02-07	1	16	-
BB-kb@ldeleger	BB-kb-F-22177851-012	On the other hand, methylthiobutyrate, methyl ester octanoic acid, benzeneacetaldehyde and 3-heptan	153 Bytes	2020-02-07	1	5	-
BB-kb@ldeleger	BB-kb-F-22177851-011	The community containing H. alvei (inoculated at a low or high level) produced the largest quantity	597 Bytes	2020-02-07	1	8	-
BB-kb@ldeleger	BB-kb-F-22177851-010	In contrast, A. arilaitensis dominated the cheese surface microbiota with counts of 9.3 log10 cfu/g	184 Bytes	2020-02-07	1	15	-
BB-kb@ldeleger	BB-kb-F-22177851-009	When inoculated at 2 log10 cfu/g, P. celer reached counts of 8.5 log10 cfu/g at the end of ripening	299 Bytes	2020-02-07	1	8	-