bionlp-ost-19-BB-rel-ner-test

Documents (96) JSON TSV

source DB	source ID	text	size	updated at	# proj.	updated_at
BB-rel+ner@ldeleger	BB-rel+ner-F-25955289-000	Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri	69 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-017	One study reported the presence of Bavariicoccus seileri gen. nov., sp. nov. on the surface and in t	467 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-015	Brachybacterium faecium was also identified in our study. This bacterium is close to 2 other Brachyb	514 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+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-rel+ner@ldeleger	BB-rel+ner-F-25064656-006	Phylotypes specifically identified in the raw milk cheese rind were mainly identified as Corynebact	460 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-003	Originally, Herve cheese was made from raw milk. Later, for safety reasons due to the potential pres	746 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-009	Although all strains of C. maltaromaticum have at least one gene encoding a bacteriocin, none of the	612 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-006	In the conditions tested, all the strains were able to produce 3-methylbutanal in milk cultured at	548 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-005	The differentiation of the 6 strains of C. maltaromaticum, isolated from soft cheeses was performed	264 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-003	The presence of an opportunistic psychrotrophic LAB named Carnobacterium maltaromaticum has been de	362 Bytes	2020-02-07	1	-