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

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source DB	source ID	text	size	updated at	# proj.	updated_at
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-014	In addition, the presence of halophilic and alkaliphilic lactic acid bacteria was observed in the pr	712 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-013	Other phylotypes were also identified in some of the samples in the present study, such as Vagococcu	1.13 KB	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+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-rel+ner@ldeleger	BB-rel+ner-F-25064656-011	However, the use of P. celer as an indicator of pasteurized milk cheese should be undertaken with	106 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-010	The presence of P. celer has already been described previously and this bacterium contributes sign	932 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-009	Psychrobacter celer and Vibrio spp. populations were statistically more widely encountered in the pa	280 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-25064656-007	Corynebacterium casei was more present in the raw milk cheeses and this species was partially replac	148 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-25064656-005	The rind of the raw milk cheeses was mainly composed of Corynebacterium casei (51.17%), L. lactis ss	936 Bytes	2020-02-07	1	-