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-24010601-002	Cellular concentration of C. maltaromaticum LMA 28 was found to be the main factor involved in the i	153 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+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-rel+ner@ldeleger	BB-rel+ner-F-17953562-003	Considerable variation was found among the 10 different species tested for their ability to change	475 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-17953562-000	Eighty-eight strains belonging to 10 species of lactic acid bacteria (LAB) isolated from traditiona	765 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-17953562-002	The second component has a heavy loading only for t* (0·61). Indeed, we immediately identified disti	771 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-17953562-004	Among the cocci the most reducing species was, by far, E. faecalis, and among the rods L. paracasei	497 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-001	Carnobacterium maltaromaticum is a lactic acid bacterium isolated from soft cheese. The objective o	769 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-004	Many Carnobacterium strains have been used previously as protective cultures against pathogenic bact	674 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+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	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-008	Therefore, the increase in the cellular concentration of C. maltaromaticum LMA 28 improved the inhi	179 Bytes	2020-02-07	1	-