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-25064656-000	However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respe	1.01 KB	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-002	Herve cheese is a soft cheese with a washed rind, and is made from raw or pasteurized milk. Its tex	301 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-25064656-010	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-25064656-011	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-25064656-012	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-25955289-002	More attention from the aged and vegetarians has been paid to soy-product due to its taste, easy d	970 Bytes	2020-02-07	1	-
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-26187841-002	Among these LAB, Lactococcus garvieae, commonly found in dairy products, can inhibit S. aureus growt	239 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-26187841-001	Growth of the foodborne pathogen Staphylococcus aureus can be inhibited in milk and in cheese by the	404 Bytes	2020-02-07	1	-