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-26187841-000	Staphylococcus aureus inhibition was higher when Lactococcus garvieae produces hydrogen peroxide (H2	105 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25955289-001	Glycerol and fructose were confirmed to enhance the production of vitamin B12.•Glycerol and fructose	359 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-016	A previous study reported that Psychroflexus casei gave a “red smear” color to Raclette-type cheese	1.2 KB	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-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-25064656-007	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-25064656-002	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-25064656-000	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	-