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-25064656-013	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-25064656-009	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-25064656-005	The rind of the raw milk cheeses was mainly composed of Corynebacterium casei (51.17%), L. lactis ss	936 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-004	The heart of the raw milk cheeses was composed of L. lactis ssp. cremoris (79.5%), Staphylococcus eq	352 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25064656-001	Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas	167 Bytes	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-011	The use of the strain C. maltaromaticum LMA28 in cheese technology and its impact on the microflora	1.11 KB	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-24010601-010	Different species of Psychrobacter have been isolated from various ecosystems; cold or hot, slightl	1.03 KB	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-17953562-001	The E. faecalis strains were characterized by a relevant reduction power. In fact, this species show	4.33 KB	2020-02-07	1	-
BB-rel+ner@ldeleger	BB-rel+ner-F-25955289-003	Watanabe et al. (2014) reported that Japanese natto and Korean soybean products contain 0.1 to 0.9	2.58 KB	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	-