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100 | BB-kb+ner-F-23224222-003 | [
{
"id": "BB-kb+ner-F-23224222-003__text",
"type": "abstract",
"text": [
"The cheeses from dairies A and C were primarily dominated by the LAB starter cultures Leuconostoc mesenteroides and Lactococcus lactis subsp. lactis (Table 3). Furthermore, the cheeses from dairies A and C were dominated by the non-starter lactic acid bacteria (NSLAB) Lactobacillus paracasei, and for the cheese from dairy A, a minor group consisting of the NSLAB Lb. parabuchneri was found. The interior bacterial isolates from the cheeses from dairies B and D were primarily dominated by NSLAB. The cheese from dairy B was dominated by a range of NSLAB including Lb. brevis, Lb. oligofermentans and Lb. farminis, whereas the cheese from dairy D was exclusively dominated by the NSLAB Lb. paracasei. Additionally, minor groups of the LAB starter cultures Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris were found on the cheeses from dairies B and D, respectively. "
],
"offsets": [
[
0,
880
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-003_T1",
"type": "Habitat",
"text": [
"cheeses from dairies",
"C"
],
"offsets": [
[
4,
25
],
[
32,
33
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T2",
"type": "Habitat",
"text": [
"cheeses from dairies A"
],
"offsets": [
[
4,
27
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T3",
"type": "Habitat",
"text": [
"dairies"
],
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[
18,
25
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T4",
"type": "Phenotype",
"text": [
"LAB"
],
"offsets": [
[
66,
69
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T5",
"type": "Habitat",
"text": [
"starter cultures"
],
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[
70,
87
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001030"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T6",
"type": "Microorganism",
"text": [
"Leuconostoc mesenteroides"
],
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[
88,
113
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1245"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T7",
"type": "Microorganism",
"text": [
"Lactococcus lactis subsp. lactis"
],
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[
118,
150
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1360"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T8",
"type": "Habitat",
"text": [
"cheeses from dairies",
"C"
],
"offsets": [
[
179,
199
],
[
206,
207
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T9",
"type": "Habitat",
"text": [
"cheeses from dairies A"
],
"offsets": [
[
179,
201
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T10",
"type": "Habitat",
"text": [
"dairies"
],
"offsets": [
[
192,
199
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T11",
"type": "Habitat",
"text": [
"starter"
],
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[
234,
241
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001030"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T12",
"type": "Phenotype",
"text": [
"lactic acid bacteria"
],
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[
242,
262
]
],
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{
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"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T13",
"type": "Phenotype",
"text": [
"NSLAB"
],
"offsets": [
[
264,
269
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T14",
"type": "Microorganism",
"text": [
"Lactobacillus paracasei"
],
"offsets": [
[
271,
294
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1597"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T15",
"type": "Habitat",
"text": [
"cheese from dairy A"
],
"offsets": [
[
308,
327
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T16",
"type": "Habitat",
"text": [
"dairy"
],
"offsets": [
[
320,
325
]
],
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{
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"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T17",
"type": "Phenotype",
"text": [
"NSLAB"
],
"offsets": [
[
361,
366
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T18",
"type": "Microorganism",
"text": [
"Lb. parabuchneri"
],
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[
367,
383
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "152331"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T19",
"type": "Habitat",
"text": [
"cheeses from dairies B"
],
"offsets": [
[
437,
460
]
],
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{
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]
},
{
"id": "BB-kb+ner-F-23224222-003_T20",
"type": "Habitat",
"text": [
"cheeses from dairies",
"D"
],
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437,
458
],
[
465,
466
]
],
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}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T21",
"type": "Habitat",
"text": [
"dairies"
],
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[
451,
458
]
],
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]
},
{
"id": "BB-kb+ner-F-23224222-003_T22",
"type": "Phenotype",
"text": [
"NSLAB"
],
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[
495,
500
]
],
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{
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}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T23",
"type": "Habitat",
"text": [
"cheese from dairy B"
],
"offsets": [
[
506,
526
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T24",
"type": "Habitat",
"text": [
"dairy"
],
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518,
523
]
],
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{
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},
{
"id": "BB-kb+ner-F-23224222-003_T25",
"type": "Phenotype",
"text": [
"NSLAB"
],
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[
555,
560
]
],
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{
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}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T26",
"type": "Microorganism",
"text": [
"Lb. brevis"
],
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[
571,
581
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1580"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T27",
"type": "Microorganism",
"text": [
"Lb. oligofermentans"
],
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[
583,
602
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "293371"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T28",
"type": "Microorganism",
"text": [
"Lb. farminis"
],
"offsets": [
[
607,
619
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1612"
}
]
},
{
"id": "BB-kb+ner-F-23224222-003_T29",
"type": "Habitat",
"text": [
"cheese from dairy D"
],
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[
633,
652
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
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]
},
{
"id": "BB-kb+ner-F-23224222-003_T30",
"type": "Habitat",
"text": [
"dairy"
],
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[
645,
650
]
],
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{
"db_name": "OntoBiotope",
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]
},
{
"id": "BB-kb+ner-F-23224222-003_T31",
"type": "Phenotype",
"text": [
"NSLAB"
],
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[
686,
691
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
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},
{
"id": "BB-kb+ner-F-23224222-003_T32",
"type": "Microorganism",
"text": [
"Lb. paracasei"
],
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[
692,
705
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{
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]
},
{
"id": "BB-kb+ner-F-23224222-003_T33",
"type": "Phenotype",
"text": [
"LAB"
],
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741,
744
]
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{
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},
{
"id": "BB-kb+ner-F-23224222-003_T34",
"type": "Habitat",
"text": [
"starter cultures"
],
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[
745,
761
]
],
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{
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},
{
"id": "BB-kb+ner-F-23224222-003_T35",
"type": "Microorganism",
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"Lc. lactis subsp. lactis"
],
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762,
786
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],
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{
"id": "BB-kb+ner-F-23224222-003_T36",
"type": "Microorganism",
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"Lc. lactis subsp. cremoris"
],
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791,
817
]
],
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},
{
"id": "BB-kb+ner-F-23224222-003_T37",
"type": "Habitat",
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"cheeses from dairies",
"D"
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864
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{
"id": "BB-kb+ner-F-23224222-003_T38",
"type": "Habitat",
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"cheeses from dairies B"
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836,
858
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{
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"dairies"
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}
] | [] | [] | [
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] |
101 | BB-kb+ner-F-23224222-004 | [
{
"id": "BB-kb+ner-F-23224222-004__text",
"type": "abstract",
"text": [
"Most species were Gram-positive Actinobacteria with Corynebacterium casei and/or C. variabile as the predominant (Table 4). Additionally, the cheese from dairy A was dominated by high of numbers of Brachybacterium alimentarum. Various Brevibacterium species were found on the cheeses from the farmhouses (dairies A, B and C). B. permense was found on the cheese from dairy A, B. linens was found on the cheese from dairy B and B. aurantiacum was found on the cheese from dairy C. Brevibacterium spp. could not be isolated on the cheese from dairy D. Furthermore, a number of coagulase negative staphylococci were found, i.e., Staphylococcus saprophyticus on the cheeses from dairies B and D, and Staph. equorum on the cheeses from dairies C and D. Finally, a number of Gram-negative bacteria species including Proteus vulgaris and Alcaligenes faecalis was found on the cheese from dairy C.Figure 3 shows the grouping of the surface yeast microbiota. The yeast surface microbiota on the three farmhouse cheeses consisted of two to four groups, whereas the cheese produced at the industrial dairy (dairy D) consisted of only one single group. The cheese from dairy A was equally dominated by Yarrowia lipolytica and Scopulariopsis brevicaulis. The yeast microbiota on cheese from dairy B was primarily dominated by Geotrichum spp., however, Kluyveromyces marxianus and Debaryomyces hansenii were additionally found in minor amounts. The cheese from dairy C was dominated by D. hansenii followed by a minor group of Geothrichum spp. Finally, the cheese from dairy D was entirely dominated by D. hansenii. "
],
"offsets": [
[
0,
1609
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-004_T1",
"type": "Phenotype",
"text": [
"Gram-positive"
],
"offsets": [
[
18,
31
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000649"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T2",
"type": "Microorganism",
"text": [
"Actinobacteria"
],
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[
32,
46
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1760"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T3",
"type": "Microorganism",
"text": [
"Corynebacterium casei"
],
"offsets": [
[
52,
73
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "160386"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T4",
"type": "Microorganism",
"text": [
"C. variabile"
],
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[
81,
93
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1727"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T5",
"type": "Habitat",
"text": [
"cheese from dairy A"
],
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[
142,
161
]
],
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"db_name": "OntoBiotope",
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{
"id": "BB-kb+ner-F-23224222-004_T6",
"type": "Habitat",
"text": [
"dairy"
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154,
159
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},
{
"id": "BB-kb+ner-F-23224222-004_T7",
"type": "Microorganism",
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"Brachybacterium alimentarum"
],
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[
198,
225
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "47845"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T8",
"type": "Microorganism",
"text": [
"Brevibacterium"
],
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[
235,
249
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"db_name": "NCBI_Taxonomy",
"db_id": "1696"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T9",
"type": "Habitat",
"text": [
"cheeses from the farmhouses"
],
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276,
303
]
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"db_name": "OntoBiotope",
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},
{
"id": "BB-kb+ner-F-23224222-004_T10",
"type": "Habitat",
"text": [
"farmhouses"
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[
293,
303
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"db_name": "OntoBiotope",
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},
{
"id": "BB-kb+ner-F-23224222-004_T11",
"type": "Habitat",
"text": [
"dairies"
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305,
312
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T12",
"type": "Microorganism",
"text": [
"B. permense"
],
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[
326,
337
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "234834"
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T13",
"type": "Habitat",
"text": [
"cheese from dairy A"
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[
355,
374
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},
{
"id": "BB-kb+ner-F-23224222-004_T14",
"type": "Habitat",
"text": [
"dairy"
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367,
372
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T15",
"type": "Microorganism",
"text": [
"B. linens"
],
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[
376,
385
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"db_name": "NCBI_Taxonomy",
"db_id": "1703"
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},
{
"id": "BB-kb+ner-F-23224222-004_T16",
"type": "Habitat",
"text": [
"cheese from dairy B"
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[
403,
422
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},
{
"id": "BB-kb+ner-F-23224222-004_T17",
"type": "Habitat",
"text": [
"dairy"
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415,
420
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T18",
"type": "Microorganism",
"text": [
"B. aurantiacum"
],
"offsets": [
[
427,
441
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"db_id": "273384"
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},
{
"id": "BB-kb+ner-F-23224222-004_T19",
"type": "Habitat",
"text": [
"cheese from dairy C"
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"offsets": [
[
459,
478
]
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"db_name": "OntoBiotope",
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},
{
"id": "BB-kb+ner-F-23224222-004_T20",
"type": "Habitat",
"text": [
"dairy"
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471,
476
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T21",
"type": "Microorganism",
"text": [
"Brevibacterium spp."
],
"offsets": [
[
480,
500
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],
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"db_name": "NCBI_Taxonomy",
"db_id": "1696"
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},
{
"id": "BB-kb+ner-F-23224222-004_T22",
"type": "Habitat",
"text": [
"cheese from dairy D"
],
"offsets": [
[
530,
549
]
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T23",
"type": "Habitat",
"text": [
"dairy"
],
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[
542,
547
]
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{
"db_name": "OntoBiotope",
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T24",
"type": "Phenotype",
"text": [
"coagulase negative"
],
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577,
595
]
],
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},
{
"id": "BB-kb+ner-F-23224222-004_T25",
"type": "Microorganism",
"text": [
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596,
609
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"db_id": "1279"
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T26",
"type": "Microorganism",
"text": [
"Staphylococcus saprophyticus"
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[
628,
656
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],
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"db_name": "NCBI_Taxonomy",
"db_id": "29385"
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T27",
"type": "Habitat",
"text": [
"cheeses from dairies",
"D"
],
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664,
684
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[
691,
692
]
],
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}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T28",
"type": "Habitat",
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"cheeses from dairies B"
],
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[
664,
686
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],
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{
"db_name": "OntoBiotope",
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},
{
"id": "BB-kb+ner-F-23224222-004_T29",
"type": "Habitat",
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"dairies"
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677,
684
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T30",
"type": "Microorganism",
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698,
712
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{
"id": "BB-kb+ner-F-23224222-004_T31",
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720,
742
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},
{
"id": "BB-kb+ner-F-23224222-004_T32",
"type": "Habitat",
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"D"
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720,
740
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747,
748
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},
{
"id": "BB-kb+ner-F-23224222-004_T33",
"type": "Habitat",
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"dairies"
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733,
740
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},
{
"id": "BB-kb+ner-F-23224222-004_T34",
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771,
784
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},
{
"id": "BB-kb+ner-F-23224222-004_T35",
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812,
828
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"db_id": "585"
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T36",
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833,
853
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},
{
"id": "BB-kb+ner-F-23224222-004_T37",
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871,
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"id": "BB-kb+ner-F-23224222-004_T38",
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888
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{
"id": "BB-kb+ner-F-23224222-004_T39",
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927,
951
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{
"id": "BB-kb+ner-F-23224222-004_T40",
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957,
982
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},
{
"id": "BB-kb+ner-F-23224222-004_T41",
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996,
1005
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},
{
"id": "BB-kb+ner-F-23224222-004_T42",
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996,
1013
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},
{
"id": "BB-kb+ner-F-23224222-004_T43",
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1060,
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{
"id": "BB-kb+ner-F-23224222-004_T44",
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1083,
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{
"id": "BB-kb+ner-F-23224222-004_T45",
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"dairy"
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1101,
1106
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},
{
"id": "BB-kb+ner-F-23224222-004_T46",
"type": "Habitat",
"text": [
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1151,
1170
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{
"id": "BB-kb+ner-F-23224222-004_T47",
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},
{
"id": "BB-kb+ner-F-23224222-004_T48",
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1197,
1216
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},
{
"id": "BB-kb+ner-F-23224222-004_T49",
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1221,
1247
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{
"id": "BB-kb+ner-F-23224222-004_T50",
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1253,
1269
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},
{
"id": "BB-kb+ner-F-23224222-004_T51",
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],
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1273,
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{
"id": "BB-kb+ner-F-23224222-004_T52",
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"dairy"
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1285,
1290
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T53",
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],
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1320,
1335
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T54",
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],
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1346,
1369
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],
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"db_id": "4911"
}
]
},
{
"id": "BB-kb+ner-F-23224222-004_T55",
"type": "Microorganism",
"text": [
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1374,
1395
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T56",
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1442,
1461
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},
{
"id": "BB-kb+ner-F-23224222-004_T57",
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1454,
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T58",
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1479,
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T59",
"type": "Microorganism",
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],
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1520,
1536
]
],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T60",
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],
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1550,
1569
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T61",
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1562,
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],
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]
},
{
"id": "BB-kb+ner-F-23224222-004_T62",
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1596,
1607
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],
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}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-004_R1",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-004_T2",
"arg2_id": "BB-kb+ner-F-23224222-004_T1",
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{
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] |
102 | BB-kb+ner-F-23224222-005 | [
{
"id": "BB-kb+ner-F-23224222-005__text",
"type": "abstract",
"text": [
"Culture dependent isolation followed by genotypic identifications was basically confirmed by the culture-independent method, DGGE (Fig. 4). Additionally, in the sample from the interior of the cheese from dairy A, DGGE band with strong intensity was identified as Streptococcus thermophilus. Furthermore, DGGE bands with strong intensities from the cheese surface samples were found to represent Vagococcus carniphilus (the cheeses from dairies A, B and D), Psychrobacter spp. (the cheeses from dairies A and C) and Lb. curvatus (the cheese from dairy B) indicating that these bacterial species may play a role in cheese ripening, even though they were not found by the culture dependent approach. Unfortunately, several major DGGE bands in the samples from the cheese surface could not be successfully identified. "
],
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[
0,
822
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]
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{
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{
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"cheeses from dairies A"
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{
"id": "BB-kb+ner-F-23224222-005_T9",
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"cheeses from dairies",
"D"
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"id": "BB-kb+ner-F-23224222-005_T10",
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"cheeses from dairies",
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},
{
"id": "BB-kb+ner-F-23224222-005_T14",
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{
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"dairies"
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{
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"Lb. curvatus"
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{
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"cheese"
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] | [] | [] | [
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}
] |
103 | BB-kb+ner-F-23224222-006 | [
{
"id": "BB-kb+ner-F-23224222-006__text",
"type": "abstract",
"text": [
"Most significantly, the DGGE analysis found that Streptococcus thermophilus is present in raw milk cheese from dairy A, even though this thermophilic lactic acid bacterium was not included in the mesophilic LAB starter culture used for production of the raw milk cheese from dairy A. No culturable Str. thermophilus isolates was isolated from GM17 agar incubated at 37 °C (data not shown). In the study by Masoud et al. [38], Str. thermophilus was similarly detected by DGGE analysis without being added as part of the LAB starter culture. However, Masoud et al. [38] excluded that Str. thermophilus originates from the raw milk, as it was not identified in the DGGE profile of the raw milk. Even though the source of Str. thermophilus remains unknown, it is likely that Str. thermophilus may play an important role in milk acidification and cheese ripening as previously reported [36, 47, 48]. "
],
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0,
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]
}
] | [
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{
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"db_name": "OntoBiotope",
"db_id": "OBT000343"
}
]
},
{
"id": "BB-kb+ner-F-23224222-006_T8",
"type": "Phenotype",
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"LAB"
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210,
213
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},
{
"id": "BB-kb+ner-F-23224222-006_T9",
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"starter culture"
],
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214,
229
]
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}
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},
{
"id": "BB-kb+ner-F-23224222-006_T10",
"type": "Habitat",
"text": [
"raw milk cheese from dairy A"
],
"offsets": [
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258,
286
]
],
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-006_T11",
"type": "Habitat",
"text": [
"raw milk"
],
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258,
266
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT001276"
}
]
},
{
"id": "BB-kb+ner-F-23224222-006_T12",
"type": "Habitat",
"text": [
"dairy"
],
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279,
284
]
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},
{
"id": "BB-kb+ner-F-23224222-006_T13",
"type": "Microorganism",
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"Str. thermophilus"
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302,
319
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{
"id": "BB-kb+ner-F-23224222-006_T14",
"type": "Habitat",
"text": [
"GM17 agar"
],
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347,
356
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}
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},
{
"id": "BB-kb+ner-F-23224222-006_T15",
"type": "Microorganism",
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"Str. thermophilus"
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430,
447
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{
"id": "BB-kb+ner-F-23224222-006_T16",
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"LAB"
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523,
526
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},
{
"id": "BB-kb+ner-F-23224222-006_T17",
"type": "Habitat",
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"starter culture"
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527,
542
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{
"id": "BB-kb+ner-F-23224222-006_T18",
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"Str. thermophilus"
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586,
603
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"id": "BB-kb+ner-F-23224222-006_T19",
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"raw milk"
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624,
632
]
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{
"id": "BB-kb+ner-F-23224222-006_T20",
"type": "Habitat",
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"raw milk"
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686,
694
]
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{
"id": "BB-kb+ner-F-23224222-006_T21",
"type": "Microorganism",
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"Str. thermophilus"
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722,
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{
"id": "BB-kb+ner-F-23224222-006_T22",
"type": "Microorganism",
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"Str. thermophilus"
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775,
792
]
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},
{
"id": "BB-kb+ner-F-23224222-006_T23",
"type": "Habitat",
"text": [
"milk"
],
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823,
827
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT001645"
}
]
},
{
"id": "BB-kb+ner-F-23224222-006_T24",
"type": "Habitat",
"text": [
"cheese"
],
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[
846,
852
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003428"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-006_R3",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-006_T1",
"arg2_id": "BB-kb+ner-F-23224222-006_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-006_R1",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-006_T1",
"arg2_id": "BB-kb+ner-F-23224222-006_T6",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-006_R2",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-006_T1",
"arg2_id": "BB-kb+ner-F-23224222-006_T5",
"normalized": []
}
] |
104 | BB-kb+ner-F-23224222-007 | [
{
"id": "BB-kb+ner-F-23224222-007__text",
"type": "abstract",
"text": [
"A difference in autolysis can be seen between the two subspecies of Lactococcus lactis. Lactococcus lactis subsp. lactis survives better in cheese than Lc. lactis subsp. cremoris [8]. This fact even though not examined in the present study suggests that the level of autolysis of the latter is the highest and thus explains why Lc. lactis subsp. cremoris was generally not found in the cheeses at the end of ripening, even though it was added as a part of the primary LAB starter culture. Contrary, the NSLAB Lactobacillus paracasei was found in three out of four cheeses. This confirms the findings by Antonsson et al. [1], who found Lb. paracasei to be the main NSLAB in several Danbo cheeses. "
],
"offsets": [
[
0,
701
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-007_T1",
"type": "Microorganism",
"text": [
"Lactococcus lactis"
],
"offsets": [
[
68,
86
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1358"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T2",
"type": "Microorganism",
"text": [
"Lactococcus lactis subsp. lactis"
],
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[
88,
120
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1360"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T3",
"type": "Habitat",
"text": [
"cheese"
],
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[
140,
146
]
],
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T4",
"type": "Microorganism",
"text": [
"Lc. lactis subsp. cremoris"
],
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[
152,
178
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1359"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T5",
"type": "Microorganism",
"text": [
"Lc. lactis subsp. cremoris"
],
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331,
357
]
],
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"db_id": "1359"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T6",
"type": "Habitat",
"text": [
"cheeses"
],
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[
390,
397
]
],
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{
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T7",
"type": "Phenotype",
"text": [
"LAB"
],
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473,
476
]
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}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T8",
"type": "Habitat",
"text": [
"starter culture"
],
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477,
492
]
],
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"db_id": "OBT001030"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T9",
"type": "Phenotype",
"text": [
"NSLAB"
],
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[
508,
513
]
],
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{
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"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T10",
"type": "Microorganism",
"text": [
"Lactobacillus paracasei"
],
"offsets": [
[
514,
537
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1597"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T11",
"type": "Habitat",
"text": [
"cheeses"
],
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569,
576
]
],
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}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T12",
"type": "Microorganism",
"text": [
"Lb. paracasei"
],
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640,
653
]
],
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"db_id": "1597"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T13",
"type": "Phenotype",
"text": [
"NSLAB"
],
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[
669,
674
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-23224222-007_T14",
"type": "Habitat",
"text": [
"Danbo cheeses"
],
"offsets": [
[
686,
699
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003458"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-007_R1",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T1",
"arg2_id": "BB-kb+ner-F-23224222-007_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R2",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T2",
"arg2_id": "BB-kb+ner-F-23224222-007_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R3",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T4",
"arg2_id": "BB-kb+ner-F-23224222-007_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R4",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T5",
"arg2_id": "BB-kb+ner-F-23224222-007_T8",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R5",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-007_T5",
"arg2_id": "BB-kb+ner-F-23224222-007_T7",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R6",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T10",
"arg2_id": "BB-kb+ner-F-23224222-007_T11",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R7",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-007_T10",
"arg2_id": "BB-kb+ner-F-23224222-007_T9",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R8",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-007_T12",
"arg2_id": "BB-kb+ner-F-23224222-007_T14",
"normalized": []
},
{
"id": "BB-kb+ner-F-23224222-007_R9",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-23224222-007_T12",
"arg2_id": "BB-kb+ner-F-23224222-007_T13",
"normalized": []
}
] |
105 | BB-kb+ner-F-23224222-008 | [
{
"id": "BB-kb+ner-F-23224222-008__text",
"type": "abstract",
"text": [
"These observations were confirmed in the present study as Brevibacterium linens was found to be subdominant compared to other bacteria on the farmhouse cheeses, and no Brevibacterium spp. was found on the cheese from the industrial dairy. "
],
"offsets": [
[
0,
240
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-008_T1",
"type": "Microorganism",
"text": [
"Brevibacterium linens"
],
"offsets": [
[
58,
79
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1703"
}
]
},
{
"id": "BB-kb+ner-F-23224222-008_T2",
"type": "Habitat",
"text": [
"farmhouse cheeses"
],
"offsets": [
[
142,
159
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-008_T3",
"type": "Habitat",
"text": [
"farmhouse"
],
"offsets": [
[
142,
151
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT000583"
}
]
},
{
"id": "BB-kb+ner-F-23224222-008_T4",
"type": "Microorganism",
"text": [
"Brevibacterium spp."
],
"offsets": [
[
168,
188
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1696"
}
]
},
{
"id": "BB-kb+ner-F-23224222-008_T5",
"type": "Habitat",
"text": [
"cheese from the industrial dairy"
],
"offsets": [
[
206,
238
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-008_T6",
"type": "Habitat",
"text": [
"industrial dairy"
],
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[
222,
238
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001988"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-008_R1",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-23224222-008_T1",
"arg2_id": "BB-kb+ner-F-23224222-008_T2",
"normalized": []
}
] |
106 | BB-kb+ner-F-23224222-009 | [
{
"id": "BB-kb+ner-F-23224222-009__text",
"type": "abstract",
"text": [
".B. linens was usually reported to be the most important bacterial species associated with cheese surfaces [13, 28, 49]. In the present study, various Brevibacterium spp. were found on the cheeses from the farmhouses (dairies A, B and C). B. linens and B. aurantiacum, found on the cheeses from dairies B and C, respectively, have been used for a long time as ripening cultures by the dairy industry [16], whereas the soil bacteria B. permense found on the cheese from dairy A, to our knowledge, has not previously been found on cheese.Several studies have now shown that Corynebacterium spp. is the most dominant bacterial species on surface-ripened cheeses [3, 6, 34]. C. casei and/or C. variabile were found in the present study to be the predominant bacterial species on the surfaces of the four cheeses and thus potentially important during cheese ripening. These data confirm that strains of Corynebacterium spp. are candidates as ripening cultures for production of surface-ripened cheeses. "
],
"offsets": [
[
0,
1003
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-009_T1",
"type": "Microorganism",
"text": [
"B. linens"
],
"offsets": [
[
1,
10
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1703"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T2",
"type": "Habitat",
"text": [
"cheese surfaces"
],
"offsets": [
[
91,
106
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001341"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T3",
"type": "Habitat",
"text": [
"cheese"
],
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[
91,
97
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T4",
"type": "Microorganism",
"text": [
"Brevibacterium spp."
],
"offsets": [
[
151,
170
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1696"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T5",
"type": "Habitat",
"text": [
"cheeses from the farmhouses"
],
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[
189,
216
]
],
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T6",
"type": "Habitat",
"text": [
"farmhouses"
],
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[
206,
216
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT000583"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T7",
"type": "Habitat",
"text": [
"dairies"
],
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[
218,
225
]
],
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{
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"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T8",
"type": "Microorganism",
"text": [
"B. linens"
],
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[
239,
248
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1703"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T9",
"type": "Microorganism",
"text": [
"B. aurantiacum"
],
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[
253,
267
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "273384"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T10",
"type": "Habitat",
"text": [
"cheeses from dairies B"
],
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[
283,
305
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T11",
"type": "Habitat",
"text": [
"cheeses from dairies",
"C"
],
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[
283,
303
],
[
310,
311
]
],
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{
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}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T12",
"type": "Habitat",
"text": [
"dairies"
],
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[
296,
303
]
],
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{
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"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-23224222-009_T13",
"type": "Habitat",
"text": [
"ripening cultures"
],
"offsets": [
[
362,
379
]
],
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] | [] | [] | [
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}
] |
107 | BB-kb+ner-F-23224222-010 | [
{
"id": "BB-kb+ner-F-23224222-010__text",
"type": "abstract",
"text": [
"In the present study, a significant Gram-negative bacterial microbiota consisting of Proteus vulgaris and Alcaligenes faecalis was found on cheese from dairy C. A previous study has focused on P. vulgaris as cheese ripening culture [11]. P. vulgaris was found to produce important flavour notes including aldehydes and acids, but influenced other surface-ripening cultures negatively. A. faecalis, which is found in soil, water, and environments in association with humans and generally considered non-pathogenic [19], has also previously been found on Livarot cheese [30].The present study confirms the presence of the marine bacteria Marinilactibacillus psychrotolerans on cheese as this species was found on the surface of cheese D. Both French and German cheeses have previously been reported to contain M. psychrotolerans [14, 34]. It was suggested that M. psychrotolerans is transferred to the cheeses from the marine environments via sea salt. "
],
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0,
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106,
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208,
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238,
249
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349,
374
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422
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{
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424,
429
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},
{
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435,
474
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{
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{
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{
"id": "BB-kb+ner-F-23224222-010_T18",
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622,
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{
"id": "BB-kb+ner-F-23224222-010_T19",
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"Marinilactibacillus psychrotolerans"
],
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638,
673
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},
{
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718,
737
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{
"id": "BB-kb+ner-F-23224222-010_T22",
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729,
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},
{
"id": "BB-kb+ner-F-23224222-010_T23",
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"cheeses"
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745,
751
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763,
770
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},
{
"id": "BB-kb+ner-F-23224222-010_T24",
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756,
770
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{
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}
] | [] | [] | [
{
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"arg2_id": "BB-kb+ner-F-23224222-010_T29",
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}
] |
108 | BB-kb+ner-F-23224222-011 | [
{
"id": "BB-kb+ner-F-23224222-011__text",
"type": "abstract",
"text": [
"The present study confirms that Debaryomyces hansenii and Geotrichum spp. are the dominating yeast species on surface-ripened cheeses. D. hansenii was found to be the dominating yeast species on the cheeses from dairies C and D, whereas Geotrichum spp. was found to dominate on the cheese from dairy B. On the cheese from dairy A, Yarrowia lipolytica was the dominating yeast species. Y. lipolytica is a naturally developing yeast species on cheese surfaces, and has in some cases been shown to rapidly outnumber other yeast species including D. hansenii and Geotrichum spp. [33]. "
],
"offsets": [
[
0,
584
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-011_T1",
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"Debaryomyces hansenii"
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32,
53
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"db_name": "NCBI_Taxonomy",
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},
{
"id": "BB-kb+ner-F-23224222-011_T2",
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"Geotrichum spp."
],
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58,
73
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{
"id": "BB-kb+ner-F-23224222-011_T3",
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"surface-ripened cheeses"
],
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110,
133
]
],
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"id": "BB-kb+ner-F-23224222-011_T4",
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"D. hansenii"
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135,
146
]
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},
{
"id": "BB-kb+ner-F-23224222-011_T5",
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"cheeses from dairies",
"D"
],
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199,
219
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226,
227
]
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},
{
"id": "BB-kb+ner-F-23224222-011_T6",
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"id": "BB-kb+ner-F-23224222-011_T7",
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"dairies"
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212,
219
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{
"id": "BB-kb+ner-F-23224222-011_T8",
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"Geotrichum spp."
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237,
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},
{
"id": "BB-kb+ner-F-23224222-011_T9",
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"cheese from dairy B"
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282,
301
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"id": "BB-kb+ner-F-23224222-011_T10",
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"dairy"
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299
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"id": "BB-kb+ner-F-23224222-011_T11",
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"cheese from dairy A"
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310,
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"id": "BB-kb+ner-F-23224222-011_T12",
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327
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},
{
"id": "BB-kb+ner-F-23224222-011_T13",
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"Yarrowia lipolytica"
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350
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"id": "BB-kb+ner-F-23224222-011_T14",
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"Y. lipolytica"
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398
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"id": "BB-kb+ner-F-23224222-011_T15",
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"cheese"
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},
{
"id": "BB-kb+ner-F-23224222-011_T16",
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"cheese surfaces"
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458
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},
{
"id": "BB-kb+ner-F-23224222-011_T17",
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"id": "BB-kb+ner-F-23224222-011_T18",
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"Geotrichum spp."
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562,
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}
] | [] | [] | [
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"normalized": []
}
] |
109 | BB-kb+ner-F-23224222-012 | [
{
"id": "BB-kb+ner-F-23224222-012__text",
"type": "abstract",
"text": [
"Finally, the filamentous fungus Scopulariopsis brevicaulis was found in a high number on cheese A. S. brevicaulis has previously been found in Danish cheese [52], and has been subject to spoilage of cheeses due to its high proteolytic activity resulting in ammonia production and its production of arsenical compounds, e.g., diethylarsine, which has a very characteristic garlic-like odour [5]. "
],
"offsets": [
[
0,
399
]
]
}
] | [
{
"id": "BB-kb+ner-F-23224222-012_T1",
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"filamentous"
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],
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{
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"Scopulariopsis brevicaulis"
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},
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"id": "BB-kb+ner-F-23224222-012_T3",
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{
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"S. brevicaulis"
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{
"id": "BB-kb+ner-F-23224222-012_T5",
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"Danish cheese"
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},
{
"id": "BB-kb+ner-F-23224222-012_T6",
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"cheeses"
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},
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"id": "BB-kb+ner-F-23224222-012_T7",
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"high proteolytic activity"
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{
"id": "BB-kb+ner-F-23224222-012_T8",
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{
"id": "BB-kb+ner-F-23224222-012_T9",
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286,
320
]
],
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"db_name": "OntoBiotope",
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}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-012_R1",
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},
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"arg2_id": "BB-kb+ner-F-23224222-012_T9",
"normalized": []
}
] |
110 | BB-kb+ner-F-23224222-013 | [
{
"id": "BB-kb+ner-F-23224222-013__text",
"type": "abstract",
"text": [
"Culture dependent identifications were basically confirmed by the culture independent method DGGE, even though the latter technique proved the presence of additional cultures including Str. thermophilus in cheese interiors as well as Vagococcus carniphilus, Psychrobacter spp. and Lb. curvatus on cheese surfaces. "
],
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0,
318
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]
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] | [
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{
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},
{
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{
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"Psychrobacter spp."
],
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},
{
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284,
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301,
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301,
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]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-23224222-013_R1",
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},
{
"id": "BB-kb+ner-F-23224222-013_R2",
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},
{
"id": "BB-kb+ner-F-23224222-013_R3",
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},
{
"id": "BB-kb+ner-F-23224222-013_R4",
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},
{
"id": "BB-kb+ner-F-23224222-013_R5",
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"arg2_id": "BB-kb+ner-F-23224222-013_T7",
"normalized": []
}
] |
111 | BB-kb+ner-F-23290227-000 | [
{
"id": "BB-kb+ner-F-23290227-000__text",
"type": "abstract",
"text": [
"The Hafnia strains slightly reduced counts of Enterococcus faecalis (~− 0.5 log from day 1) and promoted Lactobacillus plantarum growth (+ 0.2 to 0.5 log from day 8) in cheese. They produced small amounts of putrescine (~ 1.3 mmol/kg) and cadaverine (~ 0.9 mmol/kg) in cheese after 28 days, and did not affect levels of volatile aroma compounds. Further work on H. alvei strain B16 showed that E. coli O26:H11, inoculated at 2 log CFU/ml, was inhibited by H. alvei B16 inoculated at 6 log CFU/ml and not at 4.5 log CFU/ml. "
],
"offsets": [
[
0,
529
]
]
}
] | [
{
"id": "BB-kb+ner-F-23290227-000_T1",
"type": "Microorganism",
"text": [
"Hafnia"
],
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[
4,
10
]
],
"normalized": [
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"db_name": "NCBI_Taxonomy",
"db_id": "568"
}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T2",
"type": "Microorganism",
"text": [
"Enterococcus faecalis"
],
"offsets": [
[
46,
67
]
],
"normalized": [
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"db_name": "NCBI_Taxonomy",
"db_id": "1351"
}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T3",
"type": "Microorganism",
"text": [
"Lactobacillus plantarum"
],
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[
105,
128
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1590"
}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T4",
"type": "Habitat",
"text": [
"cheese"
],
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[
170,
176
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T5",
"type": "Habitat",
"text": [
"cheese"
],
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272,
278
]
],
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}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T6",
"type": "Microorganism",
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"H. alvei strain B16"
],
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366,
385
]
],
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]
},
{
"id": "BB-kb+ner-F-23290227-000_T7",
"type": "Microorganism",
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"E. coli O26:H11"
],
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398,
413
]
],
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"db_id": "244319"
}
]
},
{
"id": "BB-kb+ner-F-23290227-000_T8",
"type": "Microorganism",
"text": [
"H. alvei B16"
],
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[
460,
473
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "569"
}
]
}
] | [] | [] | [
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"id": "BB-kb+ner-F-23290227-000_R1",
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},
{
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},
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"normalized": []
}
] |
112 | BB-kb+ner-F-25496341-000 | [
{
"id": "BB-kb+ner-F-25496341-000__text",
"type": "abstract",
"text": [
"Our study provides data, which combined with publicly available genome references, represents the most expansive catalog to date of cheese-associated bacteria. Using this extended dairy catalog, we revealed the presence in traditional cheese of dominant microorganisms not deliberately inoculated, mainly Gram-negative genera such as Pseudoalteromonas haloplanktis or Psychrobacter immobilis, that may contribute to the characteristics of cheese produced through traditional methods. "
],
"offsets": [
[
0,
489
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-000_T1",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
135,
141
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T2",
"type": "Habitat",
"text": [
"dairy"
],
"offsets": [
[
183,
188
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001208"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T3",
"type": "Habitat",
"text": [
"traditional cheese"
],
"offsets": [
[
227,
245
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T4",
"type": "Phenotype",
"text": [
"Gram-negative"
],
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[
310,
323
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT000648"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T5",
"type": "Microorganism",
"text": [
"Pseudoalteromonas haloplanktis"
],
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[
339,
369
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "228"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T6",
"type": "Microorganism",
"text": [
"Psychrobacter immobilis"
],
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[
373,
396
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "498"
}
]
},
{
"id": "BB-kb+ner-F-25496341-000_T7",
"type": "Habitat",
"text": [
"cheese produced through traditional methods"
],
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[
444,
487
]
],
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{
"db_name": "OntoBiotope",
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}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-000_R2",
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},
{
"id": "BB-kb+ner-F-25496341-000_R3",
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"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-000_R1",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-25496341-000_T5",
"arg2_id": "BB-kb+ner-F-25496341-000_T4",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-000_R5",
"type": "Lives_In",
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"arg2_id": "BB-kb+ner-F-25496341-000_T7",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-000_R6",
"type": "Lives_In",
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"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-000_R4",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-25496341-000_T6",
"arg2_id": "BB-kb+ner-F-25496341-000_T4",
"normalized": []
}
] |
113 | BB-kb+ner-F-25496341-001 | [
{
"id": "BB-kb+ner-F-25496341-001__text",
"type": "abstract",
"text": [
"Several species, such as Corynebacterium casei, Microbacterium gubbeenense, Arthrobacter arilaitensis, Arthrobacter bergerei, Agrococcus casei, Mycetocola reblochoni and Vibrio casei appear to be endemic in the cheese habitat and the environment of cheese manufacturing [14–17]. "
],
"offsets": [
[
0,
279
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-001_T1",
"type": "Microorganism",
"text": [
"Corynebacterium casei"
],
"offsets": [
[
25,
46
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "160386"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T2",
"type": "Microorganism",
"text": [
"Microbacterium gubbeenense"
],
"offsets": [
[
48,
74
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "159896"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T3",
"type": "Microorganism",
"text": [
"Arthrobacter arilaitensis"
],
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[
76,
101
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "256701"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T4",
"type": "Microorganism",
"text": [
"Arthrobacter bergerei"
],
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103,
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]
],
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"db_id": "256702"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T5",
"type": "Microorganism",
"text": [
"Agrococcus casei"
],
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126,
142
]
],
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"db_id": "343512"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T6",
"type": "Microorganism",
"text": [
"Mycetocola reblochoni"
],
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[
144,
165
]
],
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{
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"db_id": "331618"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T7",
"type": "Microorganism",
"text": [
"Vibrio casei"
],
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[
170,
182
]
],
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"db_id": "673372"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T8",
"type": "Habitat",
"text": [
"cheese habitat"
],
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[
211,
225
]
],
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T9",
"type": "Habitat",
"text": [
"environment of cheese manufacturing"
],
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[
234,
269
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT003251"
}
]
},
{
"id": "BB-kb+ner-F-25496341-001_T10",
"type": "Habitat",
"text": [
"cheese"
],
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[
249,
255
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-001_R1",
"type": "Lives_In",
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},
{
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},
{
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{
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},
{
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},
{
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},
{
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},
{
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},
{
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},
{
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},
{
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},
{
"id": "BB-kb+ner-F-25496341-001_R12",
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},
{
"id": "BB-kb+ner-F-25496341-001_R13",
"type": "Lives_In",
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"arg2_id": "BB-kb+ner-F-25496341-001_T9",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-001_R14",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-001_T7",
"arg2_id": "BB-kb+ner-F-25496341-001_T8",
"normalized": []
}
] |
114 | BB-kb+ner-F-25496341-002 | [
{
"id": "BB-kb+ner-F-25496341-002__text",
"type": "abstract",
"text": [
"In a first example, we compared the genomic sequences of the four Arthrobacter strains isolated from cheese to that of 15 environmental isolates. Most bacteria of the genus Arthrobacter are isolated from environments such as soil, where they are considered to be ubiquitous [41]. Interestingly, the four cheese strains share several properties that may be linked to adaptation to the cheese habitat, such as a cluster of five genes involved in the catabolism of D-galactonate, as already described in Arthrobacter arilaitensis Re117 [20]. "
],
"offsets": [
[
0,
544
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-002_T1",
"type": "Microorganism",
"text": [
"Arthrobacter"
],
"offsets": [
[
67,
79
]
],
"normalized": [
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"db_id": "1663"
}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T2",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
102,
108
]
],
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{
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T3",
"type": "Microorganism",
"text": [
"Arthrobacter"
],
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[
174,
186
]
],
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}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T4",
"type": "Habitat",
"text": [
"soil"
],
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226,
230
]
],
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"db_id": "OBT000427"
}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T5",
"type": "Phenotype",
"text": [
"ubiquitous"
],
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264,
274
]
],
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}
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},
{
"id": "BB-kb+ner-F-25496341-002_T6",
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"text": [
"cheese"
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306,
312
]
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}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T7",
"type": "Habitat",
"text": [
"cheese habitat"
],
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387,
401
]
],
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}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T8",
"type": "Phenotype",
"text": [
"catabolism of D-galactonate"
],
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[
452,
479
]
],
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"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-25496341-002_T9",
"type": "Microorganism",
"text": [
"Arthrobacter arilaitensis Re117"
],
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[
506,
537
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "861360"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-002_R1",
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},
{
"id": "BB-kb+ner-F-25496341-002_R3",
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},
{
"id": "BB-kb+ner-F-25496341-002_R2",
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"arg2_id": "BB-kb+ner-F-25496341-002_T5",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-002_R5",
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"arg1_id": "BB-kb+ner-F-25496341-002_T9",
"arg2_id": "BB-kb+ner-F-25496341-002_T7",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-002_R4",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-25496341-002_T9",
"arg2_id": "BB-kb+ner-F-25496341-002_T8",
"normalized": []
}
] |
115 | BB-kb+ner-F-25496341-003 | [
{
"id": "BB-kb+ner-F-25496341-003__text",
"type": "abstract",
"text": [
"As a second example, we compared the genomes of two strains of Streptococcus infantarius isolated from Western African fermented milks, sequenced in this work (3AG and 11FA), with those of the type strain isolated from infant feces (ATCC BAA-102), and of strain CJ18, isolated from Eastern African fermented milk. The four strains contain each 1900–2000 genes and share 1567 genes. "
],
"offsets": [
[
0,
387
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-003_T1",
"type": "Microorganism",
"text": [
"Streptococcus infantarius"
],
"offsets": [
[
63,
88
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "150054"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T2",
"type": "Habitat",
"text": [
"Western African fermented milks"
],
"offsets": [
[
104,
135
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003146"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T3",
"type": "Microorganism",
"text": [
"3AG"
],
"offsets": [
[
162,
165
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1255600"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T4",
"type": "Microorganism",
"text": [
"11FA"
],
"offsets": [
[
170,
174
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1255580"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T5",
"type": "Habitat",
"text": [
"infant"
],
"offsets": [
[
221,
227
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003263"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T6",
"type": "Habitat",
"text": [
"infant feces"
],
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[
221,
233
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001102"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T7",
"type": "Microorganism",
"text": [
"ATCC BAA-102"
],
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[
236,
248
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "471872"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T8",
"type": "Microorganism",
"text": [
"CJ18"
],
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[
265,
269
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1069533"
}
]
},
{
"id": "BB-kb+ner-F-25496341-003_T9",
"type": "Habitat",
"text": [
"Eastern African fermented milk"
],
"offsets": [
[
285,
316
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003146"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-003_R1",
"type": "Lives_In",
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{
"id": "BB-kb+ner-F-25496341-003_R2",
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"id": "BB-kb+ner-F-25496341-003_R3",
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{
"id": "BB-kb+ner-F-25496341-003_R4",
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"id": "BB-kb+ner-F-25496341-003_R5",
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{
"id": "BB-kb+ner-F-25496341-003_R6",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-003_T8",
"arg2_id": "BB-kb+ner-F-25496341-003_T9",
"normalized": []
}
] |
116 | BB-kb+ner-F-25496341-004 | [
{
"id": "BB-kb+ner-F-25496341-004__text",
"type": "abstract",
"text": [
"Further study of the gene content of the two Western African Streptococcus infantarius strains showed that these strains had acquired the ability to ferment lactose through the LacZS system, as previously described for Eastern African strain CJ18 [42]. "
],
"offsets": [
[
0,
256
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-004_T1",
"type": "Microorganism",
"text": [
"Streptococcus infantarius"
],
"offsets": [
[
61,
86
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "102684"
}
]
},
{
"id": "BB-kb+ner-F-25496341-004_T2",
"type": "Phenotype",
"text": [
"ability to ferment lactose"
],
"offsets": [
[
139,
166
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-25496341-004_T3",
"type": "Microorganism",
"text": [
"CJ18"
],
"offsets": [
[
245,
249
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1069533"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-004_R1",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-25496341-004_T1",
"arg2_id": "BB-kb+ner-F-25496341-004_T2",
"normalized": []
}
] |
117 | BB-kb+ner-F-25496341-005 | [
{
"id": "BB-kb+ner-F-25496341-005__text",
"type": "abstract",
"text": [
"Most prevalent microorganisms detected by metagenomic sequencing of three cheese surface samples In the smear-ripened cheese E, the Arthrobacter arilaitensis GMPA29 reference genome was the most represented, as it corresponded to 19.8% of the total good quality reads, followed by Psychrobacter immobilis PG1 and Vibrio litoralis B4, with 8.5 and 5.2% of the reads, respectively. "
],
"offsets": [
[
0,
381
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-005_T1",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
74,
80
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-005_T2",
"type": "Habitat",
"text": [
"cheese surface samples"
],
"offsets": [
[
74,
96
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001341"
}
]
},
{
"id": "BB-kb+ner-F-25496341-005_T3",
"type": "Habitat",
"text": [
"smear-ripened cheese"
],
"offsets": [
[
104,
124
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
}
]
},
{
"id": "BB-kb+ner-F-25496341-005_T4",
"type": "Microorganism",
"text": [
"Arthrobacter arilaitensis GMPA29"
],
"offsets": [
[
132,
164
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1255700"
}
]
},
{
"id": "BB-kb+ner-F-25496341-005_T5",
"type": "Microorganism",
"text": [
"Psychrobacter immobilis PG1"
],
"offsets": [
[
281,
308
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1256511"
}
]
},
{
"id": "BB-kb+ner-F-25496341-005_T6",
"type": "Microorganism",
"text": [
"Vibrio litoralis B4"
],
"offsets": [
[
313,
333
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1255618"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-005_R1",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T4",
"arg2_id": "BB-kb+ner-F-25496341-005_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R2",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T4",
"arg2_id": "BB-kb+ner-F-25496341-005_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R3",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T4",
"arg2_id": "BB-kb+ner-F-25496341-005_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R4",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T5",
"arg2_id": "BB-kb+ner-F-25496341-005_T3",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R5",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T5",
"arg2_id": "BB-kb+ner-F-25496341-005_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R6",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T5",
"arg2_id": "BB-kb+ner-F-25496341-005_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R7",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T6",
"arg2_id": "BB-kb+ner-F-25496341-005_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R8",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T6",
"arg2_id": "BB-kb+ner-F-25496341-005_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-005_R9",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-005_T6",
"arg2_id": "BB-kb+ner-F-25496341-005_T3",
"normalized": []
}
] |
118 | BB-kb+ner-F-25496341-006 | [
{
"id": "BB-kb+ner-F-25496341-006__text",
"type": "abstract",
"text": [
"The reference strain Psychrobacter immobilis PG1 was isolated from the dairy plant that produces the smear-ripened cheese E, but two years earlier. The high proportion of perfect matches with reference strain PG1 may thus be explained by the presence of an offspring of this strain in cheese E. Many reads were also assigned to the genomes of the yeasts Geotrichum candidum CLIB 918 and Debaryomyces hansenii CBS767.In the second smear-ripened cheese (cheese L), Pseudoalteromonas haloplanktis TAC125, Halomonas sp. 1 M45 and Psychrobacter celer 91 were the three dominant reference bacteria, with 17.0%, 10.5% and 1.7% of the good quality matches, respectively. "
],
"offsets": [
[
0,
670
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-006_T1",
"type": "Microorganism",
"text": [
"Psychrobacter immobilis PG1"
],
"offsets": [
[
21,
49
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1256511"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T2",
"type": "Habitat",
"text": [
"dairy plant"
],
"offsets": [
[
72,
83
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001988"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T3",
"type": "Habitat",
"text": [
"smear-ripened cheese"
],
"offsets": [
[
102,
123
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T4",
"type": "Microorganism",
"text": [
"strain PG1"
],
"offsets": [
[
205,
215
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1256511"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T5",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
289,
295
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T6",
"type": "Microorganism",
"text": [
"Geotrichum candidum CLIB 918"
],
"offsets": [
[
359,
387
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1173061"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T7",
"type": "Microorganism",
"text": [
"Debaryomyces hansenii CBS767"
],
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[
392,
420
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "284592"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T8",
"type": "Habitat",
"text": [
"smear-ripened cheese"
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[
435,
455
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{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
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},
{
"id": "BB-kb+ner-F-25496341-006_T9",
"type": "Habitat",
"text": [
"cheese"
],
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[
457,
463
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T10",
"type": "Microorganism",
"text": [
"Pseudoalteromonas haloplanktis TAC125"
],
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[
468,
505
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "326442"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T11",
"type": "Microorganism",
"text": [
"Halomonas sp. 1 M45"
],
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[
507,
526
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1255591"
}
]
},
{
"id": "BB-kb+ner-F-25496341-006_T12",
"type": "Microorganism",
"text": [
"Psychrobacter celer 91"
],
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[
531,
554
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "1255614"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-006_R1",
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{
"id": "BB-kb+ner-F-25496341-006_R2",
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"arg2_id": "BB-kb+ner-F-25496341-006_T3",
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{
"id": "BB-kb+ner-F-25496341-006_R3",
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},
{
"id": "BB-kb+ner-F-25496341-006_R4",
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{
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"id": "BB-kb+ner-F-25496341-006_R7",
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"arg1_id": "BB-kb+ner-F-25496341-006_T10",
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"normalized": []
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{
"id": "BB-kb+ner-F-25496341-006_R8",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-006_T11",
"arg2_id": "BB-kb+ner-F-25496341-006_T8",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-006_R9",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-006_T11",
"arg2_id": "BB-kb+ner-F-25496341-006_T9",
"normalized": []
},
{
"id": "BB-kb+ner-F-25496341-006_R10",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-006_T12",
"arg2_id": "BB-kb+ner-F-25496341-006_T8",
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},
{
"id": "BB-kb+ner-F-25496341-006_R11",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-25496341-006_T12",
"arg2_id": "BB-kb+ner-F-25496341-006_T9",
"normalized": []
}
] |
119 | BB-kb+ner-F-25496341-007 | [
{
"id": "BB-kb+ner-F-25496341-007__text",
"type": "abstract",
"text": [
"These data suggest that the Halomonas strains present in the cheese sample are almost identical to the reference strain. However, even though the reference strain 1 M45 has also been isolated from a smear-ripened cheese of the same protected designation of origin, it originated from another manufacturing plant. More than fifty thousand reads were assigned to Providencia heimbachae GR4. "
],
"offsets": [
[
0,
395
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-007_T1",
"type": "Microorganism",
"text": [
"Halomonas"
],
"offsets": [
[
29,
38
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "2745"
}
]
},
{
"id": "BB-kb+ner-F-25496341-007_T2",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
62,
68
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-007_T3",
"type": "Microorganism",
"text": [
"1 M45"
],
"offsets": [
[
166,
171
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1255591"
}
]
},
{
"id": "BB-kb+ner-F-25496341-007_T4",
"type": "Habitat",
"text": [
"smear-ripened cheese"
],
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[
202,
222
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT003494"
}
]
},
{
"id": "BB-kb+ner-F-25496341-007_T5",
"type": "Habitat",
"text": [
"manufacturing plant"
],
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[
297,
316
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT003251"
}
]
},
{
"id": "BB-kb+ner-F-25496341-007_T6",
"type": "Microorganism",
"text": [
"Providencia heimbachae GR4"
],
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[
366,
393
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1255655"
}
]
}
] | [] | [] | [
{
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] |
120 | BB-kb+ner-F-25496341-008 | [
{
"id": "BB-kb+ner-F-25496341-008__text",
"type": "abstract",
"text": [
"Surprisingly, more than 80 thousand reads (~1% of the total good quality reads in cheese L) mapped to the Penicillium camemberti FM 013 genome, with 97.7% of perfect match reads, even though this species is not known to occur in smear-ripened cheeses. One may hypothesize that this could result from cross-contamination due to the manufacturing of mould-ripened cheese in the same plant.The surface of the blue-veined cheese G was dominated by a strain close to Arthrobacter bergerei Ca106 (18.6% of the reads, 99.2% perfect match reads). Like for the two other cheeses, Psychrobacter species seem to be present in this cheese. Cheese G was probably manufactured with a thermophilic lactic starter culture, since Streptococcus thermophilus and Lactobacillus delbrueckii species were the dominant lactic acid bacteria, in contrast to the two other cheeses, in which Lactococcus lactis was the dominant lactic acid bacterium. Strains related to other reference strains sequenced in the present study, such as Psychrobacter aquimaris, Brachybacterium tyrofermentans, Corynebacterium ammoniagenes, Brevibacterium antiquum, Microbacterium gubbeenense, Brochothrix thermosphacta and Marinilactibacillus psychrotolerans, were also present in the cheeses (>80% perfect match reads, see Additional file 14: Table S8). "
],
"offsets": [
[
0,
1316
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-008_T1",
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"id": "BB-kb+ner-F-25496341-008_T5",
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"id": "BB-kb+ner-F-25496341-008_T10",
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"Psychrobacter"
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576,
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"id": "BB-kb+ner-F-25496341-008_T12",
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"id": "BB-kb+ner-F-25496341-008_T13",
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"thermophilic lactic starter culture"
],
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677,
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]
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}
]
},
{
"id": "BB-kb+ner-F-25496341-008_T14",
"type": "Phenotype",
"text": [
"thermophilic"
],
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677,
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]
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{
"id": "BB-kb+ner-F-25496341-008_T15",
"type": "Microorganism",
"text": [
"Streptococcus thermophilus"
],
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720,
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]
},
{
"id": "BB-kb+ner-F-25496341-008_T16",
"type": "Microorganism",
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"Lactobacillus delbrueckii"
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751,
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]
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"id": "BB-kb+ner-F-25496341-008_T17",
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803,
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{
"id": "BB-kb+ner-F-25496341-008_T18",
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"cheeses"
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"id": "BB-kb+ner-F-25496341-008_T19",
"type": "Microorganism",
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"Lactococcus lactis"
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"id": "BB-kb+ner-F-25496341-008_T20",
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"id": "BB-kb+ner-F-25496341-008_T21",
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"Psychrobacter aquimaris"
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{
"id": "BB-kb+ner-F-25496341-008_T22",
"type": "Microorganism",
"text": [
"Brachybacterium tyrofermentans"
],
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1039,
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"db_name": "NCBI_Taxonomy",
"db_id": "47848"
}
]
},
{
"id": "BB-kb+ner-F-25496341-008_T23",
"type": "Microorganism",
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"Corynebacterium ammoniagenes"
],
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1071,
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]
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"db_name": "NCBI_Taxonomy",
"db_id": "1697"
}
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{
"id": "BB-kb+ner-F-25496341-008_T24",
"type": "Microorganism",
"text": [
"Brevibacterium antiquum"
],
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"db_id": "234835"
}
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{
"id": "BB-kb+ner-F-25496341-008_T25",
"type": "Microorganism",
"text": [
"Microbacterium gubbeenense"
],
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}
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{
"id": "BB-kb+ner-F-25496341-008_T26",
"type": "Microorganism",
"text": [
"Brochothrix thermosphacta"
],
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"db_id": "2756"
}
]
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{
"id": "BB-kb+ner-F-25496341-008_T27",
"type": "Microorganism",
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],
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"db_id": "191770"
}
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"id": "BB-kb+ner-F-25496341-008_T28",
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"cheeses"
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1246,
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]
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
}
] | [] | [] | [
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},
{
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"arg2_id": "BB-kb+ner-F-25496341-008_T28",
"normalized": []
}
] |
121 | BB-kb+ner-F-25496341-009 | [
{
"id": "BB-kb+ner-F-25496341-009__text",
"type": "abstract",
"text": [
"As all the DNA present in the cheese samples is sequenced, the high throughput sequencing may detect any type of DNA (bacteria, archaea, eukaryotes and viruses), provided that adequate references are used. Eukaryotes, such as Geotrichum candidum, Debaryomyces hansenii, and Penicillium roqueforti, were found, which was not surprising, as these fungi are frequently used in cheesemaking. "
],
"offsets": [
[
0,
393
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-009_T1",
"type": "Habitat",
"text": [
"cheese"
],
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[
30,
36
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-25496341-009_T2",
"type": "Microorganism",
"text": [
"Geotrichum candidum"
],
"offsets": [
[
229,
248
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1173061"
}
]
},
{
"id": "BB-kb+ner-F-25496341-009_T3",
"type": "Microorganism",
"text": [
"Debaryomyces hansenii"
],
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[
250,
271
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "4959"
}
]
},
{
"id": "BB-kb+ner-F-25496341-009_T4",
"type": "Microorganism",
"text": [
"Penicillium roqueforti"
],
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[
277,
299
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "5082"
}
]
}
] | [] | [] | [
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"id": "BB-kb+ner-F-25496341-009_R1",
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},
{
"id": "BB-kb+ner-F-25496341-009_R2",
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},
{
"id": "BB-kb+ner-F-25496341-009_R3",
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"arg2_id": "BB-kb+ner-F-25496341-009_T1",
"normalized": []
}
] |
122 | BB-kb+ner-F-25496341-010 | [
{
"id": "BB-kb+ner-F-25496341-010__text",
"type": "abstract",
"text": [
"High throughput sequencing allows higher resolution quantitation and we have shown that we can recover even fairly minor taxonomi groups, such as the Leuconostoc genus (see Additional file 14: Table S8), known to be part of the minority population in cheeses [48]. However, additional experiments may be needed to validate the identification and quantitation of low abundance populations.Presence or absence of complete set of genes or of specific genes, and their level of sequence homology allows also confirming characteristics of particular strains. "
],
"offsets": [
[
0,
559
]
]
}
] | [
{
"id": "BB-kb+ner-F-25496341-010_T1",
"type": "Microorganism",
"text": [
"Leuconostoc"
],
"offsets": [
[
152,
163
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1243"
}
]
},
{
"id": "BB-kb+ner-F-25496341-010_T2",
"type": "Habitat",
"text": [
"cheeses"
],
"offsets": [
[
253,
260
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-25496341-010_R1",
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"arg1_id": "BB-kb+ner-F-25496341-010_T1",
"arg2_id": "BB-kb+ner-F-25496341-010_T2",
"normalized": []
}
] |
123 | BB-kb+ner-F-25496341-011 | [
{
"id": "BB-kb+ner-F-25496341-011__text",
"type": "abstract",
"text": [
"Several of the corresponding microorganisms, such as Pseudoalteromonas, Halomonas, Vibrio, Marinilactibacillus and Psychrobacter are Gram-negative bacteria which had been previously detected in such cheeses[1, 2, 9, 12, 13, 28, 49–53], and also in a recent large amplicon sequencing study of the microbial composition of 137 different cheese rinds [33]. "
],
"offsets": [
[
0,
355
]
]
}
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124 | BB-kb+ner-F-26678131-000 | [
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"Strains of Lactococcus lactis, Lactococcus garvieae, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Lactobacillus sp, Carnobacterium mobile, Enterococcus faecalis, Enterococcus faecium, Macrococcus caseolyticus and Hafnia alvei reduced STEC O26:H11 counts by 1.4–2.5 log cfu g−1 and to a lesser extent STEC O157:H7 counts in pasteurized milk cheeses. "
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125 | BB-kb+ner-F-26678131-001 | [
{
"id": "BB-kb+ner-F-26678131-001__text",
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"The association of H. alvei, Lactobacillus plantarum and Lc. lactis was the most inhibitory: after inoculation of this consortium into milk, STEC O26:H11 and O157:H7, inoculated at 2 log cfu ml−1, were reduced by up to 3 log cfu g−1 in ripened cheese. "
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] |
126 | BB-kb+ner-F-26678131-002 | [
{
"id": "BB-kb+ner-F-26678131-002__text",
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"text": [
"Ln. pseudomesenteroides (M7), Ln. citreum (M2), Lb. plantarum (FH3), M. caseolyticus (RP8) have also been described as inhibiting Listeria monocytogenes ( Callon et al., 2011). Delbes-Paus et al. (2013) described a strain of H. alvei that can inhibit STEC O26:H11 in an uncooked pressed model cheese. "
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{
"id": "BB-kb+ner-F-26678131-002_T1",
"type": "Microorganism",
"text": [
"Ln. pseudomesenteroides (M7)"
],
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[
0,
28
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "33968"
}
]
},
{
"id": "BB-kb+ner-F-26678131-002_T2",
"type": "Microorganism",
"text": [
"Ln. citreum (M2)"
],
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30,
46
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"db_name": "NCBI_Taxonomy",
"db_id": "33964"
}
]
},
{
"id": "BB-kb+ner-F-26678131-002_T3",
"type": "Microorganism",
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"Lb. plantarum (FH3)"
],
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48,
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},
{
"id": "BB-kb+ner-F-26678131-002_T4",
"type": "Microorganism",
"text": [
"M. caseolyticus (RP8)"
],
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69,
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]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "69966"
}
]
},
{
"id": "BB-kb+ner-F-26678131-002_T5",
"type": "Microorganism",
"text": [
"Listeria monocytogenes"
],
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130,
152
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],
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"db_name": "NCBI_Taxonomy",
"db_id": "1639"
}
]
},
{
"id": "BB-kb+ner-F-26678131-002_T6",
"type": "Microorganism",
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"H. alvei"
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225,
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},
{
"id": "BB-kb+ner-F-26678131-002_T7",
"type": "Microorganism",
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"STEC O26:H11"
],
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251,
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"db_id": "244319"
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},
{
"id": "BB-kb+ner-F-26678131-002_T8",
"type": "Phenotype",
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"STEC"
],
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251,
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"db_name": "OntoBiotope",
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}
]
},
{
"id": "BB-kb+ner-F-26678131-002_T9",
"type": "Habitat",
"text": [
"uncooked pressed model cheese"
],
"offsets": [
[
270,
299
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-26678131-002_R1",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-26678131-002_T6",
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},
{
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},
{
"id": "BB-kb+ner-F-26678131-002_R3",
"type": "Exhibits",
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"arg2_id": "BB-kb+ner-F-26678131-002_T8",
"normalized": []
}
] |
127 | BB-kb+ner-F-26678131-003 | [
{
"id": "BB-kb+ner-F-26678131-003__text",
"type": "abstract",
"text": [
"Cheeses with consortium (A) (composed of Lb. plantarum (FH3)+ H. alvei (B16)+ Lc. lactis (D5.3)) had higher levels of dextran-producing Leuconostoc, Lactococcus, Lactobacillus (due to the inoculation) and non-Pseudomonas Gram negative bacteria. They had lower counts of other non-inoculated groups such as Pseudomonas, Gram positive catalase positive bacteria and yeasts. "
],
"offsets": [
[
0,
373
]
]
}
] | [
{
"id": "BB-kb+ner-F-26678131-003_T1",
"type": "Habitat",
"text": [
"Cheeses"
],
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0,
7
]
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-26678131-003_T2",
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"Lb. plantarum (FH3)"
],
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41,
60
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"db_id": "1590"
}
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{
"id": "BB-kb+ner-F-26678131-003_T3",
"type": "Microorganism",
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"H. alvei (B16)"
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62,
76
]
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},
{
"id": "BB-kb+ner-F-26678131-003_T4",
"type": "Microorganism",
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"Lc. lactis (D5.3)"
],
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78,
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]
],
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}
]
},
{
"id": "BB-kb+ner-F-26678131-003_T5",
"type": "Phenotype",
"text": [
"dextran-producing"
],
"offsets": [
[
118,
135
]
],
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"db_name": "OntoBiotope",
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},
{
"id": "BB-kb+ner-F-26678131-003_T6",
"type": "Microorganism",
"text": [
"Leuconostoc"
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"db_id": "1243"
}
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},
{
"id": "BB-kb+ner-F-26678131-003_T7",
"type": "Microorganism",
"text": [
"Lactococcus"
],
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149,
160
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"db_id": "1357"
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{
"id": "BB-kb+ner-F-26678131-003_T8",
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"text": [
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],
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162,
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},
{
"id": "BB-kb+ner-F-26678131-003_T9",
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"text": [
"Pseudomonas"
],
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209,
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]
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"db_id": "286"
}
]
},
{
"id": "BB-kb+ner-F-26678131-003_T10",
"type": "Phenotype",
"text": [
"Gram negative"
],
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221,
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{
"id": "BB-kb+ner-F-26678131-003_T11",
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"Pseudomonas"
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]
},
{
"id": "BB-kb+ner-F-26678131-003_T12",
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{
"id": "BB-kb+ner-F-26678131-003_T13",
"type": "Phenotype",
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"catalase positive"
],
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334,
351
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT000222"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-26678131-003_R1",
"type": "Lives_In",
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},
{
"id": "BB-kb+ner-F-26678131-003_R2",
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},
{
"id": "BB-kb+ner-F-26678131-003_R3",
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},
{
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"arg2_id": "BB-kb+ner-F-26678131-003_T1",
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},
{
"id": "BB-kb+ner-F-26678131-003_R5",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-26678131-003_T6",
"arg2_id": "BB-kb+ner-F-26678131-003_T5",
"normalized": []
},
{
"id": "BB-kb+ner-F-26678131-003_R6",
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},
{
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},
{
"id": "BB-kb+ner-F-26678131-003_R8",
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"arg1_id": "BB-kb+ner-F-26678131-003_T11",
"arg2_id": "BB-kb+ner-F-26678131-003_T1",
"normalized": []
}
] |
128 | BB-kb+ner-F-26678131-004 | [
{
"id": "BB-kb+ner-F-26678131-004__text",
"type": "abstract",
"text": [
"The cheese inoculated with H. alvei (B16) alone was clearly different from other cheeses, being associated with dairy product, salty and butter aroma and a granular texture. "
],
"offsets": [
[
0,
177
]
]
}
] | [
{
"id": "BB-kb+ner-F-26678131-004_T1",
"type": "Habitat",
"text": [
"cheese"
],
"offsets": [
[
4,
10
]
],
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"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-26678131-004_T2",
"type": "Microorganism",
"text": [
"H. alvei (B16)"
],
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[
28,
42
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "569"
}
]
},
{
"id": "BB-kb+ner-F-26678131-004_T3",
"type": "Habitat",
"text": [
"cheeses"
],
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[
83,
90
]
],
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"db_name": "OntoBiotope",
"db_id": "OBT001480"
}
]
},
{
"id": "BB-kb+ner-F-26678131-004_T4",
"type": "Habitat",
"text": [
"dairy product"
],
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[
114,
127
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT001208"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-26678131-004_R1",
"type": "Lives_In",
"arg1_id": "BB-kb+ner-F-26678131-004_T2",
"arg2_id": "BB-kb+ner-F-26678131-004_T1",
"normalized": []
}
] |
129 | BB-kb+ner-F-27020288-000 | [
{
"id": "BB-kb+ner-F-27020288-000__text",
"type": "abstract",
"text": [
"The production of exopolysaccharides by LAB has been correlated to specific gene clusters tagged as eps or cps, located, as in Streptococcus thermophilus or Lactobacillus plantarum, mainly on the bacterial chromosome (Stingele et al. 1996; De Vuyst and Degeest 1999; Siezen et al. 2010) or in species such as Lactococcus lactis and Pediococcus damnsosus predominantly on plasmids (Van Kranenburg et al. 1997, 1999b). Remus et al. (2012) identified four cps genes clusters in the chromosome of L. plantarum WCFS1, which are associated with surface polysaccharide production. "
],
"offsets": [
[
0,
574
]
]
}
] | [
{
"id": "BB-kb+ner-F-27020288-000_T1",
"type": "Phenotype",
"text": [
"production of exopolysaccharides"
],
"offsets": [
[
4,
36
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T2",
"type": "Phenotype",
"text": [
"LAB"
],
"offsets": [
[
40,
43
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T3",
"type": "Microorganism",
"text": [
"Streptococcus thermophilus"
],
"offsets": [
[
127,
153
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1308"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T4",
"type": "Microorganism",
"text": [
"Lactobacillus plantarum"
],
"offsets": [
[
157,
180
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1590"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T5",
"type": "Microorganism",
"text": [
"Lactococcus lactis"
],
"offsets": [
[
309,
327
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "1358"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T6",
"type": "Microorganism",
"text": [
"Pediococcus damnsosus"
],
"offsets": [
[
332,
353
]
],
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"db_name": "NCBI_Taxonomy",
"db_id": "51663"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T7",
"type": "Microorganism",
"text": [
"L. plantarum WCFS1"
],
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[
493,
511
]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "220668"
}
]
},
{
"id": "BB-kb+ner-F-27020288-000_T8",
"type": "Phenotype",
"text": [
"surface polysaccharide production"
],
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[
539,
572
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
}
] | [] | [] | [
{
"id": "BB-kb+ner-F-27020288-000_R1",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T3",
"arg2_id": "BB-kb+ner-F-27020288-000_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R2",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T3",
"arg2_id": "BB-kb+ner-F-27020288-000_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R3",
"type": "Exhibits",
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"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R4",
"type": "Exhibits",
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"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R5",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T5",
"arg2_id": "BB-kb+ner-F-27020288-000_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R6",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T5",
"arg2_id": "BB-kb+ner-F-27020288-000_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R7",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T6",
"arg2_id": "BB-kb+ner-F-27020288-000_T2",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R8",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T6",
"arg2_id": "BB-kb+ner-F-27020288-000_T1",
"normalized": []
},
{
"id": "BB-kb+ner-F-27020288-000_R9",
"type": "Exhibits",
"arg1_id": "BB-kb+ner-F-27020288-000_T7",
"arg2_id": "BB-kb+ner-F-27020288-000_T8",
"normalized": []
}
] |
130 | BB-kb+ner-F-27020288-001 | [
{
"id": "BB-kb+ner-F-27020288-001__text",
"type": "abstract",
"text": [
"Several models of EPS assembly have been proposed for L. lactis (Kleerebezem et al. 1999; Laws et al. 2001), Streptococcus pneumoniae (Bentley et al. 2006), and Lactobacillus rhamnosus (Lebeer et al. 2009). However, in addition to the “flippase-like” route, it could be possible, in LAB, another route involving ABC transporters, although the export-polymerization pathway for EPS production in LAB has not yet been demonstrated. "
],
"offsets": [
[
0,
434
]
]
}
] | [
{
"id": "BB-kb+ner-F-27020288-001_T1",
"type": "Microorganism",
"text": [
"L. lactis"
],
"offsets": [
[
54,
63
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1358"
}
]
},
{
"id": "BB-kb+ner-F-27020288-001_T2",
"type": "Microorganism",
"text": [
"Streptococcus pneumoniae"
],
"offsets": [
[
109,
133
]
],
"normalized": [
{
"db_name": "NCBI_Taxonomy",
"db_id": "1313"
}
]
},
{
"id": "BB-kb+ner-F-27020288-001_T3",
"type": "Microorganism",
"text": [
"Lactobacillus rhamnosus"
],
"offsets": [
[
161,
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]
],
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{
"db_name": "NCBI_Taxonomy",
"db_id": "47715"
}
]
},
{
"id": "BB-kb+ner-F-27020288-001_T4",
"type": "Phenotype",
"text": [
"LAB"
],
"offsets": [
[
285,
288
]
],
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{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-27020288-001_T5",
"type": "Phenotype",
"text": [
"EPS production"
],
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[
380,
394
]
],
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"db_id": "OBT000019"
}
]
},
{
"id": "BB-kb+ner-F-27020288-001_T6",
"type": "Phenotype",
"text": [
"LAB"
],
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398,
401
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
}
] | [] | [] | [] |
131 | BB-kb+ner-F-27020288-002 | [
{
"id": "BB-kb+ner-F-27020288-002__text",
"type": "abstract",
"text": [
"To date, among LAB, the yield of heteropolysaccharides is quite variable (Tsuda 2013); one of the largest EPS producers is L. rhamnosus RW-9595M (2775 mg/L) (Macedo et al. 2002) and Lactobacillus kefiranofaciens WT-2B (2500 mg/L) (Maeda et al. 2004a) followed by L. lactis subsp. cremoris (80–600 mg/L), S. thermophilus (50–350 mg/L), Lactobacillus delbrueckii subsp. bulgaricus (60–150 mg/L), Lactobacillus casei (50–60 mg/L) (Cerning 1995), and L. plantarum (140 mg/L) (Tsuda and Miyamoto 2010). "
],
"offsets": [
[
0,
498
]
]
}
] | [
{
"id": "BB-kb+ner-F-27020288-002_T1",
"type": "Phenotype",
"text": [
"LAB"
],
"offsets": [
[
15,
18
]
],
"normalized": [
{
"db_name": "OntoBiotope",
"db_id": "OBT000019"
}
]
},
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132 | BB-kb+ner-F-27020288-003 | [
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