Chemical Named Entity Recognition (NER) is the basic step for consequent information extraction tasks such as named entity resolution, drug-drug interaction discovery, extraction of the names of the molecules and their properties. Improvement in the performance of such systems may affects the quality of the subsequent tasks. Chemical text from which data for named entity recognition is extracte...

The starter cultures used to develop fermented milk products play a critical role in ensuring the quality of final product terms organoleptic properties, nutritional value, and storage. depends on strain is due differences between strains presence activity metabolic pathways. selection competitive bacterial development starters are fundamental establishing maintaining industrial microorganism c...

Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, the two LAB recently isolated from current Ivorian staple (a pepper a beer) were screened. These strains LAC 1 (Lactobacillus plantarum) 2 (Pediococcus acidilactici) which...