{"id":"W1968783083","doi":"10.1016/j.ijfoodmicro.2014.03.004","title":"Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation","year":2014,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Dairy Farmers of Canada","keywords":"Lactococcus lactis; Lactobacillus paracasei; Bacteria; Cheese ripening; Biology; Lactic acid; Lactobacillus; Lactobacillus helveticus; Food science; Starter; Ripening; Nisin; Gene; Cheesemaking; Microbiology; Biochemistry; Genetics","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002877514,0.0004655416,0.0008488342,0.0003205411,0.0003302535,0.0007429089,0.0002769436,0.0003535889,0.002011173],"category_scores_gemma":[0.0004588707,0.0002286226,0.0005796915,0.0004462941,0.0003439073,0.0002366736,0.0003711895,0.0006093935,0.0006936699],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004427031,"about_ca_system_score_gemma":0.0004572773,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003383242,"about_ca_topic_score_gemma":0.003761357,"domain_scores_codex":[0.9994929,0.00006289226,0.00002415144,0.0001477921,0.0001256559,0.0001464772],"domain_scores_gemma":[0.9996871,0.0001220794,0.00004291897,0.00001961366,0.00008297296,0.00004539658],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","study_design_scores_codex":[0.0005222079,0.00003676112,0.001272603,0.0000319162,0.000007331505,0.00003611041,0.00008109044,0.00009439124,0.9970027,0.00002725211,0.00006526422,0.0008223651],"study_design_scores_gemma":[0.00002688295,0.0008986209,0.06309137,0.00002098956,0.00007079717,0.0001134739,0.0008066318,0.005178849,0.927735,0.0001272836,0.001887886,0.00004220764],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9931035,0.0006993958,0.001743399,0.0001560838,0.00006158168,0.00004251946,0.002602462,0.00007061357,0.001520463],"genre_scores_gemma":[0.9889192,0.0003417318,0.002253746,0.0001230995,0.00002854112,0.0001303907,0.004033978,0.00006239722,0.004107026],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003383242,"threshold_uncertainty_score":0.006728053,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0226100890210202,"score_gpt":0.257094419407338,"score_spread":0.2344843303863177,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}