{"id":"W1985726790","doi":"10.1111/j.1365-2672.2006.03219.x","title":"Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains","year":2006,"lang":"en","type":"article","venue":"Journal of Applied Microbiology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; Université de Moncton","funders":"Natural Sciences and Engineering Research Council of Canada; Lallemand; Université de Moncton; Dairy Farmers of Canada","keywords":"Starter; Lactobacillus rhamnosus; Lactococcus lactis; Food science; Probiotic; Fermentation; Mesophile; Fermentation starter; Lactic acid; Chemistry; Population; Lactobacillus helveticus; Lactococcus; Lactose; Skimmed milk; Biopreservation; Lactobacillus; Bacteria; Biology","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":[0.0004935833,0.000901564,0.0005989422,0.0003321879,0.0001992148,0.0008273027,0.0002978889,0.0004226185,0.0008632417],"category_scores_gemma":[0.0007591901,0.0002236828,0.0002738342,0.0003764378,0.0002323443,0.0005350763,0.0003725572,0.0004555881,0.0002693651],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002763109,"about_ca_system_score_gemma":0.000272382,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004803716,"about_ca_topic_score_gemma":0.0005924903,"domain_scores_codex":[0.9995347,0.0001044104,0.00006852746,0.0001163765,0.0001216759,0.00005437931],"domain_scores_gemma":[0.999406,0.0002013518,0.0002207388,0.00003127441,0.00007085955,0.00006969103],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000927936,0.0001159583,0.0007621511,0.0001219232,0.00001547921,0.00004290834,0.00002342942,0.0001496919,0.996147,0.00001287112,0.00001595273,0.001664702],"study_design_scores_gemma":[0.00002010755,0.0009982969,0.004780328,0.0000148186,0.00006738285,0.00009630588,0.00003405366,0.0004083433,0.9930925,0.00001344948,0.0004647165,0.000009735902],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.995934,0.001783307,0.001287782,0.00003469141,0.00002038349,0.00005458204,0.0002687637,0.00004980502,0.0005665678],"genre_scores_gemma":[0.9913181,0.00133474,0.005749065,0.00004462424,0.00002046006,0.00009667807,0.0006169729,0.00003956415,0.0007798558],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.000901564,"threshold_uncertainty_score":0.002887845,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01477209462056601,"score_gpt":0.2006979731975422,"score_spread":0.1859258785769762,"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."}}