{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005874395,0.000150457,0.000327875,0.00003385108,0.0001640795,0.00006580004,0.00009818018,0.0000972125,0.000004483362],"category_scores_gemma":[0.00003110074,0.00006005279,0.00003729595,0.0001000366,0.0002944111,0.00009020195,0.00004538771,0.0002487754,9.02285e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001441984,"about_ca_system_score_gemma":0.00001289376,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001116645,"about_ca_topic_score_gemma":0.00009289645,"domain_scores_codex":[0.9990878,0.0000699493,0.0003606883,0.0002024386,0.00005285878,0.0002262569],"domain_scores_gemma":[0.9990343,0.0004189831,0.0004234845,0.00003284857,0.00004859221,0.00004178919],"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":[0.0001050571,0.00003432536,0.0009209088,0.00004243875,0.00003990678,0.000003292801,0.001521712,0.000005157171,0.991087,0.0002694743,0.00000917941,0.005961597],"study_design_scores_gemma":[0.003095857,0.003132044,0.2708462,0.000423445,0.0002828771,0.001915119,0.04455075,0.0000481911,0.6635427,0.01115034,0.0001390867,0.000873377],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987301,0.0004803112,0.00001942674,0.0003954005,0.00006647631,0.0002229178,0.00002679311,0.000006465187,0.0000521311],"genre_scores_gemma":[0.9992579,0.00007257372,0.0005051716,0.00004100933,0.0001085374,0.000001945402,0.00000916639,0.000001994949,0.000001664795],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3275442,"threshold_uncertainty_score":0.2448882,"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."}}