{"id":"W2020500468","doi":"10.1016/j.foodres.2006.01.002","title":"Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters","year":2006,"lang":"en","type":"article","venue":"Food Research International","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"ca_institutions":"Altasciences (Canada); Université Laval; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lactococcus lactis; Food science; Fermentation; Syneresis; Lactobacillus rhamnosus; Incubation; Population; Chemistry; Lactobacillaceae; Fermentation starter; Leuconostoc; Lactococcus; Inoculation; Diacetyl; Streptococcaceae; Lactobacillus; Lactic acid; Bacteria; Biology; Biochemistry","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":[0.0003038696,0.0005981096,0.0008518233,0.0004708895,0.0002564339,0.0004467057,0.000413091,0.0002755585,0.003154444],"category_scores_gemma":[0.0002438979,0.0002007077,0.0007350788,0.0003279968,0.000235102,0.0003120506,0.0003364814,0.0005227869,0.0003763748],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002626903,"about_ca_system_score_gemma":0.0004469644,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001048259,"about_ca_topic_score_gemma":0.00153067,"domain_scores_codex":[0.9997644,0.0000339726,0.00002718108,0.00004778201,0.00007172827,0.00005495995],"domain_scores_gemma":[0.9998695,0.0000191714,0.00002157761,0.00001148579,0.00002291387,0.00005540148],"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":[0.002475603,0.0003736488,0.0003542475,0.00009422195,0.00004785914,0.0001053977,0.00001657332,0.00008848884,0.9936336,0.00005132602,0.00005183707,0.002707114],"study_design_scores_gemma":[0.0001682938,0.003167424,0.003299003,0.00001539397,0.0001737263,0.0001597174,0.00003251987,0.0003626932,0.9913127,0.0000187146,0.001273926,0.00001586421],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9951396,0.001150093,0.001920856,0.00007635458,0.0001727323,0.0001137712,0.000291584,0.00008404212,0.001050889],"genre_scores_gemma":[0.9897664,0.0007040613,0.005779059,0.00007578509,0.00006469766,0.00005369454,0.0008013273,0.0000448957,0.002710119],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003154444,"threshold_uncertainty_score":0.0105527,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02247741844147457,"score_gpt":0.2725718486422391,"score_spread":0.2500944302007646,"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."}}