{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004961372,0.0001320574,0.0001379009,0.0000620496,0.0002041207,0.0001160471,0.0002242049,0.00009706581,0.0001004374],"category_scores_gemma":[0.00006080241,0.00006134379,0.00004087385,0.0002901408,0.0001513205,0.0002479859,0.00009523955,0.0002378079,0.000002224015],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008840427,"about_ca_system_score_gemma":0.00001819101,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000859111,"about_ca_topic_score_gemma":0.001016469,"domain_scores_codex":[0.9983059,0.0001148188,0.0002560478,0.0003373561,0.0006896551,0.0002961908],"domain_scores_gemma":[0.999095,0.0001393628,0.0001098368,0.00005621436,0.00052106,0.00007854778],"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":[0.0005310014,0.0003097602,0.005092692,0.000008973132,0.00007664384,0.000002149327,0.0001596787,0.00001234102,0.9859538,0.005463614,0.001571457,0.0008178732],"study_design_scores_gemma":[0.00157045,0.006142605,0.1329861,0.0001636905,0.00001808131,0.00001224293,0.0008933879,0.001342029,0.8508714,0.003634344,0.002003673,0.0003620103],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953273,0.00007432297,0.00007832504,0.001972472,0.00005441212,0.0004405706,0.0004698859,0.00002670517,0.001556012],"genre_scores_gemma":[0.9986225,0.00002147514,0.00007575281,0.00003054658,0.0001056635,0.00003209355,0.000909352,0.000002313035,0.0002003341],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1350824,"threshold_uncertainty_score":0.2501527,"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."}}