{"id":"W2040738587","doi":"10.1016/j.ijfoodmicro.2006.04.036","title":"Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":179,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Lactobacillus reuteri; Food science; Starter; Fermentation; Water activity; Chemistry; Probiotic; Lactic acid; Organoleptic; Bacteria; Lactobacillus; Biology; Water content","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":[0.0007278929,0.0001622355,0.000418882,0.00004116214,0.00005400836,0.00002858689,0.0003494088,0.0001559517,0.0001360545],"category_scores_gemma":[0.0001303558,0.00007154612,0.0001530748,0.00007921747,0.0002441668,0.00009480244,0.000117344,0.0002061142,0.000003201128],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000403159,"about_ca_system_score_gemma":0.00001538233,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001574294,"about_ca_topic_score_gemma":0.0000968706,"domain_scores_codex":[0.9982743,0.0003284907,0.0008593171,0.0002295972,0.00009720602,0.0002110951],"domain_scores_gemma":[0.9984317,0.00024705,0.0007277577,0.00004279163,0.0005020471,0.00004861544],"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":[0.0004790729,0.0001324428,0.01780263,0.000006506859,0.0001132029,0.00001378793,0.00003434539,0.000001610923,0.9776685,0.0005454723,0.0001374459,0.00306493],"study_design_scores_gemma":[0.001219147,0.002082673,0.3317472,0.00007680056,0.00002691265,0.000447582,0.0002623232,0.000001838374,0.6554084,0.001720629,0.006726547,0.0002799442],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970915,0.0007585346,0.00001389344,0.001283492,0.0003562999,0.00007686905,0.0002665145,0.00001407404,0.0001388057],"genre_scores_gemma":[0.9990198,0.00006739176,0.0002325234,0.0002099655,0.0002890985,5.842353e-7,0.0001043172,0.000001209435,0.00007508347],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3222601,"threshold_uncertainty_score":0.2917566,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03929270490983908,"score_gpt":0.2766412581210997,"score_spread":0.2373485532112607,"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."}}