{"id":"W2040975886","doi":"10.3168/jds.s0022-0302(03)73776-x","title":"Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese","year":2003,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"Dairy Farmers of Canada; World Health Organization","keywords":"Nisin; Lactococcus lactis; Food science; Cheese ripening; Starter; Ripening; Lactobacillus casei; Chemistry; Probiotic; Bacteriocin; Flavor; Lipolysis; Lactococcus; Lactobacillus; Lactobacillus helveticus; Fermentation; Lactic acid; Bacteria; Biochemistry; Biology; Antimicrobial","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":[0.0001869677,0.0003735926,0.0003960193,0.000120537,0.0001201513,0.0004858701,0.0002034947,0.0002355653,0.0008013872],"category_scores_gemma":[0.0002644211,0.0001594228,0.0002389314,0.00009291236,0.0001497339,0.0002742091,0.0003353083,0.0004225242,0.0001684984],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00017914,"about_ca_system_score_gemma":0.0001777792,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007496829,"about_ca_topic_score_gemma":0.001272974,"domain_scores_codex":[0.9997988,0.00004214336,0.00002260565,0.00003748837,0.0000605734,0.00003842063],"domain_scores_gemma":[0.9998789,0.00002914951,0.00003377139,0.000008371202,0.00002295124,0.00002684785],"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":[0.0003028057,0.00005545522,0.0002710189,0.00002894057,0.000007495627,0.00003299961,0.00001448557,0.00003954096,0.9985026,0.000005149454,0.000006512668,0.0007329753],"study_design_scores_gemma":[0.00001293728,0.001170223,0.009891512,0.000008513458,0.00004154305,0.00006423779,0.0000619149,0.0004690736,0.9877731,0.000005594284,0.0004937471,0.000007547298],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990189,0.0003874484,0.0001976332,0.00001674736,0.000008279103,0.00001379696,0.00004850087,0.000008421262,0.000300172],"genre_scores_gemma":[0.9975955,0.0003828757,0.0009066523,0.00004301928,0.00000591035,0.000019798,0.0001767576,0.00001375378,0.0008557814],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008013872,"threshold_uncertainty_score":0.002680898,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01753560908305778,"score_gpt":0.2574647067731239,"score_spread":0.2399290976900662,"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."}}