{"id":"W2048417433","doi":"10.1111/j.1365-2621.2004.tb17851.x","title":"Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"","keywords":"Lactobacillaceae; Nisin; Lactobacillus casei; Lactobacillus; Cheese ripening; Lactococcus lactis; Proteolysis; Food science; Chemistry; Lactobacillus delbrueckii subsp. bulgaricus; Ripening; Starter; Biochemistry; Fermentation starter; Casein; Microbiology; Lactic acid; Biology; Bacteria; Fermentation; Antimicrobial; Enzyme","routes":{"ca_aff":true,"ca_fund":false,"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":[0.0006803239,0.0001216782,0.0002620432,0.00006578032,0.0001178759,0.00008567064,0.0001451942,0.00005885087,0.000002732725],"category_scores_gemma":[0.0002407233,0.00004563617,0.00004527286,0.0004443999,0.0003430205,0.0002475168,0.00006276311,0.0002326082,2.035007e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006605896,"about_ca_system_score_gemma":0.00006841435,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002702896,"about_ca_topic_score_gemma":0.00001411953,"domain_scores_codex":[0.9989502,0.00002329931,0.0003138163,0.0002182322,0.000278502,0.0002158979],"domain_scores_gemma":[0.9993579,0.00002248887,0.0002935561,0.00004896786,0.0001273055,0.0001497149],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00006024056,0.0001064212,0.01957069,0.00002011338,0.00001221825,0.000007697978,0.0007456349,0.00001293806,0.9676496,0.00005927259,6.827224e-7,0.01175452],"study_design_scores_gemma":[0.0004221323,0.003894928,0.9662066,0.0002406179,0.00001553291,0.0001607024,0.0002235977,0.00008990229,0.02796094,0.0006504546,0.000006617617,0.0001279505],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991446,0.0001876306,0.000002444911,0.0003945476,0.00002706388,0.0001954724,0.00001374055,0.000003416163,0.00003107826],"genre_scores_gemma":[0.9995136,0.0001356391,0.0002730895,0.00002414024,0.00004436287,8.961762e-7,3.388585e-7,7.46367e-7,0.000007177895],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9466359,"threshold_uncertainty_score":0.1860989,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01732474908569648,"score_gpt":0.2507566584232289,"score_spread":0.2334319093375324,"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."}}