{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003646177,0.0004917348,0.0005616465,0.0003470843,0.0002426445,0.0007999684,0.0002745295,0.0003545056,0.0008986553],"category_scores_gemma":[0.0005687282,0.0003350498,0.0003021141,0.0002317907,0.0002719769,0.0002857274,0.0004486916,0.0004924348,0.0002688207],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003877403,"about_ca_system_score_gemma":0.0003441978,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001855269,"about_ca_topic_score_gemma":0.002721278,"domain_scores_codex":[0.9995282,0.0001237472,0.00005335729,0.00006698199,0.0001225866,0.0001051861],"domain_scores_gemma":[0.9995609,0.0001371768,0.00007477074,0.00002748808,0.00006817868,0.0001315759],"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":[0.001480313,0.0001560391,0.003122506,0.00004065174,0.00002319383,0.00008240826,0.00004594639,0.00005300065,0.9937322,0.0000131043,0.0000228369,0.001227806],"study_design_scores_gemma":[0.00007561228,0.00337694,0.1329025,0.00001829826,0.0001490715,0.000416938,0.0002740751,0.0008340091,0.8612947,0.00002601307,0.0006062259,0.00002554307],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.99938,0.0002542304,0.00006238293,0.00001467297,0.000003932077,0.000006223303,0.00008620066,0.000004253032,0.0001881383],"genre_scores_gemma":[0.9985946,0.0001705372,0.0003126147,0.00003842661,0.000005848152,0.00001171806,0.0003153957,0.00001091865,0.0005398934],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001855269,"threshold_uncertainty_score":0.003688931,"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."}}