{"id":"W2051104101","doi":"10.1046/j.1471-0307.2003.00090.x","title":"Retention of β‐galactosidase activity in crude cellular extracts from <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> 11842 upon drying","year":2003,"lang":"en","type":"article","venue":"International Journal of Dairy Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Skimmed milk; Lactose; Food science; Lactobacillus; Casein; Chemistry; Whey protein; Lactobacillus delbrueckii subsp. bulgaricus; Whole milk; Total dissolved solids; Raw milk; Spray drying; Chromatography; Lactobacillaceae; Fermentation","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":[0.0003643833,0.0001385226,0.0002745027,0.0001901107,0.00004162511,0.00004153696,0.0005193951,0.0002575298,0.00009244525],"category_scores_gemma":[0.0002161991,0.00007304717,0.0001423541,0.0003620452,0.00006979155,0.0002420549,0.00008800846,0.0004417961,0.000004168934],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001238969,"about_ca_system_score_gemma":0.00003233165,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001487966,"about_ca_topic_score_gemma":0.0003476852,"domain_scores_codex":[0.9986123,0.00008701339,0.0005445615,0.0001946947,0.0003546328,0.0002068314],"domain_scores_gemma":[0.9988495,0.000110099,0.000632886,0.00007046761,0.0002803182,0.00005673105],"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":[0.0001272515,0.0003764712,0.007185276,0.000001670554,0.00005134985,0.00008644849,0.00001857519,0.0000118201,0.93958,0.001161924,0.00004477908,0.0513545],"study_design_scores_gemma":[0.0009633413,0.0006163584,0.03710026,0.000157476,0.00002868488,0.00009543648,0.0001635614,0.00005147939,0.9369417,0.01837452,0.005302203,0.0002049325],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996052,0.0005028546,0.0002881562,0.00196865,0.0004384666,0.00008007297,0.0000359267,0.00002072401,0.0006131458],"genre_scores_gemma":[0.9991001,0.000238089,0.0004814651,0.00007180046,0.00007702417,0.000001359271,0.00001364273,0.000001606108,0.0000148743],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05114957,"threshold_uncertainty_score":0.2978777,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01520456351037246,"score_gpt":0.2248615740859878,"score_spread":0.2096570105756154,"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."}}