{"id":"W2085231627","doi":"10.1016/s1466-8564(00)00039-4","title":"Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling","year":2001,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":71,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait","keywords":"Homogenizer; Sonication; Lactobacillus delbrueckii subsp. bulgaricus; Homogenization (climate); Lactobacillus; Lactose; Chemistry; Bead; Hydrolysis; Chromatography; Food science; Lactobacillaceae; Materials science; Biochemistry; Biology; Composite material; Fermentation","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":[0.0007776695,0.0001489031,0.0002684113,0.0005955279,0.0001366364,0.00002438689,0.0003941765,0.0001591857,0.000001044927],"category_scores_gemma":[0.001565147,0.0001461362,0.00002411161,0.003410395,0.0007536934,0.00004555683,0.0002298501,0.0001157841,1.193777e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003867535,"about_ca_system_score_gemma":0.0001256306,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006634866,"about_ca_topic_score_gemma":0.00006794863,"domain_scores_codex":[0.9985526,0.00004275763,0.0005053257,0.0004852609,0.000176548,0.0002375281],"domain_scores_gemma":[0.9979465,0.00003894757,0.0005124781,0.0004016879,0.001087726,0.00001267182],"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":[0.00005815839,0.00009410871,0.007083348,0.00005065797,0.00002540627,7.71143e-8,0.0002934255,0.001048017,0.9783997,0.001421805,0.00003241692,0.01149289],"study_design_scores_gemma":[0.0003234301,0.000401329,0.00185172,0.00003778376,0.00001543642,0.000001136745,0.001496299,0.0009035267,0.9929793,0.0007454387,0.001090489,0.0001540722],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9539586,0.0009631261,0.0438537,0.0006276745,0.00006691166,0.0004381162,0.00003235432,0.00004608681,0.00001344437],"genre_scores_gemma":[0.9683144,0.0001931215,0.03136852,0.00001019407,0.00001312005,0.00004315009,0.00003475546,0.00001107346,0.00001168227],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01457965,"threshold_uncertainty_score":0.595926,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02690928317145354,"score_gpt":0.3217382301929331,"score_spread":0.2948289470214796,"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."}}