{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004871898,0.000448732,0.0006187895,0.0003762241,0.0002662239,0.0007496296,0.0004073622,0.0004741428,0.0006329287],"category_scores_gemma":[0.0004123674,0.0002712252,0.0004243436,0.0004655884,0.0002022885,0.0003506505,0.000457334,0.000509247,0.000312755],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002961587,"about_ca_system_score_gemma":0.0003674091,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001817754,"about_ca_topic_score_gemma":0.002707465,"domain_scores_codex":[0.999446,0.000103459,0.0000706948,0.00008261111,0.0002271852,0.00007009121],"domain_scores_gemma":[0.9998671,0.00003950014,0.00002775064,0.00002106449,0.00002672165,0.00001791753],"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":[0.0001486003,0.0000375333,0.0001931337,0.00004764423,0.00001050857,0.00001283406,0.00002578081,0.00006670429,0.9963948,0.00002629526,0.00002992233,0.003006287],"study_design_scores_gemma":[0.00002448398,0.0004806046,0.004799361,0.000008936529,0.00004152495,0.0001254637,0.0000586467,0.0006731213,0.9921415,0.00002450837,0.00161064,0.00001117184],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9877636,0.003862685,0.00678674,0.0001628739,0.00006012586,0.00007558933,0.0003441595,0.00006122351,0.0008830368],"genre_scores_gemma":[0.9724607,0.003414994,0.01733828,0.0001206357,0.00002054518,0.0001169164,0.002568635,0.00007480415,0.003884444],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001817754,"threshold_uncertainty_score":0.003614366,"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."}}