{"id":"W2160459772","doi":"10.1111/j.1365-2621.2000.tb10613.x","title":"Stability and Activity of β‐Galactosidase in Sonicated Cultures of <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> 11842 as Affected by Temperature and Ionic Environments","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":34,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Sonication; Lactose; Hydrolysis; Chemistry; Lactobacillus; Lactobacillaceae; Lactobacillus delbrueckii subsp. bulgaricus; Ionic strength; Phosphate buffered saline; Chromatography; Food science; Biochemistry; Fermentation; Organic chemistry","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":[0.0005818185,0.000123222,0.0002524202,0.00006093206,0.00006730143,0.00003099267,0.0002054429,0.0001041478,0.00001313898],"category_scores_gemma":[0.0001323113,0.00009091041,0.00005864098,0.0002442398,0.0006888293,0.0000405835,0.000073092,0.0001797396,1.383565e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002956362,"about_ca_system_score_gemma":0.000137237,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006184277,"about_ca_topic_score_gemma":0.0000590821,"domain_scores_codex":[0.9988916,0.00009772953,0.0002882481,0.0002536726,0.0002944527,0.0001743256],"domain_scores_gemma":[0.9993299,0.00001795539,0.0002985713,0.0001732549,0.00007345486,0.0001068835],"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":[0.0002387507,0.0002575339,0.002708541,0.00001387809,0.00002433292,0.000001091688,0.00005990839,0.000009924749,0.9946587,0.000001777225,0.00002881988,0.001996712],"study_design_scores_gemma":[0.0006234468,0.001160227,0.03500401,0.00003038629,0.00001639841,0.00003233393,0.00003201616,0.00001480034,0.9627662,0.00003054828,0.0001972337,0.00009243773],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969761,0.002660882,0.000009199651,0.0001192974,0.00001183868,0.0001199068,0.00002976641,9.171976e-7,0.00007214232],"genre_scores_gemma":[0.9984518,0.001397669,0.00007730719,0.00003910328,0.00001084056,0.000001582522,0.000001799107,0.000003927619,0.00001601092],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03229547,"threshold_uncertainty_score":0.3707219,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.005024894544777961,"score_gpt":0.2251618838192049,"score_spread":0.2201369892744269,"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."}}