{"id":"W2368859328","doi":"","title":"The fermentation properties of yeast isolated from the Chinese-style naturally dry fermented sausages","year":2010,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"Science North","funders":"","keywords":"Fermentation; Starter; Candida parapsilosis; Food science; Yeast; Lactic acid; Chemistry; Fermentation starter; Bacteria; Biology; Microbiology; Biochemistry; Antifungal","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":[0.0003857974,0.00006546326,0.00005820166,0.00001732716,0.0004905198,0.00008690666,0.0006558995,0.00005485988,0.00003775398],"category_scores_gemma":[0.0003702577,0.00001743566,0.00001680644,0.0004586661,0.001010143,0.0001523661,0.0001551029,0.0001796305,0.000004025913],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007060309,"about_ca_system_score_gemma":0.00001604372,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000752675,"about_ca_topic_score_gemma":0.0006112958,"domain_scores_codex":[0.9992576,0.00001510724,0.0001361636,0.0001907219,0.0002796412,0.0001208312],"domain_scores_gemma":[0.9995502,0.00003646467,0.0000772079,0.00006457332,0.000253402,0.00001816477],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00001684041,0.00001571995,0.02992349,3.711052e-7,0.000009219079,9.889677e-8,0.0001031918,2.815488e-8,0.9521286,0.002043495,0.00002981705,0.01572907],"study_design_scores_gemma":[0.0001258523,0.0002233899,0.8299463,0.00001303712,0.000004809166,0.000004500168,0.001251669,0.0003303002,0.1609267,0.0053081,0.00177198,0.00009335185],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9775915,0.00009065339,4.971125e-7,0.02168075,0.0003103122,0.0001031335,0.00002378508,0.00003453948,0.00016486],"genre_scores_gemma":[0.9996516,0.00001840134,0.00002138117,0.0001163577,0.00009307384,0.000008690559,0.000006884136,3.619488e-7,0.00008326204],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8000228,"threshold_uncertainty_score":0.3772731,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01532516491604315,"score_gpt":0.2389652950824716,"score_spread":0.2236401301664284,"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."}}