{"id":"W2885244715","doi":"10.1007/s00217-018-3130-4","title":"Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages","year":2018,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Polyamine Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":33,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Lactobacillus sakei; Ripening; Pediococcus acidilactici; Starter; Food science; Fermentation; Lactobacillus plantarum; Pediococcus; Lactic acid; Lactobacillus; Bacteria; Escherichia coli; Biology; Chemistry; Microbiology; Biochemistry","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":[0.0004697081,0.0001033568,0.0001715241,0.0001813245,0.00005863147,0.000006374516,0.0001724,0.00008967802,0.000003329993],"category_scores_gemma":[0.0001578208,0.00008172179,0.00001837089,0.0002888069,0.0008546425,0.00000287528,0.000277459,0.0001764687,0.000002917025],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003466133,"about_ca_system_score_gemma":0.00001698003,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000639254,"about_ca_topic_score_gemma":0.00003088385,"domain_scores_codex":[0.9989189,0.0003205749,0.0001475088,0.0002789477,0.0001046454,0.0002294582],"domain_scores_gemma":[0.9994997,0.00003340198,0.00004829232,0.0002709435,0.0001014911,0.00004615407],"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":[0.0002545736,0.0001034758,0.004525331,0.00002649953,0.00003648155,0.000002314611,0.00004163426,3.361983e-8,0.9821376,0.0005024732,0.00004554224,0.01232406],"study_design_scores_gemma":[0.0009950162,0.008292411,0.05304942,0.00001922521,0.000006845217,0.00000176948,0.0001309729,0.000002058202,0.9342992,0.0001276619,0.003001224,0.00007415522],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970079,0.0007391762,0.00001406773,0.00009419935,0.00001734266,0.0002443965,0.00006774822,0.000008653536,0.001806508],"genre_scores_gemma":[0.9993774,0.0003201702,0.00006378508,0.000006993227,0.00004358159,0.00001857367,0.00002574942,0.00001360492,0.0001301245],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04852409,"threshold_uncertainty_score":0.3332518,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0151204113422838,"score_gpt":0.3100536399995655,"score_spread":0.2949332286572817,"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."}}