{"id":"W3047932300","doi":"10.3389/fbioe.2020.00956","title":"Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties","year":2020,"lang":"en","type":"article","venue":"Frontiers in Bioengineering and Biotechnology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph; Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies; Novalait","keywords":"Food science; Fermentation; Bran; Chemistry; Yeast; Yeast extract; Sugar; Bioactive compound; Lactobacillus rhamnosus; Caffeic acid; Antioxidant; Biochemistry; Lactobacillus; Organic chemistry; Raw material","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":[0.0002737653,0.0007115775,0.0005171652,0.0002409152,0.0001300089,0.0005417027,0.0002706634,0.0001849834,0.0004719939],"category_scores_gemma":[0.0001842499,0.0001431336,0.0004107289,0.0002843286,0.0001059945,0.0002701604,0.0006687951,0.0003669235,0.0002663763],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001780262,"about_ca_system_score_gemma":0.0002152053,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009016791,"about_ca_topic_score_gemma":0.001768152,"domain_scores_codex":[0.9996715,0.00005474059,0.00005407623,0.00006068183,0.0001072339,0.00005179889],"domain_scores_gemma":[0.999882,0.00001166075,0.00003521342,0.00001713256,0.0000226499,0.00003145128],"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":[0.00007981102,0.00004619403,0.0003148457,0.00003436019,0.000008833267,0.00003732357,0.00001296501,0.00003148681,0.9985698,0.000009404785,0.000007577597,0.0008474197],"study_design_scores_gemma":[0.000009959561,0.0007222754,0.006919717,0.00001753133,0.00004851965,0.0002389385,0.0001122286,0.0004995156,0.9904763,0.00001284475,0.0009354544,0.000006820995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979368,0.0006257074,0.0008371729,0.00002769902,0.00001437627,0.00001652051,0.00009679438,0.00001859264,0.0004261976],"genre_scores_gemma":[0.9931769,0.000541818,0.004186247,0.0000225618,0.00000789204,0.00002391188,0.0005620481,0.00001884953,0.00145965],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009016791,"threshold_uncertainty_score":0.001792908,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.008481534855963941,"score_gpt":0.1905345898408917,"score_spread":0.1820530549849277,"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."}}