{"id":"W4292504095","doi":"10.1111/jfpp.17052","title":"Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Lactic acid; Fermentation; Leuconostoc mesenteroides; Lactobacillus; Food science; Bacteria; Lactobacillus plantarum; Lactic acid fermentation; Lactobacillus brevis; Chemistry; Valine; Leuconostoc; Biochemistry; Biology; Amino acid","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":[0.0002199681,0.0001191933,0.0001956214,0.00001852586,0.000308223,0.0001080055,0.00007434547,0.00004596368,0.000006799879],"category_scores_gemma":[0.00002115355,0.00005353711,0.00002884353,0.000118027,0.00004990667,0.0004003555,0.00006350167,0.0002013812,3.715982e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002958285,"about_ca_system_score_gemma":0.000007533409,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004419564,"about_ca_topic_score_gemma":0.00000159995,"domain_scores_codex":[0.9991658,0.0001344593,0.0002361033,0.0001438859,0.0002117738,0.0001080057],"domain_scores_gemma":[0.9995007,0.000028747,0.0003306025,0.00002219726,0.0000648288,0.0000529266],"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":[0.0007249542,0.00007928907,0.002700479,0.0001739299,0.00003237345,4.909731e-7,0.001007528,0.000001270135,0.9806172,0.0000026845,0.00007555058,0.01458431],"study_design_scores_gemma":[0.00120158,0.008933028,0.03914113,0.0002140153,0.0000756213,0.00005370797,0.0006287157,0.0003400825,0.9488914,0.0001823173,0.000175977,0.0001623983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974731,0.001934305,0.000002250434,0.0003414099,0.00004118314,0.0001469062,0.00003528562,0.000006557223,0.00001897063],"genre_scores_gemma":[0.9996842,0.00007718046,0.00003584782,0.0000438191,0.0000675371,0.000009596657,0.00004631123,0.000001743793,0.0000337724],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03644066,"threshold_uncertainty_score":0.2370633,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01437493508204378,"score_gpt":0.2280597650806331,"score_spread":0.2136848299985893,"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."}}