{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003835523,0.0009157272,0.0008561193,0.0003638189,0.000283052,0.0008189189,0.00029203,0.0003279196,0.0007100645],"category_scores_gemma":[0.0004967381,0.0002050478,0.0006591062,0.0004656339,0.0002093335,0.0004893051,0.0006451464,0.0006562646,0.0002455183],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001747932,"about_ca_system_score_gemma":0.0004201741,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001594488,"about_ca_topic_score_gemma":0.00172769,"domain_scores_codex":[0.9994531,0.00009418235,0.00004913021,0.0001043631,0.0001907947,0.000108497],"domain_scores_gemma":[0.9997268,0.00004631459,0.00005884032,0.00002210986,0.00007917771,0.00006674061],"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":[0.0002026245,0.0001091709,0.001569217,0.00009709542,0.00002140898,0.00004812631,0.00004106341,0.00004562987,0.9956079,0.00001132138,0.00002720651,0.002219311],"study_design_scores_gemma":[0.00002423928,0.002754805,0.06872033,0.00004751775,0.0001781188,0.0002745401,0.0005008643,0.001147375,0.9245619,0.00004620003,0.001708148,0.00003602278],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976064,0.0007132028,0.0006221194,0.00005598113,0.00003231897,0.00005650808,0.0003129902,0.00002080585,0.0005796153],"genre_scores_gemma":[0.9928341,0.000810446,0.003650028,0.00008741071,0.00002899071,0.0001226598,0.001125018,0.00002249863,0.001318835],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001594488,"threshold_uncertainty_score":0.003170431,"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."}}