{"id":"W4309878746","doi":"10.1159/000528257","title":"Optimization of Cultural Conditions for Pectinase Production by &lt;b&gt;&lt;i&gt;Streptomyces&lt;/i&gt;&lt;/b&gt; sp. and Characterization of Partially Purified Enzymes","year":2022,"lang":"en","type":"article","venue":"Microbial Physiology","topic":"Enzyme-mediated dye degradation","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"Lakehead University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pectinase; Yeast extract; Chemistry; Fermentation; Pectin; Streptomyces; Enzyme; Food science; Polyacrylamide gel electrophoresis; Crystal violet; Chromatography; Biochemistry; Bacteria; Biology; Microbiology","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":[0.0002647002,0.0002758366,0.0004518012,0.0000626421,0.0005114833,0.00003421592,0.0002457099,0.0001845606,0.0004162611],"category_scores_gemma":[0.0001575684,0.0001693748,0.0001410102,0.000524288,0.0002764619,0.0003612177,0.0001289468,0.0001367273,0.000004482547],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006743677,"about_ca_system_score_gemma":0.0000372407,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002337685,"about_ca_topic_score_gemma":0.0001448889,"domain_scores_codex":[0.9978208,0.0003236424,0.0006372645,0.0006468243,0.0002017791,0.0003696785],"domain_scores_gemma":[0.9985927,0.0001298577,0.0006987386,0.0001375788,0.0003612342,0.00007989431],"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":[0.0002649681,0.000329185,0.00005882544,0.00004027094,0.00004467057,4.340966e-7,0.0002415109,0.001618081,0.9890981,0.0006414556,0.006955536,0.0007069947],"study_design_scores_gemma":[0.0010994,0.001263829,0.0351554,0.00003448987,0.0001333194,0.00002332279,0.0001598139,0.001259378,0.9361275,0.0002422668,0.02396294,0.0005383518],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9952559,0.0001897115,0.00007299707,0.001022659,0.0005987757,0.0009751891,0.001759995,0.00008897037,0.00003580515],"genre_scores_gemma":[0.9809013,0.0001792153,0.0002080542,0.0001031192,0.0004316626,0.0001932101,0.01758087,0.000007319134,0.0003952306],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05297059,"threshold_uncertainty_score":0.6906903,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01059300041941834,"score_gpt":0.2118408163058139,"score_spread":0.2012478158863956,"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."}}