{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006736638,0.001328907,0.001316185,0.0005899351,0.0003246215,0.0006444725,0.000454982,0.0003473624,0.0007378612],"category_scores_gemma":[0.0006668427,0.0003118255,0.0004759858,0.0007252783,0.0002526307,0.0002882534,0.0005179876,0.0007076996,0.0005067502],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003829527,"about_ca_system_score_gemma":0.0006113528,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001926084,"about_ca_topic_score_gemma":0.002446319,"domain_scores_codex":[0.9990972,0.0002136122,0.0001862245,0.000165515,0.0002190976,0.0001181892],"domain_scores_gemma":[0.9996469,0.0000716566,0.00008869023,0.00003392105,0.00007825639,0.00008053987],"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":[0.0001201139,0.0001175362,0.0003351852,0.00007154864,0.000008454575,0.00006073105,0.00002178106,0.0003429366,0.9958227,0.00003515209,0.00005281898,0.003011059],"study_design_scores_gemma":[0.00003246887,0.0006525569,0.004612923,0.00002849244,0.00004711779,0.0001431141,0.00008913349,0.002130944,0.9897629,0.00003747176,0.002431179,0.00003174551],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9789847,0.001577798,0.01536765,0.0001552256,0.00008825749,0.0003785794,0.0007021489,0.0002468388,0.002498897],"genre_scores_gemma":[0.9297767,0.001950412,0.06254455,0.00009391605,0.00002977571,0.0005758229,0.002339946,0.0001974519,0.002491457],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001926084,"threshold_uncertainty_score":0.003829718,"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."}}