{"id":"W4366963262","doi":"10.1007/978-3-031-23084-4_8","title":"Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Lactic acid; Fermentation; Food science; Biology; Bacteria; Fermentation in food processing; Leavening agent; Lactococcus; Lactobacillaceae; Leuconostoc; Lactobacillus; Flavor; Lactococcus lactis","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":["metaepi_narrow","research_integrity"],"consensus_categories":[],"category_scores_codex":[0.0002131948,0.0005309262,0.001015548,0.0001691778,0.00004935735,0.00001971729,0.0002173087,0.001341274,0.000330113],"category_scores_gemma":[0.0001451623,0.0003767528,0.0001706216,0.00004358061,0.0006411534,0.00003137821,0.0002678396,0.0006195576,0.00003635156],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005522917,"about_ca_system_score_gemma":0.00002566571,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007104164,"about_ca_topic_score_gemma":0.000009990978,"domain_scores_codex":[0.9984314,0.00005369331,0.0004683115,0.0006523509,0.00008179534,0.0003124329],"domain_scores_gemma":[0.9984284,0.0003026819,0.0004193067,0.0007130843,0.00006073518,0.00007578263],"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":[0.000560639,0.0000225575,0.00001117818,0.0003577606,0.0002018765,0.000001671231,0.00008305045,3.633924e-8,0.9812676,0.003802064,0.0005636991,0.01312788],"study_design_scores_gemma":[0.0005159538,0.0004693077,0.001001062,0.000217879,0.00008736122,0.00007129782,0.00004358691,0.000001675765,0.9754243,0.01619586,0.00547403,0.0004976623],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9501926,0.002268096,0.000005117864,0.001333897,0.001563892,0.0005027966,0.001336257,0.0004488542,0.04234851],"genre_scores_gemma":[0.971998,0.000331711,0.0002125241,0.0002569788,0.0003501864,0.000003667613,0.0001308676,0.0001282848,0.02658776],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02180544,"threshold_uncertainty_score":0.9999552,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02677818325300027,"score_gpt":0.2953216084351496,"score_spread":0.2685434251821494,"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."}}