| Typicality: | 0.448 |
| Saliency: | 0.464 |
| by the bacterial culture | 4 | other |
| partially | 3 | degree |
| lactose → be fermented by → bacteria | 12 |
| lactose → be → fermented | 6 |
| lactose → be fermented to → lactic acid | 5 |
| negative | neutral | positive |
| 0.433 | 0.484 | 0.083 |
| Raw frequency | 23 |
| Normalized frequency | 0.464 |
| Modifier score | 0.500 |
| Perplexity | 29.751 |