| Typicality: | 0.544 |
| Saliency: | 0.385 |
| selected strains from other fermentation processes | 2 | other |
| in the laboratory | 2 | location |
| yeast → be used in → baking | 6 |
| yeast → be used in → bread | 3 |
| negative | neutral | positive |
| 0.176 | 0.742 | 0.082 |
| Raw frequency | 9 |
| Normalized frequency | 0.385 |
| Modifier score | 0.900 |
| Perplexity | 147.046 |