Automated and real-time management of customer relationships requires robust and intelligent data matching across widespread and diverse data sources. Simple string matching algorithms, such as dynamic programming, can handle typographical errors in the data, but are less able to match records that require contextual and experiential knowledge. Latent Semantic Indexing (LSI) (Berry et al. 1995;Deerwester et al. 1990) is a machine intelligence technique that can match data based upon higher order structure, and is able to handle difficult problems, such as words that have different meanings but the same spelling, are synonymous, or have multiple meanings. Essentially, the technique matches records based upon context, or mathematically quantifying when terms occur in the same record.A study of LSI indicated that it could handle abbreviations, short record sizes, and typographical errors in business name data, as well as match synonyms and reveal higher order structure in the data, such as matching financial institutions though no words are shared. It was found that shared terms among documents affected LSI performance negatively. Thus, preprocessing to remove shared terms, which tend to be common or generic words, numerals, or abbreviations, improves LSI performance for semantic data matching. Some of these shared terms, however, contain information that can be used for record classification, which is revealed by representing these terms as a network. Thus, though LSI can match records based on contextual semantic information, for short records, like business Y.
This study investigated the inhibition of yeasts in brines from fermented cucumber pickles using 2, 4-hexadienoic (sorbic), hexanoic and (E)-3-hexenoic acids. Native yeast population and chemical composition of commercial brines were analyzed and the minimum inhibitory concentrations of inhibitors on yeast growth were established. Commercial brines were treated with 100-350 ppm of 2, 4-hexadienoic (sorbic), hexanoic and (E)-3-hexenoic acids individually and at 2.5 to 10% salt (sodium chloride) concentrations. Yeast populations in the treated brines were monitored for 30 days of incubation. Hexanoic and (E)-3-hexenoic acids at 350 ppm caused reduction in yeast populations by about 4 and 2 log CFU/ml, respectively, within 24 hours of treatment. However, when brines were treated with 2, 4-hexadienoic acid at salt concentrations of 7.5 to 10%, there were no significant differences noted in yeast inhibition between the three acids. Hexanoic and (E)-3-hexenoic acids at 200 ppm caused longer lasting inhibitory effects (30 days) on yeasts than the traditionally used 2, 4-hexadienoic acid (10 days) in fermentation brine. Thus, the hexanoic and (E)-3-hexenoic acids are potential alternatives to 2, 4-hexadienoic acid for controlling yeasts during storage of spent cucumber fermentation brines.
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