Triple
T22516204
| Position | Surface form | Disambiguated ID | Type / Status |
|---|---|---|---|
| Subject | Saccharomycetaceae |
E556654
|
entity |
| Predicate | containsTaxon |
P9413
|
FINISHED |
| Object |
Lachancea thermotolerans
Lachancea thermotolerans is a non-Saccharomyces yeast species widely used in winemaking and fermentation for its ability to produce lactic acid and enhance flavor complexity.
|
E1552833
|
NE FINISHED |
How this triple was built (4 steps)
Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.
NER
Named-entity recognition
gpt-5-mini
Instruction
Given a phrase, classify it is english named entity (e.g., persons, organizations, works of art) in Latin script, or not (e.g., literals, dates, URLs, verbose phrases). For disambiguation, the statement where the phrase occurs as object is also given. Please return a JSON object with `phrase` (string, the phrase being analyzed) and `is_ne` (boolean, indicating whether the phrase is a Named Entity).
Input
Phrase: Lachancea thermotolerans | Statement: [Saccharomycetaceae, containsTaxon, Lachancea thermotolerans]
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Lachancea thermotolerans Context triple: [Saccharomycetaceae, containsTaxon, Lachancea thermotolerans]
-
A.
Kluyveromyces marxianus
Kluyveromyces marxianus is a thermotolerant yeast species widely used in biotechnology for its rapid growth and ability to ferment a broad range of sugars, including lactose.
-
B.
Zygosaccharomyces bailii
Zygosaccharomyces bailii is a highly preservative-resistant spoilage yeast known for surviving in acidic, high-sugar, and chemically preserved foods and beverages.
-
C.
Zygosaccharomyces rouxii
Zygosaccharomyces rouxii is a highly osmotolerant yeast species known for spoiling high-sugar and high-salt foods and for its role in certain traditional fermented products.
-
D.
Torulaspora delbrueckii
Torulaspora delbrueckii is a species of yeast widely used in winemaking, baking, and other fermentations for its distinctive aromatic and flavor contributions.
-
E.
Metschnikowia pulcherrima
Metschnikowia pulcherrima is a species of yeast known for its strong biocontrol activity against plant pathogens and its use in winemaking and other fermentations due to its distinctive metabolic properties.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NEDg
Description generation
gpt-5.1
Instruction
Generate a one-sentence description of the target entity. You are given a context triple in the form (subject, predicate, object), where the object is the target entity. # Instructions Use the triple to infer relevant information about the entity. Describe the entity based on what is most defining, well-known. Avoid repeating the information from the triple, unless really essential. # Response Format Return only the sentence: "Description: [one-sentence description of the target entity]"
Input
Entity: Lachancea thermotolerans Triple: [Saccharomycetaceae, containsTaxon, Lachancea thermotolerans]
Generated description
Lachancea thermotolerans is a non-Saccharomyces yeast species widely used in winemaking and fermentation for its ability to produce lactic acid and enhance flavor complexity.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Lachancea thermotolerans Target entity description: Lachancea thermotolerans is a non-Saccharomyces yeast species widely used in winemaking and fermentation for its ability to produce lactic acid and enhance flavor complexity.
-
A.
Kluyveromyces marxianus
Kluyveromyces marxianus is a thermotolerant yeast species widely used in biotechnology for its rapid growth and ability to ferment a broad range of sugars, including lactose.
-
B.
Zygosaccharomyces bailii
Zygosaccharomyces bailii is a highly preservative-resistant spoilage yeast known for surviving in acidic, high-sugar, and chemically preserved foods and beverages.
-
C.
Zygosaccharomyces rouxii
Zygosaccharomyces rouxii is a highly osmotolerant yeast species known for spoiling high-sugar and high-salt foods and for its role in certain traditional fermented products.
-
D.
Torulaspora delbrueckii
Torulaspora delbrueckii is a species of yeast widely used in winemaking, baking, and other fermentations for its distinctive aromatic and flavor contributions.
-
E.
Metschnikowia pulcherrima
Metschnikowia pulcherrima is a species of yeast known for its strong biocontrol activity against plant pathogens and its use in winemaking and other fermentations due to its distinctive metabolic properties.
- F. None of above. chosen
Provenance (5 batches)
The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.
| Step | Stage | Batch ID | Status | When |
|---|---|---|---|---|
| creating | Elicitation | batch_69e11e5657e881909f16ca58352c50da |
completed | April 16, 2026, 5:37 p.m. |
| NER | Named-entity recognition | batch_69f15e2cfc908190b3489228a1997f45 |
completed | April 29, 2026, 1:26 a.m. |
| NED1 | Entity disambiguation (via context triple) | batch_6a0b98002ca08190990e9ecea1dfaa15 |
completed | May 18, 2026, 10:51 p.m. |
| NEDg | Description generation | batch_6a0b9884cb548190958d16f42be4bea8 |
completed | May 18, 2026, 10:53 p.m. |
| NED2 | Entity disambiguation (via description) | batch_6a0b98e7887881909ec9cc4a2a2167c5 |
completed | May 18, 2026, 10:55 p.m. |
Created at: April 16, 2026, 8:50 p.m.