{"id":"W7124243315","doi":"10.11002/fsp.2025.32.6.1146","title":"Changes in microbial communities and their correlation with physicochemical properties during the fermentation of doenjang","year":2025,"lang":"en","type":"article","venue":"Food Science and Preservation","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Ministry of Agriculture, Food and Rural Affairs; Ministry of Agriculture and Food","keywords":"Fermentation; Lactic acid; Bacteria; Pediococcus; Leuconostoc; Bacillus (shape); Fermentation in food processing; Lactic acid fermentation","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002554586,0.00004295851,0.00005928275,0.00001498213,0.000313785,0.00003670127,0.00008274749,0.00001552011,8.536174e-7],"category_scores_gemma":[0.00002253926,0.00001351993,0.000004737519,0.0003337219,0.0003471219,0.0002487845,0.00007224943,0.00004235546,3.455185e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009183259,"about_ca_system_score_gemma":0.000006585296,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004351207,"about_ca_topic_score_gemma":0.006258158,"domain_scores_codex":[0.9996632,0.00003772987,0.00007127256,0.00007332884,0.0000827929,0.00007163763],"domain_scores_gemma":[0.9998077,0.00005362952,0.00003493894,0.00002593084,0.0000711157,0.000006693321],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0000797492,0.00001685227,0.08583099,0.00003230528,0.000004673387,8.78993e-9,0.007695915,0.000008507482,0.9020317,0.0005942576,0.00000339401,0.003701637],"study_design_scores_gemma":[0.00009600056,0.0001469152,0.8882819,0.0000720094,0.000002158495,2.818161e-7,0.009658897,0.0002559668,0.1010015,0.0004212444,0.00002810887,0.00003493725],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996072,0.0001145612,0.000001842488,0.003566035,0.00001283207,0.0001436986,0.000004433772,0.000005557889,0.00007906053],"genre_scores_gemma":[0.9998197,0.00005173581,0.000005200141,0.00007188842,0.00001004549,0.00001258637,0.000003704465,1.489236e-7,0.00002497823],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.802451,"threshold_uncertainty_score":0.3492199,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04270771722088097,"score_gpt":0.2255818056170056,"score_spread":0.1828740883961246,"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."}}