{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T12:30:25Z","timestamp":1786365025294,"version":"build-2736575974"},"reference-count":57,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T00:00:00Z","timestamp":1786233600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["2020R1I1A3052118"],"award-info":[{"award-number":["2020R1I1A3052118"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["RS-2024-00346446"],"award-info":[{"award-number":["RS-2024-00346446"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2020R1I1A3052118"],"award-info":[{"award-number":["2020R1I1A3052118"]}],"id":[{"id":"https:\/\/ror.org\/013aysd81","id-type":"ROR","asserted-by":"publisher"}]},{"award":["RS-2024-00346446"],"award-info":[{"award-number":["RS-2024-00346446"]}],"id":[{"id":"https:\/\/ror.org\/013aysd81","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>This study aimed to isolate Bacillus strains producing poly-\u03b3-glutamic acid (\u03b3-PGA), a natural antioxidant biopolymer, from Cheonggukjang, optimize fermentation conditions, improve \u03b3-PGA production in the food by applying the selected strain, and investigate its potential association with antioxidant activity. Among 157 isolates, Bacillus velezensis CH7P29 demonstrated the highest \u03b3-PGA production (602.80 \u00b1 6.55 \u03bcg\/mL) and was selected for fermentation. Optimal in vitro conditions for \u03b3-PGA production were determined as 40 \u00b0C and 0\u20132% NaCl. In Cheonggukjang fermentation under optimal conditions, the CH7P29-inoculated group exhibited a marked increase in \u03b3-PGA content (16.02 mg\/g on day 4), which was significantly higher than the uninoculated control (not detected) and reference strain groups (12.25 and 11.38 mg\/g, respectively). Simultaneously, its DPPH radical scavenging activity exceeded 60%, and \u03b3-PGA content strongly correlated with antioxidant activity (R = 0.95). Conversely, total polyphenol content remained stable, indicating that \u03b3-PGA and microbial metabolites contributed primarily to antioxidant activity. Further analysis supported this by showing that \u03b3-PGA accounted for 37.40% of the total DPPH radical scavenging activity in the CH7P29-inoculated group at the end of fermentation. These data emphasize that B. velezensis CH7P29 is a promising functional starter culture for enhancing the biofunctional properties of Cheonggukjang and fermented soybean food.<\/jats:p>","DOI":"10.3390\/antiox15080985","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T11:38:09Z","timestamp":1786361889000},"page":"985","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancement of Poly-\u03b3-glutamic Acid Formation and Antioxidant Activity in Cheonggukjang Fermented with Bacillus velezensis CH7P29"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1575-2120","authenticated-orcid":false,"given":"Jong Hyoung","family":"Hong","sequence":"first","affiliation":[{"name":"Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1594-8147","authenticated-orcid":false,"given":"Young Hun","family":"Jin","sequence":"additional","affiliation":[{"name":"Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4189-770X","authenticated-orcid":false,"given":"Shuxiang","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Ya\u2019an 625014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7905-3583","authenticated-orcid":false,"given":"Jae-Hyung","family":"Mah","sequence":"additional","affiliation":[{"name":"Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1093\/nutrit\/nux016","article-title":"Health impact of childhood and adolescent soy consumption","volume":"75","author":"Messina","year":"2017","journal-title":"Nutr. 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