Fermented soybean products are favorite foods worldwide because of their nutritional value
and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus
oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme
system was released during SSF. Proteins were effectively transformed into small peptides
and amino acids. The small peptide content increased by 13.64 times after SSF for 60 h. The
antioxidant activity of soybeans was enhanced due to the release of phenolic compounds …