Soybean residue is the main by-product of Tofu,Soymilk and other soybean products.In recent years,the application of microbial fermentation technology to improve the added value of Soybean residue has become theresearch hotspot gradually all over the world.In the present studyK.Marxianus,a new food ingredient,approved by the National Health and Family Planning Commission of China in 2013 was used to ferment soybean residue by solid state fermentation(SSF).