Abstract:Neurospora crassa was combined with Saccharomyces cerevisiae and/or Lactobacillus plantarum for the solid-state fermentation of soybean residue，and the sensory quality，nutritional quality，and antioxidant activity of the fermented soybean residue were studied.Four fermentation groups were designed，including N.crassa（NF），N.crassa+S.cerevisiae（NSF），N.crassa+L.plantarum（NLF），and N.crassa+S.cerevisiae+L.plantarum（NSLF）.The results showed that cellulase activity increased first and then decreased over the time of fermentation，and S.cerevisiae and L.plantarum synergistically increased the cellulase activity.Reducing sugar increased significantly over fermentation time，while it decreased obviously in the late fermentation phase of the NSF group（p＜0.05）.Insoluble dietary fiber decreased significantly during the fermentation，especially in the NSF and NSLF groups.The content of total amino acids in the NSF group was the highest，reaching up to（337.58±0.23）mg/g，and that of free amino acids was the highest in the NLF group，reaching（38.01±0.09）mg/g.The alcohols such as 1-octen-3-ol and phenethyl alcohol contributed the most to aroma of the fermented soybean residue，followed by ethyl octanoate.Fermentation improved the nutritional and sensory quality of soybean residue.The DPPH·free radical scavenging rate of the fermented soybean residue was above 90% in all the groups.The superoxide anion free radical scavenging rates in the NF，NSF，and NLF groups peaked at the time point of 36 h，reaching 74.44%，86.03% and 83.79%，respectively.The hydroxyl free radical scavenging rate of the fermented soybean residue was low.