NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus.

Chemical profiles of non-organic and organic soybeans exhibited no significant difference. However, the metabolites profile of the unfermented soybean that is higher in sugars shifted to higher amino acids and organic acids after fermentation, thereby potentially enhancing their nutritional value. This article is protected by copyright. All rights reserved.