The current research status of soybean residue in microbial fermentation was elaborated and summarized aiming to provide a reference for the reuse of soybean dregs waste. Methods By reviewing and analyzing relevant literature on microbial fermentation of soybean residue a systematic summary of the current research on microbial fermentation and application of soybean residue was conducted mainly including the nutritional characteristics fermentation strains fermentation methods and application of microbial fermentation of soybean residue. The shortcomings and development directions of research on microbial fermentation of soybean residue were analyzed and prospected. Results The study found that the rich nutritional components such as dietary fiber protein fats and minerals in soybean residue provide a good material basis for microbial fermentation. Various microorganisms including yeast molds lactic acid bacteria Bacillus subtilis and edible fungi can be used for fermenting soybean residue. In practical research suitable strains are selected based on target products and fermentation conditions and mixed fermentation is the most commonly used method for fermenting soybean residue. By evaluating the quality of fermented soybean residue it was found that after microbial fermentation the nutritional value and sensory characteristics of soybean residue were improved and the bean odor was well suppressed. However there are still certain shortcomings in current research including the research and industrial application of high-value-added new soybean residue fermentation products. Conclusion In conclusion soybean residue is nutritionally rich and microbial fermentation is an important method to improve the quality of soybean residue and enhance its reuse value which has significant practical production significance. However further research is needed to fully develop its beneficial value.