Since red beans have poor textural properties, fermentation is commonly used to help produce better pulse products. To obtain BLR-E50, red beans are fermented using a co-culture of Bacillus subtilis and Lactobacillus bulgaricus, followed by extraction with 50% ethanol. The present data demonstrate that BLR-E50 did not exhibit mutagenicity, genotoxicity, or subacute oral toxicity. BLR-E50 showed antioxidant abilities in vitro. Under H