Soya bean [Glycine max (L.) Merr.] is an important legume crop with a significant worldwide production (Govindasamy et al., 2017), accounting for 340 million metric tons (mmt) in 2017. Exceptionally high protein (40%) and oil (20%) content make soya bean an outstanding source of nutrition that is used in a number of food products for humans, as well as in animal feeds. In addition, oil extracted from soya bean seeds can be used in the production of biofuels (Zhang, Pan, & Stellwag, 2008). All these benefits can be attributed to the symbiotic interaction of soya bean with Bradyrhizobium japonicum occurring in root nodules, which results in the fixation of atmospheric nitrogen (Zhang, Wang, et al., 2014). This cooperation benefits the environment by decreasing the need for the application of fertilizers and improving soil quality for subsequent crops, such as wheat or maize. In 2017, the production of soya bean in the European Union accounted for 2.74 mmt, which represented ~8% of the EU demand for soya bean seed, oil and meal. Simultaneously, the thriving animal production industry required the European Union to import over 33 mmt of soya bean products, mainly from Argentina and Brazil (https://www. idhsu stain ablet rade.com/uploa ded/2019/04/Europ ean-Soy-Monit or.pdf). The high demand for soya bean-derived products and difficult environmental conditions in temperate climates of the Northern and Central Europe, due to cold springs and early summer droughts,