关键词: 豆豉, 微生物种群, 发酵工艺, 活性成分, 食品安全

Abstract: As a traditional Chinese fermented food processed from beans，douchi has formed a large-scale industrial base in China. Douchi can be classified according to processing materials，production technology，and fermentation microorganism species. In this review， we summarized the research progress on the nutrition and safety of douchi in China in terms of douchi microbial populations，douchi raw materials，douchi fermentation process，douchi nutrition and bioactive components，douchi food safety properties，douchi storage and preservation， and douchi research trends. Identifying microbial populations in douchi and mining bioactive components in douchi are current hotspots in douchi research. The large-scale production of douchi products with specific biological functions by fermentation with pure species of microorganisms，as well as the enhancement of the nutritional value and food safety properties of douchi，are the focus of future research in the douchi industry. This review provides a valuable reference for theoretical research and industrial development of douchi in China.

Key words: douchi, microbial population, fermentation technology, active ingredient, food safety