Abstract: The microflora and compositions of Dou-chi produced by natural fermentation were analyzed with the observation of morphological, physiological and biochemical reaction. Maximum Likehood phylogeny tree of rDNA sequences of the 6 isolates sequenced and 11 isolates downloaded from GenBank was used to reveal the phylogenetic relationships. 355U/g protease activity was showed by the Aspergillus Oryzae strain. The acidity activity of the Lactobacillus Fermentu strain was 66°T. Cellulase activity and protease activity of the Bacillus Subtilis strain were 47U/g and 140U/g, respectively. The Staphylococcus Xylosus strain showed high ability of protein degradation. Meanwhile, a Pichia Ohmeri strainand a Aspergillus Niger were identified.