Abstract: The douchi, bean sauce, liquid of soy sauce and beancurd cheese is juxtaposed for our country’s four great kinds oftraditional soybean fermentation food, producing the history long. For realizing its industrialization produces, we must under-stand the primary kinds of microorganism inside the nature fermentation products first,then sieve the germ stub that suitindustry’s fermentation to proceed the pure fermentation.This paper plainly introduce the microorganism’s distribution of thefour kinds of fermentation products.

Key words: soybean, fermentation, microorganism, distribution