Abstract: Microflora of typical samples taken in different stages of fermentation for the long- ripened Douchiba (DCB), a traditional soy-fermented appetizer produced by unique methods in Qinxie and Dafan (two counties in West China’s Guizhou), were isolated and identified. The results indicated that Qinxie’s DCB is a bacteria-fermented product dominated by B. pantothenticus, B. alvei and B. firmus, but Dafan’s DCB is a mould- and bacteria-fermented product coexisting with M. javanicus Wehmer, M.rouxians (Calmette) Wehmer, M.racemosus Fres., B. firmus and Gram-positive asporogenous Bacilili. Simultaneously, coccus (Stophylococcus or Pediococcus) and yeast (Hansenula anomala H.et p.sydow var.amomala) propagate prosperously during ripening of DCB from the two locations, which may gift the long- ripened Douchiba special flavors and nutritions.

Key words: long- ripened Douchiba (DCB), traditional processing technology, dominant microflora