Douchi, the traditional fermented soybean food, has been as a popular seasoning for a long time.
豆豉，这种传统的发酵豆制品，一直以来都是受人们欢迎的调味品。
The functionality of douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis.
并对豆豉提取物的功能性进行了研究，如溶栓作用、抗氧化作用、抑菌作用等。
Douchi fibrinolytic enzyme (DFE) is a new fibrinolytic enzyme which was discovered in Douchi, a traditional Chinese food of fermented-soybean.
豆豉纤溶酶是从中国传统的大豆发酵食品——豆豉中发现的新型纤溶酶。
It was indicated that savory Douchi was a new seasoning based on traditional process and will probably serve as a convenient travel condiment.
指出多味豆豉是一种在传统工艺上进行加工的新型调味品。
Objective: To investigate the protection of Douchi on alloxan-induced diabetic mice and Douchi fibrinolytic enzyme on carrageenan-induced thrombotic mice and their mechanisms.
目的：研究豆豉对糖尿病模型小鼠、豆豉激酶对血栓模型小鼠的保护作用及可能的作用机制。
Objective: To investigate the protection of Douchi on alloxan-induced diabetic mice and Douchi fibrinolytic enzyme on carrageenan-induced thrombotic mice and their mechanisms.
目的：研究豆豉对糖尿病模型小鼠、豆豉激酶对血栓模型小鼠的保护作用及可能的作用机制。
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