传统发酵食品具有悠久的历史，且种类繁多，因其独特的风味和功能而深受大众欢迎。
The traditional fermentation food was very popular among the people because of its long history, many kinds, unique flavor and special functions.
我国传统发酵食品中存在着广泛的菌种资源，可作为筛选发酵肉制品优良菌种的来源。
There are large bacterium resources in traditional fermented foods, and can be used to select starter cultures with excellent characteristic for fermented meat products.
乳酸和益生菌：乳酸和益生菌对机体的消化系统非常有益，它们能够在传统的发酵性食品中获得。
Lactic Acid and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.
独特的风味是传统大豆发酵食品受到人们喜欢的主要原因之一。
Many types of traditional fermented soybean foods were the most popular products, one of the major reason was its attractive and strong flavor.
大豆异黄酮属于黄酮类化合物，是一类具有重要生物活性的化合物，在大豆和传统大豆发酵食品中含量丰富。
Soybean isoflavones belongs to flavonoids. It is a kind of compounds with biological activity and richly contained in soybean and traditional fermented soybean foods.
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。
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。
Douchi fibrinolytic enzyme (DFE) is a new fibrinolytic enzyme which was discovered in Douchi, a traditional Chinese food of fermented-soybean.
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