We interviewed the biofunctionality of active materials in traditional fermented soybean foods such as sauce, douchi, sufu and so on and we also give some advice about their research and development.

• 本文综述了我国传统大豆发酵食品的各种功能性成分,总结了其生物调节功能,并针对我国传统大豆发酵食品的研究开发提出了一些建议。