Abstract: To shorten fermented time and recede in salinity, the process of subsalt-fermented Douchi using multiple strains was researched. The technological conditions for Mucor G-1 starter propagation of inoculum ratio 4.5% and cultivated 60 h at 25℃ were determined using protease activity as index and protease activity reached 782.56 U/g in these conditions. And technological conditions for primary fermentation of fermented 10 d at 50℃ were determined using amino-acid nitrogen as index. The optimum condition: 1.5% inoculation ratio, 8% salt and fermented at 25℃ for 6 d of after-fermentation process by adding zygosaccharomyces rouxii AS 2.181 was obtained using sensory quality as index. By this technique, Douchi had not only Douchi aroma but also strong spiced, alcohol and ester-like flavor. 0.81 g/(100 g) amino-acid nitrogen was obtained and the total produced time was 19 days. The new process for Douchi producing by multiple strains, subsalt and subsection fermented was formed. The different producing phase in this process can be controlled easily and the total fermented time can be shortened and this process may provide basis for modern technique reformation of the traditional fermentation food of Douchi.