A functional Douchi was fermented by two-step solid fermentation using Bacillus subtilis SP-8-5 and Lactobacillus plantarum YM-5-2 isolated which were isolated from Yunnan traditional fermented Douchi.At first,soybean seeds were soaked by water in ratio of 1∶ 3(w/w) at room temperature(20 ℃) for 10 h,then the soaked seeds were sterilized for 20 min at 110 ℃ and cooled to 30 ℃.B.subtilis SP-8-5 was inoculated into the sterilized seeds for first solid fermentation step at 26 ℃ for 42 h.After 42 h cultivation,L.plantarum YM-5-2 was added and fermented for second step at 30 ℃ for 2 days.Through this procedure,a functional Douchi possessing special flavor with strong fibrinolytic activity,short fermented period,high nutrition value and long shelf life was successfully obtained.After 21 days post-fermentation,the living bacteria amount of B.subtilis SP-8-5 and L.plantarum YM-5-2 could reached as high as(5.88±0.53)×108 CFU/g and(3.50±0.35)×1011 CFU/g respectively.Meanwhile the fibrinolytic activity was the highest through measuring the diameter of clear zone on fibrin plate.