Chinese fermented condiment is supreme famous in world, for the microorganism have played an important role. Popularizing rate of pure mold is thriving. However, the mold must be fermented with yeast, lactic acid bacteria and other aroma microorganisms to achieve the whole product characteristics of color, flavor and body. Many enterprises not pay enough attention to the functions or culturing conditions of aroma microorganisms, especially not to the wild aroma microorganisms. The unique microbial resources must be cherished, protected and rational utilized, to make it fully playing its role, and to make Chinese characteristics fermented condiment into the industrialized development track as soon as possible.