Objective: The effect of influence the core functional microorganisms in different fermentation stages soybean paste of flavor and quality the diversity was studied by improving diversity succession and function of differentially transcribed genes of microbial community. Therefore， it provided theoretical basis for reasonably monitoring fermentation quality and production stability and shortening fermentation time. Methods: Microbial community structure and succession and predicting microbial function were used by metagenomic sequencing technology in industrialization soybean paste. And physical， chemical characteristics and volatile flavor were analyzed. Lastly， the correlation between microbial community and flavor substances was studied. Results: The microbial communities of bacteria and fungi changed significantly in the early fermentation stage， and gradually stabilized in the late fermentation stage. The dominant bacteria were Staphylococcus， Tetragenococcus， Cronobacter， Lactobacillus， Weissella and Enterobacter. The dominant fungi were Zygosaccharomyces and Aspergillus. The abundance of Staphylococcus and Zygosaccharomyces increased with the extension of fermentation time. The number of gene sequences of other bacteria changed during fermentation. Correlation analysis showed that physical and chemical factors (total acid and amino acid nitrogen) had a certain effect on the physical and chemical properties and flavor of soybean paste at different fermentation stages. Conclusion: Staphylococcus and Zygosaccharomyces were positively correlated with volatile compounds， and played an important role in the formation of volatile alcohol esters flavor substances. Aspergillus was positively correlated with total acid， protease and amylase， while Staphylococcus promoted the synthesis of amino acids， aldehydes and ketones.