In this study， high-throughput sequencing technology was used to sequence the bacterial 16S rDNA V3-V4 region in Leishan fish sauce acid， solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect fish sauce. Volatile components in acid， and used statistical analysis to calculate its quality characteristics. According to the analysis， there were 1 515 ASVs， 22 phylum and 249 genera of Leishan fish sauce acid. Proteobacteria(39.13%) and Firmicutes(30.68%) were the main bacterial phylum in Leishan fish sauce acid. Arthrobacter (11.246%) and Ralstonia(10.929%) were the main bacterial genera. Seventy volatile components including terpenes (33.65%)， ethers (33.53%)， alcohols (16.45%)， acids (7.82%) and esters (6.47%) in Leishan fish sauce acid were detected by SPME combining GC-MS. Among them， anethole (23.25%)， d-limonene(13.12%)， 4-methoxyallylbenzene (8.52%)， linalool (8.35%) and sorbic acid(5.96%) were the main volatile components. In the quality analysis of fish sauce acid， the highest content of citric acid in organic acids was 269.6 mg/kg， the main fatty acid was linoleic acid (0.047 g/100 g)， and the umami amino acid was the main flavor characteristic of amino acids. In this study， the microflora structure and volatile components of Leishan fish sauce acid were identified for the first time， which provided a theoretical basis for exploring the fermentation mechanism of Leishan fish sauce acid and standardizing its production and food safety.