The composition of flavor compounds are complicated in traditional fermentation foods with Jiang-flavor， which involves a variety of microorganisms and metabolism pathways. The succession of microorganisms during fermentation has significant influence on the formation of characteristic flavor and quality safety. Therefore， revealing the relationship between microbes and flavor development is benefit to illustrate the affecting factors of quality change during Jiang-flavored food fermentation process. This paper summarizes the effects of microbial diversity and its succession on the formation of Jiang-flavor in several typical Jiang-flavored traditional fermented foods， which will provide some references for the quality improvement of traditional fermentation foods.