In order to investigate the effects of moromi Staphylococcus spp. on the fermentation of high-salt liquid-state soy sauce， three Staphylococcus spp. (JL04， JL15， and JL17) with good acid-producing performance were screened from high-salt liquid-state moromi using acid-production as an index， which were identified as S. comdimenti， S. piscifermentans and S. carnosus， respectively. The three strains were added to the 15th day high-salt liquid-state moromi for a 60 days fermentation， and analysis of the changes for reducing sugar， total acid and ammonia nitrogen during the fermentation process showed that all three strains could accelerate the utilization of reducing sugar in moromi and increase the content of total acid and ammonia nitrogen. Among them， the total acid of fermented soy sauce added with JL04 was the highest， which was 15.61 g/L； and the ammonia nitrogen of fermented soy sauce added with JL17 was the highest， which was 9.31 g/L. HPLC quantitative analysis for 6 organic acids in the fermented soy sauce added with JL04， JL15 and JL17 increased by 37.53%， 24.06% and 25.90%， respectively， compared with the control group， and the main organic acids were acetic acid， lactic acid and succinic acid. GC-MS analysis for the volatile flavor compounds of soy sauce fermented by three strains showed that the content of esters was significantly increased， among which JL04 increased by 116.09%， mainly acetates and lactates， and it was positively correlated with the increase of corresponding organic acids. Sensory scores showed that the addition of three strains could enhance the aroma and taste of soy sauce. The three strains screened from high-salt liquid-state moromi had the characteristics of accumulating organic acids and promoting the synthesis of corresponding esters. They could be used in soy sauce fermentation as flavor bacteria to impart suitable sour taste， enrich taste， and enhance aroma.