In order to investigate the effect of autochthonous microorganisms on volatile flavor compounds in hybrid sturgeon caviar， this study screened sturgeon caviar with different draining time by weight loss rate and sensory evaluation， and isolated and purified and reinoculated the microorganisms of sturgeon caviar from the storage period (0-5 months)， and proposed to investigate the effect of hybrid inoculation on the quality and flavor characteristics of sturgeon caviar. Sturgeon caviar drained for 10 min had a higher freshness and its sensory score was 16.208 points. The microorganisms of the stored sturgeon caviar were isolated and purified， and a total of seven microorganisms were identified， which were Mammaliicoccus sciuri SC012， Shewanella sp. SC045， Ochrobactrum anthropi SC3-1， Plantibacter flavus SC3-2， Arthrobacter psychrolactophilus SC3-3， Rhodococcus qingshengii SC3-4 and Chryseobacterium soli SC3-5. Compared with the uninoculated group， the content of fishy compounds (hexanal， nonanal， 1-octen-3-ol) in sturgeon caviar inoculated with Mammaliicoccus sciuri SC012 was significantly reduced by 13.8%， and the content of aromatic substances (phenylglyoxal， 3-methylbutyraldehyde) in sturgeon caviar inoculated with Rhodococcus qingshengii SC3-4 was significantly elevated by 59.9%. Further optimization of the inoculation ratio of Mammaliicoccus sciuri SC012: Rhodococcus qingshengii SC3-4 at a ratio of 2∶1 resulted in a significant increase in the ｀nutty taste＇， and a significant decrease in the ｀salty taste＇ and ｀bitter taste＇ in the sturgeon caviar. The results of this study revealed the effects of inoculation of Mammaliicoccus sciuri SC012 and Rhodococcus qingshengii SC3-4 on the volatile flavor substances of refrigerated sturgeon caviar， and provided a theoretical basis for the regulation of flavor deterioration of sturgeon caviar during the storage period.