The present study aims to reveal microflora changes of instant octopus products at different storage temperatures， so as to provide reference for the preservation. The changes of bacterial composition and amount at different storage temperatures （25 ℃，15 ℃，5 ℃，-5 ℃） were analyzed qualitatively and quantitatively by metagenomics. The results showed that the bacterial flora became more and more uniform during the storage. The bacteria exhibited a greater diversity on initial storage than other microorganisms. The predominant bacterial flora was composed of Enterobacter， Pseudomonas and Leuconostoc. Besides， a certain proportion of Weissella， Flavobacterium and Staphylococcus were also detected. During the storage at 25， 15 and 5 ℃， a trend of increasing gram-positive bacteria was apparent， especially Staphylococcus and Weissella. Eventually， the predominant bacteria at 25 ℃， 15 ℃ and 5 ℃ were Weissella， Staphylococcus and Staphylococcus， respectively. However， no significant changes of the bacterial flora were observed during the storage at -5 ℃ except a slight decrease of Pseudomonas， and the predominant bacteria was Enterobacte. In conclusion， storing at -5 ℃ was conductive to maintaining initial microflora of instant octopus products and inhibiting the reproduction of spoilage bacteria.