To explore the taste characteristics and microbial diversity of naturally fermented soybean paste， this paper uses electronic tongue and high-throughput sequencing technology to analyze the microbial community structure and taste characteristics during the fermentation process of naturally fermented bean paste. The results show， in the fermentation process of soybean paste， there are mainly umami， saltness， and complex flavors， while the sourness， bitterness， and astringency components are less. Principal component analysis shows， the information on the taste quality of soybean paste in different fermentation stages mainly focuses on the first two principal components， the cumulative contribution rate is 99.54%， the aftertaste-A， richness and saltness in the first principal component showed a negative correlation， the aftertaste-B， umami and bitterness showed a positive correlation， and the second principal component sourness and astringency showed a positive correlation. Microbial diversity in the fermentation process of soybean paste at the phyla level， the dominant bacteria is Firmicutes， and fungi is Ascomycota. At the genus level， the main bacteria are Lactobacillus and Tetragenococcus； the main fungi are Penicillium and Wickerhamomyces. Correlation analysis of taste characteristics and microbial diversity during the fermentation of soybean paste shows that different fermentation systems may contain the same microbial community structure， while the same taste can also be produced by different microbial communities.