The aim of this study was to explore the bacterial diversity and the main special flavor of the stinky egg， using PCR-DGGE and HS-SPME/GC-MS technology. The result indicted that a total of 42 microorganisms were found in the whole stage， and 12 species belonging to Marinobacter， Halanaerobium， Marinilactibacillus， Halomonas， Paraliobacillus， Halolactibacillus and Uncultured bacterium. In the early stage （0-7 d） and middle stage （8-21 d） of fermentation， the biomass of Halomonas was the highest， accounting for 26.94% and 30.97%， respectively. Paraliobacillus was the major bacteria during the late stage（22-28 d）， the microbe abundance was 23.96%. During the final stage of fermentation （29-60 d）， Marinilactibacillu and Halomonas are the dominant microorganisms. The strain Paraliobacillus sp. Band 12 and strain Halomonas sp. Band 25 were the dominant microorganism species involved in the whole fermentation stage. In the stinky egg， a total of 18 special flavor were detected， such as dimethyl trisulfide， dimethyl disulfide， 4-methyl valeric acid， butyl 3-methylbutyrate， butyric acid and 2-methylhexanoic acid. Finally， the present research enriches the knowledge of the traditional fermented food-related bacteria， as well as improve the quality and safety of the stinky egg.