To effectively reduce the high content of ethyl carbamate (EC) in traditional Chinese yellow wine， exogenous Lactobacillus paracasei FMES22， FMES56 and Bifidobacterium lactis FMES99 were inoculated at the start of the post-fermentation stage for the co-fermentation. The contents of EC， γ-aminobutyric acid (GABA) and flavor compounds in the yellow wine were determined by high performance liquid chromatography fluorescence (HPLC-FLD)， Berthelot colorimetry and solid-phase microextraction-gas phase-mass spectrometry (SPME-GC-MS)， respectively. The results suggested that the addition of FMES22， FMES56 and FMES99 significantly increased the total amino acid content. And the amount of flavor positively correlated amino acids， including aspartic acid， threonine and others were significantly higher than the control group. The total content of free amino acid in FMESS22 group sample reached 2 869.21 mg/L， while only 1 120.8 mg/L in control group sample. In addition， compared with traditional fermented rice wine， the content of GABA in rice wine added with Lactobacillus and Bifidobacterium was significantly increased， while the content of EC was markedly decreased. Especially， the content of GABA in FMES22 group reached 62.04 mg/L， while the content of EC was only 11.39 mg/L. Moreover， the contents of acetic acid， 2，3-butanediol， ethyl lactate， ethyl acetate， diethyl succinate and other typical flavor substances in the experimental groups were higher than those in the control group. The transformation of characteristic flavor substances contributed to a fresh flavor that different from the traditional rice wine. In conclusion， the directionally fermented rice wine with Lactobacillus and Bifidobacterium added in the post-fermentation stage significantly improved the nutrition， safety and flavor richness of traditional yellow rice wine.