Abstract: In this study, Tetragenococcus halophilus and Wickerhamiella versatilis isolated from Pixian doubanjiang were used as research objects to investigate the effects of different inoculation sequences on the metabolic characteristics of low-salt doubanjiang. The volatile flavor compounds and taste substances in the simulated low-salt doubanjiang system were detected and analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The results show that Tetragenococcus halophilus (T) significantly promotes the formation of acids and olefins in bean paste during fermentation, and Wickerhamiella versatilis (W) could efficiently enrich the total content of esters and amino acids. In the sequential inoculation group, the T first then W group (T/W) can improve the content of pyrazine compounds, the W first then T group (W/T) has a weak effect on metabolism, and the simultaneous inoculation group (T+W) can significantly increase the content of alcohols and phenols in the fermentation system. In addition, the T+W group is conducive to the formation of characteristic aroma and free amino acids in doubanjiang. These results will provide a certain reference for the fermentation of high quality low-salt doubanjiang.