Abstract: To improve the flavor quality of salt-reduced Tianbanzi, Tetragenococcus halophilus and Wickerhamiella versatilis were selected as fermentation strains to explore their effect on the flavor quality of salt-reduced Tianbanzi by high performance liquid chromatography, fully automated amino acid analyzer and gas chromatography-mass spectrometry. The results show that 7 organic acids and 16 amino acids are identified in the four groups samples of blank control group without inoculation(CK), Tetragenococcus halophilus separately inoculated（T）, Wickerhamiella versatilis group separately inoculated (W), and Tetragenococcus halophilus and Wickerhamiella versatilis group are inoculated together in a ratio of 1:1(TW). Compared with the non-inoculated group (CK), the total organic acid and amino acid content of the TW group are increased by 112.61% and 76.53%, respectively. In addition, 36 volatile flavor substances are identified in all samples, of which 12 compounds are screened as differential compounds distinguishing different samples (VIP > 1, p < 0.05). Based on multivariate statistical analysis, it is found that characteristic aroma compounds such as methyl acetate, methyl isovalerate, benzyl alcohol, phenylacetaldehyde and 2-methylpyrazine are significantly enriched in the TW group. These results can provide certain guidelines for the fortified fermentation strategies of brewing condiments.