In the brewing process of sauce-flavor Jiangxiangxing Baijiu, the dynamic changes of functional microorganisms and metabolites have a direct impact on aroma components in Baijiu, which is closely related to the Baijiu quality. According to the research of related microorganisms in the sauce-flavor Baijiu brewing process in recent years, the action mechanism, the biodiversity and the metabolic process of bacteria, yeasts, molds and actinomycetes in Baijiu brewing process were briefly introduced, so as to provide reference for the research of the relationship between the functional microorganisms and Baijiu flavor.