In order to obtain starter cultures with good performance for fermented rice cake, lactic acid bacteria strains and yeast strains were isolated from traditional fermented rice slurry. Through the investigation of colonies, morphological characteristics and growth properties one strain of lactic acid bacteria and two strains of yeasts were screened. According to the 16S rDNA and 26S rDNA sequence analysis, they were identifided as Lactobacillus plantarum, Candida humilis and Saccharomyces cerevisiae. Remixing three superior fermentation strains in fermented rice cake, the optimum bacteria ratio was determined by analyzing the sensory quality and texture characteristics of the fermented products. The results showed that when the proportion of actobacillus plantarum, Saccharomyces cerevisiae and Candida humilis was 136, the sensory quality and texture property of fermented rice cake were the best and 29 kinds of volatile flavor substances were detected by GC-MS. Five kinds of flavor substances were detected together with the commercial rice cake and the double bacteria compound starter, such as phenylacetaldehyde, benzaldehyde, phenylethyl alcohol, tetradecane and ethyl palmitate. And 12 kinds of unique flavor substances were detected. Among them, nine of which were esters. The rice cake produced by the fermentation of the compound starter had better quality, which was expected to be applied to the fermentation production of rice cake.