Abstract: The simultaneous conversion of macromolecules and easily degradable organic matter during the full resource recovery of kitchen waste is the key to the preparation of high quality liquid fertilizers. The self-selected anti-acidification microbial consortium and the Aspergillus oryzae were used to produce amino acid-rich liquid fertilizer. By optimizing the process conditions such as temperature, initial pH, inoculum amount of bacterium, the degradation and transformation characteristics of macromolecules (organic matter, protein, starch, etc.) and the regulation evolution of microbial community were investigated. The results showed that the degradation and transformation of macromolecules in food waste can be promoted by the anti-acidification microbial consortium and Aspergillus oryzae. A high free amino acid concentration (4.09 g/L) was reached after 6 days, when the temperature was 38 ℃, the initial pH was 6.5 and the inoculum was 1%. Based on the range analysis, the effects on the concentration of free amino acids in the product were, in descending order of significance, inoculum volume, temperature and initial pH. The regulation evolution of microbial community indicated that Bacillus and Aspergillus were the dominant microorganisms in the fermentation process and had a strong correlation with free amino acid concentrations; Agaricales, Cladosporium and Vibrio played an important role in the degradation of starch and the fugacity of soluble carbohydrates. These results suggested that the self-selected anti-acidification microbial consortium and the Aspergillus oryzae could construct a functional inoculum and increase the formation of free amino acids, which is expected to provide technical support for the high-value utilization of kitchen waste.