Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts ( Torulaspora delbrueckii Biodiva, Saccharomyces cerevisiae Lalvin EC-1118 and Pichia kluyveri Frootzen) and one dairy yeast ( Kluyveromyces marxianus NCYC1425) were employed as single starter cultures, respectively, and were compared with one soy sauce yeast ( Candida versatilis NCYC1433). Each yeast showed different growth kinetics and fermentation performance. Compared with C. versatilis NCYC1433, other yeasts presented a significant higher rate of glucose consumption ( P < 0.05). Besides, K. marxianus NCYC1425 and P. kluyveri Frootzen produced more citric acid and succinic acid, respectively, while S. cerevisiae Lalvin EC-1118 exhibited higher pyruvic acid production. Significant lower levels of total free amino acids were observed in samples inoculated with wine yeasts relative to other yeasts ( P < 0.05). Non-soy sauce yeasts produced increased various levels of esters and alcohols without traditional fish sauce unpleasant odorants, especially K. marxianus NCYC1425 and P. kluyveri Frootzen. The results confirmed that non-soy sauce yeasts are suitable for fish sauce flavor compound modification and to develop a fast fermentation process for saltless fish sauce from fish head, which could increase the acceptability of fish sauce and improve the utilization of fish by-products.