Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams

A comparative analysis of the physicochemical composition and microbial community structure of five Yunnan dry-cured hams was carried out in this study. Heqing ham had the highest chloride content. Additionally, the pH of five dry-cured hams was weakly acidic and their nitrite residues, trimethylamine nitrogen and N-dimethylnitrosamine were all kept below the limits of national standards. Firmicutes and Proteobacteria were the dominant bacterial phylum on the surface and in the interior of the five dry-cured hams, and the dominant bacterial genus was Staphylococcus . Meanwhile, several potential flavor-producing bacteria, such as Chromohalobacter , Psychrobacter , and Halomonas , were also found on these dry-cured hams. Ascomycota was identified as the dominant fungal phylum for five dry-cured hams, and Asperigillus as the dominant fungal genus, with Asperigillus having a potential role in the formation of flavor in dry-cured hams. These results can provide a richer theoretical basis for systematically elucidating the quality formation of five Yunnan dry-cured hams. • Physicochemical properties and microbial community were comparatively analyzed. • Differences in physicochemical properties were related to processing technology and raw legs. • Staphylococcus and Asperigillus were the dominant bacterial genus and fungal genus. • Some flavor-forming bacteria and fungi have significant effect on the quality formation.