Influence of and on Microbial Diversity and Flavor of Mianning Hams.

Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction-gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding and adding the mixture of and on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the and group had significantly higher umami flavor amino acids than the control group and group. Therefore, inoculation with and favored the dominant bacteria and flavor of Mianning ham.