Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure biogenic amines content remain unclear during fermentation processes. In this study, we explored physicochemical property, concentration diversity of external internal by high-throughput sequencing processing ham. Results showed that nitrite remained at a stable level 0.15 mg/Kg which was significantly lower than national health standard safety 20 mg/Kg. addition, compared with fresh hams, total free amino acids ripe has grown 14 folds; sour bitter were main tastes Notably, cadaverine highest all entire period. At bacterial phyla level, Firmicutes Actinobacteria two phyla, genus Staphylococcus significant strain throughout whole fermentation. Moreover, dry stage great impact on succession change structure. Simultaneously, trends composition bacteria interior have slight discrepancies those exterior