Abstract: This experiment studied the microorganisms flora carefully during Jinhua ham fermentation. The numbers and varieties of microorganisms were assayed regularly, and also the water, salt and pH as well. The rusults showed that microorganism numbers and varieties of Jinhua ham are only a few at the first but increasing under the sunshine and in the internal part quickly to 106 CFU/g after entering the fermentation room. In August the numbers decrease to below 103 CFU/g.The predominant bacteria are Staphylococcus amd Lactobacillus, the predominant yeasts are Candida zeylanoides, Debaryomyces hansenii, Hansenula sydowiorum, Rhodotorula glautinis, and the predominant molds are Penicillium at first, including the P.italicum, P.simplicissimum, and then the Aspergillus including the A.sydowi, A.glaucus, A.flauipes and A.orzye. There is the close relationship between the flavor of Jinhua ham and microorganisms flora.

Key words: Jinhua ham, fermentation, microbal flora, identification