Abstract: The study on relationship between microflora and their ecological environment in dry-cured ham was made for the first time.The results showed that these fermental microflora adapt themselves to the existing circumstances with the high salt,low wet and normal temperature.Meanwhile,after their being fermented a specific flavor is prodluced.In early period of fermentation in the central part of dry-cured ham,the miqoflora is mainly made of the salt-addicted bacillus,coccus and yeasts;and in the middle period,mainly coccus and yeasts;but at the late stage,only coccus and a small amount of yeast can be found.These specific characteristics for the composition of dry-cured ham microflora lay down a theoretical basis for the improvement and superiority of fermentation technology.

Key words: dry-cured ham, microflora, microecosystem