Abstract:

The microbial population, diversity and dynamics of traditional air-drying meat during different processing stages
were assessed. Seven culture media were used to separate different microorganisms from different air-drying meat samples.
Nine species were selected as dominant microorganisms including seven species of bacteria and two species of fungi.
16S rDNA or 18S rDNA analysis was employed for species identification. The results showed that following the microbial
growth inhibition during the salted process, the population of different microbial communities in meat samples increased
gradually during the first 10 days and reached a stable level at the later stages of air-drying processing. Lactic acid bacteria
based on Lactococcus lactis dominated the air-drying process, followed by Staphylococcus pasteuri, Debaryomyces hansenii
and Yarrowia lipolytica. Furthermore, Bacillus spp. and Rahnella aquatilis were the major spoilage bacteria, but their
amounts decreased significantly during the air-drying processing. This study can provide a useful guidance for starter culture
screening and safety control of traditional air-drying meat.

Key words: air-dried meat, microbial dynamics, dominant microorganisms, 16S rDNA, 18S rDNA