Abstract:In order to study Panxian ham microbial diversity and volatile volatile flavor components in different regions，and attempted to find out the functional microorganism.The Illumina MiSeq high -throughput sequencing method and solid-phase microextraction gas chromatography-mass spectrometry （SPME-GC-MS）were used to analyze Panxian ham from three different regions of Panzhou city，Guizhou province.Results showed that the diversity and richness of bacteria were higher than that of fungi in Panxian ham.Bacterial community structure was similar in Hongguo （HG）and Pugu （PG），Staphylococcus was the most dominant bacteria in HG and PG，while the most dominant bacteria in Wumeng（WM）was Nocardiopsis.Fungal community structure was similar in HG and WM，Aspergillus and Penicillium were the dominant fungi in HG and WM，but the latter was not the dominant in PG.A total of 51 volatile flavor components were identified by SPEM-GCMS and 10 key volatile flavor compounds were selected by odor activity values （OAV），including 2-methylbutanal，3-methyl-butanal，hexanal，octanal，nonanal，1-octen-3-ol，2-heptanone，2-nonanone，ethyl hexanoate and ethyl caprylate.Association analysis of major microbial and key flavor components found that Staphylococcus，Aspergillus，Halmonas，Nesterenkonia，and Brevibacterium may be functional microorganisms in Panxian ham.