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Suan zuo rou  ( SZR ), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of  SZR  from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15  SZR  samples from three regions in Guizhou province. The microbial community structure of  SZR  was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of  SZR  varied among the regions, as evidenced by the relative abundance of  Weissella ,  Staphylococcus ,  Brochothrix ,  Kazachstania , and  Debaryomces . There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen ( P  < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that  Wickerhamomyces ,  Kazachstania ,  Lactobacillus ,  Weissella ,  Brochothrix ,  Debaryomyces ,  Staphylococcus ,  Pediococcus ,  Pichia ,  Candida , and  Leuconostoc  were highly correlated with 48 VFCs (| ρ| > 0.8,  P  < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas  Lactobacillus  was positively related with pH, and negatively related with total volatile basic nitrogen.

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China