Abstract:To study the effect of fermentation time on the flavor and bacterial community structure of Anyue ceramic-pot sealed meat. The samples of ceramic-pot sealed meat and shredded radish in the ceramic pot were collected on the 20, 40, 60, 75, 90, 105, 120, 135 days. The bacterial community structure and flavor of the samples were analyzed by Illumina MiSeq sequencing platform, electronic nose and electronic tongue. Results found the average number of effective sequences obtained from 16 groups of samples was 38 247. The diversity of bacterial community structure in the ceramic-pot of 60 d fermentation was highest. The diversity of bacterial community in the ceramic pot began to decline after 75 d fermentation and then showed a downward trend in the following fermentation time.Lactobacillus occupied an absolute advantage in the ceramic pot and the composition of bacterial community would be greatly changed if the ceramic-pot sealed meat continued to ferment after 90 d fermentation. According to the analysis of electronic nose and electronic tongue, there was a significant difference between 135, 75 d ceramic-pot sealed meat and other ceramic-pot sealed meat in odor（P＜0.01）, and between 60 d ceramic-pot sealed meat and other ceramic-pot sealed meat in taste（P＜0.01）.
