To investigate the changes in microbial diversity and community structure during the air-dried storage of low-sodium cured meat, this study employed metagenomics to analyze microbial diversity variations at different storage stages (0-4 months).Metagenomic sequencing revealed that the cured meat samples contained microorganisms spanning 7 kingdoms, 15 phyla, 28 classes, 46 orders, 75 families, 121 genera, and 412 species.The dominant genera included Latilactobacillus, Staphylococcus, Clostridioides, and Aspergillus, while the predominant species comprised Latilactobacillus sakei, Clostridioides difficile, Staphylococcus saprophyticus, Latilactobacillus curvatus, Staphylococcus sp., Klebsiella michiganensis, Latilactobacillus sp., Mycobacteroides abscessus, Staphylococcus cohnii, and Staphylococcus gallinarum.COG functional annotation identified primary metabolic functions as Category J (translation, ribosomal structure, and biogenesis), G (carbohydrate transport and metabolism), and E (amino acid transport and metabolism).KEGG database comparisons showed that the main primary metabolic pathways were “Metabolism” and “Human diseases”, with associated secondary pathways being “Carbohydrate metabolism”, “Amino acid metabolism”, and “Neurodegenerative disease”.Notably, low-sodium cured meat exhibited rich microbial diversity, particularly demonstrating heightened microbial activity during the 2nd and 4th months of storage.Prolonged storage duration correlated with increased pathogenic bacteria abundance and human disease-related metabolic pathways, indicating significant microbial community shifts during air-dried storage that may pose potential risks.
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