Abstract:The flavor quality and bacterial community diversity of Guizhou traditional natural dry-cured beef named as Niuganba were analyzed in this paper.In order to analyze the flavor composition of Guizhou Niuganba，the volatile flavor components were qualitatively quantified by headspace solid phase microextraction-gas chromatography-mass spectrometry combined with retention index.And high-throughput sequencing technology was used to detect the bacterial colonies of the Niuganba.The results showed that a total of 67 kinds of volatile substances such as hydrocarbons，aldehydes，alcohols and ketones were identified in the three groups of Guizhou Niuganba，with more alcohols and hydrocarbons.Through the flavor formation pathway and principal component analysis，it was found that the spice，the strecker reaction of amino acids and fat oxidation contributed to the unique flavor of Guizhou Niuganba.The traditional fermented Niuganba was rich in bacterial diversity.The main dominant phylum are proteobacteria and finnicutes，and staphylococcus，staphylococcus and psychrobacter were the dominant genus.No.3 Niuganba also had the dominant genus of cobetia，which was unique to Guizhou Niuganba.There were some differences in the structure of bacteria in different types of Niuganba.Further analysis found that there was a certain relationship between the flavor quality of the Niuganba and the diversity of the bacterial community.Microorganisms contribute to the flavor，but the characteristic flavor of Guizhou Niuganba was mainly derived from spices.