Abstract:In this study，Xuanwei ham from different processing years （1，2 and 3 years）was used as the object.The polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）technology was used.Analyze the structure and diversity of bacterial communities on the surface and inside of Xuanwei ham in different processing years by PCR amplification，dominant band cutting，clone sequencing and so on，provided theoretical basis for further research of Xuanwei ham quality.The research results showed that：Staphylococcus equorum，Staphylococcus xylosus，Staphylococcus epidermidis，Staphylococcus pentosaceus and other staphylococci，as well as Tetragenococcus halophilus，Microccccus varians，etc.were the main bacteria in Xuanwei ham，of which staphylococcus and Tetragenococcus halophilus were the dominant bacteria and dominant species in Xuanwei ham.In addition，uncultured bacterium was also detected in Xuanwei ham.The diversity analysis showed that the bacterial community on the surface of Xuanwei ham was the highest in processing for 3 years，and the bacterial community on the surface of ham was the lowest in processing for 1 year.The bacterial community diversity in the ham was the highest in the 3 years of processing，and the bacterial community diversity in the ham was the lowest in the 2 years of processing.