TABLE 3.
Primary microorganisms in different preserved meats.
| Type of preserved meat | Primary microorganisms | References |
| Sichuan preserved meat2 | Staphylococcus, Micrococcus, Acinetobacter, Psychrobacter, Pseudomonas, Brochothrix, Cupriavidus, Citrobacter, Enterobacter, Aspergillus, Debaryomyces, Candida, Wallemia, Penicillium, Malassezia, Didymella | Wen et al., 2020; Quan et al., 2017 |
| Enshi preserved meat2 | Staphylococcus, Psychrobacter, Pseudoalteromonas, Brochothrix, Cobetia, Acinetobacter | Deng et al., 2018 |
| Hunan preserved meat1 | Staphylococcus, Sphingomonas, Pseudomonas, Enterobacter, Leuconostoc | Yi et al., 2017 |
| Longxi preserved meat1 | L. plantarum, L. curvatus, L. sakei, C. alimentarius, P. pentosaceus, L. mesenteroides | Deng et al., 2019 |
1 Represents the identification of microorganisms by pure culture, and 2 represents the identification of microorganisms by molecular biological methods.