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The present study aimed to reveal the interprovincial differences in microbial community between Sichuan and Guizhou sausages, as well as driving factors based on high-throughput sequencing and bioinformatic analysis. The results indicated that Cobetia, Debaryomycetaceae, Kurtzmaniella, and Candida zeylanoides served as biomarkers for Sichuan sausages. In contrast, Enterococcus, unclassified Cyanobacteriales, Lactobacillales, Aspergillus vitricola, Mortierella, Fusarium, and Penicillium were identified as biomarkers for Guizhou sausages. Furthermore, salt content and moisture level showed positive correlations with Cobetia, Staphylococcus, Debaryomyces, and Kurtzmaniella, mainly found in Sichuan sausages. Conversely, pH and water activity (Aw) were positively associated with potential pathogenic bacteria (e.g., Vibrio, Cyanobacteria, Enterococcus, and Aeromonas) and fungi (e.g., Aspergillus, Fusarium, and Penicillium), which were mainly distributed in Guizhou sausages. Notably, microbial composition discrepancies between Sichuan and Guizhou sausages were primarily driven by processing conditions rather than regional climate factors. Collectively, these findings provide valuable insight for developing novel specific starters.<\/jats:p>","DOI":"10.3390\/microorganisms13051096","type":"journal-article","created":{"date-parts":[[2025,5,8]],"date-time":"2025-05-08T11:37:02Z","timestamp":1746704222000},"page":"1096","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach"],"prefix":"10.3390","volume":"13","author":[{"given":"Xiangyong","family":"Zeng","sequence":"first","affiliation":[{"name":"School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"},{"name":"Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chaoyang","family":"Wei","sequence":"additional","affiliation":[{"name":"School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"},{"name":"Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dounan","family":"Li","sequence":"additional","affiliation":[{"name":"School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"},{"name":"Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-0041-6071","authenticated-orcid":false,"given":"Wentao","family":"Cao","sequence":"additional","affiliation":[{"name":"School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China"},{"name":"Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiang","family":"Lin","sequence":"additional","affiliation":[{"name":"Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"438","DOI":"10.1016\/j.foodres.2017.10.048","article-title":"Biocontrol strategies for Mediterranean-style fermented sausages","volume":"103","author":"Oliveira","year":"2018","journal-title":"Food Res. 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