Dynamic changes in purine and uric acid content in fermented lamb jerky during processing

Functional starter cultures were evaluated for their effects on purine compounds, uric acid (UA), and xanthine oxidase (XOD) activity during fermented lamb jerky processing. Five treatment groups, including CG, 37×-3, x3-2b, 3×-2B, and 2111 CB, were analyzed across pickling, fermentation, drying, and maturation stages. The results showed that starter cultures significantly affected the dynamic changes in individual purines, total purines, UA, and XOD activity. The increase in purine contents on a FW basis during late processing was closely related to moisture-loss-driven concentration effects. After DM correction, x3-2b maintained relatively low total purine and A + Hx levels, suggesting a more stable effect on reducing purine accumulation, indicating its potential as a candidate starter culture for low-purine fermented lamb jerky production. Although 37×-3 showed strong XOD-inhibitory potential and reduced UA levels, its residual total purine content remained relatively high. These findings provide a basis for using functional starter cultures to regulate purine accumulation and UA formation in fermented meat products.