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Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...

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Related Experiment Video

Updated: Jun 25, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

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Published on: March 14, 2018

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

Jianlin Liu1, Zhang Yue1, Xueying Sun1

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Autonomous Region Engineering Research Center for Beef and Mutton Quality Identification and Safe Processing, Inner Mongolia Agricultural University, Hohhot 010018, China.

Food Chemistry
|June 23, 2026
PubMed
Summary

Functional starter cultures can reduce purine levels in fermented lamb jerky. The x3-2b strain is a promising candidate for producing low-purine meat products by stabilizing purine accumulation.

Keywords:
Fermented lamb jerkyPurineStarterUric acid

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Last Updated: Jun 25, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Published on: March 14, 2018

Preparation of High-Quality Fermented Fish Product
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Fermented meat products are susceptible to purine accumulation.
  • High purine content can lead to elevated uric acid (UA) levels.
  • Controlling purine metabolism is crucial for product quality and health implications.

Purpose of the Study:

  • To evaluate the impact of functional starter cultures on purine compounds, uric acid (UA), and xanthine oxidase (XOD) activity.
  • To identify suitable starter cultures for reducing purine accumulation in fermented lamb jerky.
  • To understand the dynamic changes in purines during jerky processing.

Main Methods:

  • Analysis of purine compounds, UA, and XOD activity in lamb jerky.
  • Utilized five treatment groups including a control (CG) and four starter cultures (37×-3, x3-2b, 3×-2B, 2111 CB).
  • Samples analyzed across pickling, fermentation, drying, and maturation stages, with and without dry matter (DM) correction.

Main Results:

  • Starter cultures significantly influenced purine dynamics, UA, and XOD activity.
  • Moisture loss concentrated purines on a fresh weight (FW) basis during later processing stages.
  • The x3-2b strain demonstrated a stable reduction in total purines and adenosine + hypoxanthine (A + Hx) levels after DM correction.
  • The 37×-3 strain exhibited strong XOD inhibition and UA reduction but had higher residual total purines.

Conclusions:

  • Functional starter cultures can effectively modulate purine accumulation and UA formation in fermented meat.
  • The x3-2b starter culture shows potential for developing low-purine fermented lamb jerky.
  • Further research can leverage starter cultures to optimize the nutritional profile of fermented meat products.