The impact of different fermenting microbes on residual purine content in fermented lamb jerky following in vitro digestion.

• Fermented lamb jerky with lactic acid bacteria as starter. • This test simulated the continuous digestive system of the human mouth, stomach, small intestine and large intestine (human stool collection) in vitro. • The changes of purine in the digestive system of fermented lamb jerky by simulated digestion in vitro. • To investigate the effect of starter on purine in fermented lamb jerky in vitro simulated digestive system. This is the first study to investigate the effect of different lactic acid bacteria fermentation methods on the purine content of mutton jerky and to examine the changes in purine in these fermented mutton jerky samples under an in vitro simulated digestive system to determine an efficient method for regulating exogenous purine intake. According to the analysis, x3-2b Lactobacillus plantarum and composite bacteria can directly reduce the purine content in fermented dried mutton and achieve the purpose of reducing the intake of purine. However, after simulated intestinal digestion, it was observed that the purine content of these different sample groups was significantly decreased, and 37x-3 Pediococcus pentosaceus had the better effect. It has been shown that the 37x-3 Pediococcus pentosaceus , Lactobacillus sake, and composite bacteria significantly enhance the degree to which residual purine is depleted in the large intestine during digestion. In sum, one potentially successful method of regulating exogenous purine consumption is the development of fermented meat products using certain beneficial bacteria as a starter. [ABSTRACT FROM AUTHOR]