Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds
Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB on the biochemical a...
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2024-12-01
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| author | Dalia Čižeikienė Ieva Gaidė Daiva Žadeikė Loreta Bašinskienė |
| author_facet | Dalia Čižeikienė Ieva Gaidė Daiva Žadeikė Loreta Bašinskienė |
| author_sort | Dalia Čižeikienė |
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| description | Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB on the biochemical and antimicrobial features of fermented hemp seeds and their water-, salt-, and ethanol-soluble protein fractions. The results showed that hemp seed medium was suitable for <i>Lactiplantibacillus plantarum</i>, <i>Levilactobacillus brevis</i>, and <i>Lactobacillus acidophilus</i> multiplication (with a LAB count > 10<sup>9</sup> colony-forming units/g). The biochemical and antimicrobial properties of the fermented hemp seeds strictly depended on the LAB strain used for fermentation. The hemp seeds fermented with <i>L. brevis</i>, which was previously isolated from rye sourdough, presented the highest total phenolic content and phytase, amylase, protease, and antioxidant activities. The hemp seeds fermented with <i>L. acidophilus</i> showed the broadest spectrum of antimicrobial activity against foodborne pathogens. The ethanol-soluble protein fractions from the fermented hemp seeds inhibited the growth of <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Salmonella typhimurium</i>, <i>Bacillus subtilis</i>, and <i>Bacillus cereus</i>, while the ethanol-soluble protein fraction from unfermented hemp seeds did not have an antimicrobial effect. The results of ABTS·+ radical scavenging and antimicrobial activity assays by agar well diffusion method confirmed that the tested LAB strains for hemp seed fermentation influenced the antioxidant and antimicrobial activities of protein fractions. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-789c9263fb5e42a3afa37e40e08090f02024-12-13T16:24:01ZengMDPI AGApplied Sciences2076-34172024-12-0114231146910.3390/app142311469Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp SeedsDalia Čižeikienė0Ieva Gaidė1Daiva Žadeikė2Loreta Bašinskienė3Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, LithuaniaRecently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB on the biochemical and antimicrobial features of fermented hemp seeds and their water-, salt-, and ethanol-soluble protein fractions. The results showed that hemp seed medium was suitable for <i>Lactiplantibacillus plantarum</i>, <i>Levilactobacillus brevis</i>, and <i>Lactobacillus acidophilus</i> multiplication (with a LAB count > 10<sup>9</sup> colony-forming units/g). The biochemical and antimicrobial properties of the fermented hemp seeds strictly depended on the LAB strain used for fermentation. The hemp seeds fermented with <i>L. brevis</i>, which was previously isolated from rye sourdough, presented the highest total phenolic content and phytase, amylase, protease, and antioxidant activities. The hemp seeds fermented with <i>L. acidophilus</i> showed the broadest spectrum of antimicrobial activity against foodborne pathogens. The ethanol-soluble protein fractions from the fermented hemp seeds inhibited the growth of <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Salmonella typhimurium</i>, <i>Bacillus subtilis</i>, and <i>Bacillus cereus</i>, while the ethanol-soluble protein fraction from unfermented hemp seeds did not have an antimicrobial effect. The results of ABTS·+ radical scavenging and antimicrobial activity assays by agar well diffusion method confirmed that the tested LAB strains for hemp seed fermentation influenced the antioxidant and antimicrobial activities of protein fractions.https://www.mdpi.com/2076-3417/14/23/11469hemp seedsproteinfermentationlactic acid bacteriaantimicrobial activity |
| spellingShingle | Dalia Čižeikienė Ieva Gaidė Daiva Žadeikė Loreta Bašinskienė Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds Applied Sciences hemp seeds protein fermentation lactic acid bacteria antimicrobial activity |
| title | Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds |
| title_full | Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds |
| title_fullStr | Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds |
| title_full_unstemmed | Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds |
| title_short | Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds |
| title_sort | effects of lactic acid bacterial fermentation on the biochemical properties and antimicrobial activity of hemp seeds |
| topic | hemp seeds protein fermentation lactic acid bacteria antimicrobial activity |
| url | https://www.mdpi.com/2076-3417/14/23/11469 |
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