Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds

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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Bibliographic Details
Main Authors: Dalia Čižeikienė, Ieva Gaidė, Daiva Žadeikė, Loreta Bašinskienė
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
hemp seeds
protein
fermentation
lactic acid bacteria
antimicrobial activity
Online Access:https://www.mdpi.com/2076-3417/14/23/11469
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