Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

Abstract

The aim of this study was to apply fermentation with Pediococcus acidilactici LUHS29, P. pentosaceus LUHS183, Lactobacillus casei LUHS210 and L. uvarum LUHS245 strains, as well as ultrasonication (US) for whole hemp (Cannabis sativa L.) seed paste (HSP) treatment and preparation of emulsions (HSE). Additionally, the biogenic amine (BA) content and antimicrobial properties of the prepared products were evaluated. It was found that US and fermentation reduced total bacteria count in HSP. The highest BA content was found in US-treated HSP (639.87 mg kg À1). HSE US , HSE LUHS29 , HSE LUHS183 , HSE LUHS210 and HSE LUHS245 samples showed lower f-potential. The highest overall acceptability (OA) was established for HSE LUHS245 , and correlations were established between the emotions induced by the different HSE products and OA. Pure LAB showed a broad variety of pathogen inhibition; however, the antimicrobial activity of HSP was very low, and HSE did not show any antimicrobial properties. Finally, treatment with selected LAB can be recommended for preparation of stable emulsions, and the most acceptable beverages can be obtained by using LUHS245 strain.

Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks

“…When comparing pH values over the storage period, these researchers observed decrease in all samples. Similar conclusions were drawn by Bartkiene et al [21], who analyzed hemp milk in a 15-day storage model. The pH value of the fermented hemp milk with the addition of a probiotic culture of L. casei decreased slightly from 5.15 in the first day to 4.77 in the last day of cold storage.…”

“…A similar dependency was demonstrated in the study conducted by Zaręba [67], who noted that 4-h fermentation process of soybean milk contributed to the proliferation of Lactobacillus species bacteria by approximately 0.5 log (cfu/mL). A study conducted by Bartkiene et al [21] also showed that L. casei cell count in fermented hemp milk reached 8.78 log (cfu/mL) and was higher compared to the count determined before the fermentation process (8 log (cfu/mL)).…”

“…Centrifugation was repeated after rinsing the resultant precipitate with a physiological saline solution. Cell biomass suspended in a physiological saline solution (5 mL) and having the optical density of 1 • McF (Densimat, bioMérieux, Grassina FI, Italy) was added to 100 mL of plant milk (5% v/v), to achieve bacterial cell count of approximately 10 log (cfu/mL) [21].…”

“…According to Yuliana et al [20], the production of coconut-based beverages is difficult because of the suppressed growth and survivability of these probiotic microorganisms, compared to dairy beverages. Difficulties in the manufacture and fortification of hemp milk were encountered by Batkiene et al [21]. The first ones were related to the stability of produced emulsions, whereas the latter ones to the survivability of probiotic bacteria during storage.…”

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

“…Significant progress has been reported on the isolation and characterization of antifungal compounds (different organic acids, peptides, fatty acids, etc. ), as well as various food-based applications of antifungal LAB have been described in the literature [21,23,26,27,70]. Rouse et al [52] reported four cultures with antifungal activity originally isolated from cereals, chiefly strains of L. plantarum (CM8) and P. pentosaceus (R47) [71].…”