Table 1.
Microbiological and biochemical characteristics of raw and bioprocessed hemp. H, mixture of hemp flour and water (ratio 1:1); HX, mixture of hemp flour and water (ratio 1:1) treated with xylanase Depol 761P (1% wt/wt of fiber); HP, mixture of hemp flour and water (ratio 1:1) treated with protease Veron PS (2.5% wt/wt of protein); HF, mixture of hemp flour and water (ratio 1:1) fermented by Lactiplantibacillus plantarum 18S9 and Leuconostoc mesenteroides 12MM1 (ratio 1:1, final cell density of circa 7 log10cfu/g). All treated samples were incubated at 30 °C for 24 h.
| H | HX | HP | HF | |
|---|---|---|---|---|
| Microbiological characteristics | ||||
| TMB (log10 cfu/g) | 3.5 ± 0.2 c | 5.8 ± 0.1 b | 5.8 ± 0.1 b | 9.0 ± 0.2 a |
| LAB (log10 cfu/g) | 3.5 ± 0.3 c | 4.7 ± 0.2 b | 4.7 ± 0.1 b | 9.0 ± 0.2 a |
| Yeasts (log10 cfu/g) | 3.1 ± 0.2 b | 4.1 ± 0.3 a | 4.0 ± 0.2 a | 3.9 ±0.1 a |
| Molds (log10 cfu/g) | 2.5 ± 0.2 b | 3.4 ± 0.3 a | 3.2 ± 0.2 a | 3.1 ±0.1 a |
| Enterobacteriacae (log10 cfu/g) | 4.7 ± 0.1 b | 5.9 ± 0.2 a | 5.7 ± 0.2 a | 4.6 ± 0.1 b |
| Biochemical properties | ||||
| pH | 6.60 ± 0.03 a | 5.61 ± 0.02 c | 5.77 ± 0.03 b | 5.21 ± 0.04 d |
| Lactic acid (mmol/kg) | 1.79 ± 0.24 d | 50.18 ± 1.2 b | 40.93 ± 1.1 c | 88.25 ± 2.2 a |
| Acetic acid (mmol/kg) | 3.16 ± 0.31 d | 18.46 ± 0.94 b | 13.40 ± 1.11 c | 37.67 ± 2.4 a |
| TFAA (mg/kg) | 1656 ± 23 d | 4843 ± 27 c | 5115 ± 31 b | 5198 ± 26 a |
| Peptides (mg/kg) | 259.84 ± 10 d | 338.13 ± 11 c | 371.31 ± 23 a | 350.92 ± 15 b |
TMB, total mesophilic bacteria; LAB, lactic acid bacteria; TFAA, total free amino acids. Data are the means of three independent experiments ± standard deviations (n = 3). a–d Values in the same row with different superscript letters differ significantly (p < 0.05).