Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

• Fermentation reduced the growth of fungi and enterobacteria in HS.
• The total saturated, polyunsaturated and trans fatty acids contents in fermented HS depended on LAB strain.
• The hempseed fermentation increased total BAs contents.
• Fermented hulled HS is better than raw in term of bread texture and overall acceptability.

The fatty acids composition, L(+)-lactic acid and biogenic amines (BAs) contents, and microbial profile of hulled and not hulled hempseed (Cannabis sativa L.) fermented by Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8 were investigated. Additionally, the impact of hempseed (HS) fermented product made by submerged (SMF) and solid state (SSF) fermentation on the wheat dough rheological properties and bread quality was evaluated. Dehulling of HS, lactic acid bacteria (LAB) type and fermentation conditions significantly influenced (p ≤ 0.05) the pH, total titratable acidity and L(+)-lactate formation, and reduced the growth of fungi and enterobacteria. The putrescine and spermidine were predominant BAs in hulled (9.51 ± 0.18 and 21.61 ± 0.13 mg/kg, respectively) and not hulled HS (0.59 ± 0.10 and 0.9 ± 0.10 mg/kg, respectively). Fermentation of HS increased total BAs contents on average by 48.9% (SMF) and 18.3% (SSF). The interaction of analysed factors had the significant influence (p ≤ 0.05) on C18:3 trans, C20:0, C20:1, C18:3α and C22 fatty acids composition of HS. The characterization of these biochemical features could help to better understand the nutritional quality of fermented HS product and its use for bread quality improvement.