The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from <i>Cannabis sativa</i> Production—Hemp Press Cake

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from <i>Cannabis sativa</i> Production—Hemp Press Cake

<i>Cannabis sativa</i> (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based...

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Bibliographic Details
Main Authors: Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, Beata Mikołajczak, Natalia Śmietana, Agnieszka Hrebień-Filisińska, Joanna Sadowska, Kinga Mazurkiewicz-Zapałowicz, Emilia Drozłowska
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Fermentation
Subjects:
<i>Cannabis sativa</i>
dairy alternatives
by-products
bioactivity
fermentation
functional food
Online Access:https://www.mdpi.com/2311-5637/8/10/490

Internet

https://www.mdpi.com/2311-5637/8/10/490

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