## 3 Results and Discussion
### Antimicrobial Activity of the Protein Fractions Isolated from Fermented Hemp Seeds  
The effects of fermentation and enzymatic hydrolysis on the antimicrobial properties of protein fractions isolated from hemp seeds are presented in Table 3. The unfermented water-, salt-, and ethanol-soluble hemp seed protein fractions did not exhibit antimicrobial activity against _E. coli, S. aureus, Salmonella typhimurium, B. subtilis_, and _B. cereus_. However, when these protein fractions were hydrolys with pepsin, they exhibited antimicrobial properties that depended on the LAB strain used for fermentation and the indicator microorganism. The ethanol-soluble hemp protein fractions obtained after LAB fermentation presented antimicrobial activity. Specifically, they inhibited the growth of _E. coli, S. aureus, Salmonella typhimurium, B. subtilis_, and _B. cereus_, while the ethanol-soluble protein fraction of unfermented hemp seeds did not have an antimicrobial effect. The ethanol-soluble protein fraction extracted from hemp seeds fermented with _L. acidophilus_ had the strongest antimicrobial activity. The antimicrobial effects of the non-hydrolysed and hydrolys protein fractions soluble in 70% ethanol on the growth of some pathogens are shown in Figure 2.  
The non-hydrolysed salt- and water-soluble hemp protein fractions did not exhibit antimicrobial activity, whereas the same protein fractions hydrolys with pepsin did. The salt-soluble and pepsin-hydrolysed protein fraction from hemp seeds fermented with _L. brevis_ presented the strongest antimicrobial activity; it inhibited the growth of _S. aureus, B. subtilis_, and _B. cereus_. Figure 1: A clear growth inhibition zone of _Salmonella typhimurium_ on agar media is visible around the hemp seed products fermented with _L. acidophilus_ DSM 20079. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Food Spollage**} & \multicolumn{4}{c}{**LAB Used for Hemp Seed Four Permeation**} & \multicolumn{4}{c}{**L. _bereis_} & \multicolumn{4}{c}{**L. _acidepublins_} & **Unfemented Hemp Seed Four** \\ \cline{2-9}
**Bacteria** & **Non-Hyd. ** & **After Hyd. with** & **Non-Hyd. ** & **After Hyd. with** & **After Hyd. with** & **Non-Hyd. ** & **After Hyd. with** & **Frompsin** \\ \hline \multicolumn{9}{c}{Water-soluble protein fraction} \\ \hline _E. coli_ & – & + & – & + & – & ++ & – & +/– \\ _S. aureus_ & – & +/– & – & + & – & + & – & – \\ _S. typhimurium_ & – & ++ & – & + & – & + & – & +/– \\ _B. subtilis_ & – & + & – & + & – & + & – & +/– \\ _B. cereus_ & – & + & – & + & – & + & – & +/– \\ \hline \multicolumn{9}{c}{Protein fractions soluble in 0.8 M NaCl} \\ \hline _E. coli_ & – & – & – & +/– & – & – & – & +/– \\ _S. aureus_ & – & – & – & +/– & – & +/– & – & +/– \\ _S. typhimurium_ & – & +/– & – & +/– & – & +/– & – & + \\ _S. subtilis_ & – & +/– & – & +/– & – & +/– & – & + \\ _B. across_ & – & +/– & – & + & – & – & – & +/– \\ \hline \multicolumn{9}{c}{Protein fractions soluble in 70% ethanol} \\ \hline _E. coli_ & ++ & ++ & ++ & ++ & ++ & ++ & – & – \\ _St. aureus_ & + & ++ & ++ & ++ & ++ & ++ & – & – \\ _S. typhimurium_ & ++ & ++ & ++ & ++ & ++ & ++ & – & + \\ _B. subtilis_ & ++ & ++ & ++ & ++ & ++ & ++ & – & + \\ _B. cereus_ & ++ & ++ & ++ & ++ & ++ & ++ & – & + \\ \hline \multicolumn{9}{c}{Evaluation of the antimicrobial activity: (–) no clear zone around the well (no inhibition): (+/–) up to a 1 mm clear zone: (*) a 1-3 mm clear zone; (**) a 3-5 mm clear zone; (**) a 3-5 mm clear zone; (**) a 5-5 mm clear zone;  
Plant antimicrobial peptides create protection against microbial attacks of pathogens given their excellent structural stability, wide spectrum of activity, and diverse mechanism of action. Antimicrobial peptides are able to inhibit the transport of proteins, act as enzymes and steroid hormone regulators, and/or interact with DNA and RNA [46]. Plant antimicrobial peptides act differently from other antimicrobial peptides due to the abundance of cysteine residues and disulfide bridges [46; 47].