Razumevanje fermentacij živil z metaproteomiko

Smrekar, Eva (author), Jamnik, Polona (mentor)

Fermentacija je eden izmed najstarejših postopkov konzerviranja živil, tradicionalno fermentirana živila pa so prisotna kot del prehrane v različnih državah in kulturah po svetu. Postopki fermentacije so za živila, kot so vino, pivo in živila, ki temeljijo na mlečnokislinski fermentaciji dobro poznani, šele z razcvetom uporabe omskih pristopov pa začenjamo razumeti pestro mikrobno diverziteto tradicionalno proizvedenih živil. Z uporabo metaproteomskih pristopov lahko izvemo veliko o funkciji različnih sodelujočih mikroorganizmov med fermentacijo živil preko pomembnih celičnih molekul – proteinov.

• Language: Slovenian
• Keywords: fermentirana živila, fermentacija, metaproteomika, omski pristopi
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [E. Smrekar]
• Year: 2020
• PID: 20.500.12556/RUL-120089
• UDC: 602.42:577-152.3:601.4:577.21:604.6:577.21:604.4:577.15(043.2)
• COBISS.SI-ID: 31376899
• Publication date in RUL: 16.09.2020

SMREKAR, Eva, 2020, Razumevanje fermentacij živil z metaproteomiko [online]. Bachelor’s thesis. E. Smrekar. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=120089

Secondary language

• Language: English
• Title: Understanding of food fermentation using metaproteomics

Abstract

Fermentation is one of the oldest processes for preservation of food. Traditional fermented foods are present in different countries and cultures all around the world. Processes like wine, beer and lacid acid bacterium fermentations have been widely studied in the past, but only with the spread of omic approaches we are starting to understand the true diversity of microbial communities involved in fermentation of different traditional fermented foods. With using metaproteomic approaches we can understand the function of different microorganisms involved in fermentation through analysis of one of the cell's most important executive molecules - proteins.

• Keywords: fermented foods, fermentation, metaproteomics, omic approaches