Metagenomska analiza mikrobnih združb spontanih fermentacij živil

Holc, Dominika (author), Jamnik, Polona (mentor)

Pri raziskavi pestrih okoljskih ekosistemov so metagenomske analitske tehnike vseprisotne, do nedavnega pa se za mikrobiološko analizo živil zaradi domnevne majhne pestrosti in dobro vzpostavljenih tradicionalnih analitskih tehnik z gojenjem kultur na ploščah niso pogosto uporabljale. Spontano fermentirana živila zaradi svojega načina priprave vsebujejo pestro mikrobno združbo, ki prispeva k senzoričnim in funkcionalnim lastnostim takšnih živil, hkrati pa lahko predstavlja tudi potencialno varnostno tveganje. Številne metagenomske analize spontano fermentiranih živil so razkrile precejšno pestrost mikrobne združbe prisotne na živilih. Izkazalo se je, da imajo pogosto glavno vlogo v mikrobnih združbah prevladujoče različne vrste mlečnokislinskih bakterij, ki nad ostalimi prisotnimi mikroorganizmi izvajajo selekcijski pritisk s proizvedenimi produkti fermentacije. Metagenomske tehnike se lahko uspešno uporabljajo za namene preverjanja varnosti živil ter raziskovanja raznovrstnosti prisotne mikrobne združbe in njenega metabolnega potenciala. V pregledanih študijah so jih pogosto spremljali še ostali omski pristopi, ki so dopolnjevali rezultate študij, saj za vrednotenje kakovosti, varnosti in funkcionalnosti živil metagenomska analiza sama po sebi ne da dovolj informacij.

• Language: Slovenian
• Keywords: mikrobne združbe, metagenomska analiza, spontano fermentirana živila
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [D. Holc]
• Year: 2021
• PID: 20.500.12556/RUL-129769
• UDC: 601.4:577.212.3:579.67:663.451(043.2)
• COBISS.SI-ID: 75427075
• Publication date in RUL: 08.09.2021

HOLC, Dominika, 2021, Metagenomska analiza mikrobnih združb spontanih fermentacij živil [online]. Bachelor’s thesis. Ljubljana : D. Holc. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=129769

Secondary language

• Language: English
• Title: Metagenomic analysis of microbial communities in spontaneous food fermentations

Abstract

Metagenomic analysis is ubiquitous in the study of diverse environmental ecosystems, but has until recently not been widely used for microbial analysis of foods because of the presumed low diversity and well-established traditional culture-dependent methods. Spontaneously fermented foods, due to the method of their preparation, contain a diverse microbial community which contributes to the sensory and functional properties of such foods and can at the same time pose a potential safety risk. Numerous metagenomic analyses of spontaneously fermented foods have revealed the diversity of the microbial community present in food. It has been shown that different types of lactic acid bacteria often predominate in microbial communities and often apply selective pressure on other present microorganisms with produced fermentation products. Metagenomic analytical techniques can be successfully used to evaluate food safety and investigate the diversity of the present microbial community and its metabolic potential. Metagenomic techniques in reviewed studies have often been accompanied by other omic approaches to acquire additional information as metagenomics alone does not provide necessary information to evaluate food quality, safety and functionality.

• Keywords: microbial communities, metagenomic analysis, spontaneously fermented food