Razvoj in inovacije v fermentaciji živil

Malec, Luka (author), Jamnik, Polona (mentor)

Fermentacija živil je ena najstarejših tehnologij človeštva, ki se je razvila iz naravnih procesov že pred začetkom človeške dobe ter je še danes velikega pomena in je razširjena po celem svetu. Napredek je naraščal eksponentno, kjer so se v zadnjih desetletjih tisočletja stare tradicionalne tehnike modernizirale in industrializirale, fermentirana živila pa so z razvojem znanosti prišla v komercialno uporabo. V diplomskem delu je podan splošen pregled fermentacije živil, s poudarkom na razvoju tehnik fermentiranja skozi čas. Opisana je zgodovina fermentacije, splošen proces fermentiranja živil ter navsezadnje tudi inovacije na področju. Predstavljene so posebnosti vsake izmed večjih skupin fermentiranih živil ter opisani postopki fermentacije le-teh.

• Language: Slovenian
• Keywords: fermentacija živil, tehnike fermentacije, razvoj fermentacije, substrati, mikroorganizmi
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [L. Malec]
• Year: 2020
• PID: 20.500.12556/RUL-119903
• UDC: 602.42:577.152.3:637.146.3(043.2)
• COBISS.SI-ID: 31418883
• Publication date in RUL: 13.09.2020

MALEC, Luka, 2020, Razvoj in inovacije v fermentaciji živil [online]. Bachelor’s thesis. L. Malec. [Accessed 14 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=119903

Secondary language

• Language: English
• Title: Development and innovations in food fermentation

Abstract

Food fermentation is one of the oldest technologies of mankind, evolving from natural processes long before the occurrence of first humans. Its significance is still appreciated today and its use is spread all over the globe. Fermentation's progress grew exponentially over time with thousand year old traditional techniques getting modernised and industrialised in the past few decades. In this thesis an overall review of the food fermentation is given with emphasis on the development of the fermentation techniques through time. History of food fermentation is described, along with general process of fermentation and recent innovations. Unique characteristics of main groups of fermented food products are given together with techniques of production.

• Keywords: food fermentation, techniques of fermentation, development of fermentation, substrates, microorganisms