diplomsko delo
Eva Smrekar (Author), Polona Jamnik (Mentor), Polona Jamnik (Thesis defence commission member), Nada Žnidaršič (Thesis defence commission member), Mojca Narat (Thesis defence commission member)

Abstract

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.

Keywords

fermentirana živila;fermentacija;metaproteomika;omski pristopi;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [E. Smrekar]
UDC: 602.42:577-152.3:601.4:577.21:604.6:577.21:604.4:577.15(043.2)
COBISS: 31376899 Link will open in a new window
Views: 321
Downloads: 86
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Understanding of food fermentation using metaproteomics
Secondary 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.
Secondary keywords: fermented foods;fermentation;metaproteomics;omic approaches;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije
Pages: VIII, 19 str.
ID: 12038910