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Marianna Surženko

https://www.etis.ee/CV/Marianna_Bessmeltseva/est
26.08.1985
55650962
marianna@tftak.eu

Teenistuskäik

Töökohad ja ametid
01.05.2011–...   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, Teadur (1,00)
 
 
Haridustee
2010–...   
Tallinna Tehnikaülikool - doktorant
2008–2010   
Tallinna Tehnikaülikool -magistrikraad
2004–2008   
Tallinna Tehnikaülikool - bakalaureusekraad

Kvalifikatsioon

Teaduskraadid
Marianna Surženko, doktorikraad, 2017, (juh) Inga Sarand, Funktsionaalsete starterbakterite selektsioon Tüüp I rukkileivajuuretise tootmiseks (Selection of functional starter bacteria for Type I sourdough), Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut.
Marianna Surženko, magistrikraad, 2010, (juh) Inga Sarand; Ene Viiard, Tööstuslikust haputaignast isoleeritud piimhappebakterite tehnoloogiliste omaduste iseloomustamine (Technological properties of lactic acid bacteria isolated from industrial rye sourdough), Tallinna Tehnikaülikool, toiduainete instituut.
 
 

Jooksvad projektid

Lõppenud projektid

Juhendatud väitekirjad

Publikatsioonid

Klass
Aasta
Publikatsioon
 
1.1.
2016
Viiard, E.; Bessmeltseva, M.; Simm, J.; Talve, T.; Aaspõllu, A; Paalme, T.; Sarand, I. (2016). Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. PLoS ONE, e0148325.10.1371/journal.pone.0148325.
1.1.
2014
Bessmeltseva, Marianna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, Inga (2014). Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation. PLoS ONE, 9 (4), e95449.10.1371/journal.pone.0095449.
5.2.
2012
Viiard, E.; Bessmeltseva, M.; Paalme, T.; Sarand, I. (2012). Establishment of Microbial Consortia in Semi-solid Laboratory Rye Sourdoughs During Continuous Propagation at Different Fermentation Temperatures. FoodMicro2012 Book of Abstracts: FoodMicro 2012 - Global Issues in Food Microbiology.
5.2.
2011
Viiard, Ene; Bessmeltseva, Marianna; Paalme, Toomas; Sarand, Inga (2011). Microbial composition and stability of industrial rye sourdoughs in four Estonian bakeries. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
5.2.
2011
Bessmeltseva, Marianna; Viiard, Ene; Paalme, Toomas; Sarand, Inga (2011). Temperature effect on population dynamics of Lactic Acid Bacteria During 56-day Long spontaneously initiated rye sourdough process. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
5.04.2018

Marianna Surženko

https://www.etis.ee/CV/Marianna_Bessmeltseva/eng
26.08.1985
55650962
marianna@tftak.eu

Career

Institution and occupation
01.05.2011–...   
Competence Center of Food and Fermentation Technologies, Researcher (1,00)
 
 
Education
2010–...   
Tallinn University of Technology - PhD student
2008–2010   
Tallinn University of Technology - MSc
2004–2008   
Tallinn University of Technology - BSc

Qualifications

Academic degrees
Marianna Surženko, Doctor's Degree, 2017, (sup) Inga Sarand, Funktsionaalsete starterbakterite selektsioon Tüüp I rukkileivajuuretise tootmiseks (Selection of functional starter bacteria for Type I sourdough) (Selection of functional starter bacteria for Type I sourdough), Tallinn University of Technology Faculty of Chemical and Materials Technology, Department of Food Processing.
Marianna Surženko, Master's Degree, 2010, (sup) Inga Sarand; Ene Viiard, Tööstuslikust haputaignast isoleeritud piimhappebakterite tehnoloogiliste omaduste iseloomustamine (Technological properties of lactic acid bacteria isolated from industrial rye sourdough) (Technological properties of lactic acid bacteria isolated from industrial rye sourdough), Tallinn University of Technology.
 
 

Projects in progress

Completed projects

Supervised dissertations

Publications

Category
Year
Publication
 
1.1.
2016
Viiard, E.; Bessmeltseva, M.; Simm, J.; Talve, T.; Aaspõllu, A; Paalme, T.; Sarand, I. (2016). Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. PLoS ONE, e0148325.10.1371/journal.pone.0148325.
1.1.
2014
Bessmeltseva, Marianna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, Inga (2014). Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation. PLoS ONE, 9 (4), e95449.10.1371/journal.pone.0095449.
5.2.
2012
Viiard, E.; Bessmeltseva, M.; Paalme, T.; Sarand, I. (2012). Establishment of Microbial Consortia in Semi-solid Laboratory Rye Sourdoughs During Continuous Propagation at Different Fermentation Temperatures. FoodMicro2012 Book of Abstracts: FoodMicro 2012 - Global Issues in Food Microbiology.
5.2.
2011
Viiard, Ene; Bessmeltseva, Marianna; Paalme, Toomas; Sarand, Inga (2011). Microbial composition and stability of industrial rye sourdoughs in four Estonian bakeries. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
5.2.
2011
Bessmeltseva, Marianna; Viiard, Ene; Paalme, Toomas; Sarand, Inga (2011). Temperature effect on population dynamics of Lactic Acid Bacteria During 56-day Long spontaneously initiated rye sourdough process. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
5.04.2018
Detailne otsing
  • Leitud 4 kirjet
ProgrammLiikNumberNimiProjekti algusProjekti lõppVastutav täitjaAsutusFinantseerijapoolne rahastamine
ETFETF9192Oomikameetodite arendamine bakterite kvantitatiivsete süsteemibioloogiliste uuringute jaoks01.01.201231.12.2015Raivo ViluTallinna Tehnikaülikool, Matemaatika-loodusteaduskond57 600,00 EUR
ETFETF9417Piimhappebakterite ja pärmide mitmekesisus ja stabiilsus rukkitaigna uuendamisel01.01.201231.12.2015Inga SarandTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond57 600,00 EUR
IUTIUT19-27Süsteemibioloogia rakendused toituteaduses ja -tehnoloogias01.01.201431.12.2019Toomas PaalmeTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond; Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut852 000,00 EUR
ETFETF7112Toiduainete vananemine ja stabiilsus01.01.200731.12.2011Katrin LaosTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond56 083,44 EUR