Influence of different microwave seed roasting processes on the color values of tehina (Sesame paste)

Enterococcus faecium ve Enterococcus faecalis bazı gıdalarda organoleptik özellikleri iyileştirmenin yanı sıra lipolitik ve esterolitik aktivite, sitrattan yararlanma ile uçucu aromatik bileşikleri sentezleme gibi özellikleri nedeniyle bazı fermente süt ve et ürünlerinin olgunlaştırılması sırasında diğer laktik asit bakterileri ile birlikte starter kültür olarak kullanılmaktadır. Günümüzde Enterococcus 'ların gıda üretiminde starter kültür ve/veya probiyotik olarak kullanılmaları sorgulanmaktadır. Bazı araştırmacılar Enterococcus cinsi bakterilerin halen GRAS (Generally Recognized As Safe) olarak kabul edilmemiş olmasından dolayı gıda üretiminde kullanılmalarını istememektedir. Antibiyotiğe dirençli bazı suşlarının gıdalardan izole edilmesi, antibiyotik direncin gıda zincirine girebileceği endişesini doğurmaktadır. Ayrıca bu suşların gıda yoluyla insan bağırsak florasında bulunan diğer bakterilerin antibiyotik direnci kazanmasına yol açabileceği düşünülmektedir.

Susam kavrulmasında farklı mikrodalga uygulamalarının tahin rengi üzerine etkisi

In addition to perfecting functions in some foods, Enterococcus faecium and Enterococcus faecalis are used as starter culture with other lactic acid bacteria while fermenting and ripening some milk and meat products due to their lipolitic and esterolitic, using citrat to synthesis volatile and aromatic compounds. Using Enterococcus as starter culture or as probiotic in food production is questionable. Some researchers do not want Enterococcus type bacteria to be used in food production since they are still not GRAS (Generally Recognized As Safe). Isolating some strains from food causes concern that antibiotic resistance might get into the food chain. Also, those strains might cause other bacterium in the intestinal floras to gain antibiotic resistance.

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