In this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94 g, 118.26, 143.82 cm, and 13.60 mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79–90.56, 0.37–37.92, 2.05–39.68, 0.70–4.23, 2.35–7.10% of dry weight, respectively. And energy value estimated 39.13–206.62 kcal (165.42–872.87 kJ). Practical Applications Wild edible mushrooms are not only an important nutritional source but also an important livelihood. Mushrooms have high amount of moisture content and fragile structure. Therefore, mushrooms are highly perishable. After harvest mushrooms lose their quality immediately. In view of these mushroom requires some treatment to prevent its deterioration. The aim of this study is to determine the effects of different processing methods (drying, canning, and freezing) on morphological properties (the pileus width, the stipe length, the stipe diameter, weight of the mushroom, and color measurement), chemical contents (moisture, ash, crude protein, fat), carbohydrate and energy values of wild edible mushroom Macrolepiota procera var. procera (Scop.)
This study was performed to determine the prevalence of methicillin‐resistant Staphylococcus aureus (MRSA) in raw milk and dairy products and the presence of virulence traits in the isolates obtained and to assess their resistance to several antibiotics. MRSA was detected by CHROMagar MRSA II in 148 (22.8%) of 650 samples. Ninety‐eight isolates were confirmed as MRSA, 86 of these isolates were phenotype‐positive, 9 were phenotype/mecA‐positive, and 3 were phenotype‐negative but mecA‐positive. However, the virulence genes were not found in any MRSA strains. According to the results of antibiotic susceptibility tests, 100, 44.9, and 29.6% of strains were resistant to penicillin, tetracycline, and clindamycin, respectively. A low prevalence (1.02%) of resistance was observed against vancomycin and chloramphenicol antibiotics. Furthermore, multidrug resistance was seen among MRSA strains isolated from cheese, butter and buttercream samples. In contrast with other studies, we identified a high‐level vancomycin‐resistant MRSA strain in one buttercream sample and the intermediate‐level vancomycin resistance in six different multiple‐resistant MRSA strains from food of dairy origin. Practical applications Recently, MRSA has been isolated from foods of animal origin and become one of the rising public health concerns worldwide. This study focused on the prevalence of MRSA in raw milk and dairy products, the presence of genes encoding virulence factors that allow it to cause the disease and their antibiotic susceptibility patterns. Consequently, we revealed the emergence of resistance to vancomycin and multiple antibiotics among MRSA strains. The isolation of high‐level vancomycin‐resistant MRSA strain is an important finding because vancomycin continues to be the first‐line treatment agent for MRSA infections.
Bir insan doğumdan ölüme kadar tüketim ihtiyacı içindedir. Yeme, içme, barınma gibi temel ihtiyaçlar doğrultusunda meta ürün kavramıyla karşı karşıya kalmıştır. Gelişen enformasyon ağı ile hızlı bilgilere ulaşmak istenmiştir. İnsanın ürün gruplarında ki tercihinin belirlenmesinde reklam öncülük etmiştir. Satın almak istediği ürünü önce tanımak, özelliklerini ve kullanım aşamalarını bilemek istemektedir. Reklam bu konuda kullanıcının bazı sorularının cevaplarını yanıtlayan bir iletişim kanalı olmuştur. Reklam, ürünü satılan bir işletmenin en önemli tanıtım aracı olmakla birlikte faaliyetlerini kâra de dönüştürmüştür. Üreticiler dijitalleşen yenidünya düzeninde enformasyon aracılığı ile ürünlerini hızlıca hedef kitleye ulaştırmayı başarmıştır. Bir ürünü satın almak isteyen kişi ürün hakkında şüphe ile yaklaşmaktadır. Teknolojik uygulamalar vasıtasıyla reklam algıda değişiklik oluşturduğu anlaşılmıştır. Tüketici reklamda tanıtımı yapılan ürünlerde şüpheyle yaklaşması medyaya karşı tutumunu göstermektedir. Kullanımlar ve Doyumlar Kuramı ile veri toplama yöntem ışığında yeme, içme ve giyinme reklamı incelenmiştir. 25-40 yaş aralığı kullanıcılar ile odak grup çalışması yapılmış olup verdikleri cevaplar bağlamında analiz gerçekleştirilmiştir.
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