Live Food

ÖZ
Küreselleşme ile yaşam biçiminde oluşan farklılıkların turizm endüstrisine yansıdığı ve farklı beslenme türlerinin zamanla sunulan hizmetler arasında yer aldığı görülmektedir. Bununla birlikte içinde bulunduğu coğrafyanın kültürel özelliklerine göre farklılık gösteren yeme-içme alışkanlıkları, yaşanan gelişmelerden etkilenmekte, mevcut tüketim odaklı konsepte hızlı bir şekilde entegre olmaktadır. Buradan hareketle bu çalışmada dünyada hızla yayılmaya başlayan çiğ beslenme türü kavramsal çerçevede ele alınmakta, yaşayan besinlerin farklı mutfak uygulamalarına değinilmekte ve tüketim kültüründeki algısına yer verilmektedir.
ABSTRACT
It has been observed that the variations experienced in the lifestyles with the globalization have been reflected in the tourism industry, and a variety of nourishment types have attained a place among the services provided day by day. In addition, food and beverage habits, displaying difference according to the cultural features of the geography they belong to have been expeditiously integrated into the present consumption-oriented concept. Thus, this study investigates a conceptual framework on raw food, which has swiftly spread in the world, examines a variety of cuisine applications for the live food, and includes the perception of live food in the consumption culture.

Aquaculture is globally expanding into new directions. A constant goal of global aquaculture is to maximize the effectiveness of production to optimize profitability. Intensification and commercialization of aquaculture production need to develop microbial control strategy. Conventional culture methods involve delivery of micronutrients as well as probiotics as feed supplements or direct use in the aquaculture. Providing probiotics directly to the aquaculture industry does not guarantee for its intake by fishes. Moreover, these conventional methods may not be conclusive as some of the bioactive compounds are not able to withstand feed processing temperature and thereby lose its activity. Cultivation of larval stages of different species involved in aquaculture is still largely dependent on live food. Normal growth and behaviour of fish juveniles are dependent on the quality of the diet provided to them. Since live feed is rich in proteins, carbohydrates and fats along with diverse types of vitamins and minerals, it is always preferable to have usual supply of live feed. Bio-encapsulation and bio-enrichment are the techniques by which nutritional status of the live feed can be increased so that nutritional status of the fishes feeding on them could be improved. Bio-encapsulation of live feeds with probiotics and their supply for improving growth and survival rate of fish juveniles is a new advent to aquaculture. Generally, probiotics offer possible alternatives by providing benefits to the host primarily via the direct or indirect modulation of the intestinal microbiota, improved immune system and growth, stimulate enzyme activity and enhanced disease resistance. Probiotics are live microorganisms, which when administered in sufficient amount confer a health benefit on the host. Therefore, bio-encapsulated probiotic bacteria may have immense promise in the enhancement of growth and survival of different species of fish juveniles; thus, help to recognize a new avenue in aquaculture.

The changes that come along with globalization in life styles are now evident in the tourism industry as well, and a variety of different diets have become available in the services provided by the industry. Further, eating and drinking habits, which differ according to the cultural features of their geography, are rapidly integrated into the existing consumption-driven concept. In this sense, this study discusses the raw food diet, which has been popular around the world, within a conceptual framework, provides an insight into different practices regarding live foods as well as the perception of the raw food diet in consumption culture.