MCB4422 EXAM LATEST
UPDATE
Tissier 1899: - ANSWER identifies bifidobacteria & therapeutical use for infant diarrhea
Metchnikoff - ANSWER LAB prevents fouling in intestine & could lead to longer, healthier
life . Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurts prevent
intestinal flora... helps maintain health
1930 Minoru Shirota - ANSWER developed milk product called yakult
1935 Minoru Shirota - ANSWER marketed yakult as a probiotic yogurt made by
fermenting skimmed milk and Lactobacillus casei Shirota
Lilly And Stillwell-1965 - ANSWER "substances secreted by one microorganism that
stimulate the growth of another
Parker in 1974 - ANSWER organisms and substances which contribute to intestinal
microbial balance
Salminen et al. 1998 - ANSWER food which contains live bacteria beneficial to health
Marteau et al. 2001 - ANSWER microbial cell preparations or components of microbial
cells that have a beneficial effect on the health and well-being
Charteris et al. 1997 - ANSWER microorganisms which, when ingested, may have a
positive effect in the prevention and treatment of a specific pathologic condition
Probiotics is currently defined as - ANSWER Live microorganisms, which when
administered in adequate amounts confer a health benefit on the host
Requirements for products to be a probiotic - ANSWER 1. Strains be designated
individually
2. Speciated appropriately
3. Retain viable count at the end of their shelf life
Main Probiotics Microorganisms - ANSWER 1. Lactobacillus
2. Streptococcus
3. Bifidobacterium
Less common genera: - ANSWER 1. Enterococcus
, 2. Bacillus
3. Saccharomyces
4. Propionibacterium
Probiotics Selection Criteria - ANSWER 1. Must be non toxic/ non pathogenic
2. Must have good viability
3. Must be able to survive passage thru the digestive system
4. Must be able to have beneficial effect on host
5. Must be able to use nutrients and substrates in a normal diet
6. Must be able to attach to intestinal epithelia and colonize
Lactic Acid Bacteria (LAB) taxonomy - ANSWER · Domain: bacteria
· Phylum: firmicutes
· Class: bacillus
· Order: lactobacillales
LAB Characteristics - ANSWER 1. Gram +
2. Non spore former
3. Non respiring cocci/rods
4. Acid tolerant
5. Fastidious
6. Fermentative : lactic acid major product
Aerococcus - ANSWER Found in meat curing brines
Carnobacterium - ANSWER Derived from nonaciduric lactobacilli that grow in meats
Enterococcus - ANSWER Intestinal organism; opportunistic pathogen; possible
probiotic
Lactobacillus - ANSWER 1. Widespread intestinal and extraintestinal organisms; food
Fermentations
Lactococcus - ANSWER starter cultures for most cheeses
Leuconostoc - ANSWER Meat preservation and spoilage; sugar spoilage
UPDATE
Tissier 1899: - ANSWER identifies bifidobacteria & therapeutical use for infant diarrhea
Metchnikoff - ANSWER LAB prevents fouling in intestine & could lead to longer, healthier
life . Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurts prevent
intestinal flora... helps maintain health
1930 Minoru Shirota - ANSWER developed milk product called yakult
1935 Minoru Shirota - ANSWER marketed yakult as a probiotic yogurt made by
fermenting skimmed milk and Lactobacillus casei Shirota
Lilly And Stillwell-1965 - ANSWER "substances secreted by one microorganism that
stimulate the growth of another
Parker in 1974 - ANSWER organisms and substances which contribute to intestinal
microbial balance
Salminen et al. 1998 - ANSWER food which contains live bacteria beneficial to health
Marteau et al. 2001 - ANSWER microbial cell preparations or components of microbial
cells that have a beneficial effect on the health and well-being
Charteris et al. 1997 - ANSWER microorganisms which, when ingested, may have a
positive effect in the prevention and treatment of a specific pathologic condition
Probiotics is currently defined as - ANSWER Live microorganisms, which when
administered in adequate amounts confer a health benefit on the host
Requirements for products to be a probiotic - ANSWER 1. Strains be designated
individually
2. Speciated appropriately
3. Retain viable count at the end of their shelf life
Main Probiotics Microorganisms - ANSWER 1. Lactobacillus
2. Streptococcus
3. Bifidobacterium
Less common genera: - ANSWER 1. Enterococcus
, 2. Bacillus
3. Saccharomyces
4. Propionibacterium
Probiotics Selection Criteria - ANSWER 1. Must be non toxic/ non pathogenic
2. Must have good viability
3. Must be able to survive passage thru the digestive system
4. Must be able to have beneficial effect on host
5. Must be able to use nutrients and substrates in a normal diet
6. Must be able to attach to intestinal epithelia and colonize
Lactic Acid Bacteria (LAB) taxonomy - ANSWER · Domain: bacteria
· Phylum: firmicutes
· Class: bacillus
· Order: lactobacillales
LAB Characteristics - ANSWER 1. Gram +
2. Non spore former
3. Non respiring cocci/rods
4. Acid tolerant
5. Fastidious
6. Fermentative : lactic acid major product
Aerococcus - ANSWER Found in meat curing brines
Carnobacterium - ANSWER Derived from nonaciduric lactobacilli that grow in meats
Enterococcus - ANSWER Intestinal organism; opportunistic pathogen; possible
probiotic
Lactobacillus - ANSWER 1. Widespread intestinal and extraintestinal organisms; food
Fermentations
Lactococcus - ANSWER starter cultures for most cheeses
Leuconostoc - ANSWER Meat preservation and spoilage; sugar spoilage
