MCB6424 Probiotics Exam 1 (Modules 1-8)
With Complete Solution
Bulgarian yogurt contained which species? ANSWER lactobacillus bulgaricus
and streptococcus thermophilus
Tissier - 1899 ANSWER discovered bifidobacteria and advocated therapeutic
use in curing infant diarrhea.
Metchnikoff - 1907 - ANSWER Proposed the acid producing bacteria in
fermented milk products could prevent "fouling" in the large intestine and
lead to a longer life. He offered that the bacteria (lactobacillus and strep) in
yogurt suppress the bad fermentation in intestinal flora and consumption of
yogurt play a role in maintaining health.
1930s - Minoru Shirota - ANSWER Developed a fermented milk product
called Yakult
1935 - began selling yakult as a probiotic yogurt-like product manufactured
by fermenting a mixture of skimmed milk with a strain of Lactobacillus casei
shirota.
1965 - Lilly and Stillwell - ANSWER probiotics term coined - "substances
secreted by one microorganism that stimulate the growth of another"
Current Definition of Probiotics: - ANSWER "Live microorganisms, which
when administered in adequate amounts confer a health benefit on the host"
Who defined the current definition of probiotics? - ANSWER Defined in 2002
by Food and Agricultural Organization of the United Nations and WHO
,Guidelines for a product to be called "probiotic" - ANSWER published by
FAO/WHO in 2002
strained be designed individually
speciated appropriately - good molecular tools to identify what is present in
that product - different strains of a species of Lactobacillus casei will not all
have the same effect on the host
retain a viable count at the end of their shelf life in the designated product
formulation that confers a proven clinical end-point
True/False The probiotic definition requires that the efficacy and safety of
probiotics be verified - ANSWER True
assessment of this constitutes an important part of their characterization for
human use - if they make a claim that something will reduce a headache,
they MUST have clinical trials that back up that claim (and not cause other
side effects)
Strains must undergo extensive clinical testing - it takes years. What are the
phases of testing? - ANSWER phase 1 - animal testing
phase 2 - double blind human trials
Then it's a probiotic food (labeling, etc.)
phase 3 - effectiveness - only necessary if you're trying to use for disease
prevention
Most common genera of probiotic organisms - ANSWER Lactobacillus,
Streptococcus, Bifidobacterium
less common - Enterococcus, Bacillus, Saccharomyces, Propionibacterium
, General Selection Criteria for Probiotics - ANSWER Non-pathogenic and
non-toxic
Able to survive the passage through the digestive system
Able to attach to the intestinal epithelia and colonize
Able to maintain good viability
Able to utilize the nutrients and substrates in a normal diet
Capable of exerting a beneficial effect on the host
Lactic Acid Bacteria: General Description - ANSWER Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Gram-positive
Non-spore former
Non-respiring cocci or bacilli
Obligately fermentative with lactic acid as the major end-product
Fastidious (require many nutrients to grow)
Acid tolerant
Aerococcus - ANSWER meat curing brines
Carnobacterium - ANSWER formerly group D streptococci; intestinal;
opportunistic pathogen; possible probiotic
With Complete Solution
Bulgarian yogurt contained which species? ANSWER lactobacillus bulgaricus
and streptococcus thermophilus
Tissier - 1899 ANSWER discovered bifidobacteria and advocated therapeutic
use in curing infant diarrhea.
Metchnikoff - 1907 - ANSWER Proposed the acid producing bacteria in
fermented milk products could prevent "fouling" in the large intestine and
lead to a longer life. He offered that the bacteria (lactobacillus and strep) in
yogurt suppress the bad fermentation in intestinal flora and consumption of
yogurt play a role in maintaining health.
1930s - Minoru Shirota - ANSWER Developed a fermented milk product
called Yakult
1935 - began selling yakult as a probiotic yogurt-like product manufactured
by fermenting a mixture of skimmed milk with a strain of Lactobacillus casei
shirota.
1965 - Lilly and Stillwell - ANSWER probiotics term coined - "substances
secreted by one microorganism that stimulate the growth of another"
Current Definition of Probiotics: - ANSWER "Live microorganisms, which
when administered in adequate amounts confer a health benefit on the host"
Who defined the current definition of probiotics? - ANSWER Defined in 2002
by Food and Agricultural Organization of the United Nations and WHO
,Guidelines for a product to be called "probiotic" - ANSWER published by
FAO/WHO in 2002
strained be designed individually
speciated appropriately - good molecular tools to identify what is present in
that product - different strains of a species of Lactobacillus casei will not all
have the same effect on the host
retain a viable count at the end of their shelf life in the designated product
formulation that confers a proven clinical end-point
True/False The probiotic definition requires that the efficacy and safety of
probiotics be verified - ANSWER True
assessment of this constitutes an important part of their characterization for
human use - if they make a claim that something will reduce a headache,
they MUST have clinical trials that back up that claim (and not cause other
side effects)
Strains must undergo extensive clinical testing - it takes years. What are the
phases of testing? - ANSWER phase 1 - animal testing
phase 2 - double blind human trials
Then it's a probiotic food (labeling, etc.)
phase 3 - effectiveness - only necessary if you're trying to use for disease
prevention
Most common genera of probiotic organisms - ANSWER Lactobacillus,
Streptococcus, Bifidobacterium
less common - Enterococcus, Bacillus, Saccharomyces, Propionibacterium
, General Selection Criteria for Probiotics - ANSWER Non-pathogenic and
non-toxic
Able to survive the passage through the digestive system
Able to attach to the intestinal epithelia and colonize
Able to maintain good viability
Able to utilize the nutrients and substrates in a normal diet
Capable of exerting a beneficial effect on the host
Lactic Acid Bacteria: General Description - ANSWER Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Gram-positive
Non-spore former
Non-respiring cocci or bacilli
Obligately fermentative with lactic acid as the major end-product
Fastidious (require many nutrients to grow)
Acid tolerant
Aerococcus - ANSWER meat curing brines
Carnobacterium - ANSWER formerly group D streptococci; intestinal;
opportunistic pathogen; possible probiotic
