MCB4422 Probiotics Test With
Complete Solution
sour milk - ANSWER one of the earliest examples of fermented foods is Bulgarian
yoghurt, commonly known as ________
Lactobacillus bulgaricus, Streptococcus thermophilus - ANSWER 2 bacterial species
commonly seen in yoghurt (i.e. Bulgarian yoghurt)
bifidobacteria - ANSWER in 1899, the genus ________ was identified as a therapeutic use
for treating infant diarrhea
fouling - ANSWER in 1907, Metchnikoff proposed that acid-producing bacteria in
fermented milk products could prevent ________ in the large intestine and, if consumed
regularly, lead to a longer, healthier life
Lactobacillus casei shirota - ANSWER in 1930s Japan, yogurt product "Yakult" was
made by fermenting skimmed milk with special strain of __________
Before life - ANSWER "Probiotics" comes from the Latin or Greek "Pro Bios" meaning
_________
Lactobacillus, Streptococcus, Bifidobacterium - ANSWER most common genera of
Probiotics
Enterococcus, Bacillus, Saccharomyces, Propionibacterium - ANSWER Less common
genera of Probiotics
Bacteria, Firmicutes, Bacilli, Lactobacillales - ANSWER Domain, Phylum, Class, Order of
LAB
Aerococcus - ANSWER LAB genus found in meat curing brines
Carnobacterium - ANSWER LAB genus derived from nonaciduric lactobacilli that grow
in meats
enterococcus - ANSWER LAB genus; previously group D streptococci; opportunistic
pathogen; intestinal organism; possible probiotic
Lactobacillus - ANSWER LAB genus; widespread intestinal & extraintestinal organism;
food fermentations
Lactococcus - ANSWER LAB genus; previously group N streptococci; starter culture for
most cheeses
Oenococcus - ANSWER LAB genus; malolactic fermentation of wine
, Leuconostoc - ANSWER LAB genus; meat preservation & spoilage; sugar spoilage
Pediococcus - ANSWER LAB genus; involved in meat fermentation, beer spoilage
Streptococcus - ANSWER LAB genus; mainly pathogens, other than S. thermophilus
which is used in cheese & yoghurt making
Tetragenococcus - ANSWER LAB genus; previously Pediococcus; used in soy sauce
production
Vagococcus - ANSWER LAB genus; motile streptococci
Weissella - ANSWER LAB genus; new genus including species of Lactobacillus &
Leuconostoc; associated with meats & other foods
rRNA - ANSWER phenotypic classification of LAB (based on fermentation type) does not
match _______-based phylogeny
Lactobacillus - ANSWER largest, most heterogenous genus of LAB
FDP aldolase, lactate dehydrogenase - ANSWER 2 key enzymes of Homolactic
fermentation of glucose (Embden-Meyerhof Pathway, Glycolysis+LDH)
2 ATP, 2 lactate - ANSWER 2 products of Homolactic fermentation of glucose
(Embden-Meyerhof pathway, glycolysis + LDH)
3 ATP, 2 formate, 1 ethanol, 1 acetate - ANSWER 4 products of mixed acid fermentation
(alternative end products for pyruvate)
FDP aldolase, Pyruvate formate lyase (PFL) - ANSWER 2 key enzymes in mixed acid
fermentation (alternative end products for pyruvate)
2 ATP, 2 CO2, 1 lactate, 1 acetate - ANSWER 4 products of heterolactic acid
fermentation (pentose phosphate pathway)
PK, LDH, NADH oxidase - ANSWER 3 key enzymes of heterolactic acid fermentation
(pentose phosphate pathway)
Bacteria, Actinobacteria, Actinobacteria, Bifidobacteriales - ANSWER Kingdom,
Phylum, Class/Subclass, Order of Bifidobacteria
Bifidobacterium - ANSWER Genus with high chromosomal G+C content and
characteristic Y morphology/shape
F6PK (fructose-6-phosphate phosphoketolase) - ANSWER Bifidobacteria degrade
hexose (i.e. glucose) exclusively by the ________ pathway
2.5 mol ATP, 1.5 mol acetate, 1 mol lactate - ANSWER per 1 mole of glucose, the
bifidobacteria theoretically yields: (3 products)
FOS (fructo-oligosaccharide), GOS (gluco-oligosaccharide) - ANSWER 2 examples of
Complete Solution
sour milk - ANSWER one of the earliest examples of fermented foods is Bulgarian
yoghurt, commonly known as ________
Lactobacillus bulgaricus, Streptococcus thermophilus - ANSWER 2 bacterial species
commonly seen in yoghurt (i.e. Bulgarian yoghurt)
bifidobacteria - ANSWER in 1899, the genus ________ was identified as a therapeutic use
for treating infant diarrhea
fouling - ANSWER in 1907, Metchnikoff proposed that acid-producing bacteria in
fermented milk products could prevent ________ in the large intestine and, if consumed
regularly, lead to a longer, healthier life
Lactobacillus casei shirota - ANSWER in 1930s Japan, yogurt product "Yakult" was
made by fermenting skimmed milk with special strain of __________
Before life - ANSWER "Probiotics" comes from the Latin or Greek "Pro Bios" meaning
_________
Lactobacillus, Streptococcus, Bifidobacterium - ANSWER most common genera of
Probiotics
Enterococcus, Bacillus, Saccharomyces, Propionibacterium - ANSWER Less common
genera of Probiotics
Bacteria, Firmicutes, Bacilli, Lactobacillales - ANSWER Domain, Phylum, Class, Order of
LAB
Aerococcus - ANSWER LAB genus found in meat curing brines
Carnobacterium - ANSWER LAB genus derived from nonaciduric lactobacilli that grow
in meats
enterococcus - ANSWER LAB genus; previously group D streptococci; opportunistic
pathogen; intestinal organism; possible probiotic
Lactobacillus - ANSWER LAB genus; widespread intestinal & extraintestinal organism;
food fermentations
Lactococcus - ANSWER LAB genus; previously group N streptococci; starter culture for
most cheeses
Oenococcus - ANSWER LAB genus; malolactic fermentation of wine
, Leuconostoc - ANSWER LAB genus; meat preservation & spoilage; sugar spoilage
Pediococcus - ANSWER LAB genus; involved in meat fermentation, beer spoilage
Streptococcus - ANSWER LAB genus; mainly pathogens, other than S. thermophilus
which is used in cheese & yoghurt making
Tetragenococcus - ANSWER LAB genus; previously Pediococcus; used in soy sauce
production
Vagococcus - ANSWER LAB genus; motile streptococci
Weissella - ANSWER LAB genus; new genus including species of Lactobacillus &
Leuconostoc; associated with meats & other foods
rRNA - ANSWER phenotypic classification of LAB (based on fermentation type) does not
match _______-based phylogeny
Lactobacillus - ANSWER largest, most heterogenous genus of LAB
FDP aldolase, lactate dehydrogenase - ANSWER 2 key enzymes of Homolactic
fermentation of glucose (Embden-Meyerhof Pathway, Glycolysis+LDH)
2 ATP, 2 lactate - ANSWER 2 products of Homolactic fermentation of glucose
(Embden-Meyerhof pathway, glycolysis + LDH)
3 ATP, 2 formate, 1 ethanol, 1 acetate - ANSWER 4 products of mixed acid fermentation
(alternative end products for pyruvate)
FDP aldolase, Pyruvate formate lyase (PFL) - ANSWER 2 key enzymes in mixed acid
fermentation (alternative end products for pyruvate)
2 ATP, 2 CO2, 1 lactate, 1 acetate - ANSWER 4 products of heterolactic acid
fermentation (pentose phosphate pathway)
PK, LDH, NADH oxidase - ANSWER 3 key enzymes of heterolactic acid fermentation
(pentose phosphate pathway)
Bacteria, Actinobacteria, Actinobacteria, Bifidobacteriales - ANSWER Kingdom,
Phylum, Class/Subclass, Order of Bifidobacteria
Bifidobacterium - ANSWER Genus with high chromosomal G+C content and
characteristic Y morphology/shape
F6PK (fructose-6-phosphate phosphoketolase) - ANSWER Bifidobacteria degrade
hexose (i.e. glucose) exclusively by the ________ pathway
2.5 mol ATP, 1.5 mol acetate, 1 mol lactate - ANSWER per 1 mole of glucose, the
bifidobacteria theoretically yields: (3 products)
FOS (fructo-oligosaccharide), GOS (gluco-oligosaccharide) - ANSWER 2 examples of
