MCB6424 Probiotics Exam 1 (Modules
1-8) Questions With Correct Answers
/.Bulgarian yogurt contained which species? - Answer-✅lactobacillus bulgaricus and
streptococcus thermophilus
/.Tissier - 1899 - Answer-✅identified bifidobacteria and promoted therapeutic use for
treating infant diarrhea.
/.Metchnikoff - 1907 - Answer-✅Proposed that the acid producing bacteria in fermented
milk products could prevent "fouling" in the large intestine and lead to a longer life. He
suggested that the bacteria (lactobacillus and strep) in yogurt suppress the bad
fermentation in intestinal flora and consumption of yogurt plays a role in maintaining
health.
/.1930s - Minoru Shirota - Answer-✅developed a fermented milk product called Yakult
1935 - started marketing yakult as a probiotic yogurt-like product made 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 coined 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 go through rigorous clinical trials - 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
Strictly fermentative with lactic acid as the major end-product
Fastidious (need many nutrients to grow)
Acid tolerant
/.Aerococcus - Answer-✅meat curing brines
/.Carnobacterium - Answer-✅previously group D streptococci; intestinal; opportunistic
pathogen; possible probiotic
/.Lactobacillus - Answer-✅widespread intestinal and extraintestinal organisms; food
fermenter
/.Lactococcus - Answer-✅Previously group N (lactic) streptococci; starter cultures for
most cheeses
/.Leuconostoc - Answer-✅meat preservation and spoilage; sugar spoilage
1-8) Questions With Correct Answers
/.Bulgarian yogurt contained which species? - Answer-✅lactobacillus bulgaricus and
streptococcus thermophilus
/.Tissier - 1899 - Answer-✅identified bifidobacteria and promoted therapeutic use for
treating infant diarrhea.
/.Metchnikoff - 1907 - Answer-✅Proposed that the acid producing bacteria in fermented
milk products could prevent "fouling" in the large intestine and lead to a longer life. He
suggested that the bacteria (lactobacillus and strep) in yogurt suppress the bad
fermentation in intestinal flora and consumption of yogurt plays a role in maintaining
health.
/.1930s - Minoru Shirota - Answer-✅developed a fermented milk product called Yakult
1935 - started marketing yakult as a probiotic yogurt-like product made 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 coined 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 go through rigorous clinical trials - 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
Strictly fermentative with lactic acid as the major end-product
Fastidious (need many nutrients to grow)
Acid tolerant
/.Aerococcus - Answer-✅meat curing brines
/.Carnobacterium - Answer-✅previously group D streptococci; intestinal; opportunistic
pathogen; possible probiotic
/.Lactobacillus - Answer-✅widespread intestinal and extraintestinal organisms; food
fermenter
/.Lactococcus - Answer-✅Previously group N (lactic) streptococci; starter cultures for
most cheeses
/.Leuconostoc - Answer-✅meat preservation and spoilage; sugar spoilage
