MCB6424 Probiotics Exam 1 (Modules 1-8) Questions With Complete Solutions
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
,MCB6424 Probiotics Exam 1 (Modules 1-8) Questions With Complete Solutions
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
, MCB6424 Probiotics Exam 1 (Modules 1-8) Questions With Complete Solutions
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
Oenococcus - (ANSWER)malolactic fermentation of wine
Pediococcus - (ANSWER)Traditional genus involved in meat fermentation; beer spoilage
Streptococcus - (ANSWER)Mainly pathogens except for S. thermophilus that is used in cheese and yogurt
making
Tetragenococcus - (ANSWER)previously Pediococcus; used in production of soy sauce
Weissella - (ANSWER)New genus including species of Lactobacillus and Leuconostoc; associated with
meats and other foods
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
,MCB6424 Probiotics Exam 1 (Modules 1-8) Questions With Complete Solutions
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
, MCB6424 Probiotics Exam 1 (Modules 1-8) Questions With Complete Solutions
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
Oenococcus - (ANSWER)malolactic fermentation of wine
Pediococcus - (ANSWER)Traditional genus involved in meat fermentation; beer spoilage
Streptococcus - (ANSWER)Mainly pathogens except for S. thermophilus that is used in cheese and yogurt
making
Tetragenococcus - (ANSWER)previously Pediococcus; used in production of soy sauce
Weissella - (ANSWER)New genus including species of Lactobacillus and Leuconostoc; associated with
meats and other foods
