PROBIOTICS MCB6424 EXAM 1 QUESTIONS AND ANSWERS WITH COMPLETE SOLUTIONS VERIFIED GRADED A++

PROBIOTICS MCB6424 EXAM 1 QUESTIONS AND ANSWERS WITH COMPLETE SOLUTIONS VERIFIED GRADED A++ History: _____ IDs Bifidobacterium -- used for infant diarrhea 1899 TIssier History: ____ proposes acid bacteria in fermented milk could prevent "fouling" in large intestine -- regular consumption leads to longer life (postulates S. thermophilus and L. bulgaricus) 1907 Metchnikoff History: ____ made Yakult (skimmed milk w/ Lacto. casei shirota) 1930s Minoru Shirota The term "probiotics" was coined by _______ Lilly and Stillwell 1965 Present definition of probiotics Live microorganisms, which when administered in adequate amounts confer a health benefit on the host Probiotic product guidelines from FAO and WHO - strains designated individually - speciated appropriately - retain a viable count at the end of their shelf life in designated product formulation that confers a clinical endpoint Steps when formulating probiotics: 1. ID strain 2. Safety assessment 3. DBPC (determines efficacy) 4. Probiotic Food 5. Labeling Most common genera Lactobacillus Streptococcus Bifidobacterium Less common genera Enterococcus Bacillus Saccharomyces Propionibacterium General probiotic selection criteria (6) - non-pathogenic and non-toxic - able to survive the passage through GI - able to attach/colonize intestinal epithelia - able to maintain good viability - able to utilize nutrients and substrates from normal diet - capable of exerting a beneficial effect on host the total community of microbes found within a specified environment microbiome/microbiota Targets for probiotics - brain fxn - gut fxn - anywhere in body Lactic Acid Bacteria Classification: - Domain - Phylum - Class - Order Bacteria Firmicutes Bacilli Lactobacilliales Lactic Acid Bacteria: - general info - G+ - non-spore former - non-respiring cocci or rods - strictly fermentative - fastidious PROBIOTICS MCB6424 EXAM 1 QUESTIONS AND ANSWERS WITH COMPLETE SOLUTIONS VERIFIED GRADED A++ History: _____ IDs Bifidobacterium -- used for infant diarrhea 1899 TIssier History: ____ proposes acid bacteria in fermented milk could prevent "fouling" in large intestine -- regular consumption leads to longer life (postulates S. thermophilus and L. bulgaricus) 1907 Metchnikoff History: ____ made Yakult (skimmed milk w/ Lacto. casei shirota) 1930s Minoru Shirota The term "probiotics" was coined by _______ Lilly and Stillwell 1965 Present definition of probiotics Live microorganisms, which when administered in adequate amounts confer a health benefit on the host Probiotic product guidelines from FAO and WHO - strains designated individually - speciated appropriately - retain a viable count at the end of their shelf life in designated product formulation that confers a clinical endpoint Steps when formulating probiotics: 1. ID strain 2. Safety assessment 3. DBPC (determines efficacy) 4. Probiotic Food 5. Labeling Most common genera Lactobacillus Streptococcus Bifidobacterium Less common genera Enterococcus Bacillus Saccharomyces Propionibacterium General probiotic selection criteria (6) - non-pathogenic and non-toxic - able to survive the passage through GI - able to attach/colonize intestinal epithelia - able to maintain good viability - able to utilize nutrients and substrates from normal diet - capable of exerting a beneficial effect on host the total community of microbes found within a specified environment microbiome/microbiota Targets for probiotics - brain fxn - gut fxn - anywhere in body Lactic Acid Bacteria Classification: - Domain - Phylum - Class - Order Bacteria Firmicutes Bacilli Lactobacilliales Lactic Acid Bacteria: - general info - G+ - non-spore former - non-respiring cocci or rods - strictly fermentative - fastidious