Module 1 Flashcards

1
Q

First Antibiotics in Yogurt

A

L. bulgaricus, S. thermophilus

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2
Q

Who identified Bifidobacteria?

A

Tissier (1899)

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3
Q

Who first acknowledged Yogurt bacteria could prevent fouling; mix improves gut health and longer life

A

Metchnikoff (1907)

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4
Q

Developed Yakult and marketed

A

Shirota (1930s)

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5
Q

L. casei + skimmed milk

A

Yakult

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6
Q

Substances secreted by one microbe that stimulate another (coined probiotics)

A

Lilly and Stillwell (1965)

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7
Q

Live microbes, which when administered in adequate amount confer a health benefit to host

A

Probiotics

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8
Q

Drafted guidelines for probiotics

A

Food and Agricultural Organization of the United Nations (FAO)/WHO

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9
Q

Probiotic guidlines (2002)

A

Strains designated individually, speciate appropriately, retain viable counts for clinical end-point

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10
Q

The probiotic definition requires what?

A

Efficacy and Safety verified

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11
Q

Labeling of probiotic requires

A

Contents to strain, min number of viable bacteria at end of shelf life, storage conditions, corporate contact details for consumer info

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12
Q

Most common genera

A

Lactobacillus, Streptococcus, Bifidobacterium

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13
Q

Less Common Genera

A

Enterococcus, Bacillus, Saccharomyces, Propionibacterium

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14
Q

General selection criteria

A

non-pathogenic and non-toxic; survive, attach, and colonize; maintain good viability; can use nutrients from host diet; can exert beneficial effect on host

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15
Q
A
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