Module 1 Flashcards
First Antibiotics in Yogurt
L. bulgaricus, S. thermophilus
Who identified Bifidobacteria?
Tissier (1899)
Who first acknowledged Yogurt bacteria could prevent fouling; mix improves gut health and longer life
Metchnikoff (1907)
Developed Yakult and marketed
Shirota (1930s)
L. casei + skimmed milk
Yakult
Substances secreted by one microbe that stimulate another (coined probiotics)
Lilly and Stillwell (1965)
Live microbes, which when administered in adequate amount confer a health benefit to host
Probiotics
Drafted guidelines for probiotics
Food and Agricultural Organization of the United Nations (FAO)/WHO
Probiotic guidlines (2002)
Strains designated individually, speciate appropriately, retain viable counts for clinical end-point
The probiotic definition requires what?
Efficacy and Safety verified
Labeling of probiotic requires
Contents to strain, min number of viable bacteria at end of shelf life, storage conditions, corporate contact details for consumer info
Most common genera
Lactobacillus, Streptococcus, Bifidobacterium
Less Common Genera
Enterococcus, Bacillus, Saccharomyces, Propionibacterium
General selection criteria
non-pathogenic and non-toxic; survive, attach, and colonize; maintain good viability; can use nutrients from host diet; can exert beneficial effect on host