Module 1

Question 1

First Antibiotics in Yogurt

Answer 1

L. bulgaricus, S. thermophilus

Question 2

Who identified Bifidobacteria?

Answer 2

Tissier (1899)

Question 3

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

Answer 3

Metchnikoff (1907)

Question 4

Developed Yakult and marketed

Answer 4

Shirota (1930s)

Question 5

L. casei + skimmed milk

Answer 5

Yakult

Question 6

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

Answer 6

Lilly and Stillwell (1965)

Question 7

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

Answer 7

Probiotics

Question 8

Drafted guidelines for probiotics

Answer 8

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

Question 9

Probiotic guidlines (2002)

Answer 9

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

Question 10

The probiotic definition requires what?

Answer 10

Efficacy and Safety verified

Question 11

Labeling of probiotic requires

Answer 11

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

Question 12

Most common genera

Answer 12

Lactobacillus, Streptococcus, Bifidobacterium

Question 13

Less Common Genera

Answer 13

Enterococcus, Bacillus, Saccharomyces, Propionibacterium

Question 14

General selection criteria

Answer 14

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