**7119 S. Glencoe Ct.**

**Centennial, CO 80122**

**303-793-9974**

**303-771-6201 (fax)**

**mes@mesanders.com**

January 22, 2004

Dockets Management Branch

Food and Drug Administration

Rm. 1061 (HFA-305)

5630 Fishers Lane

Rockville, MD 20852

Re: Comments to Milk and Cream Products and Yogurt Products; Petition to
Revoke Standards for Lowfat Yogurt and Nonfat Yogurt and to Amend
Standards for Yogurt and Cultured Milk (Docket No. 00P-0685)

Dear Sir or Madam:

I am submitting comments to the Advanced Notice of Proposed Rulemaking
for Milk and Cream Products and Yogurt Products; Petition to Revoke
Standards for Lowfat Yogurt and Nonfat Yogurt and to Amend Standards for
Yogurt and Cultured Milk (hereinafter referred to as "ANPR").

I am an international consultant in the area of probiotic microbiology.
Probiotics are live microbes consumed for their health benefits. I help
food and supplement companies develop new probiotic products and
provides technical support for enhancing existing probiotic product
lines. I have extensively reviewed the technical literature on
probiotics, published on the science and marketing of probiotic
bacteria, coordinated clinical studies to validate probiotic efficacy,
participated in a working group convened by the FAO/WHO to make
recommendations to Codex for guidelines for use of probiotics in foods
and assisted numerous U.S. companies in evaluating probiotics as food or
dietary supplement ingredients. I frequently address groups,
domestically and internationally, who are interested in the benefits of
live cultures.

Recently, I formed a collaborative business relationship,
FunctionalBiotics LLC, with two experts in regulatory affairs and
toxicology (Drs. James Heimbach and George Burdock) to address industry
needs such as safety, efficacy, labeling and GRAS determination, related
to the introduction of probiotic products to the US market.

In 2002, I was elected the first President and Chairman of the Board of
the International Scientific Association for Probiotics and Prebiotics
(ISAPP). This new, international, non-profit association of scientists
is dedicated to advancing the fundamental and applied science of
probiotics and prebiotics ([www.isapp.net](http://www.isapp.net/)).

My past research efforts have focused on strain development of lactic
acid bacteria with a primary emphasis on genetic improvement of starter
cultures as a scientist in the Biotechnology Group of Miles Laboratories
and in vitro characterization and identification of probiotic
lactobacilli and bifidobacteria for commercial applications, speciation
of lactobacilli and bifidobacteria, evaluation of the effect of
probiotics on fecal microecology and tracking specific probiotics
through the GI tract as a visiting Research Scientist at the Dairy
Products Technology Center at California Polytechnic State University,
San Luis Obispo. My publication list follow.

I believe that my extensive experience in the field of dairy product
microbiology and the health benefits of live bacteria make me
well-suited to comment on the effort of FDA to reconsider the definition
of yogurt for the USA. Yogurt is a traditional food that is prepared
worldwide with by the fermentation of milk with live cultures,
*Lactobacillus delbrueckii* subspecies *bulgaricus* and *Streptococcus
thermophilus*. In about 80% of the yogurts marketed in the USA,
additional live bacteria (such as *Lactobacillus acidophilus* and
*Bifidobacterium* species) are added specifically for their health
effects. Although the nutritional value of this product from the
perspective of macro- (protein, fat and carbohydrates) and
micro-nutrients are retained irrespective of the retention of live
cultures, the live and active cultures are associated with health
benefits beyond these basic nutrition factors.

My interactions with health professionals and dieticians have taught me
that the state of knowledge among consumers regarding benefits of live
cultures is confused and limited. I think the labeling of food products
should have as a primary objective to provide truthful and easily
understood information to the consumer. I believe that allowing yogurt
which has been heat processed to kill all viable cultures violates this
labeling objective. Although the consumer has little sophisticated sense
of what bacteria are and their role in human health, most consumers do
understand that yogurt is 'cultured' and that these cultures are alive
and can be beneficial. They know that their doctors tell them to eat
yogurt when taking antibiotics or suffering from recurrent vaginal
infections. They know that yogurt will provide them a more easily
digested form of dairy product if they are somewhat intolerant to
lactose. Yogurt which is pasteurized to kill the fermentation bacteria
is still a product with high nutritional value. However, it is not the
beneficial product that yogurt with live bacteria is. The consumer
should not be misled by use of the term 'yogurt' for a heat-treated
product. The label should clearly differentiate this product from yogurt
with live cultures.

The studies documenting the impact of live, probiotic bacteria on human
health are too numerous to list here, but [the following review
articles]{.mark} present an overview of these fields. The recently
published "Assessment of the Benefits of Live Yogurt: Methods and
Markers for in vivo Studies of the Physiological Effects of Yogurt
Cultures" (Microbial Ecol. Health Dis., 2003, 15:79 - 87) specifically
addresses the differences of live compared to killed bacteria in
promoting health. Although this is clearly an emerging area of research,
it is one that has particularly progressed in recent years ([see
Figure]{.mark}).

What is critical to this issue in my mind are the following two issues:

(1) The health benefits of live bacteria have been substantially
    documented and research continues to support the value of live
    bacteria. Yogurt with live cultures is not the same as yogurt with
    heat killed cultures. The difference is worth reflecting in the
    standards of identity for use of this term.

(2) Consumers have the right to expect live cultures in products called
    yogurt. Calling a heat treated product 'yogurt' results in consumer
    confusion. Communicating to consumers the benefits associated with
    consumption of live bacteria is difficult. Being able to clearly
    identify products which are a source of these live bacteria is
    essential to this effort.

To ensure that consumers are obtaining the health benefits associated
with live and active cultures and to provide labeling standards which
will lead to less confusion and better understanding of this important
emerging science of the value of live bacteria, I believe that it is
necessary that the standard of identity for yogurt require a minimum
level of live and active cultures. Therefore, I support the redefinition
of the term 'yogurt' for the USA market and also the required minimum
level of live and active cultures proposed in the ANPR.

If you have any questions or require additional information, please do
not hesitate to contact me.

> Respectfully submitted,
>
> Mary Ellen Sanders, Ph.D.
>
> Consultant, Dairy and Food Culture Technologies
>
> President, International Scientific Association of Probiotics and
> Prebiotics
>
> Research Professor, California Polytechnic State University

**SANDERS ABSTRACTS AND PUBLIC-FORUM PAPERS PRESENTED**

1.  Sanders, M. E. 2003. Building a probiotic dairy product: a case
    study. Worldwide Food Expo 2003, October 30, 2003, Chicago, IL.

2.  Sanders, M. E. 2003. Probiotic dairy products: marketing challenges.
    40^th^ Annual Marschall Cheese & Dairy Expo, September 17-18, 2003,
    Visalia, CA.

3.  Sanders, M. E. 2003. Probiotics: What's New? 40^th^ Annual Marschall
    Cheese & Dairy Expo, September 17-18, 2003, Visalia, CA.

4.  Sanders, M. E. 2003. Update on probiotics -- new research. Cultured
    Dairy Products Conference, May 20-21, Milwaukee, WI.

5.  Sanders, M. E. 2003. Probiotics: definition, importance to
    microbiology and health, and optimal standards for human use.
    American Society for Microbiology, May 18 -- 23, Washington DC.

6.  Sanders, M. E. 2003. The role of probiotics in human health.
    Wisconsin Dietetics Association 2003 Annual Conference, April 10,
    Madison, WI.

7.  Sanders, M. E. 2003. The science and marketing of probiotics:
    emphasis on opportunity for dairy products. 2003 All Star
    Convention, March 12-16, La Jolla, CA.

8.  Sanders, M.E. 2003. *L. acidophilus* NCFM^®^: functional properties
    of a unique probiotic strain. Expo West, March 7, Anaheim, CA.

9.  Sanders, M. E. 2003. Probiotics: scientific basis and clinical
    applications. American Society of Parenteral and Enteral Nutrition,
    National Nutrition Week, January 20-24, San Antonio, TX.

10. Sanders, M. E. 2002. Safety of oral probiotics in human health: what
    is known? Montreal International Symposium Probiotics and Health:
    Biofunctional Perspectives. October 24-25, 2002, Montreal, Quebec.

11. Sanders, M. E. 2002. Probiotics: what are they and how are they
    used? American College of Nutrition 43rd Annual Symposium on
    Advances in Clinical Nutrition, October 3-6, 2002, San Antonio, TX.

12. Sanders, M. E. and F. Guarner. 2002. Convene round table on: Yogurts
    and Fermented Milks. Benefits of Live Cultures. September 25, 2002.
    World Dairy Congress, Paris.

13. Sanders, M. E. 2002. *L. acidophilus* NCFM^®^: functional properties
    of a unique probiotic strain. Vitafoods International 2000
    Exhibition and Conference, Geneva, Switzerland.

14. Sanders, M. E. 2002. Probiotics for humans: status and future of the
    science and marketplace. FDA National Center for Toxicological
    Research, Jefferson, AK.

15. Sanders, M. E. 2002. The scientific basis and clinical effects of
    probiotics. Michigan State University Malcolm Trout Lecture
    Series, E. Lansing, MI.

16. Sanders, M. E. 2002. Marketing opportunities for nutraceuticals and
    probiotics. SmartMarketing 2002 (sponsored by IDFA), San Diego, CA.

17. Sanders, M. E. 2001. Probiotic delivered through foods. Probiotics,
    Prebiotics and New Foods Conference. Rome, Italy.

18. Sanders, M. E. 2001. Regulatory aspects of health claims associated
    with probiotics. International Dairy Federation Nutrition
    Conference. Auckland, New Zealand.

19. Sanders, M.E. 2001. Probiotics: new strains and strain specific
    research. Nutricon 2001, San Diego, CA.

20. Sanders, M. E. 2001. Probiotics in the human diet: what is their
    role? American Dietetic Association Annual Meeting, St. Louis, MO.

21. Sanders, M. E. 2001. Probiotics: efficacy and applications to dairy
    products. 2001 Annual Meeting of Institute of Food Technologist, New
    Orleans, LA.

22. Sanders, M. E. 2001. Regulatory considerations for labeling foods
    and supplements with health statements in the U.S. First
    International Bio-Minerals Symposium: Trace Elements in Nutrition,
    Health and Disease. Salt Lake City, UT.

23. Sanders, M. E. 2001. Dairy foods and those friendly bacteria
    important to your health. California Dairy Industry Conference,
    Pomona, CA.

24. Sanders, M. E. 2001. The emerging role of probiotics in health. Food
    3000, Rome, Italy.

25. Sanders, M. E. 2000. Functional foods in the USA: can probiotics and
    prebiotics play a role? American Association of Candy Technologists,
    Section Meeting, Chicago, IL.

26. Sanders, M. E. 2000. Probiotics: foods in the marketplace. Food
    Advisory Committee to FDA, meeting on probiotics, Arlington, VA.

27. Sanders, M. E. 2000. Probiotic theory and application in foods.
    General Mills Technical Seminar Series, Minneapolis, MN.

28. Sanders, M. E. 2000. Probiotics/prebiotics. Cultured Dairy Products
    Conference, Las Vegas, NV.

29. Sanders, M. E. 2000. The perfect partnership: milk and probiotics.
    Fluid Milk Forum, Dairy Management Inc., Rosemont, IL.

30. Sanders, M. E. 2000. Probiotic products in the U.S.: current status
    and future challenges. California Institute for Agricultural
    Research Conference XIII, Sacramento, CA.

31. Sanders, M. E. 2000. Better health and better foods: the role of
    probiotics. East Coast Section of IFT, Philadelphia, PA.

32. Sanders, M. E. 2000. Probiotics. Oregon Dairy Industries 2000
    Conference. Eugene, OR.

33. Sanders, M.E. 2000. USA perspectives on probiotics. PROBDEMO
    Meeting, Rovaniemi, Finland.

34. Sanders, M. E. 1999. Current market and potential for
    probiotic-containing products in the U.S. IFT Scientific Lecturer.
    Ohio IFT Division, Cleveland, OH.

35. Sanders, M. E. 1999. Microbiological issues in marketing probiotic
    products. International Workshop on Dairy Products and Colon Cancer
    Risk Reduction, Utrecht, The Netherlands.

36. Sanders, M. E. 1999. Bringing a probiotic-containing functional food
    product to market: microbiological, product, regulatory and labeling
    issues. Sixth Symposium on Lactic Acid Bacteria, Veldhoven, The
    Netherlands.

37. Sanders, M. E. 1999. Approaches and limitations of in vitro
    characterization of probiotic bacteria. Submitted to 1999 Annual
    Meeting of the American Dairy Science Association, Memphis, TN.

38. Yeung, P. S. M., R. Cano, C. L. Kitts, M. E. Sanders and P. S.
    Tong. 1999. Gene-based techniques for species identification and
    strain relatedness of commercial probiotic strains. 1999 IFT Annual
    Meeting, Abstract 37D-27.

39. Yeung, P.S.M., R. Cano, P. S. Tong, and M. E. Sanders. 1999.
    Comparison of API, 16S rDNA sequencing and fatty acid analysis as
    methods to speciate commercial probiotic bacteria. 1999 Annual
    Meeting of the American Dairy Science Association, Memphis, TN.

40. Iturriria-Laverty, K., P. S. Tong, and M. E. Sanders. 1999.
    Microbiological stability of probiotic and starter bacteria in
    commercial yogurt and cottage cheese. 1999 Annual Meeting of the
    American Dairy Science Association, Memphis, TN.

41. Sanders, M. E. 1999. Functional properties of yogurt. Dannon
    International Research Center Symposium: "Yogurt: Eighty Years of
    Active Research for Health", Barcelona, Spain.

42. Sanders, M. E. 1999. Probiotics and health. IRTU Conference on
    "Dairy Products and Health", Ulster, Northern Ireland.

43. Sanders, M. E. 1999. Considerations for use of probiotic bacteria to
    modulate human health. 1999 Experimental Biology annual meeting,
    Washington, D.C.

44. Sanders, M. E., R. Cano and T. R. Klaenhammer. 1998. Lactic acid
    bacteria -- they can be "healthy" for the consumer and you.
    California Milk Producer Research Conference: Report on Producers'
    Investments, Visalia, CA.

45. Sanders, M. E. 1998. Current market and potential for
    probiotic-containing products in the U.S. Northern California
    Section IFT, San Jose, CA.

46. Sanders, M. E. 1998. Overview of functional foods with an emphasis
    on probiotic bacteria. Washington DC Section IFT, October 22,
    Washington DC.

47. Sanders, M. E. 1998. Current market and potential for
    probiotic-containing products in the U.S., Bonneville Section IFT,
    September 18, Park City, UT.

48. Sanders, M. E. 1998. Scientific basis of probiotic functionality.
    Brigham Young University, Departmental Seminar Series, Provo, UT.

49. Sanders, M. E. 1998. Current market and potential for
    probiotic-containing products in the U.S. Cultured Dairy Products
    Symposium, Milwaukee, WI.

50. Sanders, M. E. 1997. Overview of functional foods. US/Ireland
    Co-operation Programme in Agricultural Science and Technology,
    Conference on Functional Foods, Cork, Ireland.

51. Sanders, M. E. 1997. Probiotics: theory, potential and use. Nutracon
    97 Conference, Las Vegas, NV.

52. Sanders, M. E. 1997. Development of consumer probiotics in the US
    market. Institute of Food Technologists Annual Convention, Orlando,
    FL.

53. Sanders, M. E. 1996. Probiotic cultures and human health. XII
    International Symposium on Gnotobiology (ISG), Honolulu, HI.

54. Sanders, M. E. 1996. Probiotic cultures for milk products: positive
    human health effects and microbiological challenges. Departmental
    Seminar, Dairy Products Technology Center, Cal Poly State
    University, San Luis Obispo, CA.

55. Sanders, M. E. 1996. Overview of probiotics: their effect on human
    health. 16th Symposium on Nutrition and Food Technology, Chicago,
    IL.

56. Sanders, M. E. 1995. Probiotics: from all things to all people, to
    snake oil. World Congress on Anaerobic Bacteria and Infections, San
    Juan, Puerto Rico.

57. Sanders, M. E. 1995. Probiotics: definition and range of
    applications. Institute of Food Technologists Annual Meeting,
    Anaheim, CA.

58. Sanders, M. E. 1994. Lactic acid bacteria and human health. Old
    Herborn University Seminar, Herborn, Germany.

59. Sanders, M. E. 1994. The effect of lactic acid bacteria on human
    health. Univ. Minnesota Departmental Seminar, St. Paul, MN.

60. Sanders, M. E. 1994. The next generation of fluid milks with added
    lactic cultures. Spring Dairy Industry Conference, Sacramento, CA.

61. Sanders, M. E. 1994. Culture containing milks for the California
    market: project update. California Cheese Symposium, San Francisco,
    CA.

62. Sanders, M. E. 1993. Health attributes of cultured dairy foods.
    Annual Meeting of American Cultured Dairy Products Institute, Las
    Vegas, NV.

63. Sanders, M. E. 1992. Rapid Microbiological Methods. Rocky Mountain
    Section of IFT Suppliers Night, Denver, CO.

64. Sanders, M. E. 1991. HACCP. Rocky Mountain Section of IFT, Denver,
    CO.

65. Sanders, M. E. 1990. Genetic approaches for the improvement of
    strains for Italian cheese manufacture. Marschall Italian Cheese
    Seminar, Madison, WI.

66. Sanders, M. E. 1990. Genetic approaches for improving food starter
    cultures. ASM Conference on Biotechnology, Chicago, IL.

67. Sanders, M. E. 1989. Bacteriophage resistance and its applications
    to yogurt flora. International Conference on Health Attributes of
    Live Active Culture Yogurt, New York.

68. Sanders, M. E. 1989. Phage-resistance in cheese-making bacteria.
    Western Michigan University, Kalamazoo, MI.

69. Sanders, M. E. 1988. Phage resistant starters. E.M.B.O. Workshop on
    Genetic Manipulation of Lactic Acid Bacteria: A Breakthrough in the
    Food Industry, Annecy, France.

70. Sanders, M. E., P.J. Leonhard, and T.R. Klaenhammer. 1986. The use
    of pTR2030 for the conjugal construction of a fast acid-producing,
    phage-resistant strain of *Streptococcus lactis*. American Dairy
    Science Association Annual Meeting, Davis, CA.

71. Sanders, M. E. 1986. Genetic characterization of lactic acid
    bacteria. Western Food Industry Conference, Davis, CA.

72. Sanders, M. E. 1985. Advances in starter culture technology. X Food
    Microbiology Research Conference, Chicago, IL.

73. Sanders, M. E. 1985. Protoplast transformation of *Streptococcus
    cremoris*. Wind River Conference on Genetic Exchange, Estes Park,
    CO.

74. Sanders, M. E. and T. R. Klaenhammer. 1984. Temperature-sensitive
    phage resistance in a phage-insensitive strain of *Streptococcus
    lactis*. 84th Annual Meeting of the American Society of
    Microbiology, St. Louis, MO.

75. Klaenhammer, T.R. and M. E. Sanders. 1983. Resistance of group N
    streptococci to lytic bacteriophage: mechanisms and genetic
    determinants. International Symposium on Lactic Acid Bacteria in
    Foods: Genetics, Metabolism and Applications. Netherlands Society
    for Microbiology, Wageningen, The Netherlands.

76. Sanders, M. E. and T. R. Klaenhammer. 1983. Phage resistance in a
    phage insensitive strain of *Streptococcus lactis*: involvement of
    plasmid DNA in genetically determining phage adsorption. 77th Annual
    Meeting of the American Dairy Science Association, University of
    Wisconsin, Madison, WI.

77. Sanders, M. E. 1982. Involvement of plasmid DNA in the bacteriophage
    resistance of the lactic streptococci. Carolina - Virginia Section
    Meeting of Institute of Food Technologists, Winston-Salem, NC.

78. Sanders, M. E. and T. R. Klaenhammer, 1981. Plasmid composition of
    mutants deficient in restriction and modification and proteolytic
    capacities in *Streptococcus cremoris* KH. American Society for
    Microbiology International Conference on Streptococcal Genetics,
    Sarasota, FL.

79. Sanders, M. E. and T. R. Klaenhammer, 1981. Evidence for plasmid
    linkage of restriction and modification systems in *Streptococcus
    cremoris*. 76th Annual Meeting of the American Dairy Science
    Association, Louisiana State University, Baton Rouge, LA.

80. Sanders, M. E. and T. R. Klaenhammer, 1980. Restriction and
    modification in the lactic streptococci: the effect of heat on the
    development of modified, lytic bacteriophage. 75th Annual Meeting of
    the American Dairy Science Association, Virginia Polytechnic
    Institute, Blacksburg, VA.

81. Sanders, M. E. and T. R. Klaenhammer, 1979. Host restriction and
    modification in the lactic streptococci: effect of environmental
    stress. North Carolina Branch of the American Society for
    Microbiology, Raleigh, NC.

## 

## 

## SANDERS PUBLICATIONS

1.  Iturriria-Laverty, K., M. E. Sanders, and P. S. Tong.
    Microbiological stability of probiotic and starter bacteria in
    commercial yogurt and cottage cheese. Manuscript in preparation.

2.  Yeung, P. S. M., M. E. Sanders, C. L. Kitts, R. Cano, P. S. Tong.
    Application of genomic and phenotypic analyses to commercial
    probiotic strain identity and relatedness. Submitted to J. Appl.
    Microbiol.

3.  Reid, G, M. E. Sanders, H. R. Gaskins, G. Gibson, A. Mercenier, R.
    Rastall, M. Roberfroid, I. Rowland, C. Cherbut, and T. R.
    Klaenhammer. 2003. New scientific paradigms for probiotics and
    prebiotics. J. Clin. Gastroenterol. 37:105-118.

4.  Sanders, M. E., L. Morelli and T. Tompkins. 2003. Sporeformers as
    human probiotics: *Bacillus*, *Sporolactobacillus* and
    *Brevibacillus*. Comp. Rev. Food Sci. Food Safety. 2:101-110.

5.  Sanders, M. E. 2003. Probiotics: considerations for human health.
    Nutr. Rev. 61:91-99.

6.  Sanders, M. E. 2002. Probiotics: State of the art in the USA.
    Microecol. Therapy 29:1-5.

7.  Sanders, M. E. 2002. Market and regulatory challenges for functional
    dairy foods: communicating health benefits. Bulletin of the
    International Dairy Federation 375:17-19.

8.  Yeung, P. S. M., M. E. Sanders, C. L. Kitts, R. Cano and P. S.
    Tong. 2002. Species-specific identification of commercial probiotic
    strains. J. Dairy Sci. 85:1039-1051.

9.  Sanders, M. E., L. Morelli and S. Bush. 2001. "Lactobacillus
    sporogenes" is not a *Lactobacillus* probiotic. ASM News 67:385-386.

10. Yeung, P. S. M. and M. E. Sanders. 2001. Probiotic Products:
    Considerations in Development and Labeling. Food Technology
    International 2001:37-41.

11. Kaplan, C. W., J. C. Astaire, M. E. Sanders, B. S. Reddy and C. L.
    Kitts. 2001. Terminal restriction fragment pattern analysis of
    changing bacterial assemblages in rat feces during ingestion of
    *Lactobacillus acidophilus* NCFM^®^. Appl. Environ. Microbiol.
    67:1935-1939.

12. Sanders, M. E. and T. R. Klaenhammer. 2001. The scientific basis of
    *Lactobacillus* *acidophilus* NCFM^®^ functionality as a
    probiotic. J. Dairy Sci. 84:319-331.

13. Sanders, M. E. 2000. Dairy products. In J. Lederberg (Ed.)
    Encyclopedia of Microbiology, Second Edition, Academic Press,
    Orlando, FL. Vol. 2, p. 1-8.

14. Sanders, M.E. 2000. Considerations for use of probiotic bacteria to
    modulate human health. J. Nutr. 130:384S-390S.

15. Sanders, M. E. 1999. Proboitics. Food Technology 53:67-77.

16. Sanders, M. E. and J. Huis in't Veld. 1999. Bringing a
    probiotic-containing functional food to the market: microbiological,
    product, regulatory and labeling issues. Antonie van Leeuwenhoek
    76:293-315.

17. Sanders, M. E. 1999. Capitalizing on probiotics and their potential
    as healthful food ingredients. California Dairy Dispatch 6:1-3.

18. Rao, C. V., M. E. Sanders, C. Indranie, B. Simi and B. S.
    Reddy. 1999. Prevention of colon carcinogenesis by the probiotic
    *Lactobacillus acidophilus*-NCFM^®^ in rats. Intern. J. Oncol.
    14:939-944.

19. Sanders, M. E. 1998. Development of Consumer Probiotics for the U.S.
    Market. Brit. J. Nutr. 80, Suppl. 2:S213-218.

20. Sanders, M. E. 1998. Overview of functional foods: emphasis on
    probiotic bacteria. Intern. Dairy J. 8:341-347.

21. Sanders, M. E. 1996. Probiotic cultures and human health. In
    Germfree Life and Its Ramifications, K. Hashimoto, et al. (eds.),
    XII ISG Publishing Committee, Shiozawa, Japan.

22. Sanders, M. E., D. C. Walker, K. M. Walker, K. Aoyama, and T. R.
    Klaenhammer. 1996. Performance of commercial cultures in fluid milk
    applications. J. Dairy Sci. 79:943-955.

23. Sanders, M. E. 1995. Lactic acid bacteria and human health. In R.
    Fuller, P. Heidt, V. Rusch and D. van der Waaij (Eds.) Probiotics:
    Prospects of Use in Opportunistic Infections, Institute for
    Microbiology and Biochemistry, Herborn, Germany, p. 126-140.

24. Sanders, M. E. 1995. Lactococci. In Y. H. Hui and G. G.
    Khachatourians (Eds.) Food Biotechnology: Microorganisms, VCH
    Publishers, Inc., New York, p. 645-664.

25. Sanders, M. E. Lactic acid bacteria as promoters of human
    health. 1994. In I. Goldberg (Ed.) Functional Foods. Chapman and
    Hall, New York, p. 294-322.

26. Sanders, M. E. 1994. How healthful is yogurt? Healthline 13:8.

27. Sanders, M. E. 1993. Healthful attributes of microbes in yogurt.
    Contemporary Nutrition. Volume 18, No. 5.

28. Sanders, M. E. 1993. Summary of conclusions from a consensus panel
    of experts on health attributes of lactic cultures: significance to
    fluid milk products containing cultures. J. Dairy Sci. 76:1819-1828.

29. Sanders, M. E. 1993. Bacteriophages in industrial fermentations.
    In R. G. Webster and A. Granoff (Eds.) Encyclopedia of Virology,
    Academic Press.

30. Sanders, M. E. 1993. Effect of consumption of lactic cultures on
    human health. Adv. Food Nutr. Res. 37:67-130.

31. Sanders, M. E., B. Wasserman, and E. A. Foegeding. 1993. Research
    needs in biotechnology. Food Technol. 47:18S-21S.

32. Sanders, M. E. 1992. Dairy products. In J. Lederberg (Ed.)
    Encyclopedia of Microbiology, Academic Press, Orlando, FL. Vol.
    2, p. 1-8.

33. Sanders, M. E. 1991. Genetic approaches for the improvement of
    strains for Italian cheese manufacture: a review. J. Dairy Sci.
    74:3647.

34. Sanders, M. E., J. K. Kondo, and D. L. Willrett. 1991. Lactic acid
    bacteria applications. In I. Goldberg and R. Williams (Eds.)
    Biotechnologically Derived Ingredients For Food Products, Van
    Nostrand Reinhold, New York, p. 433-459.

35. Sanders, M. E. 1991. Mixed cultures in dairy fermentations. In E.
    Johnson and G. Zeikus (Eds.) Mixed Cultures in Biotechnology,
    McGraw-Hill, New York, NY. p.105-133.

36. Sanders, M. E. and J. W. Shultz. 1990. Cloning of phage resistance
    genes from Lactococcus lactis ssp. cremoris KH. J. Dairy Sci.
    73:2044-2053.

37. Sanders, M. E., 1988. Phage resistance in lactic acid bacteria.
    Biochimie 70: 411-421.

38. Sanders, M. E. and J. W. Shultz. 1987. Method for cloning in the
    lactic acid bacteria. European Patent Application. 88118362.8.

39. Sanders, M. E. and M. A. Nicholson. 1987. A method for genetic
    transformation of non-protoplasted *Streptococcus lactis*. Appl.
    Environ. Microbiol. 53:1730-1736.

40. Sanders, M. E. 1987. Bacteriophages of Industrial Importance.
    In S. M. Goyal, C. P. Gerba and G. Bitton (Eds.) Phage Ecology, John
    Wiley and Sons, Inc. p.211-244.

41. Sanders, M. E., P. J. Leonhard, W. D. Sing, and T. R.
    Klaenhammer. 1986. A conjugal strategy for construction of fast
    acid-producing, phage resistant lactic streptococci for use in dairy
    fermentations. Appl. Environ. Microbiol. 52:1001-1007.

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