This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of Lactobacillus paracasei subsp. paracasei LBC 81 subjected to acid stress conditions and in the presence of bile salts. Tolerance to acid stress in pH 2.0 and in the presence of 0.30% of bile salts was evaluated right after the incorporation of the fermented milk in each of these conditions, and also during 3 and 4 h of exposure, respectively. The addition of GBP (3.0%) gives a protective effect on L. paracasei LBC 81 when exposed to stress conditions evaluated, while of 9.0% there is a marked decrease of L. paracasei LBC 81. In the absence of GBP, a decrease of L. paracasei LBC 81 is observed, but lower in the presence of GBP (9.0%).

中文翻译：

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副干酪乳杆菌亚种的存活。酸胁迫和胆汁盐存在下富含绿色香蕉果肉的发酵乳中的副干酪干酪LBC 81。

这项研究评估了在发酵乳中掺入3.0％，6.0％和9.0％的绿色香蕉果肉（GBP）对副干酪乳杆菌亚种存活的体外影响。副干酪LBC 81经受酸胁迫条件并在胆盐存在下。在上述每种条件下以及刚加入发酵乳后以及分别暴露3和4小时后，评估了在pH 2.0和存在0.30％胆汁盐的条件下对酸胁迫的耐受性。当暴露于评估的压力条件下时，GBP（3.0％）的添加对副干酪乳杆菌LBC 81有保护作用，而9.0％的副干酪乳杆菌LBC 81则显着下降。副干酪乳杆菌 观察到LBC 81，但在存在GBP（9.0％）时降低。