The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above mentioned flours was added to the cheese mass. The cheeses were subjected to chemical composition, pH, titratable acidity, and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14, and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the mesophilic aerobic in cheese made with skimmed milk dressing. However, the incorporation of flours accentuated the decrease of pH and consequently the increase of titratable acidity. It was concluded that the survival of L. paracasei LBC 81 was not compromised in cottage cheese supplemented with the different flours during the storage period.

中文翻译：

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副干酪乳杆菌亚种的存活。干酪中的paracasei LBC 81，在冷藏过程中辅以绿色香蕉，燕麦或鹰嘴豆粉

这项研究的目的是评估副干酪乳杆菌亚种的存活。干酪中的paracasei LBC 81，在冷藏过程中辅以绿色香蕉，燕麦或鹰嘴豆粉。将富含上述面粉的发酵乳或脱脂乳调味料添加到奶酪块中。在生产后以及在储存期间，冷藏下，对奶酪进行化学成分，pH，可滴定酸度和微生物学分析，分别保存7天，14天和21天。面粉的添加刺激了干酪乳杆菌的生长并稳定了其活力。LBC 81和用脱脂牛奶调味料制成的奶酪中的嗜温需氧菌。然而，面粉的加入加剧了pH的降低，并因此增加了可滴定的酸度。结论是，在贮藏期间，在补充了不同面粉的干酪中，干酪干酪乳杆菌LBC 81的存活率没有受到损害。