report similar results in cream cheese containing L. paracasei when the probiotic microorganismwas not able to degrade fructans. These authors conclude that storage at low temperatures, required for the preservation of dairy products, is not
favorable to the consumption of fructans by L. paracasei, whose optimal growth temperature is usually at 37 C. However, studies with different species of the Lactobacillus genus verified that FOS favorably contributed to the continuous increase of viable probiotic cells during refrigerated storage of curd containing Lactobacillus acidophilus (Rodrigues et al., 2011), and fermented soy milk containing L. acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus