frfst-2022-1045579 1..11

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut Aigerim Tuganbay†, Amin Yousefvand† and Per Erik Joakim Saris* Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus...