<i>Kluyveromyces marxianus</i> KLU1 Increases the Cell Density and Survival of <i>Lacticaseibacillus rhamnosus</i> GG in Dried Kurut

CFU/g for more than 100 days in dried kurut stored at +4°C. Addition of LGG and K. marxianus KLU1 in kurut had no adverse effects on sensory attributes or physicochemical properties. K. marxianus KLU1 may also be useful in other applications where the aim is to use in situ approaches to increase the cell number of added probiotic lactobacilli in food fermentations.

Authors

Amin Yousefvand (ORCID: https://orcid.org/0000-0002-1569-7766)
Anna Kolsi (ORCID: https://orcid.org/0000-0001-5811-4770)
Aigerim Tuganbay (ORCID: https://orcid.org/0000-0002-7852-7887)
Per Erik Joakim Saris
Dongming Zhang

Institutions

University of Helsinki (FI)
Ministry of Agriculture and Forestry (FI)
Medfiles (Finland) (FI)

Publication Details

Journal: Molecular Nutrition & Food Research
Published: 2026-04-01
DOI: https://doi.org/10.1002/mnfr.70460
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Helsingin Yliopisto

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article

Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut

Amin Yousefvand, Anna Kolsi, Aigerim Tuganbay, Per Erik Joakim Saris et al.

Apr 1, 2026

Molecular Nutrition & Food Research

Probiotics and Fermented Foods

article

Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut

Amin Yousefvand, Anna Kolsi, Aigerim Tuganbay, Per Erik Joakim Saris, Dongming Zhang

April 1, 2026article en

Abstract

CFU/g for more than 100 days in dried kurut stored at +4°C. Addition of LGG and K. marxianus KLU1 in kurut had no adverse effects on sensory attributes or physicochemical properties. K. marxianus KLU1 may also be useful in other applications where the aim is to use in situ approaches to increase the cell number of added probiotic lactobacilli in food fermentations.

Molecular Nutrition & Food ResearchVol. 70(7)

University of Helsinki (FI), Ministry of Agriculture and Forestry (FI), Medfiles (Finland) (FI)

Helsingin Yliopisto

Zero hunger

Openalex Percentile: Top 20%

Probiotics and Fermented Foods

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