Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus laurentii yeast, a kurut isolate, to make mixed-fermentation kurut. In addition, was with L. as starter. Kurut also kefir grains representing way initiate the fermentation. viability of strain physicochemical properties were monitored during storage over 22 days at 4°C. tested showed higher than 7 log CFU/mL both single-strain-fermentation When prepared bacteria, syneresis values lower ( p > 0.05) flavor overall acceptability scores for using combination LGG C. yeast starter culture other samples 11 0.05). Taking above into consideration, kuruts obtained by milk fermentation inoculated co-culture could be potential produced industry.