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It can be consumed either fresh, semi\u2010dried, or dried. In this study, probiotic\n                    <jats:italic>Lacticaseibacillus rhamnosus<\/jats:italic>\n                    GG (LGG) dried kurut was produced with and without the addition of\n                    <jats:italic>Kluyveromyces marxianus<\/jats:italic>\n                    KLU1, a yeast strain, we earlier isolated from kurut.\n                    <jats:italic>K. marxianus<\/jats:italic>\n                    KLU1 increased the cell count of LGG, enabling a probiotic level of &gt;10\n                    <jats:sup>6<\/jats:sup>\n                    CFU\/g for more than 100 days in dried kurut stored at +4\u00b0C. Addition of LGG and\n                    <jats:italic>K. marxianus<\/jats:italic>\n                    KLU1 in kurut had no adverse effects on sensory attributes or physicochemical properties.\n                    <jats:italic>K. marxianus<\/jats:italic>\n                    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\n                    <jats:italic>lactobacilli<\/jats:italic>\n                    in food fermentations.\n                  <\/jats:p>","DOI":"10.1002\/mnfr.70460","type":"journal-article","created":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T06:31:03Z","timestamp":1775802663000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["<i>Kluyveromyces marxianus<\/i>\n                    KLU1 Increases the Cell Density and Survival of\n                    <i>Lacticaseibacillus rhamnosus<\/i>\n                    GG in Dried Kurut"],"prefix":"10.1002","volume":"70","author":[{"given":"Aigerim","family":"Tuganbay","sequence":"first","affiliation":[{"name":"Department of Microbiology Faculty of Agriculture and Forestry University of Helsinki  Helsinki Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1569-7766","authenticated-orcid":false,"given":"Amin","family":"Yousefvand","sequence":"additional","affiliation":[{"name":"Department of Microbiology Faculty of Agriculture and Forestry University of Helsinki  Helsinki Finland"},{"name":"Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki  Helsinki Finland"},{"name":"Oy Medfiles Ltd  Vantaa Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna","family":"Kolsi","sequence":"additional","affiliation":[{"name":"Department of Microbiology Faculty of Agriculture and Forestry University of Helsinki  Helsinki Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongming","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Microbiology Faculty of Agriculture and Forestry University of Helsinki  Helsinki Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Per Erik Joakim","family":"Saris","sequence":"additional","affiliation":[{"name":"Department of Microbiology Faculty of Agriculture and Forestry University of Helsinki  Helsinki Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,9]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2022.105514"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.53518\/mjavl.1116093"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903569640"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2025.117505"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2019\u201017521"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1097\/MCG.0000000000001170"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/frfst.2022.1045579"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrgastro.2014.66"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3402\/mehd.v23i0.18567"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1008829004888"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2020.104793"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11020098"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbr.2010.01.001"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010008\u20101458\u20106"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1567\u20101364.2005.00012.x"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11033\u2010019\u201005176\u2010w"},{"key":"e_1_2_10_18_1","first-page":"327","article-title":"Pichia (Komagataella) Pseudopastoris sp. nov., a New Yeast Species From Hungary","volume":"98","author":"Dlauchy D.","year":"2003","journal-title":"Springer"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1093\/molbev\/msab120"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022\u20102836(05)80360\u20102"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2024.1464953"},{"key":"e_1_2_10_22_1","volume-title":"Official Methods of Analysis of AOAC International","author":"Horwitz W.","year":"2006"},{"key":"e_1_2_10_23_1","doi-asserted-by":"crossref","unstructured":"G. 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