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Article(id=1320166030668841161, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025060073, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1749398400000, receivedDateStr=2025-06-09, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792681709210, onlineDateStr=2026-10-22, pubDate=1784044800000, pubDateStr=2026-07-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792681709210, onlineIssueDateStr=2026-10-22, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792681709210, creator=13701087609, updateTime=1792681709210, updator=13701087609, issue=Issue{id=1320165935235846995, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='14', pageStart='1', pageEnd='532', issueExtLink='null', onlineDate='null', pubDate='1784044800000', pubDateStr='2026-07-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792681686457, creator='13701087609', updateTime=1792720591676, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1320329115677344178, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1320329115681538483, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=155, endPage=166, ext={EN=ArticleExt(id=1320166030903722186, articleId=1320166030668841161, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Changes in Quality and Lipid Oxidation of High-conversion Conjugated Linoleic Acid Lactic Acid Bacteria-fermented Yak Emmental Cheese, columnId=1261336275769016441, journalTitle=Science and Technology of Food Industry, columnName=Bioengineering, runingTitle=null, highlight=null, articleAbstract=

This study aimed to develop yak milk Emmental cheese enriched with conjugated linoleic acid (CLA) by incorporating high-CLA-converting lactic acid bacteria and to evaluate the resulting changes in cheese quality and lipid oxidation characteristics. The ripening environment of Emmental cheese was simulated to screen optimal bacterial strains for preparing a direct-to-vat set adjunct culture. Cheese with the adjunct culture served as the experimental group, while cheese without it served as the control group. At 1, 25, 50, 75, and 100 days of ripening, the microstructure, volatile compounds, lipolysis, and fatty acid composition of the cheeses were compared using sensory evaluation, scanning electron microscopy, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), Soxhlet extraction, and gas chromatography–mass spectrometry (GC-MS). Results showed that Lactobacillus fermentum S57 and Lactobacillus delbrueckii S60, with CLA conversion rates of 15.27% and 15.82%, respectively, were selected as the optimal strains. 2-Nonanone and ethyl lactate were identified as characteristic flavor compounds produced by the high-CLA-converting LAB in the experimental cheese. The casein micelles in the experimental group were finer and had larger gaps compared to those in the control group. As ripening progressed, the fat content in all cheese groups first increased and then decreased, remaining higher at 100 days than at the initial stage. Acid degree value (ADV) and thiobarbituric acid (TBA) value gradually increased with ripening time, and the TBA value of the experimental group remained below 0.5 mg/kg, without producing any off-flavor. The CLA conversion rates in cheeses made with L. fermentum S57 and L. delbrueckii S60 reached up to 6.09% and 7.06%, respectively, both higher than that of the control group. At 25, 50, and 100 days of ripening, significant differences (P<0.05) in the health promotion index were observed between the experimental and control groups, with the experimental group showing a higher level of health promotion. Therefore, the application of high-CLA-converting lactic acid bacteria in yak milk Emmental cheese improves cheese quality and enhances lipid oxidation profiles, indicating promising potential for development and application.

, authors=Luo TIAN1, Xiangyu WANG2, Lianhong CHEN1, Jing LI1, Weiming SHUANG1, Xiumei REN3, *, authorsList=Luo TIAN, Xiangyu WANG, Lianhong CHEN, Jing LI, Weiming SHUANG, Xiumei REN, authorCompany=null, correspAuthors=Xiumei REN, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320166034812813531, articleId=1320166030668841161, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=高转化共轭亚油酸乳酸菌发酵对牦牛Emmental干酪品质及脂肪氧化的影响, columnId=1261336277547401341, journalTitle=食品工业科技, columnName=生物工程, runingTitle=null, highlight=null, articleAbstract=

本研究旨在研发富含共轭亚油酸（Conjugated linoleic acid，CLA）的牦牛乳Emmental干酪，通过添加高转化CLA乳酸菌，评估该干酪品质及脂肪氧化特性的变化。模拟Emmental干酪成熟环境，筛选最优菌株制备直投式附属发酵剂，添加直投式附属发酵剂干酪为实验组，未添加为空白组。干酪成熟1、25、50、75、100 d时通过感官评价、扫描电镜、顶空固相微萃取气质联用技术（Headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry，HS-SPME-GC-MS）、索氏抽提、气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）比较实验组和空白组干酪的微观结构、挥发性物质、脂肪降解、脂肪酸组成及变化。结果表明：发酵乳杆菌S57和德氏乳杆菌S60（CLA转化率分别为15.27%和15.82%）为最优菌株；实验组干酪检出2-壬酮和乳酸乙酯为高转化CLA乳酸菌特有的风味物质；实验组酪蛋白胶束较对照组更纤细且间隙更大；随着成熟时间延长，三组干酪脂肪含量先升高后下降，100 d时高于发酵初期；酸价（Acid degree value，ADV）和硫代巴比妥酸值（Thiobarbituric acid value，TBA）均随成熟时间延长而逐渐升高，且实验组TBA值低于0.5 mg/kg，未产生不良风味；发酵乳杆菌S57组和德氏乳杆菌S60组干酪的CLA转化率最高可达6.09%、7.06%，均高于空白组。在成熟25、50、100 d时，实验组与空白组干酪的健康促进指数存在显著差异（P<0.05），实验组的健康促进水平高于空白组。因此，高转化CLA乳酸菌应用于牦牛乳Emmental干酪能提升其品质及改善脂肪氧化，具有开发和应用价值。

, authors=田罗1, 王翔宇2, 陈炼红1, 李静1, 双维明1, 任秀梅3, *, authorsList=田罗, 王翔宇, 陈炼红, 李静, 双维明, 任秀梅, authorCompany=null, correspAuthors=任秀梅, authorNote=

田罗（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：

, correspAuthorsNote=
任秀梅（1974−），女，本科，研究方向：畜产品加工与安全，E-mail：。
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田罗（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：

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田罗（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：

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Food Chemistry, 2021, 334: 127555., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320166035060277468, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, xref=1, ext=[AuthorCompanyExt(id=1320166035068666077, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035060277468, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1College of Pharmacy and Food Science, Southwest Minzu University, Chengdu 610000, China), AuthorCompanyExt(id=1320166035077054686, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035060277468, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1西南民族大学药学与食品学院，四川成都 610000)]), AuthorCompany(id=1320166035165135071, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, xref=2, ext=[AuthorCompanyExt(id=1320166035299352800, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035165135071, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2Sichuan Provincial Food Inspection Institute, Chengdu 610000, China), AuthorCompanyExt(id=1320166035311935713, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035165135071, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2四川省食品检验研究院，四川成都 610000)]), AuthorCompany(id=1320166035408404706, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, xref=3, ext=[AuthorCompanyExt(id=1320166035412599011, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035408404706, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ganzi Prefecture Institute of Animal Husbandry Sciences, Ganzi 626000, China), AuthorCompanyExt(id=1320166035420987620, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, companyId=1320166035408404706, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3甘孜州畜牧业科学研究所，四川甘孜 626000)])], figs=[ArticleFig(id=1320166040332517647, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.1, caption=Growth and CLA conversion rate of 25 strains of CLA-producing lactic acid bacteria with high conversion capability under combined stress conditions of high salt, low temperature, and acidic environment, figureFileSmall=2OQn9piDSKhttuoMR7pWwg==, figureFileBig=2DAZ8uaYSYnaimBjUus9Ow==, tableContent=null), ArticleFig(id=1320166040420598032, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图1, caption=25株高转化CLA乳酸菌同处在高盐、低温级酸性环境下的生长情况及CLA转化率

注：不同小写字母表示不同菌株的生长情况有显著差异（P<0.05）。

, figureFileSmall=2OQn9piDSKhttuoMR7pWwg==, figureFileBig=2DAZ8uaYSYnaimBjUus9Ow==, tableContent=null), ArticleFig(id=1320166042274480403, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.2, caption=Effects of highly transformed CLA lactic acid bacteria on the water content (A) and pH (B) of yak Emmental cheese, figureFileSmall=JWj6tBrvkQnMGmtAfcKWPg==, figureFileBig=n7auVobiprmbD4+H6c0gAw==, tableContent=null), ArticleFig(id=1320166042375143700, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图2, caption=高转化CLA乳酸菌对牦牛Emmental干酪水分含量（A）和pH（B）的影响

注：A为水分变化情况；B为pH变化情况；不同小写字母表示相同时间不同组别差异显著（P<0.05）；图3同。

, figureFileSmall=JWj6tBrvkQnMGmtAfcKWPg==, figureFileBig=n7auVobiprmbD4+H6c0gAw==, tableContent=null), ArticleFig(id=1320166042442252565, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.3, caption=Effects of highly transformed CLA lactic acid bacteria on microbiological indicators of yak Emmental cheese, figureFileSmall=WZamvVKKTPPq+sMph0nAXg==, figureFileBig=FY7H/s1Lrb8Qt1Gr83wfbA==, tableContent=null), ArticleFig(id=1320166042509361430, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图3, caption=高转化CLA乳酸菌对牦牛Emmental干酪微生物指标的影响

注：A为乳酸菌数变化情况；B为菌落总数变化情况。

, figureFileSmall=WZamvVKKTPPq+sMph0nAXg==, figureFileBig=FY7H/s1Lrb8Qt1Gr83wfbA==, tableContent=null), ArticleFig(id=1320166042572275991, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.4, caption=Effect of high-conversion CLA lactic acid bacteria on the fat of yak Emmental cheese, figureFileSmall=t2nF5S9lS7zDUM3D8/yd6g==, figureFileBig=T7PEK35Ac20Zy+V34o7jUQ==, tableContent=null), ArticleFig(id=1320166042643579160, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图4, caption=高转化CLA乳酸菌对牦牛Emmental干酪脂肪的影响

注：A为脂肪变化情况；B为ADV值变化情况；C为TBA值变化情况。不同小写字母表示相同组别不同时间差异显著（P<0.05）；不同大写字母表示相同时间不同组别差异显著（P<0.05）。

, figureFileSmall=t2nF5S9lS7zDUM3D8/yd6g==, figureFileBig=T7PEK35Ac20Zy+V34o7jUQ==, tableContent=null), ArticleFig(id=1320166042719076633, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.5, caption=Microstructure of yak Emmental cheese at 1 d of ripening KB, S57, S60 (10 μm), figureFileSmall=n04WJqHG4NwzrRq3p220SQ==, figureFileBig=BvahGwyfIqJilOUK4JDCDQ==, tableContent=null), ArticleFig(id=1320166042798768410, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图5, caption=牦牛Emmental干酪成熟1 d时KB、S57、S60的微观结构（10 μm）, figureFileSmall=n04WJqHG4NwzrRq3p220SQ==, figureFileBig=BvahGwyfIqJilOUK4JDCDQ==, tableContent=null), ArticleFig(id=1320166042865877275, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.6, caption=Microstructure of yak Emmental cheese at 100 d of ripening KB, S57, S60 (10 μm), figureFileSmall=kv1v2zl5H+r4jm6FvJKS7Q==, figureFileBig=1CjDST0qlcVbvS3xIeHH/A==, tableContent=null), ArticleFig(id=1320166042949763356, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图6, caption=牦牛Emmental干酪成熟100 d时KB、S57、S60的微观结构（10 μm）, figureFileSmall=kv1v2zl5H+r4jm6FvJKS7Q==, figureFileBig=1CjDST0qlcVbvS3xIeHH/A==, tableContent=null), ArticleFig(id=1320166043016872221, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.7, caption=Effects of highly transformed CLA lactic acid bacteria on fatty acid composition and relative content of yak Emmental cheese during storage, figureFileSmall=7kqaawlhVae3H00gcI3Dzw==, figureFileBig=S14S0RTYp9GOMoWy4oPiuQ==, tableContent=null), ArticleFig(id=1320166043134312734, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图7, caption=高转化CLA乳酸菌对牦牛Emmental干酪贮藏期间脂肪酸组成与相对含量的影响, figureFileSmall=7kqaawlhVae3H00gcI3Dzw==, figureFileBig=S14S0RTYp9GOMoWy4oPiuQ==, tableContent=null), ArticleFig(id=1320166043209810207, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Fig.8, caption=Effect of highly transformed CLA lactic acid bacteria on HPI index of yak Emmental cheese, figureFileSmall=I18glBILjNdqknwWpw5XtA==, figureFileBig=tpU6QAM3Q0QhMhGkR1W02A==, tableContent=null), ArticleFig(id=1320166043268530464, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=图8, caption=高转化CLA乳酸菌对牦牛Emmental干酪HPI指数的影响

注：不同字母表示数据差异显著，P<0.05。

, figureFileSmall=I18glBILjNdqknwWpw5XtA==, figureFileBig=tpU6QAM3Q0QhMhGkR1W02A==, tableContent=null), ArticleFig(id=1320166043339833633, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Table 1, caption=

Emmental cheese sensory evaluation criterion

, figureFileSmall=null, figureFileBig=null, tableContent=
项目特征评分（分）
色泽颜色呈干酪特有的颜色，均匀，表面有光泽9~10
颜色略有变化，表面有光泽7~8
颜色稍有不均，表面光泽差5~6
颜色不均，表面光泽极差3~4
颜色有明显变化，不均匀，表面缺少光泽感0~2
滋味气味有良好的干酪味，香味浓郁，咸味合适16~20
有良好的干酪味，风味较好，咸味适中11~15
气味良好，干酪香味偏淡，稍带咸味6~10
气味合格，干酪香味较淡，无咸味或咸味过重3~5
香味较淡或没有，伴有其他杂味0~2
组织状态质地紧密、硬度适中，成熟后韧性好，黏度适中，稍带有弹性，小气孔分布合理16~20
质地较均匀、稍软或稍硬，成熟后有韧性，黏度适中，稍带有弹性，有气孔分布11~15
质地基本均匀，组织状态一般，成熟后韧性、粘度、弹性一般，无气孔分布6~10
组织状态疏松，成熟后无韧性，弹性差3~5
组织状态粗糙，粉粒状，成熟后无韧性，较硬，无弹性0~2
), ArticleFig(id=1320166043406942498, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=表1, caption=

Emmental干酪感官评价标准

, figureFileSmall=null, figureFileBig=null, tableContent=
项目特征评分（分）
色泽颜色呈干酪特有的颜色，均匀，表面有光泽9~10
颜色略有变化，表面有光泽7~8
颜色稍有不均，表面光泽差5~6
颜色不均，表面光泽极差3~4
颜色有明显变化，不均匀，表面缺少光泽感0~2
滋味气味有良好的干酪味，香味浓郁，咸味合适16~20
有良好的干酪味，风味较好，咸味适中11~15
气味良好，干酪香味偏淡，稍带咸味6~10
气味合格，干酪香味较淡，无咸味或咸味过重3~5
香味较淡或没有，伴有其他杂味0~2
组织状态质地紧密、硬度适中，成熟后韧性好，黏度适中，稍带有弹性，小气孔分布合理16~20
质地较均匀、稍软或稍硬，成熟后有韧性，黏度适中，稍带有弹性，有气孔分布11~15
质地基本均匀，组织状态一般，成熟后韧性、粘度、弹性一般，无气孔分布6~10
组织状态疏松，成熟后无韧性，弹性差3~5
组织状态粗糙，粉粒状，成熟后无韧性，较硬，无弹性0~2
), ArticleFig(id=1320166043482439971, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Table 2, caption=

Results of viable bacteria count test for each species

, figureFileSmall=null, figureFileBig=null, tableContent=
菌种名称活菌数（lg CFU·g−1）存活率（%）
TCC-311.02±0.05−
发酵乳杆菌S57菌悬液10.98±0.06−
发酵乳杆菌S57直投式附属发酵剂10.67±0.0497.07±2.34
德氏乳杆菌S60菌悬液10.88±0.06−
德氏乳杆菌S60直投式附属发酵剂10.58±0.1095.23±1.05
), ArticleFig(id=1320166043562131748, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=表2, caption=

各菌种活菌数检验结果

, figureFileSmall=null, figureFileBig=null, tableContent=
菌种名称活菌数（lg CFU·g−1）存活率（%）
TCC-311.02±0.05−
发酵乳杆菌S57菌悬液10.98±0.06−
发酵乳杆菌S57直投式附属发酵剂10.67±0.0497.07±2.34
德氏乳杆菌S60菌悬液10.88±0.06−
德氏乳杆菌S60直投式附属发酵剂10.58±0.1095.23±1.05
), ArticleFig(id=1320166043629240613, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Table 3, caption=

Sensory evaluation results of cheeses

, figureFileSmall=null, figureFileBig=null, tableContent=
样品色泽滋味气味组织状态总分
1 d-KB7.50±1.00Aa13.75±3.66Aa10.50±0.58Aa31.75±3.09Aa
1 d-S578.00±0.82Aa12.63±2.98Aa10.25±1.71Ab30.88±3.13Ab
1 d-S607.75±1.26Aa11.38±2.93Ab10.75±1.71Ab29.88±2.84Ab
25 d-KB9.00±1.41Aa15.00±2.16Aa13.75±1.89Aa37.75±1.3Aa
25 d-S578.63±1.11Aa15.00±2.04Aa13.00±1.41Aab36.63±1.82Aab
25 d-S608.63±0.48Aa14.38±2.29Aa13.50±2.65Aa36.50±2.37Aa
50 d-KB8.50±1.91Aa13.00±2.16Aa11.50±1.29Aa33.00±2.55Aa
50d-S577.75±1.26Aa14.50±2.61Aa12.50±1.29Aab34.75±3.82Aab
50 d-S608.13±0.63Aa13.13±0.85Aab12.75±0.50Aab34.00±1.22Aa
75 d-KB8.13±1.75Aa12.63±0.48Ba13.00±3.37Aa33.75±4.71Aa
75 d-S578.63±1.11Aa12.75±0.50Ba13.50±2.28Aa34.88±2.88Aab
75 d-S608.13±1.75Aa15.63±0.48Aa13.75±1.89Aa37.50±3.02Aa
100 d-KB8.00±1.41Aa13.88±1.44Aa12.75±3.59Aa34.63±5.24Aa
100 d-S579.25±0.96Aa15.38±1.11Aa14.75±2.22Aa39.38±2.48Aa
100 d-S608.88±0.85Aa13.75±0.29Aab15.00±0.82Aa37.63±1.02Aa
), ArticleFig(id=1320166043717320998, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=表3, caption=

干酪感官评价结果

, figureFileSmall=null, figureFileBig=null, tableContent=
样品色泽滋味气味组织状态总分
1 d-KB7.50±1.00Aa13.75±3.66Aa10.50±0.58Aa31.75±3.09Aa
1 d-S578.00±0.82Aa12.63±2.98Aa10.25±1.71Ab30.88±3.13Ab
1 d-S607.75±1.26Aa11.38±2.93Ab10.75±1.71Ab29.88±2.84Ab
25 d-KB9.00±1.41Aa15.00±2.16Aa13.75±1.89Aa37.75±1.3Aa
25 d-S578.63±1.11Aa15.00±2.04Aa13.00±1.41Aab36.63±1.82Aab
25 d-S608.63±0.48Aa14.38±2.29Aa13.50±2.65Aa36.50±2.37Aa
50 d-KB8.50±1.91Aa13.00±2.16Aa11.50±1.29Aa33.00±2.55Aa
50d-S577.75±1.26Aa14.50±2.61Aa12.50±1.29Aab34.75±3.82Aab
50 d-S608.13±0.63Aa13.13±0.85Aab12.75±0.50Aab34.00±1.22Aa
75 d-KB8.13±1.75Aa12.63±0.48Ba13.00±3.37Aa33.75±4.71Aa
75 d-S578.63±1.11Aa12.75±0.50Ba13.50±2.28Aa34.88±2.88Aab
75 d-S608.13±1.75Aa15.63±0.48Aa13.75±1.89Aa37.50±3.02Aa
100 d-KB8.00±1.41Aa13.88±1.44Aa12.75±3.59Aa34.63±5.24Aa
100 d-S579.25±0.96Aa15.38±1.11Aa14.75±2.22Aa39.38±2.48Aa
100 d-S608.88±0.85Aa13.75±0.29Aab15.00±0.82Aa37.63±1.02Aa
), ArticleFig(id=1320166043788624167, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Table 4, caption=

Yak Emmental cheese volatile matter relative content (%)

, figureFileSmall=null, figureFileBig=null, tableContent=
序号名称气味[25−29]1 d25 d50 d75 d100 d
KBS57S60KBS57S60KBS57S60KBS57S60KBS57S60
醛类（7种）
1苯甲醛坚果味0.200.400.200.400.600.501.801.101.801.101.001.500.400.400.70
2正己醛水果味/0.40//0.500.303.801.101.101.101.400.600.300.20/
33-甲基丁醛坚果味/0.40/////////////
4戊醛苦杏仁味/6.60//4.805.406.108.80/7.607.208.40///
5异戊醛香蕉味////0.30/1.90/2.201.501.201.303.602.902.80
6庚醛泥土味//////0.50////////
7壬醛青草香1.301.301.30///0.50///////0.40
醇类（19种）
8乙醇酒精味/3.203.00/0.902.30/0.70///7.503.104.203.10
9异戊醇干酪香/4.801.90/2.201.20/2.000.302.400.801.202.902.402.40
10正戊醇霉味3.105.101.603.802.804.405.205.705.304.503.905.601.903.200.90
11正己醇青草香//////1.000.80/0.800.600.600.600.50/
12正庚醇青草香/0.200.10////////0.40///
131-丁醇水果味/0.500.100.100.300.200.600.400.300.300.300.500.100.10/
141-壬醇蜡味0.700.50//0.200.100.200.200.100.20/0.40///
151-戊烯-3-醇果香//////0.500.300.200.20//0.10//
162-庚醇柠檬香//0.20/0.300.500.500.70/0.500.30/0.500.500.40
172-己醇干酪味/////0.50/////////
18内消旋-3,4-己二醇//0.60/2.00/0.50/0.501.5/0.500.500.4/0.20
192-乙基己醇苹果味2.000.300.100.300.700.401.000.900.50.500.700.300.100.100.10
202,3-丁二醇,
[S（R*，R*）]-		黄油味/////////6.901.250.702.701.10/
212,3-丁二醇,
[R-（R*，R*）]-		黄油味//////0.10//0.300.30////
222,3-丁二醇黄油味/0.400.10/12.809.900.700.60///0.100.10//
23苯甲醇烧焦味//0.10/0.100.100.100.10/0.10///0.100.10
24苯乙醇玫瑰味0.500.800.30/0.500.200.600.600.900.200.500.800.200.200.30
25二乙二醇威士忌香///0.10/0.10/0.209.500.200.600.100.200.10/
262-甲基-3-戊醇霉味//0.60/0.50/0.50//0.50///0.20/
烷烃类（9种）
27癸烷干酪味//1.00///1.601.40////0.500.300.60
28十一烷干酪味/0.50//////////0.20/0.30
29正十一烷汽油味1.600.700.20////0.30///1.000.100.100.30
30正十二烷汽油味0.300.30/////0.200.10//////
31十五烷蜡味1.80//////0.400.30/////0.10
323-甲基十一烷//0.600.30////0.50///0.600.100.100.30
333-甲基十三烷/0.600.20/////////////
344-甲基十四烷/0.30//////////0.4///
352,3,6,7-四甲基辛烷/0.30/0.40////////////
酮类（13种）
362-丁酮奶香////////////0.10//
372-壬酮奶油味1.701.100.500.800.700.901.101.501.101.101.500.900.500.401.00
382-庚酮热牛奶味///0.200.300.300.300.300.100.700.600.500.600.500.50
392-戊酮果香//1.40//1.8///1.00/////
402-十一酮柑橘味0.90/0.200.10////0.20/////0.60
412-十三酮水果味0.400.10////////////0.10
422,3-戊二酮奶油味///0.90//0.800.700.800.400.500.900.200.10/
433-己酮果香、蜡香/0.30/////////////
442-羟基-3-戊酮柑橘味1.60//1.90////1.30//////
453-羟基-2-丁酮黄油味12.306.006.0018.004.103.202.202.50/1.602.301.706.400.800.20
465-甲基-2-己酮干酪味///0.10//1.30//1.10//0.40//
47环己酮水果味/0.10/////////////
48苯乙酮金合欢味////0.30/0.500.500.300.300.50////
酯类（11种）
49甲酸庚酯黄瓜味0.80//////////////
50乙酸丁酯香蕉味/////////0.200.20////
51己酸乙酯水果味/0.30/0.10////////0.200.200.30
52乳酸乙酯甜香/////////////0.200.10
53正己酸乙烯酯水果味////////0.20//////
54乙酸乙烯酯///0.808.70///////////
55丁位己内酯椰子香/0.20/0.100.200.10//0.10/0.20///0.10
56丁位辛内酯可可味，椰子味/0.100.10/0.10//////////
57丁位癸内酯水果味////////0.40//////
582-甲基戊酸甲酯菠萝味//////////////
592-羟基丙酸乙酯椰子味2.30///////////0.10//
酸类（9种）
60乙酸醋酸味//////4.802.001.100.905.003.802.606.203.50
61丙酸汗味/0.20/0.100.200.20/2.200.200.300.20/0.100.200.20
62丁酸酸败味//////11.5014.2014.8017.015.509.3029.7021.914.00
63戊酸腐臭味/3.000.300.300.200.300.400.600.400.500.400.300.300.300.90
64己酸奶香味//////6.208.103.804.204.601.103.503.306.00
65庚酸哈喇味/0.200.100.100.100.100.400.200.200.200.300.100.100.100.10
66辛酸霉味//////9.508.506.606.406.906.003.804.9017.20
67异丁酸酸败味/0.90//1.100.50/////0.900.400.30/
683-甲基丁酸汗脚味/3.100.300.203.601.602.201.900.301.501.302.601.200.800.70
其他（3种）
69对二甲苯化学溶剂味0.50/////////0.300.30///
70乙基苯油漆味////0.20////0.10/////
71二甲基砜//////0.20///////0.100.10
), ArticleFig(id=1320166043927036200, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=表4, caption=

牦牛Emmental干酪挥发性物质相对含量（%）

, figureFileSmall=null, figureFileBig=null, tableContent=
序号名称气味[25−29]1 d25 d50 d75 d100 d
KBS57S60KBS57S60KBS57S60KBS57S60KBS57S60
醛类（7种）
1苯甲醛坚果味0.200.400.200.400.600.501.801.101.801.101.001.500.400.400.70
2正己醛水果味/0.40//0.500.303.801.101.101.101.400.600.300.20/
33-甲基丁醛坚果味/0.40/////////////
4戊醛苦杏仁味/6.60//4.805.406.108.80/7.607.208.40///
5异戊醛香蕉味////0.30/1.90/2.201.501.201.303.602.902.80
6庚醛泥土味//////0.50////////
7壬醛青草香1.301.301.30///0.50///////0.40
醇类（19种）
8乙醇酒精味/3.203.00/0.902.30/0.70///7.503.104.203.10
9异戊醇干酪香/4.801.90/2.201.20/2.000.302.400.801.202.902.402.40
10正戊醇霉味3.105.101.603.802.804.405.205.705.304.503.905.601.903.200.90
11正己醇青草香//////1.000.80/0.800.600.600.600.50/
12正庚醇青草香/0.200.10////////0.40///
131-丁醇水果味/0.500.100.100.300.200.600.400.300.300.300.500.100.10/
141-壬醇蜡味0.700.50//0.200.100.200.200.100.20/0.40///
151-戊烯-3-醇果香//////0.500.300.200.20//0.10//
162-庚醇柠檬香//0.20/0.300.500.500.70/0.500.30/0.500.500.40
172-己醇干酪味/////0.50/////////
18内消旋-3,4-己二醇//0.60/2.00/0.50/0.501.5/0.500.500.4/0.20
192-乙基己醇苹果味2.000.300.100.300.700.401.000.900.50.500.700.300.100.100.10
202,3-丁二醇,
[S（R*，R*）]-		黄油味/////////6.901.250.702.701.10/
212,3-丁二醇,
[R-（R*，R*）]-		黄油味//////0.10//0.300.30////
222,3-丁二醇黄油味/0.400.10/12.809.900.700.60///0.100.10//
23苯甲醇烧焦味//0.10/0.100.100.100.10/0.10///0.100.10
24苯乙醇玫瑰味0.500.800.30/0.500.200.600.600.900.200.500.800.200.200.30
25二乙二醇威士忌香///0.10/0.10/0.209.500.200.600.100.200.10/
262-甲基-3-戊醇霉味//0.60/0.50/0.50//0.50///0.20/
烷烃类（9种）
27癸烷干酪味//1.00///1.601.40////0.500.300.60
28十一烷干酪味/0.50//////////0.20/0.30
29正十一烷汽油味1.600.700.20////0.30///1.000.100.100.30
30正十二烷汽油味0.300.30/////0.200.10//////
31十五烷蜡味1.80//////0.400.30/////0.10
323-甲基十一烷//0.600.30////0.50///0.600.100.100.30
333-甲基十三烷/0.600.20/////////////
344-甲基十四烷/0.30//////////0.4///
352,3,6,7-四甲基辛烷/0.30/0.40////////////
酮类（13种）
362-丁酮奶香////////////0.10//
372-壬酮奶油味1.701.100.500.800.700.901.101.501.101.101.500.900.500.401.00
382-庚酮热牛奶味///0.200.300.300.300.300.100.700.600.500.600.500.50
392-戊酮果香//1.40//1.8///1.00/////
402-十一酮柑橘味0.90/0.200.10////0.20/////0.60
412-十三酮水果味0.400.10////////////0.10
422,3-戊二酮奶油味///0.90//0.800.700.800.400.500.900.200.10/
433-己酮果香、蜡香/0.30/////////////
442-羟基-3-戊酮柑橘味1.60//1.90////1.30//////
453-羟基-2-丁酮黄油味12.306.006.0018.004.103.202.202.50/1.602.301.706.400.800.20
465-甲基-2-己酮干酪味///0.10//1.30//1.10//0.40//
47环己酮水果味/0.10/////////////
48苯乙酮金合欢味////0.30/0.500.500.300.300.50////
酯类（11种）
49甲酸庚酯黄瓜味0.80//////////////
50乙酸丁酯香蕉味/////////0.200.20////
51己酸乙酯水果味/0.30/0.10////////0.200.200.30
52乳酸乙酯甜香/////////////0.200.10
53正己酸乙烯酯水果味////////0.20//////
54乙酸乙烯酯///0.808.70///////////
55丁位己内酯椰子香/0.20/0.100.200.10//0.10/0.20///0.10
56丁位辛内酯可可味，椰子味/0.100.10/0.10//////////
57丁位癸内酯水果味////////0.40//////
582-甲基戊酸甲酯菠萝味//////////////
592-羟基丙酸乙酯椰子味2.30///////////0.10//
酸类（9种）
60乙酸醋酸味//////4.802.001.100.905.003.802.606.203.50
61丙酸汗味/0.20/0.100.200.20/2.200.200.300.20/0.100.200.20
62丁酸酸败味//////11.5014.2014.8017.015.509.3029.7021.914.00
63戊酸腐臭味/3.000.300.300.200.300.400.600.400.500.400.300.300.300.90
64己酸奶香味//////6.208.103.804.204.601.103.503.306.00
65庚酸哈喇味/0.200.100.100.100.100.400.200.200.200.300.100.100.100.10
66辛酸霉味//////9.508.506.606.406.906.003.804.9017.20
67异丁酸酸败味/0.90//1.100.50/////0.900.400.30/
683-甲基丁酸汗脚味/3.100.300.203.601.602.201.900.301.501.302.601.200.800.70
其他（3种）
69对二甲苯化学溶剂味0.50/////////0.300.30///
70乙基苯油漆味////0.20////0.10/////
71二甲基砜//////0.20///////0.100.10
), ArticleFig(id=1320166044040282409, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=EN, label=Table 5, caption=

CLA conversion rate

, figureFileSmall=null, figureFileBig=null, tableContent=
组别CLA转化率（%）组别CLA转化率（%）
1 d-KB1.99±0.02Bd75 d-KB4.4±0.1Ca
1 d-S572.11±0.01Ac75 d-S575.98±0.2Ba
1 d-S602.04±0.05Ad75 d-S606.51±0.16Ab
25 d-KB2.18±0.01Ac100 d-KB4.44±0.02Ca
25 d-S572.19±0.01Ac100 d-S576.09±0.08Ba
25 d-S602.22±0.04Ad100 d-S607.06±0.03Aa
50 d-KB3.34±0.05Bb
50 d-S573.73±0.02Ab
50 d-S603.77±0.2Ac
), ArticleFig(id=1320166044111585578, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166030668841161, language=CN, label=表5, caption=

CLA转化率

, figureFileSmall=null, figureFileBig=null, tableContent=
组别CLA转化率（%）组别CLA转化率（%）
1 d-KB1.99±0.02Bd75 d-KB4.4±0.1Ca
1 d-S572.11±0.01Ac75 d-S575.98±0.2Ba
1 d-S602.04±0.05Ad75 d-S606.51±0.16Ab
25 d-KB2.18±0.01Ac100 d-KB4.44±0.02Ca
25 d-S572.19±0.01Ac100 d-S576.09±0.08Ba
25 d-S602.22±0.04Ad100 d-S607.06±0.03Aa
50 d-KB3.34±0.05Bb
50 d-S573.73±0.02Ab
50 d-S603.77±0.2Ac
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高转化共轭亚油酸乳酸菌发酵对牦牛Emmental干酪品质及脂肪氧化的影响
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田罗 1 , 王翔宇 2 , 陈炼红 1 , 李静 1 , 双维明 1 , 任秀梅 3, *
食品工业科技 | 生物工程 2026,47(14): 155-166
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食品工业科技 |生物工程 2026 , 47 (14) : 155 -166
高转化共轭亚油酸乳酸菌发酵对牦牛Emmental干酪品质及脂肪氧化的影响
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田罗1 , 王翔宇2, 陈炼红1, 李静1, 双维明1, 任秀梅3, *
作者信息
  • 1西南民族大学药学与食品学院，四川成都 610000
  • 2四川省食品检验研究院，四川成都 610000
  • 3甘孜州畜牧业科学研究所，四川甘孜 626000
通讯作者:
任秀梅（1974−），女，本科，研究方向：畜产品加工与安全，E-mail：。
作者简介:

田罗（1999−），女，硕士研究生，研究方向：食品加工与安全，E-mail：

Changes in Quality and Lipid Oxidation of High-conversion Conjugated Linoleic Acid Lactic Acid Bacteria-fermented Yak Emmental Cheese
Luo TIAN1 , Xiangyu WANG2, Lianhong CHEN1, Jing LI1, Weiming SHUANG1, Xiumei REN3, *
Affiliations
  • 1College of Pharmacy and Food Science, Southwest Minzu University, Chengdu 610000, China
  • 2Sichuan Provincial Food Inspection Institute, Chengdu 610000, China
  • 3Ganzi Prefecture Institute of Animal Husbandry Sciences, Ganzi 626000, China
出版时间: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025060073
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摘要
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本研究旨在研发富含共轭亚油酸（Conjugated linoleic acid，CLA）的牦牛乳Emmental干酪，通过添加高转化CLA乳酸菌，评估该干酪品质及脂肪氧化特性的变化。模拟Emmental干酪成熟环境，筛选最优菌株制备直投式附属发酵剂，添加直投式附属发酵剂干酪为实验组，未添加为空白组。干酪成熟1、25、50、75、100 d时通过感官评价、扫描电镜、顶空固相微萃取气质联用技术（Headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry，HS-SPME-GC-MS）、索氏抽提、气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）比较实验组和空白组干酪的微观结构、挥发性物质、脂肪降解、脂肪酸组成及变化。结果表明：发酵乳杆菌S57和德氏乳杆菌S60（CLA转化率分别为15.27%和15.82%）为最优菌株；实验组干酪检出2-壬酮和乳酸乙酯为高转化CLA乳酸菌特有的风味物质；实验组酪蛋白胶束较对照组更纤细且间隙更大；随着成熟时间延长，三组干酪脂肪含量先升高后下降，100 d时高于发酵初期；酸价（Acid degree value，ADV）和硫代巴比妥酸值（Thiobarbituric acid value，TBA）均随成熟时间延长而逐渐升高，且实验组TBA值低于0.5 mg/kg，未产生不良风味；发酵乳杆菌S57组和德氏乳杆菌S60组干酪的CLA转化率最高可达6.09%、7.06%，均高于空白组。在成熟25、50、100 d时，实验组与空白组干酪的健康促进指数存在显著差异（P<0.05），实验组的健康促进水平高于空白组。因此，高转化CLA乳酸菌应用于牦牛乳Emmental干酪能提升其品质及改善脂肪氧化，具有开发和应用价值。

共轭亚油酸，乳酸菌  /  牦牛乳  /  Emmental干酪  /  脂肪酸  /  顶空固相微萃取气质联用技术（HS-SPME-GC-MS）

This study aimed to develop yak milk Emmental cheese enriched with conjugated linoleic acid (CLA) by incorporating high-CLA-converting lactic acid bacteria and to evaluate the resulting changes in cheese quality and lipid oxidation characteristics. The ripening environment of Emmental cheese was simulated to screen optimal bacterial strains for preparing a direct-to-vat set adjunct culture. Cheese with the adjunct culture served as the experimental group, while cheese without it served as the control group. At 1, 25, 50, 75, and 100 days of ripening, the microstructure, volatile compounds, lipolysis, and fatty acid composition of the cheeses were compared using sensory evaluation, scanning electron microscopy, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), Soxhlet extraction, and gas chromatography–mass spectrometry (GC-MS). Results showed that Lactobacillus fermentum S57 and Lactobacillus delbrueckii S60, with CLA conversion rates of 15.27% and 15.82%, respectively, were selected as the optimal strains. 2-Nonanone and ethyl lactate were identified as characteristic flavor compounds produced by the high-CLA-converting LAB in the experimental cheese. The casein micelles in the experimental group were finer and had larger gaps compared to those in the control group. As ripening progressed, the fat content in all cheese groups first increased and then decreased, remaining higher at 100 days than at the initial stage. Acid degree value (ADV) and thiobarbituric acid (TBA) value gradually increased with ripening time, and the TBA value of the experimental group remained below 0.5 mg/kg, without producing any off-flavor. The CLA conversion rates in cheeses made with L. fermentum S57 and L. delbrueckii S60 reached up to 6.09% and 7.06%, respectively, both higher than that of the control group. At 25, 50, and 100 days of ripening, significant differences (P<0.05) in the health promotion index were observed between the experimental and control groups, with the experimental group showing a higher level of health promotion. Therefore, the application of high-CLA-converting lactic acid bacteria in yak milk Emmental cheese improves cheese quality and enhances lipid oxidation profiles, indicating promising potential for development and application.

conjugated linoleic acid; lactic acid bacteria  /  yak milk  /  Emmental cheese  /  fatty acids  /  headspace solid-phase microextraction gas chromatography-mass spectrometry technology (HS-SPME-GC-MS)
田罗, 王翔宇, 陈炼红, 李静, 双维明, 任秀梅. 高转化共轭亚油酸乳酸菌发酵对牦牛Emmental干酪品质及脂肪氧化的影响. 食品工业科技, 2026 , 47 (14) : 155 -166 . DOI: 10.13386/j.issn1002-0306.2025060073
Luo TIAN, Xiangyu WANG, Lianhong CHEN, Jing LI, Weiming SHUANG, Xiumei REN. Changes in Quality and Lipid Oxidation of High-conversion Conjugated Linoleic Acid Lactic Acid Bacteria-fermented Yak Emmental Cheese[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 155 -166 . DOI: 10.13386/j.issn1002-0306.2025060073
正文
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共轭亚油酸（Conjugated linoleic acid，CLA）是一种必需脂肪酸，在人体内起着各种益生元作用，然而，人类和哺乳动物都无法独立合成CLA。反刍动物乳制品和肉制品是人类饮食中CLA的主要来源[1]。CLA是含有共轭双键（-C=C-C=C-）的十八碳二烯酸（C18:2）的所有位置和几何异构体的混合物[2]，目前至少有28种已知的基于双键在碳链上不同位置的CLA异构体[3]，使CLA具有多种健康效应，如免疫调节、促进肝脏代谢和降低血糖等。研究表明，乳酸菌的某些菌株能够将培养基或牛奶中的亚油酸转化为CLA[1,4–5]。Emmental干酪，源自瑞士埃门塔尔山区，故也称为瑞士干酪，是一种广受欢迎的硬质干酪，以其坚果味、甜味和樱桃到核桃大小的气孔为特色[6]。通常Emmental干酪中的脂肪分解程度很低，即脂肪的1%~2%[7]，但其对于良好的风味平衡至关重要。牦牛乳中不饱和脂肪酸含量和比例高于普通牛乳，其中人体必需脂肪酸亚油酸和亚麻酸共占总脂肪酸3.88%，并含有共轭亚油酸、二十碳四烯酸、二十碳五烯酸和二十二碳六烯酸等功能性脂肪酸[8–9]，适合用作功能性干酪的原料乳。
目前，国内外关于Emmental干酪的研究多见于用普通牛乳作为原料乳探究加工技术对其品质及化学特性的影响，或采用新技术对其进行检测。如Michalski等[10]发现在生产牛乳Emmental干酪时，使用较小的天然乳脂肪球比控制生牛奶中的天然乳脂肪球，能带来更好的功能和感官品质。Sulaiman等[11]使用瞬时控制压降工艺膨化牛乳Emmental干酪，以获得膨胀和酥脆的零食。González等[12]使用声学技术监测牛乳Emmental干酪中的气孔形成，结果表明，声学参数能够探测出不同阶段的气孔形成情况。然而，以牦牛乳Emmental干酪为模型，探究牦牛乳源的高转化CLA乳酸菌对其品质和脂肪氧化影响还未见报道。
本实验以牦牛乳为原料，添加高转化CLA的乳酸菌，开发一款新型牦牛乳Emmental干酪，成熟时间100 d，每25 d测定一次牦牛乳Emmental干酪的理化特性、挥发性物质组成、蛋白质降解、脂肪氧化及脂肪酸组成，旨在为研发富含共轭亚油酸的牦牛乳Emmental干酪提供理论依据，同时促进牦牛乳资源的开发利用。
1　材料与方法
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1.1　材料与仪器
25株产CLA乳酸菌　由实验室前期从高原牧区传统牦牛发酵酸乳中筛选分离保藏；新鲜牦牛乳　采自四川省（脂肪5.19%、亚油酸1.35%、蛋白质3.54%、乳糖5.37%、乳密度1.035）；TCC-3发酵剂（德氏乳杆菌、嗜热链球菌）、小牛皱胃酶（酶活力≥15000 IMCU/g）　丹麦科汉森公司；十一碳酸甘油三酯内标溶液　上海阿拉丁生化科技有限公司；混合脂肪酸甲酯标准溶液　北京索莱宝科技有限公司；共轭亚油酸（纯度≥99%）　美国Nu-Chek-prep公司；亚油酸（纯度≥95%）　山东西亚化学股份有限公司。
ZWY-100H型恒温培养振荡器　上海智城分析仪器制造有限公司；UV-1900紫外可见分光光度计　翱艺仪器（上海）有限公司；ISQ7610 GC-MS联用仪（配置Triplus自动进样器）　美国Thermo Fisher公司；Sigma 500扫描电子显微镜　德国ZEISS集团；E-816索氏抽提仪　瑞士BUCHI公司。
1.2　实验方法
1.2.1　乳酸菌的活化
以2%的接种量将乳酸菌接种于灭菌MRS肉汤培养基，恒温培养箱中37 ℃培养24 h，得到1代菌悬液。以10%的接种量将1代菌悬液接种于MRS肉汤培养基，重复以上步骤，活化三代备用。
1.2.2　耐受干酪成熟环境乳酸菌的筛选
参考江丽红[13]的方法并修改，接种2%活化的菌液于模拟干酪成熟环境的MRS肉汤培养基（4% NaCl调节pH为5.0），于14 ℃静置培养72 h，测定OD600值，考察菌株同处在低温（14 ℃）、高盐（4% NaCl）及酸性（pH5.0）环境下的生长情况。
共轭亚油酸标准曲线的制作：CLA标准曲线根据夏艳等[14]的方法稍作修改，将50 mg CLA标准品用正己烷定容至50 mL，配成标准溶液；从标准溶液中分别吸取0.125、0.250、0.375、0.500、0.750、1000 μL定容至25 mL，以正己烷作为参比物质，用紫外可见分光光度计在233 nm处测定吸光度；以CLA的质量浓度为横坐标，吸光度为纵坐标，绘制CLA的标准曲线，其线性回归方程为y=0.0445x+0.0044（x为CLA质量浓度，y为OD233），拟合度R2=0.9982，用于测定CLA转化率。
CLA转化率：取1 g样品，用正己烷定容到25 mL。以正己烷为参比，测定其在233 nm处的吸光度。利用标准曲线计算样品的含量，并按式（1）计算CLA转化率：
$ \rm{\text{CLA转化率}}(\text{%})=\frac{\text{CLA}\mathrm{含量(mg/g)}}{m_1\times m_2}\times100 $
式中：m1为乳脂肪总质量，g；m2为乳脂肪中亚油酸的百分比，%。
1.2.3　直投式附属发酵剂制备与检验
实验菌株活化后，接种于MRS肉汤培养基中，37 ℃培养24 h。4 ℃、2000×g离心15 min收集菌体，用无菌生理盐水洗涤3次，菌泥以1:10（m/v）比例悬浮于低温冻干保护剂中；置于−80 ℃预冻5 h后，−55 ℃、0.08 MPa冷冻干燥24 h，得到直投式附属发酵剂。冻干保护剂的制备参考Gul等[15]的方法，110 ℃灭菌10 min冷却至室温备用。直投式附属发酵剂活菌数检验参考GB 4789.35-2023《食品微生物学检验 乳酸菌检验》于37 ℃培养24 h进行计数，并按式（2）计算存活率：
$\rm \text{存活率}(\text{%})=\frac{\text{直投式附属发酵剂活菌数}}{\text{菌悬液活菌数}}\times 100 $
1.2.4　牦牛Emmental干酪制备
原料乳→过滤（原料乳缓缓倒入3~4层灭菌的医用纱布除去杂质）→巴氏灭菌（63 ℃，30 min）→冷却（37 ℃）→添加发酵剂/附属发酵剂→调节酸度至5.8→添加凝乳酶（添加量为0.005%）→凝乳（35 ℃，30~40 min）→切割（1 cm3左右方块）→保温搅拌（50~60 min）→升温搅拌（30 min内37~52 ℃）→排出乳清→压榨成型（15 cm×12 cm）→盐渍（4 ℃、21%~23%盐水浸渍48 h）→成熟（真空包装干酪于8~12 ℃预成熟3周，22~25 ℃发酵6周以产气孔；4~5 ℃成熟3周）。空白组（KB）添加TCC-3发酵剂（德氏乳杆菌、嗜热链球菌），实验组添加等量TCC-3发酵剂和直投式附属发酵剂（发酵黏液乳杆菌57、德式乳杆菌60），添加量参考Shuang等[16]的试验结果，0.006% TCC-3和0.018%直投式附属发酵剂。将三组干酪置于恒温恒湿（相对湿度85%）箱中成熟，分别于1、25、50、75、100 d取样。
1.2.5　指标检测方法
1.2.5.1　理化指标的测定
水分含量根据GB 5009.3-2016《食品中水分的测定》中的直接干燥法测定；pH根据GB 5009.237-2016《食品pH值的测定》测定。测定三次取平均值。
1.2.5.2　微生物指标的测定
乳酸菌活菌数测定：参考GB 4789.35-2023《食品微生物学检验 乳酸菌检验》于37 ℃培养48 h，进行活菌计数。菌落总数的测定：采用1.2.2中的方法培养24 h，每个稀释度做三组平行。
1.2.5.3　感官评价
参考GB 5420-2021《干酪》感官要求制定检验方法和Emmental干酪感官评价表（见表1）。
1.2.5.4　挥发性风味物质的测定
采用顶空固相微萃取富集方法检测挥发性风味物质。SPME条件：称取5 g样品于20 mL顶空瓶中，将已老化的萃取头插入顶空瓶80 ℃吸附30 min，进样口220 ℃解吸15 min。
GC-MS检测条件：TG-WAXMSB色谱柱（30 m×0.25 mm，0.25 μm）。升温程序：初始温度40 ℃维持3 min；3 ℃/min升至100 ℃，维持2 min；再以4 ℃/min升至220 ℃，维持5 min。载气（He）流速1 mL/min。
MS条件：接口温度210 ℃，传输线温度230 ℃，电压1.2 kV，电子源：EI源，离子源温度250 ℃，电子能量70 eV，质量扫描范围40~650 u；全扫描模式。
定性定量分析：化合物通过NIST17标准谱库（匹配度>80%）定性，面积归一法定量，根据式（3）计算挥发性成分相对含量。
$ \text{挥发性成分相对含量}(\text{%})=\frac{\text{化合物峰面积}}{\text{总峰面积}}\times 100 $
1.2.5.5　脂肪分解指标的测定
粗脂肪含量根据GB 5009.6-2016《食品中脂肪的测定》，采用索氏抽提法测定；酸价根据GB 5009.229-2016第一法测定；硫代巴比妥酸值根据李昂等[17]的方法测定。
1.2.5.6　扫描电镜观察微观结构
参考李红娟等[18]方法并加以修改，干酪采用离子溅射的方法喷金，置于20.0 kV、5000倍电镜下扫描。
1.2.5.7　牦牛Emmental脂肪酸的测定
干酪样品处理、脂肪提取和脂肪酸甲酯化参照国标GB 5009.168-2016《食品中脂肪酸的测定》。
GC-MC条件：取单脂肪酸甲酯标准溶液及脂肪酸甲酯混合液分别通入气相色谱仪中，对脂肪酸甲酯混合液的气相色谱峰进行定性分析，根据面积归一法定量。毛细管色谱柱：聚二氰丙基硅氧烷强极性固定相（100 m×0.25 mm，0.2 μm）。进样器温度：270 ℃。检测器温度：280 ℃。升温程序：初始温度100 ℃，持续13 min；10 ℃/min升至180 ℃，保持6 min；1 ℃/min升至200 ℃，保持20 min；4 ℃/min升至230 ℃，保持10.5 min。载气：氮气。分流比：100:1，进样体积：1.0 μL。
MS条件：接口温度220 ℃，离子源温度220 ℃。电子源：EI源，电子能量70 eV。全扫描状态，扫描范围：m/z为50.0~400.0。脂肪酸的相对含量按式（4）计算：
$ \text{脂肪酸相对含量}(\text{%})=\frac{\text{脂肪酸峰面积}}{\text{脂肪酸峰面积的总和}}\times 100 $
1.2.6　健康促进指数评估
根据杨静[19]和Hanuš等[20]的方法计算健康促进指数，公式如下：
$ \mathrm{HPI}=\frac{\text{MUFA}+\text{PUFA}}{\mathrm{C}12 : 0+4\times \mathrm{C}14 : 0+\mathrm{C}16 : 0} $
式中：MUFA为单不饱和脂肪酸总质量，g；PUFA为多不饱和脂肪酸总质量，g；C12:0为月桂酸总质量，g；C14:0为肉豆蔻酸总质量，g；C16:0为棕榈酸总质量，g。
1.3　数据处理
每个实验做3个重复，结果以平均值±标准差表示，用SPSS22软件进行数据统计，Origin2022软件作图，显著差异水平取为P<0.05。
2　结果与分析
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2.1　高转化CLA乳酸菌的筛选
在干酪5~15 ℃的成熟温度条件下，对25株乳酸菌在高盐、低温、酸性环境中的生长情况进行了实验。结果见图1所示，综合OD600值和CLA转化率筛选，以双指标加权排序（OD600权重40%，CLA转化率权重60%），发酵乳杆菌S57（OD600=0.268，CLA转化率=15.27%）与德氏乳杆菌S60（OD600=0.270，CLA转化率=15.82%）表现最优，故被选为附属发酵剂用于后续试验。
2.2　直投式附属发酵剂活菌数检验
由表2可知，经过冷冻干燥后制备的发酵乳杆菌S57和德氏乳杆菌S60直投式附属发酵剂活菌存活率达97.07%、95.23%，能够较好维持发酵剂的活性，可用于实际干酪的制作。
2.3　理化指标分析
2.3.1　水分和pH分析
牦牛Emmental干酪的理化指标如图2所示。水分含量如图2A所示，随着成熟时间延长，KB、S57、S60三组干酪的水分含量均呈先下降后上升再下降的趋势。成熟1 d时，干酪的网状结构空隙较小，水分不易流失，故水分含量较高；随着时间延长，酪蛋白的分解导致结构空隙增大，水分流失；成熟25 d时，水分明显流失。成熟25 d后，水分含量出现短暂回升，可能与脂肪和蛋白质分解过程中产生的水分有关[21]。成熟50 d后，蛋白质分解基本完成，干酪网状结构趋于稳定，水分流失速率得到减缓。整个成熟期间除了50 d时，实验组S57、S60水分含量显著高于KB组（P<0.05），说明高转化CLA乳酸菌有利于延缓干酪硬度的上升。
如图2B所示，三组干酪pH在5.2~5.7之间。成熟25 d时，三组干酪的pH均有所降低，这是由于乳糖被乳酸菌降解生成乳酸。成熟50 d时，三组干酪的蛋白质显著水解使碱性产物积累，中和了部分乳酸，使干酪pH快速上升；S57组干酪在成熟100 d时随着成熟温度降至4~5 ℃，微生物代谢速率降低[21]，pH上升稍缓达到5.7左右，且S57组干酪的pH显著高于KB组和S60组（P<0.05），说明发酵乳杆菌S57可以缓解干酪的酸味。
2.3.2　微生物指标结果分析
干酪中的乳酸菌数生长情况如图3A所示，三组干酪中乳酸菌数随成熟时间呈先上升后下降的变化。各组在成熟25 d达到最大值，且实验组乳酸菌数始终高于空白组。干酪中的菌落总数生长情况如图3B所示，菌落总数的变化趋势与乳酸菌数相似，同在25 d时达到最大值。在成熟100 d时，S60组的菌落总数最高为8.25（lg CFU/g）。菌落总数的变化趋势与范敏[22]在稀奶油干酪发酵过程中菌落总数变化趋势相同。贮藏期内奶酪中乳酸菌活菌数持续降低，可能是由于奶酪贮藏期间乳糖降解导致酸度增加，从而抑制乳酸菌的生长，并且随贮藏时间延长奶酪中营养物质被消耗，乳酸菌可利用的碳源减少，生存受限[23]。
2.4　高转化CLA乳酸菌对牦牛Emmental干酪品质及挥发性物质的影响
2.4.1　感官评价
牦牛Emmental干酪感官评价如表3所示，随着成熟时间的增加，三组干酪感官评分均有所增加，S60组在75 d时的滋味气味显著优于其余两组（P<0.05），除此以外，各实验组与空白组干酪在色泽、滋味气味、组织形态等各项感官指标上均无显著差异（P>0.05），说明添加S57和S60作为直投式附属发酵剂，并未对牦牛Emmental干酪的传统感官品质产生负面影响。成熟25 d时，干酪开始具有发酵香味；三组干酪感官评分均提高，这是在酶促反应的作用下，脂肪被水解为脂肪酸，脂肪酸与干酪中的醇类物质发生酯化反应，生成具有特征性香气的酯类物质，从而赋予干酪特有的芳香特性[24]。此外，在酶催化作用下，大分子肽逐步降解为小分子肽，并进一步水解生成氨基酸及其副产物，从而改善干酪的细腻度。在整个成熟期间内，实验组干酪未出现明显苦味，说明直投式附属发酵剂未造成过度水解。结果表明，添加高转化CLA发酵乳酸菌57和德氏乳杆菌S60有利于牦牛Emmental干酪风味的生成。
2.4.2　挥发性成分结果分析
利用HS-SPME-GC-MS分别对不同成熟时间的三组干酪挥发性风味物质进行检测，结果如表4所示。从第1 d到第100 d的KB组共鉴定出60种风味化合物，包括醛类6种、醇类17种、烷烃类9种、酮类11种、酯类6种、酸类9种及其他类2种；S57组鉴定出56种，包括醛类6种、醇类18种、烷烃类7种、酮类8种、酯类5种、酸类9种及其他类3种；S60组鉴定出58种，包括醛类5种、醇类18种、烷烃类8种、酮类9种、酯类7种、酸类9种及其他类2种。
醛类物质的识别阈值较低，主要由酮酸脱氢酶作用形成[30]，在微生物和适宜温度、低氧的条件下容易还原成相应的醇类物质，对干酪整体风味具有积极作用。三组干酪成熟过程中苯甲醛与正己醛含量呈现先升高后降低的趋势，其中苯甲醛赋予干酪坚果与苦杏仁香气[31]，正己醛则贡献脂肪与果香风味。具有青草与霉腐气味的壬醛在所有样品中均保持低相对含量，未对产品感官品质产生负面影响。
醇类物质多由脂肪酶和蛋白水解酶降解产生，其生成与乳酸、氨基酸及脂肪酸代谢密切相关。其作为成熟干酪中普遍存在的挥发性组分，对产品整体风味特征的形成具有重要贡献[32]。乙醇、异戊醇、正戊醇在三组干酪中的相对含量均较高，尤其是S57组和S60组干酪的乙醇和异戊醇在整个成熟期间的相对含量都很高，而KB组只有在成熟后期才检出这两种风味物质；KB组的正戊醇相对含量先升高后降低，S57组的正戊醇在发酵1 d时较高，后降低，50 d时最高，成熟后期降低且低于KB组，S60组的正戊醇相对含量先升高后降低，在1 d和100 d时低于KB组。S60组干酪在成熟50 d时二乙二醇相对含量最高且明显高于其余两组，呈现出特殊的威士忌风味。
烷烃类化合物的阈值高，风味贡献小，不具备活性，不在发酵过程产生风味，更多来自原料本身，适当浓度有利于改善干酪风味，对干酪整体风味影响小[33]。
酮类化合物作为脂肪降解的产物，具有显著的风味特性，其感知浓度阈值较低，对干酪香气轮廓的形成贡献显著，能够赋予干酪独特的花香型、果香型以及乳脂型风味特征[34]。2-壬酮在三组干酪成熟50 d后的相对含量较高，赋予干酪香甜的奶油风味。3-羟基-2-丁酮呈现黄油香气，其在KB组干酪中的相对含量在成熟早期（1 d、25 d）及100 d时高于实验组，但在50 d和75 d时低于实验组。2-戊酮给干酪带来果香，其仅在成熟25 d前的S60组和成熟75 d时的KB组中检出，且S60组干酪的含量高于KB组。
酯类化合物在干酪中含量较低，但其嗅觉阈值低，也属于干酪关键风味化合物[35]，且酯类化合物可有效减少干酪中游离脂肪酸产生的臭味，从而改善干酪的品质[36]。乳酸乙酯、丁位癸内酯、正己酸乙烯酯等是高转化CLA乳酸菌特有的风味物质，仅在实验组S57和S60干酪中检出，其中丁位癸内酯呈现水果甜味[37]。
酸类化合物是甲基酮、内酯和醛类等风味物质的前体物质，对于奶酪风味的形成有着重要影响[38]。三组干酪均在成熟50 d后检出主要酸类化合物，包括乙酸、丁酸、己酸、辛酸和3-甲基丁酸，这些中、短碳链的酸类化合物具有较低的阈值，并在较高水平上产生特殊的乳白色、酸败和其他刺激性风味[39]。此外，S57组干酪在100 d时和S60组在25、100 d时均检出二甲基砜，其为奶油与椰香风味。
综合以上分析，添加发酵黏液乳杆菌57和德氏乳杆菌S60对牦牛乳Emmental干酪风味形成具有积极作用。实验组在成熟前期即检出高含量的乙醇与异戊醇；贡献了独特的风味化合物，如S60组的二乙二醇（威士忌风味）及实验组特有的乳酸乙酯、丁位癸内酯（水果甜味），这些均为空白组所缺乏，且减少了正戊醇等可能带来负面风味的物质含量，从而提升了干酪的整体风味品质与感官接受度。
2.5　高转化CLA乳酸菌对牦牛Emmental干酪脂肪氧化的影响
随成熟时间和温度的变化，三组干酪的脂肪含量呈现出先上升后下降再上升的趋势。如图4（A），1~25 d时，水分流失速率大于脂肪分解速率导致脂肪占比迅速上升；25~50 d时，发酵温度升高，酶解作用增强，脂肪含量降低；50 d后，脂肪含量回升，可能是水分仍持续流失，成熟前期酶解已消耗大量脂肪，使得脂肪分解速率大幅减缓而小于水分流失速率，三组干酪脂肪含量暂时升高。成熟75 d后，水分含量趋于稳定，随着干酪中微生物的不断增长，脂肪酶的含量也逐渐增多，脂肪分解加快，因此脂肪含量再次下降[21]。结果表明，成熟50 d后S57组与KB组干酪的脂肪含量没有显著性差异（P>0.05），说明发酵乳杆菌S57对干酪的脂肪氧化没有负面影响。
脂肪降解程度通过酸价（ADV）反映，ADV值越高，游离脂肪酸含量越高。如图4B所示，三组干酪的ADV值随成熟时间延长逐步上升，1~25 d上升迅速，25 d后增速减缓，可能与脂肪酶活性变化有关。100 d时KB组、S57组、S60组干酪的ADV值较1 d时分别增长45.86%、52.70%和49.69%（P<0.05）。
硫代巴比妥酸值（TBA）是通过将脂肪过氧化物丙二醛着色，再评估其相对含量的变化，从而可知干酪脂肪氧化程度。如图4C所示，三组干酪的TBA值随成熟时间逐渐上升，50 d前增速较快，50 d后趋于平缓。KB组、S57组、S60组干酪的TBA值在100 d时分别增至0.1852、0.1822和0.1813 mg/kg，1 d和100 d的TBA值差异显著（P<0.05）。研究表明，TBA值大于0.5 mg/kg会产生不良风味，而三组干酪TBA值均低于此阈值，表明其具有良好的食用品质，且三组干酪的ADV值和TBA值在相同成熟时间时均无显著性差异（P>0.05）。
2.6　微观结构结果分析
不同成熟期牦牛Emmental干酪的微观结构如图5和图6所示，1 d至100 d三组干酪的微观结构发生变化。成熟1 d时，三组干酪呈蜂窝状，空隙较大；100 d时，蛋白质和脂肪被微生物分解，酪蛋白结构改变，表面粗糙。S57组和S60组的酪蛋白胶束较KB组更纤细且间隙更大，这是肽酶持续分解酪蛋白，释放小分子物质，导致酪蛋白胶束逐渐变细窄[33]。这种结构变化显著影响干酪的品质和口感，其中孔隙的大小和形状是决定干酪口感与气味的关键因素之一。
2.7　CLA转化率结果分析
由表5可知，1~25 d时CLA转化率上升较为缓慢，1 d时，KB、S57、S60组的CLA转化率分别为1.99%、2.11%、2.04%；CLA转化率在25 d后迅速上升，可能是发酵温度升高，亚油酸异构酶活性增强。成熟75 d后，三组干酪的转化率上升减缓，可能是由于亚油酸底物减少和成熟温度下降使亚油酸异构酶的活性减弱[4]。三组干酪在100 d时表现出最高的CLA转化效率（P<0.05），S60组转化率可达7.06%，S57组达到6.09%，且实验组干酪的转化率显著高于KB组（P<0.05）。表明德氏乳杆菌S60在成熟阶段具有显著的亚油酸转化潜力。
2.8　高转化CLA乳酸菌对牦牛Emmental干酪脂肪酸含量和健康指数的影响
2.8.1　牦牛Emmental脂肪酸组成和含量结果分析
游离脂肪酸是衡量干酪成熟期间脂解程度的关键指标。在牦牛Emmental干酪贮藏过程中，游离脂肪酸的种类和相对含量呈现动态变化（图7）。KB、S57和S60组在1 d时均检测到36种脂肪酸，100 d后分别减少至32、34和33种，可能与微生物竞争及代谢反应有关。过高的脂肪酸含量可能产生不良气味。C12:0（月桂酸）、C16:0（棕榈酸）、C18:0（硬脂酸）和C18:1n9c（油酸）在成熟期间始终为主要游离脂肪酸。
共检出17种饱和脂肪酸，其中C14:0（肉豆蔻酸）、棕榈酸和硬脂酸在KB、S57和S60组中的相对含量丰富，且S57和S60组的相对含量高于KB组。
单不饱和脂肪酸共检出6种，占总脂肪酸的28.14%，其是健康饮食的重要组成部分，适量摄入对心血管健康、血糖控制、体重管理、大脑功能和整体健康有显著益处[40]。在本实验结果中油酸占比超过90%，其相对含量在KB组从10.40%增至13.98%，S57和S60组分别从13.47%增至18.18%、12.72%增至16.09%。添加高转化CLA发酵剂的S57和S60组游离脂肪酸含量高于KB组，其中棕榈酸和油酸占比最高。
多不饱和脂肪酸占总脂肪酸的31.75%，其中富含ω-6多不饱和脂肪酸，例如C18:2n6c（亚油酸）、C18:3n6（γ-亚油酸）和C20:4n6（花生四烯酸），具有抗炎、抗氧化和免疫调节作用[41]；以及ω-3多不饱和脂肪酸如C18:3n3（亚麻酸）、C20:5n3（EPA）、C22:6n3（DHA），能调节人体的脂质代谢，能促进婴幼儿的脑部和视力的机能发育，有利于智力、学习和记忆能力的提高[42]。因此，食用牦牛Emmental干酪可有效补充人体必需脂肪酸，有益健康。
2.8.2　健康促进指数评估结果分析
健康促进指数（HPI）是单不饱和脂肪酸和多不饱和脂肪酸与月桂酸、肉豆蔻酸及棕榈酸的比值，可作为评估膳食健康效益的重要指标，HPI值越高越有利于健康[43]。由图8所示，三组干酪的HPI值随成熟时间呈先下降后上升的趋势。100 d较1 d时，KB组降至0.50（降低6%），S57组降至0.52，但差异不明显，S60组升至0.54（升高1.85%）。在成熟25、50 d时，S57组和S60组与KB组干酪存在显著差异（P<0.05），且实验组干酪的健康指数水平高于KB组干酪。
3　结论
收起
本研究以高原牧区牦牛乳为原料，开发了富含CLA的牦牛Emmental奶酪。研究表明，添加发酵黏液乳杆菌57和德氏乳杆菌S60作为附属发酵剂，可提升牦牛乳Emmental干酪的功能性与风味品质，且不影响其传统感官特性。S60组CLA转化率最高达7.06%，显著高于空白组（P<0.05），体现出优异的亚油酸异构化能力。实验组在挥发性风味物质组成上更具优势，生成如乳酸乙酯、丁位癸内酯等特有酯类及二乙二醇，赋予干酪更丰富的甜香、果香与酒香风味。在保持脂肪氧化稳定性（ADV、TBA无显著差异）的同时，实验组干酪具有更高的健康促进指数（HPI），表明其更利于人体健康。本研究为开发富含CLA的牦牛乳Emmental干酪提供理论依据，同时促进牦牛乳资源的开发利用。
然而，菌株在干酪复杂体系中的代谢调控机制尚不明确，尤其是亚油酸转化与风味形成的耦合关系需进一步解析。未来可结合多组学技术，揭示关键酶基因表达与代谢物积累的关联；优化菌株复配与发酵工艺以进一步提升产率，并开展长期体内实验验证其实际健康效益。

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2026年第47卷第14期
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doi: 10.13386/j.issn1002-0306.2025060073
  • 接收时间：2025-06-09
  • 首发时间：2026-10-22
  • 出版时间：2026-07-15
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    1西南民族大学药学与食品学院，四川成都 610000
    2四川省食品检验研究院，四川成都 610000
    3甘孜州畜牧业科学研究所，四川甘孜 626000

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任秀梅（1974−），女，本科，研究方向：畜产品加工与安全，E-mail：。
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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