In conclusion, mixed microcapsule cultures makes fermented milk retaining the flavor of traditional Tibetan kefir and will be a novel and valuable pure cultures.

• 表明，微囊化纯培养发酵剂发酵奶既保持了藏灵菇奶原有的特征，又在风味上得到了进一步的提高，表明微囊化纯培养发酵剂可以替代藏灵菇进行这类发酵奶的规模化生产。