研究生导师信息简表

姓名
曾雪峰
姓别
男


出生年月
1973.11
导师类别
博导

硕导
√

毕业院校
江南大学
学 位
博士

职称
教授
现任职务
无

办公电话
**
电子邮件
heiniuzxf@163.com

招生学科
方向
学科方向1
食品科学与工程
学科方向2
食品加工与安全

主要研究领域与方向
1、生物废弃物综合利用
2、传统食品发酵技术
3、水产品加工及贮藏



2016年以来主要承担的科研项目（注明主持或参与、项目来源、项目名称、项目研究起止时间）
清真肌肉食品液熏工业化关键技术研究，贵州省科技支撑农业攻关项目，经费：30万元，黔科合支撑[2016]2579号，起止时间2017-01-01至2019-12-31 (主持)
低盐发酵酸鱼典型产胺微生物促生物胺形成机制研究,国家自然科学基金，项目编号：**，经费：38.0万元，起止时间2018-01-01至2021-12-31 (主持)
贵州省传统发酵酸鱼乳酸菌多样性的研究，贵州省科学技术基金，经费：10.0万元，黔科合基础[2016]1046号。起止时间2016-10-01至2018-09-30 (主持)
酸性固态发酵鱼CPL降解肌原纤维蛋白促质构劣化机制研究,国家自然科学基金，项目编号：**，经费：35.0万元，起止时间2021-01-01至2024-12-31 (主持)




2016年以来主要发表学术论著（作者、论文题目、期刊名称、发表时间、期卷页码）
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Chemical and Microbial Propertiesof Chinese Traditional Low-Salt Fermented Whole Fish Product Suan Yu. Food Control. 2013 30(2):590-595
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Changes of biogenic amines in Chinese low salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. IJFST. 2013 48(4):685-692
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang; Yong Qiu & Lujing Guan.Biochemical and sensory characteristics of whole carp inoculated with autochthonous starter cultures [J]. J Aquat Food Prod T. 2015 24(1):52-67
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Effect of autochthonous starter cultures on Microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish [J]. 2013 33(2):344-351
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Lujing Guan. Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish [J]. Food Control. 2014 40(2):351-358
Xuefeng Zeng; Xiaohua chen;Wei Zhang*. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low‐Salt Fermented Fish[J]. JFPP. 2015.40(5): 1093-1103
Xuefeng Zeng; Wenshui Xia*; Qixing Jiang,Yansun Xu. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. IJFST 2016.51(8):1774-1786
XuefengZeng; Wei Zhang*;Qiujin Zhu*; Qixing Jiang,Yansun Xu.Contribution of mixed starter cultures to the volatile profile of Suan yu, a traditional Chinese low salt fermented whole fish. JFPP. (Accept)
Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*. Predominant processing adaptability ofStaphylococcus xylosusstrains isolated from Chinese traditional low-salt fermented whole fish. International Journal of Food Microbiology. 2017.242(2):141-151
Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*.Technological characterization and probiotic traits of Saccharomyces cerevisiae isolated from Suan yu, a chinese traditional fermented whole fish. Food control. (Accept)
Liu N , Zhu Q , Xuefeng Zeng*, et al. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method[J]. Journal of Food Science and Technology, 2019.
Qiujin Z, Xuefeng Zeng *. Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J]. Korean Journal for Food Science of Animal Resources, 2018, 38(3).
Xuefeng Zeng, Wan W , He L , et al. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food ence and Technology International, 2020(5):4176.
Yang Q , Meng J , Zhang W , Xuefeng Zeng *,et al. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)[J]. Frontiers in Microbiology, 2020, 11:1130.
Xuefeng Zeng, Tang Z , Zhang W , et al. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. Food ence & Nutrition, 2020(2).
Xuefeng Zeng,Ju Meng, Wei Zhang, Laping He, Li Deng, et al.Changes in the microbiological, physico–chemical properties of Chinese traditional fermented Suan rou at ripeningfermentation[J]. Food ence & Nutrition, 2020.
Ju Meng,Qin Yang, Weiyang Wan, Xuefeng Zeng*. Physicochemical properties and adaptability of amine-producing Enterobacteriaceaeisolated from Chinese traditional fermented fish (Suan yu)[J]. Frontiers in Microbiology, 2020.
Zhongyue Tang1, Jin Fan 1, Zhizhu Zhang, Jintao Yang, Lu Liu, Zhengbin Yang, Xuefeng Zeng*.Insights into the structural characteristics and in vitro starch digestibility onsteamed rice bread as affected by the addition of okara[J]. Food Hydrocolloids, 2020.
Weiyang Wana, Li Deng, Ju Meng,Qin Yang, Xuefeng Zeng *.Analysis of flavor characteristics in maturity and optimalflavor cooking stages of “Suantangyu”[J]. Food Analytical Methods, 2020.
Xuefeng Zeng, Yang Q, et al. Effects of liquid smoking on the microbiological and physicochemical characteristics of Suan yu, a traditional Chinese fermented fish product[J].Journal of Aquatic Food Product Technology, 2020.
Xuefeng Zeng, Chenxin Lin, et al. Microorganism and physiochemical characteristic of high-salt (Suan Yu), a traditional Chinese fermented fish[J].Journal of Aquatic Food Product Technology, 2020.



2016年以来获得发明专利、科研（教学）成果奖及成果推广情况





学术兼职及荣誉称号

贵阳市食品工业协会专家组专家
贵州省、贵阳市科技专家、科技特派员，“三区”、“三农”专家。
贵州大学一流学科****C岗