陈功，博士，硕士生导师
电话：**
Email：chengong@wit.edu.cn
教育背景：
2012-2017，华南理工大学生物科学与工程学院，博士（硕博连读）
2008-2012，湖北工业大学生物工程学院，学士
工作经历：
2018-至今，武汉工程大学环境生态与生物工程学院
研究领域：
主要从事微生物与食品发酵：专注于食用菌、益生菌的现代发酵技术与理论研究，重点研发天然食用色素、天然产物生物转化活性成分、药食同源品种资源发酵功能制品、大健康产业产品与肠道微生态。
科研项目：
1.国家自然科学基金青年科学基金项目（**），酶协同微生物发酵燕麦多酚的释放和转化机制研究，2020/01-2022/12，在研，主持
2.湖北省教育厅科学研究计划中青年人才项目（Q**），共发酵燕麦多酚的释放机制及生物活性增强研究，2019/08-2021/08，在研，主持
3.武汉工程大学科学基金项目（K201836），酶协同微生物发酵燕麦多酚释放机制及活性增强研究，2018/07-2021/07，在研，主持
代表性论文：
1. Gong Chen*,Ben Chen, Da Song, Co-microbiological regulation of phenolic release throughsolid-state fermentation of corn kernels (Zea maysL.) to improve theirantioxidant activity. LWT-Food Science and Technology, 2021,142:111003.JCR Q1
2.Du Luo^#,Xingyu Li^#, Lu Zhao,Gong Chen^*,Regulation of phenolic release in cornseeds (Zea maysL.) for improving their antioxidant activity bymix-culture fermentation withMonascus anka,Saccharomyces cerevisiaeandBacillus subtilis. Journal of Biotechnology, 2021, 325: 334-340.JCR Q2
3.Gong Chen^#,Yan Liu^#,Jiarui Zeng, Xiaofei Tian, Qi Bei, Zhenqiang Wu^*,Enhancing three phenolic fractions of oats (Avena sativaL.) and theirantioxidant activities by solid-state fermentation withMonascus ankaandBacillus subtilis. Journal of Cereal Science, 2020, 93: 102940.JCRQ2
4. Gong Chen,Shanzhong Yang, Chengtao Wang, Kan Shi, Xihong Zhao*, Zhenqiang Wu*, Investigationof the mycelial morphology ofMonascusand the expression of pigmentbiosynthetic genes in high-salt-stress fermentation. Applled Microbiology and Biotechnology,2020, 104(6): 2469-2479.JCR Q2
5.Qi Bei, Zhenqiang Wu,GongChen*, Dynamic changes in the phenolic composition and antioxidant activityof oats during simultaneous hydrolysis and fermentation, Food Chemistry, 2020, 305:125269.JCR Q1
6.Qi Bei^#,GongChen^#, Yan Liu, Yuan Zhang, Zhenqiang Wu^*, Improvingphenolic compositions and bioactivity of oats by enzymatic hydrolysis andmicrobial fermentation, Journal of Functional Foods, 2018, 47: 512-520.JCR Q1
7. Gong Chen,Qi Bei, Tao Huang, Zhenqiang Wu^*, Variations inMonascuspigment characteristics andbiosyntheticgeneexpression using resting cell culture systems combined with extractivefermentation,AppliedMicrobiology and Biotechnology, 2018, 102(1):117-126.JCR Q2
8. Gong Chen,Meihua Wang, Xiaofei Tian, Zhenqiang Wu^*,Analyses ofMonascuspigmentsecretion and cellular morphology in nonionic surfactant micelle aqueoussolution, Microbial Biotechnology, 2018, 11(2): 409-419.JCR Q1
9. Gong Chen,Qi Bei, Tao Huang, Zhenqiang Wu^*,Tracking of pigment accumulation and secretion inextractive fermentation ofMonascus ankaGIM 3.592, Microbial CellFactories, 2017,16: 167.JCR Q1
10. Gong Chen,Tao Huang, Qi Bei, Xiaofei Tian, Zhenqiang Wu^*, Correlation ofpigment production with mycelium morphology in extractive fermentation ofMonascusankaGIM 3.592, Process Biochemistry, 2017, 58: 42-50.JCR Q2
11. Gong Chen,Rui Tang, Xiaofei Tian, Peng Qin, Zhenqiang Wu^*, Change ofMonascuspigment metabolism and secretion in different extractive fermentation process,Bioprocess and Biosystems Engineering, 2017, 40(6): 857-866.JCR Q2
12. Gong Chen,Qi Bei, Kan Shi, Xiaofei Tian, Zhenqiang Wu^*, Saturation effect andtransmembrane conversion ofMonascuspigment in nonionic surfactantaqueous solution, AMB Express, 2017, 7: 24.JCR Q3
13. Gong Chen,Zhenqiang Wu^*, Production and biological activities of yellowpigments fromMonascusfungi, World Journal of Microbiology andBiotechnology, 2016, 32(8):136.JCR Q3
14. Gong Chen,Kan Shi, Song Da, Lei Quan, Zhenqiang Wu^*, The pigmentcharacteristics and productivity shifting in high cell density culture ofMonascusankamycelia, BMC Biotechnology, 2015, 15: 72.JCR Q3
15.Qi Bei,Gong Chen,Fangju Lu, Sheng Wu, Zhenqiang Wu*, Enzymatic action mechanism of phenolicmobilization in oats (Avena sativaL.) during solid-state fermentationwithMonascus anka, Food Chemistry, 2018, 245: 297-304.JCR Q1
16.Hailing Tan, Ziyi Xing,GongChen, Xiaofei Tian^*, Zhenqiang Wu^*, Evaluatingantitumor and antioxidant activities of yellowMonascuspigments fromMonascusruberfermentation,Molecules, 2018, 23: 3242.JCR Q2
17.XiaofeiTian, Rui Tang,Gong Chen, Fan Zhang, Zhenqiang Wu*, Separation ofMonascuspigments from extractive fermentation broth with a high concentration of tritonX-100,SeparationScience and Technology, 2018, 53: 2601-2611.JCR Q3
18.Qi Bei, Yan Liu, LuWang,Gong Chen, Zhenqiang Wu^*, Improving free, conjugated,and bound phenolic fractions in fermented oats (Avena sativa L.) withMonascusankaand their antioxidant activity, Journal of Functional Foods, 2017, 32:185-194.JCR Q1
19.Meihua Wang, Tao Huang,GongChen, Zhenqiang Wu^*, Production of water-soluble yellow pigmentsvia high glucose stress fermentation ofMonascus ruberCGMCC 10910,Applied Microbiology and Biotechnology, 2017, 101: 3121-3130.JCR Q2
20.Tao Huang, HaiLing Tan,Fangju Lu,Gong Chen, Zhenqiang Wu*, Changing oxidoreduction potentialto improve water-soluble yellow pigment production withMonascus ruberCGMCC 10910, Microbial Cell Factories, 2017, 16(1): 208.JCR Q1
21.Tao Huang, Meihua Wang,Kan Shi,Gong Chen, Xiaofei Tian, Zhenqiang Wu*, Metabolism andsecretion of yellow pigment under high glucose stress withMonascus ruber,AMB Express, 2017, 7: 79.JCR Q3
22.Tao Huang, Hailing Tan,GongChen, Lu Wang, Zhenqiang Wu*, Rising temperature stimulates thebiosynthesis of water-soluble fluorescent yellow pigments and gene expressioninMonascus ruberCGMCC10910, AMB Express, 2017, 7(1): 134.JCR Q3
23.Lu Wang, Xiaofei Tian,Wenhao Wei,Gong Chen, Zhenqiang Wu*, Fingerprint analysis and qualityconsistency evaluation of flavonoid compounds for fermented Guava leaf bycombining high-performance liquid chromatography time-of-flight electrosprayionization mass spectrometry and chemometric methods, Journal of Separation Science,2016, 39: 3906-3916.JCR Q2
24.Kan Shi,Gong Chen,Marco Pistolozzi, Fenggeng Xia, Zhenqiang Wu*, Improved analysis ofMonascuspigments based on their pH-sensitive Uv-Vis absorption and reactivityproperties, Food Additives and Contaminants Part A, 2016, 33(9): 1396-1401.JCR Q2
25.Kan Shi, Da Song,GongChen, Marco Pistolozzi, Zhenqiang Wu*, Lei Quan, Controlling compositionand color characteristics ofMonascuspigments by pH and nitrogensources in submerged fermentation, Journal of Bioscience and Bioengineering,2015, 120(2): 145-154.JCR Q2
26.陈功,吴振强^*,红曲色素萃取发酵中表面活性剂的分离与重复利用,食品科学,2018,22: 1-6(EI)
27.谭海玲,黄涛,陈功,石侃,张薄博,许赣荣,吴振强^*,天然及还原型红曲黄色素的差异与国标改进思考,食品与发酵工业,2019, 045(005): 239-245.
28.胡均亮,陆芳菊,陈功,田霄飞,吴振强^*,不同来源红曲米多酚类化合物和抗氧化活性的聚类分析,中国酿造,2017, 36: 39-43
29.吴振强^*,汪梅花,唐锐,陈功,红曲发酵液中水溶性红曲黄色素的吸附分离,现代食品科技,2017, 33: 1-8
代表性专利：
1.一种高盐发酵红曲黄色素制备方法,专利号：1.8
2.一种富游离多酚燕麦及其制备方法与应用,专利号：7.9
3.一种高产胞外黄色素的红曲霉菌株及其选育方法与应用,专利号：3.6，授权公告日：2018.06.22
4.通过高碳源发酵获得胞外水溶性红曲黄色素的方法及应用,专利号：6.8，授权公告日：2018.09.14