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南京农业大学食品科学技术学院导师教师师资介绍简介-李伟
/2021-03-27
姓名:李伟
性别:男
毕业院校:南京农业大学最高学位:博士研究生
办公地址:食品楼(教十楼 524 室)办公电话:无
电子邮箱:lw1981@njau.edu.cn 研究方向:食品微生物与生物技术
研究领域:1)微生物资源发掘与安全性评价;2)新型益生元、益生菌、后生元的研究与开发;3)益生元、益生菌免疫活性、肠道益生特性等研究;4)活性益生菌高密度发酵培养及活性保持技术研究;5)细菌源多糖新资
源发掘;6)乳酸菌多糖功能和活性研究。
个人简介:南京农业大学食品科技学院教授、博士研究生导师;哈佛大学医学院 Department of Medicine-GI/Nutrition/波士顿儿童医院Division
Gastroenterology, Hepatology and Nutrition 访问学者,合作导师:Wayne I.
Lencer。兼任江苏省农产品加工贮藏与质量控制实验教学示范中心副主任、食品科技学院生物工程教工支部书记、南京农业大学---江阴市益生菌专家工作站站长;兼任中国食品科学技术学会第三届青年工作委员会委员
、国家食药同源产业科技创新联盟理事、南京微生物学会副理事长、南京农业大学青年科技委员会委员。入选南京农业大学第三批“钟山学者学术新秀”计划(2015)、
“江苏省青蓝工程优秀青年骨干教师”(2016)、江苏省高层次创新创业人才引进计划“双创博士”(科技副总)(2016)。获南京农业大学优秀党务工作者(2018)、南京南农业大学“最美教师”(2019)、
南京农业大学社会合作突出贡献奖(2020)等荣誉称号;2012-2015、 2020 年单位考核优秀,2017 年科级人员聘期考核优秀。
科研情况:主持省部级以上项目 13 项,其中国家自然科学基金项目
4 项,江苏省自然科学基金 3 项;主持企业横向项目 5 项。
序 项目名称 承担
号 情况
基于乳酸菌表面胞外多糖桩基效应的新疆赛里木拉丝酸
1 主持
奶高产粘及凝胶机制研究
(U1903108)
基于黏附效应的益生瑞士乳杆菌胞外多糖(EPS)肠道锚
2 主持
定、定殖及菌群调节机制研
究(31871771)
瑞士乳杆菌MB2-1 源抗艰难梭菌粘附胞外多糖(EPS)的
3 主持
控制性合成、活性筛选及其
作用机制研究(31571818)
基于可控酶水解的活性乳酸菌低聚糖制备及其抗肠致病
4 主持
性大肠杆菌黏附活性与机制
研究(31201422)
生物膜型益生菌发酵剂制备关键技术及其在功能性发酵
5 主持
乳品生产中的应用
(CX(20)3043)
项目周期
2020.01
-2022.12
2019.01
-2022.12
2016.01
-2019.12
2013.01
-2015.12
2020.08
-2022.07
项目来源
国家自然科学基金- 新疆联合基金项目
国家自然科学基金(面上)项目
国家自然科学基金(面上)项目
国家自然科学基金(青年)项目
2020 年度江苏省农业科技自主创新资金项目
西藏开菲尔源益生瑞士乳杆菌胞外多糖(EPS)肠道锚定、
6 主持
粘附及微生态调节机制研究
(BK20201320)
2020.07
-2023.06
江苏省自然科学基金(面上)项目
基于双组学策略的瑞士乳杆菌源胞外多糖糖库构建及其
7 主持
抗致病性大肠杆菌粘附效应
与机制研究(BK20161448)功能性低聚糖的酶法合成及
8 其与肠道益生功能和抗氧化 主持
构效关系研究(BK2011651)
抗致病性大肠杆菌黏附的功能性低聚糖制备、筛选及抗
9 主持
黏附作用构效关系和机制研
究(20110097120028)
风腊羊肉加工新技术与产业
10 主持
化(BC2011410)
蛹虫草培养基中活性多糖绿
11 色提取富集关键技术研究及 主持新产品开发(BE2013322)
具抗EPEC 黏附活性的乳酸菌胞外多糖(EPS)组分制备
12 主持
及其抗黏附活性构效关系和
作用机制研究(CAAS-FS-09)新疆疆岳驴乳中乳蛋白质加
13 工稳定性及其机制研究 主持
(KYLH201702)
两种典型益生瑞士乳杆菌胞
14 外多糖肠道免疫调节机制研 主持究(KYYJ201807)
2016.07
-2019.06
2011.07
-2014.07
2012.01
-2014.12
2011.07
-2014.07
2013.03
-2016.02
2018.09
-2019.09
2017.01
-2019.12
2018.09
-2020.09
江苏省自然科学基金(面上)项目
江苏省自然科学基金(面上)项目
教育部高等学校博士学科点
(新教师)基金
江苏省苏北专项计划项目
江苏省科技支撑计划项目
农业农村部农产品加工重点实验室开放课题
南京农业大学
--- 塔里木大学联合基金 南京农业大学
--- 新疆农业
大大学联合基
瑞士乳杆菌MB2-1 抗幽门螺
15 杆菌粘附活性多糖组份库构 骨干建及其机制研究(31371807)
传统发酵乳制品微生物资源
16 开发与产业化开发 骨干
(2011AA100903)
益生菌功能机制的解析与优
17 骨干
化(2013BAD18B01-4)
新型乳酸菌发酵剂生产技术
18 中试与示范 骨干植物乳杆菌源低聚半乳糖抗
19 艰难梭菌粘附活性构效关系 骨干及其机制(20130097110022)
2014.01
-2017.12
2012.01
-2016.01
2013.01
-2016.12
2012.04
-2014.04
2014.04
-2016.12
国家自然科学
(面上)基金项目
国家 863 计划项目
国家科技支撑计划项目
国家农业成果转化项目
教育部高等学校博士学科点
(博导)基金
科研成果:已在国内外学术期刊发表科研论文 91 篇,其中SCI 收录
62 篇;申请和授权专利 5 项;获中国食品工业协会科学技术奖一等
奖 1 项。
发表论文(*表示通讯作者论文):
[1] You, X., Li, Z., Ma, K., Zhang, C. L., Chen, X. H., Wang, G. X., Dong, M. S., Rui, X., Zhang,
Q. Q., & Li, W.*. Structural characterization and immunomodulatory activity of
an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5[J]. Carbohydrate Polymers. 2020,
235: 115977.
[2] You, X., Yang, L., Zhao, X. J., Ma, K., Chen, X. H., Zhang, C. L., Wang, G. X., Dong, M. S.,
Rui, X., Zhang, Q. Q., & Li, W.*. Isolation, purification, characterization
and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus
LZ-R-17 isolated from Tibetan kefir [J]. International Journal of Biological Macromolecules. 2020,
158: 408–419.
[3] Xiao, L. Y., Li, Y. Y., Tian, J. J., Zhou, J. Z., Xu, Q., Feng, L., Rui, X., Fan, X., Zhang, Q.
Q., Chen, X. H., Dong, M. S., & Li, W.*. Influences of drying methods on the
structural, physicochemical and antioxidant properties of exopolysaccharide from
Lactobacillus helveticus MB2-1[J]. International Journal of Biological Macromolecules. 2020, 157:
220–231.
[4] Xiao, L. Y., Han, S., Zhou, J. Z., Dong, M. S., Fan, X., Rui, X., Chen, X. H., Zhang, Q. Q., &
Li, W.*. Preparation, characterization and antioxidant activities of derivatives
of exopolysaccharide from Lactobacillus helveticus MB2-1[J]. International Journal of
Biological Macromolecules. 2020, 145: 1008–1017.
[5] Miao, W. L., He, R., Feng, L., Ma, K., Zhang, C. L., Zhou , J. Z., Chen, X. H., Rui, X., Zhang,
Q. Q., Dong, M. S., Li, W.*, & Xu Q*. Study on processing stability and fermentation
characteristics of donkey milk[J]. LWT – Food Science and Technology. 2020, 124: 109151.
[6] Xiao, L. Y., Ge, X. J., Yang, L., Chen, X. H., Xu, Q., Rui, X., Fan, X., Feng, L., Zhang, Q.
Q., Dong, M. S., & Li, W.*. Anticancer potential of exopolysaccharide from Lactobacillus
helveticus MB2-1 on human colon cancer HT-29 cell via apoptosis induction[J]. Food &
Function. 2020, 11: 10170–10181.
[7] Tang, W. Z., Han, S., Zhou, J. Z., Xu, Q., Dong, M. S., Fan, X., Rui, X., Zhang, Q. Q., Chen,
X. H., Jiang, M., Wu, J. J. & Li, W.*. Selective fermentation of Lactobacillus delbrueckii ssp.
bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains
revealed prebiotic properties[J]. Journal of Functional Foods. 2020, 69: 103952.
[8] Tang, W. Z., Zhou, J. Z., Xu, Q., Dong, M. S., Fan, X., Rui, X., Zhang, Q. Q., Chen, X. H.,
Jiang, M., Wu, J. J. & Li, W.*. In vitro digestion and fermentation of
released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus
SRFM-1[J]. Carbohydrate Polymers. 2020, 230: 115593.
[9] Tang, W. Z., Dong, M. S., Wang, W. L., Han, S., Rui, X., Chen, X. H., Jiang, M., Zhang, Q. Q.,
Wu, J. J. & Li, W.*. Structural characterization and antioxidant property of released
exopolysaccharides from Lactobacillus delbrueckii ssp. bulgaricus
SRFM-1[J].
Carbohydrate Polymers. 2017, 173: 654–664.
[10] Li, W., Xia, X. D., Chen, X. H., Rui, X., Jiang, M., Zhang, Q. Q., Zhou, J. Z., & Dong, M. S.
Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium
producing exopolysaccharides[J]. Journal of Biotechnology. 2015, 209: 14–15.
[11] Li, W., Wang, K. Q., Sun, Y., Ye, H., Hu, B., & Zeng, X. X. Lactosucrose and its analogues
derived from lactose and sucrose: influence of structure on human intestinal microbiota
in vitro[J]. Journal of Functional Foods. 2015, 17: 73–82.
[12] Li, W., Wang, K. Q., Sun, Y., Ye, H., Hu, B., & Zeng, X. X. Influences of
structures of galactooligosaccharides and fructooligosaccharides on the fermentation in
vitro by human intestinal microbiota[J]. Journal of Functional Foods. 2015, 13: 158–168.
[13] Li, W., Tang, W. Z., Ji, J., Xia, X. D., Rui, X., Chen, X. H., Jiang, M., Zhou, J. Z., & Dong,
M. S. Characterization of a novel polysaccharide with anti-colon cancer activity from
Lactobacillus helveticus MB2-1[J]. Carbohydrate Research. 2015, 411: 6–14.
[14] Li, W., Xia, X. D., Tang, W. Z., Ji, J., Rui, X., Chen, X. H., Jiang, M., Zhou, J. Z., Zhang,
Q. Q., & Dong, M. S. Structural characterization and anticancer activity of
cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1[J]. Jounal of Agricultural and
Food Chemistry. 2015, 63: 3454–3463.
[15] Li, W., Ji, J., Tang, W. Z., Rui, X., Chen, X. H., Jiang, M., & Dong, M. S. Characterization
of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1[J].
Carbohydrate Polymers. 2014, 105: 334–340.
[16] Li, W., Ji, J., Chen, X. H., Jiang, M., Rui, X., & Dong, M. S. Structural
elucidation and antioxidant activities of exopolysaccharides from Lactobacillus
helveticus MB2-1[J].
Carbohydrate Polymers. 2014, 102: 351–359.
[17] Li, W., Ji, J., Rui, X., Yu, J. J., Tang, W. Z., Chen, X. H., Jiang, M., &
Dong, M. S. Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its
functional characteristics in vitro[J]. LWT – Food Science and Technology. 2014, 59: 732–739.
[18] Li, C. C., Li, W., Chen, X. H., Feng, M. Q., Rui, X., Jiang, M., & Dong, M.
S. Microbiological, physicochemical and rheological properties of fermented soymilk produced with
exopolysaccharide (EPS) producing lactic acid bacteria strains[J]. LWT – Food Science and
Technology. 2014, 57: 477–485. (共同第一作者)
[19] Zhang, Q., Li, W., Feng, M. Q., & Dong, M. S. Effects of different coagulants on coagulation
behavior of acid-induced soymilk[J]. Food Hydrocolloids. 2013, 33: 106–110. (共同第一作者)
[20] Li, W., Mutuvulla, M., Chen, X. H., Jiang, M., & Dong, M. S. Isolation and identification of
high viscosity-producing lactic acid bacteria from a traditional fermented milk in
Xinjiang and its role in fermentation process[J]. European Food Research and Technology. 2012, 235:
497–505.
[21] Li, W., Sun, Y., Ye, H., & Zeng, X. X. Synthesis of oligosaccharides with
lactose and N-acetylglucosamine as substrates by using β-D-galactosidase from Bacillus
circulans[J]. European Food Research and Technology. 2010, 231: 55–63.
[22] Li, W., Xiang, X. L., Tang, S. F., Hu, B., Tian, L., & Sun, Y., Ye, H., &
Zeng, X. X. Effective enzymatic synthesis of lactosucrose and its analogues by
β-D-galactosidase from Bacillus circulans[J]. Jounal of Agricultural and Food Chemistry. 2009, 57:
3927–3933.
[23] Li, W., Xiang, X. L., Tang, S. F., Tang, Y. H., Sun, Y., & Zeng, X. X. Enzymatic synthesis of
functional oligosaccharides as prebiotics by the use of glycosidases[J]. Journal of
Biotechnology. 2008, 136: S365.
[24] Zhang, Q. Q., Li, W., Li, H. K., Chen, X. H., Jiang, M., & Dong, M. S. Low-field nuclear
magnetic resonance for online determination of water content during sausage fermentation[J].
Journal of Food Engineering. 2017, 212: 291–297.
[25] Wang, K., Li, W., Rui, X., Li, T., Chen, X. H., Jiang, M., & Dong, M. S.
Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1)
from Lactobacillus plantarum 70810[J]. Glycoconjugate Journal. 2015, 32: 17–27.
[26] Wang, K., Li, W., Rui, X., Chen, X. H., Jiang, M., & Dong, M. S. Characterization of a novel
exopolysaccharide with antitumor activity from Lactobacillus plantarum
70810[J]. International Journal of Biological Macromolecules. 2014, 63: 133–139.
[27] Wang, K., Li, W., Rui, X., Chen, X. H., Jiang, M., & Dong, M. S. Structural characterization
and bioactivity of released exopolysaccharides from Lactobacillus plantarum 70810[J].
International Journal of Biological Macromolecules. 2014, 67: 71–78.
[28] Zhang, H. Z., Li, W., Rui, X., Sun, X. M., & Dong, M. S. Lactobacillus plantarum 70810 from
Chinese paocai as a potential source of β-galactosidase for
prebiotic galactooligosaccharides synthesis[J]. European Food Research and Technology. 2013,
236: 817–826.
[29] Li, B., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. In vitro antibiofilm
activity of the melanin from Auricularia auricula, an edible jelly mushroom[J]. Annals
of Microbiology. 2012, 62: 1523–1530.
[30] Qing, S. T., Zhang, Q. Q., Li, W., Azarpazhooh, E., Simpson, B., & Rui, X.
Effect of
different satiety levels on the fate of soymilk protein in gastrointestinal digestion
and antigenicity assessed by an in vitro dynamic gastrointestinal model[J]. Food &
Function. 2019, 10: 7855–7864.
[31] Wu, H., Rui, X., Li, W., Xiao, Y., Zhou, J., & Dong, M. Whole-grain oats (Avena sativa L.) as
a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme
inhibitory peptides through solid-state fermentation[J]. Food & Function. 2018,
9(4): 2270–2281.
[32] Zhang, Q. Q., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Anti -swarming and
-biofilm activities of rose phenolic extract during simulated in vitro
gastrointestinal digestion[J]. Food Control. 2016, 64: 189–195.
[33] Rui, X., Wen, D. L., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Enrichment
of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria[J]. Food
& Function. 2015, 6: 622–629.
[34] Wu, H., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Mung bean (Vigna radiata) as
probiotic food through fermentation with Lactobacillus plantarum B1-6[J]. LWT – Food Science and
Technology. 2015, 63: 445–451.
[35] Li, T., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Water distribution in tofu and
application of T2 relaxation measurements in determination of tofu’s
water-holding capacity[J]. Jounal of Agricultural and Food Chemistry. 2014, 62: 8594–8601.
[36] Ye, H., Zhou, C. H., Li, W., Hu, B., Wang, X. Q., & Zeng, X. X. Structural elucidation of
polysaccharide fractions from brown seaweed Sargassum pallidum[J]. Carbohydrate
Polymers. 2013, 97: 659– 664.
[37] He, J. Y., Wang, L., Li, W., & Zeng, X. X. Enzymatic synthesis of p-nitrophenyl glycosides by
use of the transglycosylation in organic cosolvents[J]. Glycobiology. 2010.
[38] Pan, C. L., Hu, B., Li, W., Sun, Y., Ye, H., & Zeng, X. X. Novel and efficient method for
immobilization and stabilization of β-D-galactosidase by covalent attachment onto magnetic
Fe3O4–chitosan nanoparticles[J]. Journal of Molecular Catalysis B: Enzymatic. 2009, 61:
208–215.
[39] Rui, X., Zhang, Q., Huang, J., Li, W., Chen, X., Jiang, M., & Dong, M. Does
lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk
and soy yogurt at different pH. Journal of the Science of Food and Agriculture. 2019, 99(2),
861–867.
[40] Zhang, Q. Q., Jiang, M., Rui, X., Li, W., Chen, X. H., & Dong, M. S. Effect
of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry
fermented sausages[J]. Food Control. 2017, 78: 324–330.
[41] Huang, L., Chen, X. H, Rui, X., Li, W., Li, T., Xu, X., & Dong, M. S. Use of
fermented glutinous rice as a natural enzyme cocktail for improving dough
quality and bread staling. RSC Advances. 2017, 7(19), 11394–11402.
[42] Rui, X., Fu, Y. T., Zhang, Q. Q., Li, W., Zare, F., Chen, X. H., Jiang, M., & Dong, M. S. A
comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride,
glucono-delta-lactone and microbial transglutaminase[J]. LWT – Food Science and
Technology. 2016, 71: 234– 242.
[43] Li, T., Rui, X., Tu, C. H., Li, W., Wang, K., Huang, L., & Dong, M. S. NMR relaxometry and
imaging to sudy water dynamics during soaking and blanching of soybean[J].
International Journal of Food Engineering. 2016, 12: 181– 188.
[44] Xiao, Y., Xing, G. L., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M.
S. Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and
functional properties of chickpea (Cicer arietinum L.) flour[J]. LWT – Food Science and
Technology. 2015, 63: 1317–1324.
[45] Xiao, Y., Wang, L. X., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Enhancement of
the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum
B1–6[J]. Journal of Functional Foods. 2015, 12: 33–44.
[46] Chen, C., Rui, X., Lu, Z., Li, W., & Dong, M. S. Enhanced shelf-life of tofu
by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures[J]. Food
Control. 2014, 46: 203–209.
[47] Xiao, Y., Xing, G. L., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Enhancement of
the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris
SN-18[J]. Journal of Functional Foods. 2014, 10: 210–222.
[48] Rui, X., Xu, X., Wu, H., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. A survey of equol
contents in Chinese stinky tofu with emphasis on the effects of cooking methods[J].
International Journal of Food Sciences and Nutrition. 2014, 65: 667–672.
[49] Hashim, M. M., Dong, M. S., Iqbal, M. F., Li, W., & Chen, X. H. Ginger protease used as
coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf
rennet[J]. Dairy Science and Technology. 2011, 91: 431–440.
[50] Xiang, X. L., Yang, L. Y., Hua, S., Li, W., Sun, Y., & Ma, H., & Zeng, X. X. Determination of
oligosaccharide contents in 19 cultivars of chickpea (Cicerarietinum L) seeds by high
performance liquid chromatography[J]. Food Chemistry. 2008, 111: 215–219.
[51] Wang, L., Xu, R. J., Hu, B., Li, W., Sun, Y., & Tu, Y. H., & Zeng, X. X. Analysis of free
amino acids in Chinese teas and ?ower of tea plant by high performance liquid chromatography
combined with solid-phase extraction[J]. Food Chemistry. 2010, 123: 1259–1266.
[52] Rui, X., Huang J., Xing, G. L., Zhang, Q. Q., Li, W., & Dong, M. S. Changes in soy protein
immunoglobulin E reactivity, protein degradation, and conformation through fermentation
with Lactobacillus plantarum strains. LWT – Food Science and Technology. 2019, 99:
156–165.
[53] Rui, X., Xing, G. L., Zhang, Q. Q., Zare, F., Li, W., & Dong, M. S. Protein bioaccessibility
of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in
vitro gastrointestinal digestion[J]. Innovative Food Science & Emerging Technologies. 2016, 38:
155–159.
[54] Xiao, Y., Rui, X., Xing, G. L., Wu, H., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Solid
state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage
protective effect of oats (Avena sativa L.)[J]. Journal of Functional Foods. 2015, 16: 58–73.
[55] Li, T., Tu, C. H., Rui, X., Gao, Y. W., Li, W., Wang, K., Xiao, Y., & Dong, M. S. Study of
water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice
by LF-NMR: a novel monitoring approach[J]. Jounal of Agricultural and Food Chemistry. 2015, 63:
3261–3270.
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[71] 浦明珠, 李伟, 陈晓红, 姜梅, 芮昕, 董明盛. 椰果表面混菌生物膜培养条件优化[J]. 食品工业科技. 2014, 15: 159–162.
[72] 陈岑, 李伟, 董明盛. 赛里木拉丝酸奶中优势菌株发酵乳对血管紧张素转化酶的抑制作用[J]. 乳业科学与技术. 2012, 35: 20–24.
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[75] 王玉娇, 陈晓红, 李伟, 姜梅, 芮昕, 董明盛. 青梅汁酸凝豆腐质构优化及显微结构分析[J]. 食品科学. 2014, 35, 40–43.
[76] 贺晋艳, 张芸, 李伟, 孙怡, 曾晓雄. 鹰嘴豆α-低聚半乳糖的肠道益生功[J]. 食品科学. 2011, 32: 94–98.
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[78] 周蓓, 王琳, 李伟, 孙怡, 叶红, 曾晓雄. 茶叶中甲基化儿茶素的分离、纯化和高效液相色谱法分析 [J]. 分析化学. 2008, 36: 494–498.
[79] 闫颖娟, 卢俭, 周剑忠, 李伟, 董明盛. 基于响应曲面法的微囊化保加利亚乳杆菌高密度培养条件优化[J]. 食品科学. 2014, 35: 43–49.
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教学情况:承担本科生《食品免疫学》、《食品工业真菌学》、《酒文化
与品鉴》、《食品免疫学实验》以及本科生全英文课程《Food Immunology》、《Mycology in Food
Industry》等课程;承担和参与研究生《食品安全研究进展》、《高级食品微生物学》、《食品科学进展》等课程的教学工作;承担江苏高校省级外国留学生英文授课(培育)课程《Food
Immunology》1 项、校级课程思政项目 2 项、校级《食品免疫学》在线开放课程 1 项;参编教材《基础食品微生物学》(第
四版,中国轻工业出版社);主持江苏省省级研究生教改项目 2 项、
校本科生教改项目 4 项、校“卓越教学”课堂教学改革实践项目 2 项、
校级虚拟仿真实验项目 1 项、校研究生教改项目 2 项、校创新性实验
项目 3 项;参与省教改重点项目 1 项、校研究生教改项目 1 项、发表
教改论文 1 篇;获江苏省教育厅“江苏省高等教育教学成果奖”二等奖1 项(2011 年)、南京农业大学校级教育教学成果奖一等奖1 项(2011年)、南京农业大学第十一届青年教师授课比赛优秀奖 1
项(2014 年)、南京农业大学第二届微课比赛优秀奖 1 项(2015 年)、南京农业大学第三届微课比赛三等奖 1 项(2017)、南京农业大学南京农业大学教
师教学比赛优秀奖 1 项(2020)、南京农业大学实验教学先进个人 2项(2017、2019)。
指导学生项目及获奖情况
序号 项目类型
项目名称
承担情况
1 2017“养乐多”全国高校食品创意大赛二等奖
玫瑰芝香活心
指导教师
2017 第二届江苏省科协青年会员创新创业大赛
2 暨首届江苏省大学生食
品科技创新创业大赛二
2017 江苏省农学会首届
3 “创星杯”创新创业大赛创新组优秀奖
4 2019 南京农业大学校级优秀论文特等奖
5 2018 南京农业大学校级优秀论文特等奖
2018 南京农业大学 “互
6 联网+”大学生创新创业大赛
2019 第十七届“智农杯”
7 明日工程师论坛二等奖指导教师
2019“温氏杯”全国大学
8 生畜产品创新创业大赛
---铜奖
2019 江苏省农学会首届
9 “创星杯”创新创业大赛创业组一等奖
2019 江苏省普通高等学
10 校本专科优秀毕业设计
(论文)三等奖
2020“ 萌番姬杯” 第七届
11 国际大学生农业创新创业大赛优秀创业团队奖
醋酱
醋酱
不同增稠剂及益生元对发酵牛乳消化特性的影响研究
瑞士乳杆菌MB2-1源胞外多糖(EPS)纯组分体外肠道益生活性研究
基于互联网新零售模式的无奶剩还产品推广
苏酪
苏酪
苏酪
不同增稠剂及益生元对发酵牛乳消化特性的影响研究
苏酪系列产品创新开发与推广
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
2017 第十六届“挑战杯” 源于瑞士乳杆菌
全国大学生课外学术科
12
技作品竞赛培育项目立
项团队
13 2019 江苏省研究生科研创新计划项目(博士)
14 2019 江苏省研究生实践创新计划项目(硕士)
15 2018 江苏省研究生实践创新计划项目
16 2017 江苏省研究生实践创新计划项目
17 2016 江苏省研究生实践创新计划项目
MB2-1 的胞外多糖
(EPS)对人体肠道菌群调节作用及其益生机制研究
金蝉花多糖结构解
析及其基于
TLR4-NF-κB 信号
通路免疫机制研究
(KYCX19_0590)
基于乳酸菌发酵枸杞汁活性成分研究及其功能性产品开发(SJCX19_0137)
驴乳加工稳定性及体外肠道消化特性研究
五种豆类水溶性多糖的提取、活性研究及功能性饮品研发(SJCX17_0196)
乳酸菌肽聚糖的提取及其功能性饮品开发
指导教师
指导教师
指导教师
指导教师
指导教师
指导教师
18 2020 年度国家奖学金
肖路遥
指导教师
19 2020 年度校长奖学金 尤秀
指导教师