姓 名：王虎虎

电子邮箱：huuwang@njau.edu.cn
办公地址：教四楼 A503；025-84395012

研究领域：肉品加工与质量控制、食源性致病菌预防与控制个人简介：
博士生导师、副教授。长期聚焦于肉类动物屠宰、精深加工、物流保鲜，以
及沙门氏菌的存活耐受、粘附致病等方面的科研与技术推广工作。入选南京农业大学“钟山学术新秀”计划。主持各类科研项目 12 项，发表学术论文 80 余篇，其中以第一/通讯作者发表 SCI 论文 45
篇、中文核心 13 篇；参与获得国家科技进步二等奖、教育部科技进步一等奖和中国食品科学技术学会科技进步一等奖各 1 项；授权专利 7 项，获软件著作权 3 项，参与制定标准 2 项，参编/译教材与书
籍 3 部。兼任中国微生物学会分析微生物专业委员会食品学组委员、中国畜产品 加工研究会青年委员会委员、国家农产品加工技术研发体系青年工作委员会委员；担任国家自然科学基金、国内外 20
余种学术期刊的评审专家。
近 5 年主持/参与项目
[1] 国家自然科学基金面上项目，一种新型非编码小 RNA SaaS 抑制沙门氏菌粘附行为的分子机制（2019.1-2012.12，负责人）
[2] 国家自然科学基金青年项目，沙门氏菌生物菌膜中特征性非编码小 RNA 的鉴别及调控机制（2016.1-2018.12，负责人）
[3] 江苏省自然科学基金青年项目，非编码小 RNA 介导的肠炎沙门氏菌生物菌膜成熟机制（2015.7-2018.6，负责人）
[4] 江苏省农业科技自主创新资金项目，“中央厨房”式调理肉制品加工技术研发、集成示范及模式创新（2018.7-2021.6，课题负责人）
[5] 技术专项服务项目-广东美的制冷设备有限公司技术服务（负责人）
[6] 技术专项服务项目-安徽同创有限公司技术服务（负责人）
[7] 技术服务项目-艺康（中国）投资有限公司（负责人）
[8] 国家肉鸡产业技术体系（CARS-41），优质安全鸡肉加工关键技术研究与示范（2016.1-2020.12，参与人）
[9] “十三五”国家重点研发计划，中式传统肉制品绿色制造关键技术与装备研发及示范（2016YFD0401500），（2016.1-2020.12，参与人）
[10] 江苏省农业科技自主创新资金项目，江苏特色黄羽鸡加工重大关键技术研发与产业化示范（CX(18)1006），（2018.7-2021.6，参与人）

近 3 年以第一/通讯作者发表的文章
[1] Lingling Zhang, Changqing Zhu, Xiaojing Chen, Xinglian Xu, Huhu Wang*. Resistance of
detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization.
Food Research International, 2021, 139: 109954.
[2] Guangyu Wang, Qing li, Wenqian Tang, Fang Ma, Huhu Wang*, Xinglian Xu*,
Weifen Qiu. AprD is important for extracellular proteolytic activity,
physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi. Food
control, 2021, 124: 107868.
[3] Liangting Shao, Yang Dong, Xiaojing Chen, Xinglian Xu, Huhu Wang*. Modeling
the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp.
using combined ultrasound and disinfectants. Ultrasonics Sonochemistry, 2020, 105269.
[4] Mingyuan Huang, Huhu Wang*, Xing-lian Xu*, Xuqiu Lu, Xiangyu Song, Guanghong Zhou.
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and
ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 2020,
102, 105576.
[5] Haijing Hu, Kun Jia, Huhu Wang*, Xinglian Xu, Guanghong Zhou, Shuwen He.
Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis
exposed to meat-related environment. Food Control, 2020, 110: 107030.
[6] Huhu Wang*, Mingyuan Huang, Xianming Zeng, Bing Peng, Xinglian Xu, Guanghong Zhou.
Resistance profiles of Salmonella isolates exposed to stresses and the expression of small
non-coding RNAs. Frontiers in Microbiology, 2020, 00130.
[7] Huhu Wang, Xianjing Wan, Lanlin Yu, Feng Gao, Yun Jiang*, Xinglian Xu. Resistance
of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress. LWT -
Food Science and Technology, 2020, 118: 108787.
[8] Huawei Wang, Linlin Cai, Huhu Wang*, Xinglian Xu, Guanghong Zhou. Influence of
protein and vitamin B2 as nutrients of chicken meat on staphylococcal
enterotoxin genes expression via virulence regulators. LWT - Food Science and Technology,
2019, 688-693.
[9] Huhu Wang, Debao Duan, Zhongyuan Wu, Siwen Xue, Xinglian Xu*, Guanghong
Zhou. Primary concerns regarding the application of electrolyzed water in the meat industry.
Food Control, 2019, 95, 50-56.
[10] Linlin Cai, Haijing Hu, Qing Lu, Huhu Wang*, Xinglian Xu, Guanghong Zhou, Zhuangli Kang,
Hanjun Ma. Morphophysiological responses of detached and adhered biofilms of Pseudomonas
fluorescens to acidic electrolyzed water. Food Microbiology, 2019, 82, 89-98.

[11] Huhu Wang, Debao Duan, Zhongyuan Wu, Siwen Xue, Xinglian Xu*, Guanghong
Zhou. Primary concerns regarding the application of electrolyzed water in the meat industry.
Food Control, 2019, 95, 50-56.
[12] Haijing Hu, Linlin Cai, Yang Dong, Huhu Wang*, Xinglian Xu, Guanghong Zhou.
Modeling the degradation of acidic electrolyzed water and its ability to disinfect a
dual-species biofilm. LWT - Food Science and Technology, 2019, 104, 159-164.
[13] Huhu Wang, Yue Qin, Jihao Li, Xinglian Xu*, Guanghong Zhou. Edible quality of soft-boiled
chicken processing with chilled carcass was better than that of hot-fresh carcass. Food
Science & Nutrition, 2019, 00, 1-8.
[14] Qi J, Zhang WW, Feng XC, Yu JH, Han MY, Deng SL, Zhou GH, Wang HH*,
Xu XL*. Thermal degradation of gelatin enhances its ability to bind aroma compounds:
Investigation of underlying mechanisms. Food Hydrocolloids, 2018, 83, 497-510.
[15] Guangyu Wang, Fang Ma, Huhu Wang*, Xinglian Xu and Guanghong Zhou. Modified
atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular
proteolytic activities on meat. Food Microbiology, 2018, 76, 443-449
[16] Huhu Wang*, Jun Qi, Debao Duan, Yang Dong, Xinglian Xu, Guangzhou Zhou.
Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on
chicken carcasses. Food Control, 2018, 86, 200-206.
[17] Jun Qi, Huawei Wang, Linlin Cai, Huhu Wang*, Xinglian Xu, Guanghong Zhou. Aeromonas
salmonicida isolates: Attachment ability and sensitivity to four disinfectants. Food
Control, 2018, 88, 40-46.
[18] Huhu Wang*, Linlin Cai, Yunhan Li, Xinglian Xu, Guanghong Zhou. Biofilm formation by
meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants.
Food Control, 2018, 91, 397-403.
[19] Guangyu Wang, Fang Ma, Xiaojing Chen, Yanqing Han, Huhu Wang*, Xinglian Xu*
and Guanghong Zhou. Transcriptome analysis of the global response of pseudomonas fragi
NMC25 to modified atmosphere packaging stress. Frontiers in Microbiology, 2018, 9, 1277.
[20] Linlin Cai, Huawei Wang, Lijiao Liang, Guangyu Wang, Xinglian Xu, Huhu Wang*.
Response of formed-biofilm of Enterobacter cloacae, Klebsiella oxytoca and Citrobacter freundii to
chlorite-based disinfectants. Journal of Food Science, 2018, 83, 1326-1332.
[21] 蔡林林, 胡海静, 衣晓坤, 王虎虎*, 徐幸莲, 彭斌. 酸性电解水对肉源性荧
光假单胞菌的致死效应. 中国农业科学，2019, 52(9): 1614-1623.
[22] 黄明远, 李潇, 王虎虎*, 徐幸莲等. 原料鸡类型对鸡汤煲品质的影响. 核农学报，2020.

[23] 宋相宇，李鸣，王虎虎*，徐幸莲，蔡林林. 高通量测序分析白切鸡菌群多样性. 食品科学，2020.
[24] 王虎虎, 黄明远, 李潇, 吴中元, 徐幸莲*. 黄羽肉鸡汤煲炖煮工艺优化 [J].
中国食品学报, 2020.
[25] 王虎虎*, 何淑雯, 胡海静, 白云, 邵良婷, 徐幸莲. 沙门氏菌生物菌膜形成的分子调控研究进展. 食品科学，2021.
[26] 王虎虎，邵良婷，秦岳，李继昊，徐幸莲*，周光宏. 热鲜与冷鲜黄羽鸡肉中风味前体物比较. 核农学报，2020，2020，34( 4) : 0824-0830.
[27] 田媛，吕重阳，张玲玲，徐幸莲，王虎虎*. 发酵肉制品中葡萄球菌分离、鉴定及其对肉蛋白的降解能力 [J]. 中国食品学报, 2020.
[28] 何淑雯, 胡海静, 陆许秋, 王浩东, 王虎虎*, 徐幸莲. sRNA SaaS 对沙门氏菌粘附响应规律和胞外代谢物的影响效应. 核农学报，2021.