姓名：董明盛性别：男
毕业院校：南京农业大学最高学位：博士
办公地址：食品楼 527
办公电话：

电子邮箱：dongms@njau.edu.cn
研究方向：食品微生物与生物技术，食品安全与免疫

个人简介：博士，食品科技学院微生物学与发酵工程学教授，中国食 品科学技术学会理事，江苏省奶牛产业技术体系乳品加工岗位专家，南京食品工业协会副会长，南京领军型科技创业人才，《生物加工工
程》、《乳品科学与技术》、《中国酿造》等杂志编委，南京农业大学食 品科技学院学术委员会委员，学位委员会委员及教学指导委员会委员，硕士、博士指导导师。
主要从事食品生物加工技术和食品组学研究，尤其对东方发酵食品的微生物组、代谢组及其营养组学研究方面有特别兴趣，近年来主要研究植物豆类蛋白与动物奶类蛋白的相互作用及其凝胶行为，提出益生乳酸菌存在条件下通过
MTG 酶诱导聚合作用降低食品蛋白质过敏原的新方法。主持国家、省部级科研项目 30 余项，发表论文 200
余篇，其中 SCI 论文 60 余篇，主编国家规划教材 3 部，出版专著 2
部，授权专利 10 余项，获江苏省科学技术奖一等奖 1 项，黑龙江省
科学技术奖一等奖 2 项，中华农业科学技术奖二等奖 1 项，教育部等

省部级科技奖二等奖 5 项，中国商业联合会、食品工业协会等行业科
学技术奖一等奖 3 项。

科研情况：
近五年来承担科技项目情况

项目名称

传统发酵乳制品微生物资源开发与产业化关键技术
益生菌功能机制的解析与优化
瑞士乳杆菌 MB2-1 抗幽门螺杆菌粘附活性多糖组分库构建及其机制研究
新型乳酸菌发酵剂生产技术中试与示范 植物乳杆菌源低聚半乳糖抗艰难梭菌粘附活性研究研究
项目来源与类别

科技部/科技支撑

科技部
/863



中国自然科学基金



科技部/教育部


教育部
起止时间


2012-2015



2012-2016




2014-2017




2012-2015



2011-2014
获得资助金额

184 万元



110 万元




80 万元




70 万元



8 万元
主持或参加

主持



主持




主持




主持



主持
项目完成情况

完成



完成




在研




完成



完成



科研成果：
荣誉称号、表彰奖励名
获奖时间
称


等级 位次 授奖部门

2015
新型益生菌发酵乳制
一等奖 2
江苏省人民政府

品的研究与开发


2009


2012



2012


2015


2011


2014


2012

乳酸菌发酵剂制造关键技术创新与应用 高效直投式乳酸菌发酵剂工业化制备关键技术及在发酵食品中的应用
特质益生菌高效筛选及其高活性制品与应用关键技术
益生菌及益生菌发酵剂的研究与应用
基于“产业化实现”理念的发酵食品产业人才培养模式创新与实践
食品微生物学
特质益生菌高效筛选及其高活性制品与应用关键技术
二等奖 1
二等奖 2



二等奖 2
一等奖 3
二等奖 1
三等奖 1
一等奖

农业部


教育部


黑龙江省人民政府

中国商业联合会


江苏省教育厅


中国轻工业联合会
黑龙江省高校科学技术奖励委员会

发表、出版的主要论文、著作等


时间 题目 刊物或出版社
主办单位
本人承担情况




2017




2017




2017
A systematic optimization of medium chain fatty acid biosynthesis via the reverse
beta-oxidation cycle in Escherichia coli.
Metabolic Engineering. (IF=8.142)
Rational modular design of metabolic network for efficient production of plant polyphenol
pinosylvin.
Scientific Reports. (IF=4.26)
Efficient biosynthesis of (2S)-pinocembrin from D-glucose by integrating engineering central
metabolic pathways with a pH-shift control strategy.

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Bioresource. (IF=5.56)




2017

Efficient de novo synthesis of resveratrol by metabolically engineered Escherichia coli. Journal of
Industrial Microbiology Biotechnoloy. (IF=2.745)


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2016
Stepwise modular pathway engineering of Escherichia coli for efficient one-step production of
(2S)-pinocembrin.
Journal of Biotechnology
(IF=2.667)


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2015


2015




2015




2017




2014




2014




2014
Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing
exopolysaccharides
Journal of Biotechnology. (IF=2.667) Characterization of a novel polysaccharide with anti-colon
cancer activity from Lactobacillus
helveticus MB2-1[J].
Carbohydrate Research. (IF=2.567) Structural characterization and anticancer activity of cell-bound
exopolysaccharide from Lactobacillus helveticus MB2-1[J]. Jounal of Agricultural and Food
Chemistry. (IF=3.154) Optimization of soy solid-state fermentation with selected lactic acid
bacteria and the effect on the anti-nutritional components.
Journal of Food Processing & Preservation.
(IF=1.83).
Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus
MB2-1[J].
Carbohydrate Polymers. (IF=4.815)
Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus
helveticus MB2-1[J]. Carbohydrate Polymers. (IF=4.815).
Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional
characteristics in vitro[J].
LWT – Food Science and Technology.
(IF=2.83).

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2012






2017






2016




2015




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2017




2017
Microbiological, physicochemical and rheological properties of fermented soymilk produced with
exopolysaccharide (EPS) producing lactic acid bacteria strains[J].
LWT – Food Science and Technology.
(IF=2.83).
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.
(IF=1.87).
Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum
strains as assessed by in vitro gastrointestinal digestion.
Innovative Food Science & Emerging Technologies, (IF=2.587).
A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride,
glucono-δ-lactone and microbial transglutaminase.
LWT – Food Science and Technology.
(IF=3.183).
Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria.
Food & Function, (IF=2.43)..
Mung bean (Vignaradiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6.
LWT – Food Science and Technology.
(IF=2.83).
A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods.
International Journal of Food Sciences and Nutrition, (IF=1.73).
Combined effect of polyphenol-chitosan coatingand irradiation on the microbial and sensoryquality
of carp fillets[J].Journal of Food Science, (IF=1.813).
Low-field nuclear magnetic resonance for online determination ofwater content during sausage
fermentation[J].Journal of Food Engineering, (IF=3.083).


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2017




2016




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2016




2015
Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry
fermented sausages[J].Food Control,(IF=3.496).
Anti-swarming and-biofilm activities of rose phenolic extract during simulated in vitro
gastrointestinal digestion[J].
Food Control,(IF=3.496).
Simultaneously enhanced production and molecular weight of pullulan using a two-stage agitation
speed control strategy.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY(IF=3.135).
Novel fermented chickpea milk with enhanced level of gamma-aminobutyric acid and neuroprotective
effect on PC12 cells PEERJ.(IF=2.177).
In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact
of microbial transglutaminase PEERJ.(IF=2.177).
Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu
under simulated gastrointestinal digestion condition
RSC ADVANCES. (IF=3.077).
Enhanced total phenolic and isoflavoneaglycone content, antioxidant activity and DNA damage
protection of soybeans processed by solid state fermentation with Rhizopusoligosporus RT-3 RSC
ADVANCES. (IF=3.077).
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
Innovative Food Science & Emerging Technologies, (IF=2.587).
Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality
and antioxidant properties of wheat bread
CYTA-JOURNAL OF FOOD(IF=1.587).
Chemical modification, characterization and bioactivity of a released exopolysaccharide
(r-EPS1) from Lactobacillus plantarum 70810

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WALTER DE GRUYTER GMBH



TAYLOR & FRANCIS LTD



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GLYCOCONJUGATE JOURNAL. (IF=2.186).






2015






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2015

Solid state fermentation with Cordycepsmilitaris SN-18 enhanced antioxidant capacity and DNA damage
protective effect of oats (Auena sativa L.)
JOURNAL OF FUNCTIONAL FOODS(IF=4.57).
Study of the dynamic states of water and effects of high-pressure homogenization on water
distribution in tofu by using low-field nuclear magnetic resonance
Innovative Food Science & Emerging Technologies, (IF=2.587).
Effect of solid-state fermentation with Cordycepsmilitaris SN-18 on physicochemical and functional
properties of chickpea (Cicer arietinum L.) flour
LWT – Food Science and Technology.
(IF=3.183).
Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum
B1-6
Journal of Functional Foods.(IF=4.567) Antioxidant activity and DNA damage protection of mung beans
processed by solid state fermentation with Cordycepsmilitaris SN-18
Innovative Food Science & Emerging Technologies, (IF=2.587).
Isolation and fatty acid analysis of
lipid-producing endophytic fungi from wild Chinese Torreya Grandis MICROBIOLOGY. (IF=1.05).
Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by
LF-NMR: A Novel Monitoring Approach
Jounal of Agricultural and Food Chemistry.(IF=3.154)
The mechanism of improved pullulan production by nitrogen limitation in batch culture of
Aureobasidium pullulans Carbohydrate Polymers. (IF=4.815)



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2014




2013

2014
Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum
70810
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. (IF=2.45).
食品微生物学（第三版）

食品微生物学


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