陆震鸣
职称：教授、博士生导师
学历/学位：研究生、博士
电话：
电子邮箱：zhenming_lu@163.com


简介
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主要采用多组学分析和发酵工程技术，解析酿造微生物群落、药食用真菌的代谢机制，优化与调控风味物质和活性物质的发酵过程。承担《微生物生态学》等课程的讲授工作。联合发表论文100余篇，其中SCI收录论文60余篇；申请发明专利69件，其中授权37件；主编或参编专著2部；近年来主持国家自然科学基金、国家863项目子课题、国家重点研发项目子课题等科研项目8项；获得江苏省科学技术奖一等奖、中国轻工业联合会科技进步一等奖等在内的省部级或行业协会奖励3项。受聘为中国调味品协会科学技术委员会委员、中国食品科学技术学会传统酿造食品分会常务理事。

学习工作经历
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2000-2004 江南大学，生物工程学院生物工程专业，工学学士
2004-2006 江南大学，生物工程学院微生物与生化药学专业，医学硕士
2006-2009 江南大学，生物工程学院发酵工程专业，工学博士
2010-2016 江南大学，药学院，校聘副教授、副教授
2016-至今 江南大学，粮食发酵工艺与技术国家工程实验室，副教授、教授
2014-2014 谢菲尔德大学，访问****
2014-2015 牛津大学，访问****

主要成果
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一、 论文（论著）发表情况
部分代表性论文如下：
近年来以主要作者发表科研论文70余篇（SCI收录45篇）。代表性论文如下：
传统发酵食品微生态研究
Jia Y, Niu CT, Lu ZM*, Zhang XJ, Chai LJ, Shi JS, Xu ZH, Li Q*. A bottom-up approach to develop a synthetic microbial community model: Application for efficient reduced-salt broad bean paste fermentation. Applied and Environmental Microbiology, 2020, 86, e00306-20.
Xu PX, Chai LJ, Qiu T, Zhang XJ, Lu ZM*, Xiao C, Wang ST, Shen CH*, Shi JS, Xu ZH*. Clostridium fermenticellae sp. nov., isolated from the mud in a fermentation cellar for the production of Chinese liquor, baijiu. International Journal of Systematic and Evolutionary Microbiology, 2019, 69: 859-865.
Lu ZM, Wang ZM, Zhang XJ, et al. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology, 2018, 49:88-93.
Xiao C, Lu ZM, Zhang XJ, et al. Bio-heat is a key environmental diver shaping the microbial community of medium-temperature Daqu. Applied and Environmental Microbiology, 2017, 83
Lu ZM, Liu N, Wang LJ, et al. Elucidating and regulating the acetoin production role of microbial functional groups in multispecies acetic acid fermentation. Applied and Environmental Microbiology, 2016, 82: 5960-5868.
Wu LH^?, Lu ZM^?, Zhang XJ, et al. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota. Food Microbiology, 2017, 62: 23-31. (^?co-first author)
Wang ZM^?, Lu ZM^?, Shi JS, Xu ZH. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Scientific Reports, 2016, 6: 26818. (^?co-first author)
Wang ZM, Lu ZM, Yu YJ, et al. Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar. Food Microbiology, 2015, 50: 64-69.
Yu YJ, Lu ZM, Yu NH, et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region. Journal of the Institute of Brewing, 2012, 118: 133-141.
Xu W, Huang ZY, Zhang XJ, Li Q, Lu ZM, et al. Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiology, 2011, 28: 1175-1181.
Lu ZM, Xu W, Yu NH, et al. Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction. International Journal of Food Science and Technology, 2011, 46: 1508-1514.
陆震鸣, 敖宗华, 易彬, 张宿义, 沈才洪, 许正宏. 我国传统固态发酵食品工业现状和技术发展趋势. 2012工业生物技术发展报告, 科学出版社, 245-252.

药食用真菌生物技术
Chunyu YJ, Lu ZM*, Luo ZS, Li SS, Geng Y, Xu HY, Xu ZH, Shi JS*. Promotion of metabolite synthesis in Isaria cicadae, a dominant species in the cicada flower microbiota, by cicada pupae. Journal of Agricultural and Food Chemistry, 2019, 67: 8476-8484.
Wang KL, Lu ZM*, Mao X, Chen L, Gong JS, Ren YL, Geng Y, Li H, Xu HY, Xu GH, Shi JS, Xu ZH*. Structural characterization and anti-alcoholic liver injury activity of a polysaccharopeptide from Coriolus versicolor mycelia. International Journal of Biological Macromolecules, 2019, 137, 1102-1111.
Mao X, Lu ZM*, Gong TT, Wang KL, Geng Y, Xu HY, Xu GH, Shi JS, Xu ZH*. Therapeutic effect and potential mechanisms of Lion’s mane medicinal mushroom, Hericium erinaceus (Agaricomycetes), mycelia in submerged culture on ethanol-induced chronic gastric injury. International Journal of Medicinal Mushroom, 2019, 21: 1137-1150.
Lu ZM, Zhu Q, Li HX, et al. Vanillin promotes germination of Antrodia camphorata arthroconidia through PKA and MAPK signaling pathway. Frontiers in Microbiology, 2017, 8: 2048.
Li HX^?, Lu ZM^?, Zhu Q, et al. Comparative transcriptomic and proteomic analyses reveal a FluG-mediated signalling pathway relating to asexual sporulation of Antrodia camphorata. Proteomics, 2017, 17: **. (^?co-first author)
Geng Y, Wang J, Sun Q, Xie MF, Lu ZM, et al. Identification of antrodin B from Antrodia camphorata as a new anti-hepatofibrotic compound using a rapid cell screening method and biological evaluation. Hepatology Research, 2016, 43: E15-E25.
Li HX, Lu ZM, Geng Y, et al. Efficient production of bioactive metabolites from Antrodia camphorata ATCC 200183 by asexual reproduction-based repeated batch fermentation. Bioresource Technology, 2015, 194: 334-343.
Lu ZM, He Z, Li HX, et al. Modified arthroconidial inoculation method for the efficient fermentation of Antrodia camphorata ATCC 200183. Biochemical Engineering Journal, 2014, 87: 41-49.
Lu ZM, Geng Y, Li HX, Sun Q, Shi JS, Xu ZH. Alpha-terpineol promotes triterpenoid production of Antrodia cinnamomea in submerged culture. FEMS Microbiology Letters, 2014, 358: 36-43.
Geng Y^?, Lu ZM^?, Huang W, et al. Bioassay-guided isolation of DPP-4 inhibitory fractions from extracts of submerged cultured of Inonotus obliquus. Molecules, 2013, 18: 1150-1161. (^?co-first author)
Lu ZM, Lei JY, Xu HY, et al. Optimization of fermentation medium for triterpenoid production from Antrodia camphorata ATCC 200183 using artificial intelligence-based techniques. Applied Microbiology and Biotechnology, 2011, 92:371-379
Lu ZM, Tao WY, Xu HY, et al. Analysis of volatile compounds of Antrodia camphoratain submerged culture using headspace solid-phase microextraction. Food Chemistry, 2011, 127: 662-668.
Lu ZM, Tao WY, Xu HY, et al. Further studies on the hepatoprotective effect of Antrodia camphorata in submerged culture on ethanol-induced acute liver injury in rats. Natural Product Research, 2011, 25: 684-695.
Lu ZM, Xu ZH. Antcin A contributs to anti-inflammatory effect of Niuchangchih (Antrodia camphorata). Acta Pharmacologica Sinica, 2011, 32, 981-982.
Ao ZH, Xu ZH, Lu ZM, et al. Niuchangchih (Antrodia camphorata) and its potential in treating liver diseases. Journal of Ethnopharmacology, 2009, 121: 194-212.
Lu ZM, Tao WY, Zou XL, et al. Protective effects of mycelia of Antrodia camphorata and Armillariella tabescens in submerged culture against ethanol-induced hepatic toxicity in rats. Journal of Ethnopharmacology, 2007, 110: 160-164.
二、 专利情况
陆震鸣, 沈才洪, 许正宏, 史劲松, 王松涛, 马箭, 钱玮. 降解乳酸合成己酸的功能微生物菌剂及其在窖泥养护中的应用. ZL0.0.
许正宏, 沈才洪, 陆震鸣, 史劲松, 王松涛, 钱玮, 马箭. 利用高产丁酸和己酸的功能微生物菌群快速制备人工窖泥的方法. ZL5.7
陆震鸣, 王宗敏, 史劲松, 许正宏, 张晓娟, 钱建瑛. 一种基于微生物群落产酸指数的固态酿造食醋发酵过程监测方法. ZL0.8.
许正宏; 史劲松; 陆震鸣; 耿燕; 李恒; 许泓瑜; 徐国华; 王英燕; 钱建瑛. 桦褐孔菌液体发酵产物氯仿提取物在制备治疗糖尿病药物中的应用. ZL 10
许正宏;史劲松;陆震鸣;肖辰;王松涛.大曲微生物群落中乳酸菌和芽孢杆菌的定量分析方法.授权号: ZL 20**, 2016-2-24
许正宏;史劲松;陆震鸣;肖辰;黄志勇;王松涛;邓波;代宇;曾娜;刘世龙.酒醅微生物群落中乳酸菌、梭菌、芽孢杆菌的定量分析方法.授权号: ZL20**, 2015-8-12
许正宏;陆震鸣;史劲松;许泓瑜;窦文芳;钱建瑛.一种基于无性孢子的樟芝快速液态发酵工艺. ZL 7.8
许正宏;史劲松;陆震鸣;许伟.一种用于固态酿造食醋发酵过程的生物强化技术.授权号: ZL 5.3, 2012-9-19

三、承担教学科研项目情况
国家重点研发计划项目子课题（2016YFD**）, 2016-2020, 主持
国家重点研发计划项目子课题（2018YFC**），2018-2021，主持
国家自然科学基金重点项目子课题（**）, 2016-2020, 主持

四、获奖情况（含指导学生获奖）
中国轻工业联合会科学技术奖一等奖（2017，7/10）
江苏省科学技术奖一等奖（2014，3/7）
以上资料更新时间截止：2020年4月