郭春锋，男，1978年生，黑龙江人，博士，教授，博士生导师。
一、研究方向
益生菌科学与技术，乳品科学与技术。
二、学习经历
1999.9-2003.7，哈尔滨商业大学，食品科学与工程专业，工学学士
2003.9-2006.3，哈尔滨商业大学，粮食、油脂及植物蛋白工程专业，工学硕士
2006.9-2011.7，哈尔滨工业大学，化学工程与技术学科，工学博士
三、工作经历
2011.7-2014.12，西北农林科技大学，食品科学与工程学院，讲师
2015.1-2019.12，西北农林科技大学，食品科学与工程学院，副教授
2020.1-至今，西北农林科技大学，食品科学与工程学院，教授
四、发表的学术论文
[1] Juan-Juan Xu, Lu-Jing Fu, Kuo-Lin Si, Tian-Li Yue, Chun-Feng Guo*. 3-phenyllactic acid production by free-whole-cells of Lactobacillus crustorum in batch and continuous fermentation systems, Journal of Applied Microbiology, 2020, doi:10.1111/jam.14599 (IF 3.066).
[2] Xiao Ru, Chuang-Chuang Zhang, Ya-Hong Yuan, Tian-Li Yue, Chun-Feng Guo*. Bile salt hydrolase activity is present in nonintestinal lactic acid bacteria at an intermediate level, Applied Microbiology and Biotechnology, 2019, 103:893-902 (IF 3.670, TOP期刊).
[3] Chun-Feng Guo, Shuang Zhang, Ya-Hong Yuan, Jing-Yan Li, Tian-Li Yue*. Bile salt hydrolase and S-layer protein are the key factors affecting the hypocholesterolemic activity of Lactobacillus casei-fermented milk in hamsters, Molecular Nutrition & Food Research, 2018, 62:** (IF 5.151, TOP期刊).
[4] Chun-Feng Guo, Ya-Hong Yuan, Tian-Li Yue, Jing-Yan Li. Hamsters are a better model system than rats for evaluating the hypocholesterolemic efficacy of potential probiotic strains, Molecular Nutrition & Food Research, 2018, 62:** (IF 5.151, TOP期刊).
[5] Si-Jin Liu, Juan-Juan Xu, Chang-Lu Ma, Chun-Feng Guo*. A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC, Food Chemistry, 2018, 266: 275-283 (IF 4.946, TOP期刊).
[6] Peng-Li Hu, Ya-Hong Yuan, Tian-Li Yue, Chun-Feng Guo*. A new method for the in vitro determination of the bile tolerance of potentially probiotic lactobacilli, Applied Microbiology & Biotechnology, 2018, 102:1903–1910 (IF 3.340, TOP期刊).
[7] W. P. Ge, X. J. Yang, X. Y. Wu, Z. Wang, C. F. Guo*. Phthalate residue in goat milk-based infant formulas manufactured in China, Journal of Dairy Science, 2016, 99: 7776-7781(IF 2.408, TOP期刊).
[8] Chun-Feng Guo, Di Zhao, Ya-Hong Yuan, Tian-Li Yue, Bin Liu, Jing-Yan Li*. Lactobacillus casei-fermented milk improves serum and hepatic lipid profiles in diet-induced hypercholesterolaemic hamsters, Journal of Functional Foods, 2016, 26: 691–697 (IF 3.973, TOP期刊).
[9] Chun-Feng Guo, Shuang Zhang, Ya-Hong Yuan, Tian-Li Yue, Jing-Yan Li*. Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties, Journal of Functional Foods, 2015, 12: 294-302 (IF 3.574, TOP期刊).
[10] Chun-Feng Guo, Jing-Yan Li*. A combination of Tween 80 with CaCl₂ enhances the hypocholesterolemic activity of bile salt hydrolase-active Lactobacillus casei F0422 in rats fed a cholesterol-rich diet, Journal of Functional Foods, 2014, 9: 131-140 (IF 4.480, TOP期刊).
[11] C. F. Guo*, J. Y. Li. Hypocholesterolaemic action of Lactobacillus casei F0822 in rats fed a cholesterol-enriched diet, International Dairy Journal, 2013, 32: 144-149 (IF 2.333).
[12] Chun-Feng Guo, Lan-Wei Zhang*, Xue Han, Hua-Xi Yi, Ming Du, Lin Yang. Screening for cholesterol-lowering probiotic based on deoxycholic acid removal pathway and studying its functional mechanisms in vitro, Anaerobe, 2012, 18: 516-522 (IF 2.409).
[13] C. F. Guo, L. W. Zhang*, X. Han, J. Y. Li, M. Du. A sensitive method for qualitative screening of bile salt hydrolase-active lactobacilli based on thin-layer chromatography, Journal of Dairy Science, 2011, 394: 1732-1737 (IF 2.497, TOP期刊).
[14] 郭春锋 张兰威*. 益生菌降胆固醇功能研究进展, 微生物学报, 2010, 50: 1590-1599.
[15] 司阔林，徐捐捐，岳田利，袁亚宏，郭春锋*. 布氏乳杆菌产γ-氨基丁酸发酵条件的优化，食品科学， 2020, 41: 87-93 (EI).
五、主持的科研项目
[1] 胆盐水解酶调控嗜酸乳杆菌ATCC43121超胆盐耐受特性机制解析，国家自然科学基金面上项目，**，2020-2023.
[2] 基于牛奶中非蛋白生物标志物N-乙酰氨基葡萄糖的羊奶原奶中掺加的牛奶的检测方法开发，陕西省重点研发计划一般项目，2020NY-184，2020-2021
[3] 发酵酸菜工业化过程中特征风味与质构稳定性控制方法, 国家重点研发计划子课题，2017YFD**，2017-2020.
[4] 小品种果品质量安全风险隐患摸底排查与关键控制点评估，国家农产品质量安全风险评估重大专项，GJFP，2018-2018
[5] 干酪乳杆菌F0822调控仓鼠胆固醇代谢的关键因子及机制研究，陕西省自然科学基金面上项目，2015JM3100，2015-2016.
[6] 干酪乳杆菌F0822调控大鼠胆固醇代谢的关键因子及途径分析，国家自然科学基金青年科学基金项目，**，2014-2016.
[7] 水果类产品加工原料真菌毒素及产毒菌株污染调查，科技部基础性研究专项子课题，2013FY113400，2013-2018.
六、获得的科技奖励
郭春锋，乳酸菌快速发酵蔬菜关键技术及发酵液的综合利用研究，黑龙江省高校科学技术奖励一等奖，证书号：2011-020-011
七、联系方式
电子邮箱：gcf@nwafu.edu.cn




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