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周光宏 陆兆新
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顾振新 郁志芳
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刘蓉
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周光宏 徐幸莲
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章建浩 彭增起
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杨方美 肖红梅
黄明 吴菊清
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金鹏 王鹏
姜丽 张艳芬
王 霞 孙 怡
杨润强 冯 莉
韩敏义 彭 箐
陶阳 王沛
田梦琦
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陆兆新 曾晓雄
董明盛 冯治洋
刘丽 吕凤霞
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姜梅 王昱沣
叶红 曹林
李伟 胡冰
张充 王晓晴
沈昌 汤静
芮昕 张秋勤
曹明明 吴俊俊
AHHMED MOHAMMED QAID ALI 王婷
食品质量与安全
别小妹 辛志宏
黎军胜 赵立艳
安辛欣 周玉林
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王 玮 叶可萍
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严文静 史雅凝
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当前位置:首页 > 师资力量 > 李伟 

姓名:

李伟

学历:

博士
职称: 副教授

职务:

生物工程教学实验中心主任,生物工程教师支部书记

部门:

生物工程系

邮件:

lw1981@njau.edu.cn

办公电话:

025-84396989 办公地址: 南京农业大学食品科技学院524室

研究方向:

食品微生物、食品生物技术
 

教学情况

> 承担本科生《食品免疫学》、《食品工业真菌学》、《糖生物工程》、《酒文化与品鉴》以及研究生《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;

现主持校教改项目1项,校创新性实验项目2项,参与省教改重点项目1项,参与校研究生教改项目1项,发表教改论文1篇;

> 参编教材《基础食品微生物学》(第四版,中国轻工业出版社);

获2011年江苏省教育厅“江苏省高等教育教学成果奖”二等奖1项, 获2011年南京农业大学校级教育教学成果奖一等奖1项。

> 2014年南京农业大学第十一届青年教师授课比赛优秀奖;获2015年南京农业大学第二届微课比赛优秀奖。  

科研情况

研究方向主要为:

    新型益生元、益生菌的开发;益生元、益生菌肠道益生特性研究;活性益生菌高密度发酵培养及活性保持;细菌源多糖新资源发掘;乳酸菌多糖功能和活性研究;传统发酵食品微生态区系分析。

  • 主持项目:

   国家自然科学基金(面上)1项;

   国家自然科学基金(青年)1项;

      教育部高等学校博士学科点专项科研基金1项;

      江苏省自然科学基金1项;

      江苏省科技支撑项目1项;

      江苏省苏北专项计划项目1项;

      中央高校基本业务费重点项目1项;

      南京农业大学青年科技创新基金1项;

  • 参与项目:

   2013 “十二五国家科技计划农村领域重点863 项目1项;

   2011 “十二五国家科技支撑项目1项;

   2012科技部农业成果转化项目1项;

   国家自然科学基金面上1项;

   教育部高等学校博士学科点(博导)基金1项。

     

  已在国内外学术期刊发表科研论文62篇,其中SCI收录38篇,第一作者14篇。

  • 发表论文一览表:

[1] 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. Journal of Biotechnology. 2015, 209: 14–15.

[2] 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.

[3] 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.

[4] 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.

[5] 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.

[6] Li, W., Ji, J., Tang, W., Rui, X., Chen, X., Jiang, M., & Dong, M. S. Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1[J]. Carbohydrate Polymers. 2014, 105: 334–340.

[7] Li, W., Ji, J., Chen, X., 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.

[8] Li, W., Ji, J., Rui, X., Yu, J., Tang, W., Chen, X., 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.

[9] Li, C., Li, W., Chen, X., Feng, M., 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)

[10] Zhang, Q., Li, W., Feng, M., & 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)

[11] Li, W., Mutuvulla, M., Chen, X., 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.

[12] Li, W., Sun, Y., Ye, H., & Zeng, 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.

[13] Li, W., Xiang, X., Tang, S, Hu, B., Tian, L., & Sun, Y., Ye, H., & Zeng, 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.

[14] Li, W., Xiang, X., Tang, S., Tang, Y., Sun, Y., & Zeng, X. Enzymatic synthesis of functional oligosaccharides as prebiotics by the use of glycosidases[J]. Journal of Biotechnology. 2008, 136: S365.

[15] 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.

[16] Wang, K., Li, W., Rui, X., Chen, X., Jiang, M., & Dong, M. Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810[J]. International Journal of Biological Macromolecules. 2013, 63: 133–139.

[17] Wang, K., Li, W., Rui, X., Chen, X., Jiang, M., & Dong, M. Structural characterization and bioactivity of released exopolysaccharides from Lactobacillus plantarum 70810[J]. International Journal of Biological Macromolecules. 2014, 67: 71–78.

[18] Zhang, H, Li, W., Rui, X., Sun, X, & Dong, M. 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.

[19] Li, B., Li, W., Chen, X, Jiang, M., & Dong, M. In vitro antibiofilm activity of the melanin from Auricularia auricula, an edible jelly mushroom[J]. Annals of Microbiology. 2012, 62: 1523–1530.

[20] 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.

[21] 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. LWT – Food Science and Technology. 2015, 63: 445–451.

[22] Li, T., Rui, X., Li, W., Chen, X., Jiang, M., & Dong, M. 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.

[23] Ye, H., Zhou, C., Li, W., Hu, B., Wang, X., & Zeng, X. Structural elucidation of polysaccharide fractions from brown seaweed Sargassum pallidum[J]. Carbohydrate Polymers. 2013, 97: 659– 664.

[24] He, J., Wang, L., Li, W., & Zeng, X. Enzymatic synthesis of p-nitrophenyl glycosides by use of the transglycosylation in organic cosolvents. Glycobiology, 2010.

[25] Pan, C., Hu, B., Li, W., Sun, Y., Ye, H., & Zeng, 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.

[26] 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. LWT – Food Science and Technology. 2015, 63: 1317–1324.

[27] 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.

[28] Chen, C., Rui, X., Lu, Z., Li, W., & Dong, M. Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures[J]. Food Control. 2014, 46: 203209.

[29] Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X., Jiang, M., & Dong, M. 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.

[30] Rui, X., Xu, X., Wu, H., Li, W., Chen, X., & Jiang, M., & Dong, M. 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.

[31] Hashim, M. M., Dong, M., Iqbal, M. F., Li W., & Chen, X. 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.

[32] Xiang, X., Yang, L., Hua, S., Li, W., Sun, Y., & Ma, H., & Zeng, 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.

[33] Wang, L., Xu, R., Hu, B., Li, W., Sun, Y., & Tu, Y., & Zeng, X. Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction[J]. Food Chemistry. 2010, 123: 1259–1266.

[34] 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.

[35] 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. Jounal of Agricultural and Food Chemistry. 2015, 63: 3261–3270.

[36] Chen, C., Chen, X., Jiang, M., Rui, X., Li, W., & Dong, M. S. A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)[J]. Food Control. 2014, 42: 116–124.

[37] Li, T., Rui, X., Wang, K., Jiang, M., Chen, X. H., Li, W., & Dong, M. S. 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. 2015, DOI: 10.1016/j.ifset.2015.03.008.

[38] Pan, C., Hu, B., Li, W., Sun, Y., Ye, H., & Zeng, X. Preparation of magnetic Fe3O4–chitosan nanoparticles suitable for the immobilization of β-D-galactosidase[J]. 2008, Chinese Sciencepaper Online.

[39] 李伟, 纪鹃, 陈晓红, 姜梅, 董明盛. 海藻酸钠/壳聚糖双层合生元微胶囊制备及储藏稳定性和控制性释放[J]. 乳业科学与技术. 2013, 36: 8–12.

[40] 李伟, 纪鹃, 徐希研, 胡波, 王凯, 徐冬兰, 董明盛. 源自新疆赛里木酸奶的瑞士乳杆菌MB2-1荚膜多糖提取及其抗氧化活性[J]. 食品科学. 2012, 33: 34–38.

[41] 纪鹃, 李伟, 陈晓红, 姜梅, 芮昕, 董明盛. 瑞士乳杆菌MB2-1胞外多糖发酵条件的优化[J]. 食品科学. 2014, 35: 15–21.

[42] 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: 159162.

[43] 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.

[44] 唐淑芬, 李伟, 胡冰, 曾晓雄. 乳酮糖研究进展[J]. 现代农业科学. 2009, 16: 49–51.

[45] 马宇潇, 董明盛, 李伟, 芮昕, 姜梅, 陈晓红. 甘南牧区犏牛酸奶中优良乳酸菌的分离与鉴定[J]. 食品科学. 2015, 36, 127–131.

[46] 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.

[47] 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.

[48] 雷华威, 陈晓红, 李伟, 王研, 彭菁, 李顺, 董明盛. 赛里木酸乳原籍菌种发酵乳主体风味成分分析[J]. 食品科学,2013, 34(20): 127–130.

[49] 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.

[50] 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.

[51] 邱远, 芮昕, 谢翌冬, 李伟, 陈晓红, 姜梅, 董明盛. 响应面法优化超声提取葛根素工艺[J]. 食品科学. 2014, 35, 1–5.

[52] 杨培洁, 李腾, 陈晓红, 李伟, 董明盛. MTT法测定瑞士乳杆菌MB 2-1活菌数[J]. 食品科学. 2013, 34(20): 99–102.

[53] 卢俭, 王英, 周剑忠, 李伟, 董明盛. 液芯微囊发酵剂连续接种稳定性分析[J]. 食品科学. 2013, 34: 154–157.

[54] 丁一, 肖愈, 黄瑾, 李伟, 董明盛. SPME-GC-MS分析高粱-大豆丹贝和大豆丹贝中的挥发性成分[J].食品科学. 2013, 34: 131–134.

[55] 梁敬东, 孙吉祥, 樊娟, 李伟, 董明盛. 基于图像分析的丹贝发酵终点判定方法[J]. 食品科学. 2013, 34: 38–42.

[56] 姜梅, 董明盛, 陈晓红, 李伟, 芮昕. 高压均质对豆腐皮特性及微观结构的影响[J]. 食品科学. 2013, 34: 123–127.

[57] 姜梅, 董明盛, 芮昕, 李伟, 陈晓红. 高压均质和热处理对豆乳蛋白质溶解性的影响[J]. 食品科学. 2013, 34: 125–130.

[58] 向小丽, 杨立怡, 华双, 李伟, 孙怡, 麻浩, 张巨松, 曾晓雄. 不同品种鹰嘴豆中α-低聚半乳糖与蔗糖的含量分析[J]. 中国农业科学. 2008, 41: 2762–2768.

[59] 虞姣姣, 马亚芳, 温德兰, 高贞旸, 李伟, 唐为芷, 董明盛. 不同质量浓度低聚果糖和低聚半乳糖对发酵乳品质的影响[J]. 食品科学. 2015, 36: 66–70.

[60] 玛依诺·木图拉, 王坤, 陈晓红,姜梅,李伟,董明盛. 嗜热链球菌和保加利亚乳杆菌混菌生物膜发酵特性及其抗逆性研究[J]. 食品科学. 2013, 34: 201–206.

[61] 王坤, 闫颖娟, 姜梅, 陈晓红, 李伟, 董明盛. 保加利亚乳杆菌和嗜热链球菌生物膜形成研究[J]. 食品科学. 2011, 32: 184–187.

[62] 冯美琴, 邢家溧, 张琦, 李程程, 陈晓红, 李伟,董明盛. 植物乳杆菌胞外多糖发酵条件的优化[J]. 食品科学. 2011, 32: 215–219.

 

  • 参编教材:

    基础食品微生物学 (第四版). 原著: 美国普渡大学 Ray, B., & Bhunia, A. 2008; 主译 南京农业大学 江汉湖, 中国轻工业出版社, 2014. 参编第23–29.

   

科研成果

      申请国家发明专利3项,授权1项;

     获2011年中国食品工业协会科学技术奖一等奖1项。

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