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周光宏 陆兆新
董明盛 冯治洋
徐幸莲 刘丽
Josef Voglmeir 曾晓雄
屠康 顾振新
郁志芳 郑永华
章建浩 别小妹
彭增起 韩永斌
吕凤霞 张万刚
金鹏 陈志刚
潘磊庆 黄明
辛志宏 赵立艳
李伟 孙兴民
李春保 赵海珍
刘蓉
食品科学与工程
周光宏 徐幸莲
屠康 顾振新
郑永华 郁志芳
章建浩 彭增起
韩永斌 张万刚
李春保 孙健
杨方美 肖红梅
黄明 吴菊清
陈志刚 潘磊庆
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 粘颖群
赵迪
生物工程
陆兆新 曾晓雄
董明盛 冯治洋
刘丽 吕凤霞
Josef Voglmeir 陈晓红
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
赵海珍 王绍琛
周莉 吴涛1
王 玮 叶可萍
袁 劲 孙兴民
严文静 史雅凝
刘蓉 王虎虎
学院办公室
夏镇波 朱筱玉
丁广龙 钱 金
王雪飞 董洋
彭惠惠 束浩渊
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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: 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》、《食品毒理学实验》,本科生全英文课程《Food Immunology》、《Food Enzymology》、《Mycology in Food Industry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;

承担江苏高校省级外国留学生英文授课培育课程1项,校级《食品免疫学》在线开放课程1项;

> 主持江苏省级研究生教改项目1项,校本科生教改项目3项,校“卓越教学”课堂教学改革实践项目1项,校研究生教改项目2项,校创新性实验项目3项;参与省教改重点项目1项,校研究生教改项目1项,发表教改论文2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;获2017年南京农业大学第三届微课比赛三等奖1项;

2017年度南京农业大学实验教学先进个人;

2015年被遴选为南京农业大学第三批“钟山学者学术新秀”计划;

2016年被遴选为“江苏省青蓝工程优秀青年骨干教师”;

2012-2015年连续四年单位考核优秀,2017年科级人员聘期考核优秀;

2016年2月--2017年3月在哈佛医学院/波士顿儿童医院Division of Gastroenterology, Hepatology and Nutrition任访问学者。


科研情况

学术兼职:

2017/07- 至今,国家食药同源产业科技创新联盟理事;

2014/10 - 至今,南京微生物学会副理事长;

2015/05 - 至今,南京玄武区食品安全专家;

2016/05- 至今, 南京农业大学青年科技委员会委员。



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)2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(面上)2项;

江苏省科技支撑项目1项;

江苏省双创人才“双创博士”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-塔里木大学联合基金项目1项;

南京农业大学青年科技创新基金1项;

南京农业大学食品科技学院科技创新基金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;

2013年国家自然科学基金面上1项;

2015江苏省自然科学基金(青年)2项;

2013教育部高等学校博士学科点(博导)基金1项;

2012江苏省科技支撑项目1项。


已在国内外学术期刊发表科研论文73篇,其中SCI收录47篇,第一作者及通讯作者SCI论文16篇;授权专利1项;获中国食品工业协会科学技术奖一等奖1项。

  • 发表论文一览表:

[1] Tang, W. Z., Dong, M. S., Wang W. L., Han, S., Rui, X., Chen, X. H., Jiang, M., Zhang, Q. Q., Wu, J. J. & Li, W*. Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1[J]. Carbohydrate Polymers. 2017, 173: 654–664.

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

[3] 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.

[4] 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.

[5] 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.

[6] 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.

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

[8] Li, W., Ji, J., Chen, X. H., 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.

[9] Li, W., Ji, J., Rui, X., Yu, J. J., Tang, W. Z., Chen, X. H., 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.

[10] Li, C. C., Li, W., Chen, X. H., Feng, M. Q., 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)

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

[12] Li, W., Mutuvulla, M., Chen, X. H., 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.

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

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

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

[16] Zhang, Q. Q., Li, W., Li, H. K., Chen, X. H., Jiang, M., & Dong, M. S. Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation[J]. Journal of Food Engineering. 2017, 212: 291–297.

[17] 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.

[18] Wang, K., Li, W., Rui, X., Chen, X. H., Jiang, M., & Dong, M. S. Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810[J]. International Journal of Biological Macromolecules. 2014, 63: 133–139.

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

[20] Zhang, H. Z., Li, W., Rui, X., Sun, X. M., & Dong, M. S. 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.

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

[22] Zhang, Q. Q., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. Anti -swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion[J]. Food Control. 2016, 64: 189–195.

[23] 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.

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

[25] Li, T., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. 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.

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

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

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

[29] Zhang, Q. Q., Jiang, M., Rui, X., Li, W., Chen, X. H., & Dong, M. S. Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages[J]. Food Control. 2017, 78: 324–330.

[30] Huang, L., Chen, X. H, Rui, X., Li, W., Li, T., Xu, X., & Dong, M. S. Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling. RSC Advances. 2017, 7(19), 11394-11402.

[31] Rui, X., Fu, Y. T., Zhang, Q. Q., Li, W., Zare, F., Chen, X. H., Jiang, M., & Dong, M. S. A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase[J]. LWT – Food Science and Technology. 2016, 71: 234– 242.

[32] Li, T., Rui, X., Tu, C. H., Li, W., Wang, K., Huang, L., & Dong, M. S. NMR relaxometry and imaging to sudy water dynamics during soaking and blanching of soybean[J]. International Journal of Food Engineering. 2016, 12: 181– 188.

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

[34] 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.

[35] Chen, C., Rui, X., Lu, Z., Li, W., & Dong, M. S. Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures[J]. Food Control. 2014, 46: 203–209.

[36] Xiao, Y., Xing, G. L., Rui, X., Li, W., Chen, X. H., Jiang, M., & Dong, M. S. 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.

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

[38] Hashim, M. M., Dong, M. S., Iqbal, M. F., Li W., & Chen, X. H. 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.

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

[40] Wang, L., Xu, R. J., Hu, B., Li, W., Sun, Y., & Tu, Y. H., & Zeng, X. 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.

[41] Rui, X., Xing, G. L., Zhang, Q. Q., Zare, F., Li, W., & Dong, M. S. Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion[J]. Innovative Food Science & Emerging Technologies. 2016, 38: 155–159.

[42] 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.

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

[44] Chen, C., Chen, X. H., 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.

[45] Wu, J. J, Zhang X., Zhou P., Huang, J. Y., Xia, X. D., Li, W., Zhou, Z. Y., Chen, Y., Liu, Y. H., & Dong, M. S. Improving metabolic efficiency of the reverse beta-oxidation cycle by balancing redox cofactor requirement[J]. Metabolic Engineering. 2017, 44: 313–324.

[46] 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[J]. Innovative Food Science & Emerging Technologies. 2015, 30: 61–68.

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

[48] 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.

[49] 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.

[50] 王丹, 李伟, 芮昕, 马宇潇, 徐笑, 黄璐, 吴寒, 董明盛. 马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析[J]. 食品科学. 2015, 36: 112–117.

[51] 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.

[52] 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.

[53] 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.

[54] 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.

[55] 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.

[56] 吴寒, 肖愈, 李伟, 芮昕, 王丹, 徐笑, 马宇潇, 黄璐, 董明盛. 燕麦甜醅发酵过程中生化成分的动态变化[J]. 食品科学. 2015, 36: 114–118.

[57] 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.

[58] 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.

[59] 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: 127–130.

[60] 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.

[61] 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.

[62] 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.

[63] 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.

[64] 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.

[65] 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.

[66] 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.

[67] 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.

[68] 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.

[69] 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.

[70] 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.

[71] 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.

[72] 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.

[73] 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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