2013/09 – 2018/06, 永利集团, 生物医学工程, 博士

2009/09 – 2013/06, 上海海洋大学, 食品质量与安全, 本科

1.优良微生物选育与功能评价

2.微生物相互作用机制

3.生物发酵技术与产品开发

【主持】

[1] 国家自然科学基金面上项目: 植物乳杆菌-酵母相互作用影响黄酒异戊醇合成的调控机制研究（32372307）, 2024/01 - 2027/12.

[2] 国家重点研发计划项目子课题: 益生菌鉴定及菌种比例质量控制技术（2021YFB2600701-5）, 2021/12 – 2024/11.

[3] 国家自然科学基金区域创新发展联合基金：热带益生菌种群结构解析和生理功能挖掘（U23A20259）,2024/01 - 2027/12.

[4] 国家自然科学基金青年项目: 融合魏斯氏菌影响黄酒脂肪酸乙酯合成的调控机制研究（32001674）, 2021/01 – 2023/12.

[5] 上海市东方英才青年项目: 谷物加工过程中镉生物消除关键技术及其作用机制研究（T2023218）, 2023/12– 2026/11.

[6]上海市青年科技启明星:微生物群体调控消减黄酒高级醇的作用机制研究（21DZ1203504）, 2024/12 – 2027/11.

[7]上海市科技兴农技术培育项目: 功能性低脂干酪制备关键技术及其应用（2022-02-08-00-12-F01102）, 2024/04 – 2025/03.

【授权专利】

[1] 一株高耐酒精高发酵速率的酿酒酵母菌株，发明专利，中国，ZL201710722008.2，2024年06月14日

[2] 一种具有缓解急性结肠炎功能的酿酒酵母，发明专利，中国，ZL202110125736.1，2023年03月21日

[3] 一株酿酒酵母及其在黄酒酿造中的应用，发明专利，中国，ZL201510031501.0，2017年12月05日

[4] 一种樟芝红曲黄酒的酿造方法，发明专利，中国，ZL201510426642.2，2017年11月14日

[5] 一株牛樟芝菌株及牛樟芝液态发酵方法, 发明专利, 中国, ZL201510003264.7, 2019年09月06日

【代表性论文】

[1] Flavor compounds with high odor activity values (OAV> 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association. Food Chemistry, 2022, 383, 132370.

[2] Membrane fluidity of Saccharomyces cerevisiae from Huangjiu (Chinese rice wine) is variably regulated by OLE1 to offset the disruptive effect of ethanol. Applied and environmental microbiology,2019,  85(23), e01620-19.

[3] Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture. Food Chemistry, 2024, 436, 137759.

[4] Unraveling physicochemical characteristics, microbial community structure and functional enzymes governing fatty acid ethyl esters formation during Chinese rice wine brewing. LWT, 2024, 198, 116035.

[5] Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity. Food Research International, 2018, 108, 83-92.

[6] Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing. LWT, 2023, 178, 114619.

[7] Screening appropriate lactic acid bacteria as adjunct starter to enhance characteristic flavor and sensory profiles of Huangjiu (Chinese rice wine). Food Bioscience, 2025, 62, 105300.

[8] Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine. Journal of the Science of Food and Agriculture, 2024, 104(1), 421-430.

[9] Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine. Food Chemistry, 2019, 275, 407-416.

[10] Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine). LWT, 2021, 139, 110575.