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副教授

吴殿辉

编辑: 发布日期:2017-03-28 来源:
职称 研究方向 食品安全与分子生物学

2寸

吴殿辉

出生日期

19869

助理研究员

0510-85918191

E-mail

wudianhui@jiangnan.edu.cn

教育经历:

2009.9-2016.7江南大学生物工程学院发酵工程专业工学博士

2005.9-2009.7浙江农林大学林业与生物技术学院生物技术专业理学学士

工作经历:

2016.9至今江南大学粮食发酵工艺与技术国家工程实验室博士后研究

学术兼职:

研究方向:

食品安全与分子生物学

代表性学术成果(论文、专利等):

1.Wu DH, Li XM, Lu J, Chen J, Xie GF, Zhang L. The over expression ofDUR1,2and deletion ofCAR1in an industrialSaccharomyces cerevisiaeN85 resist nitrogen catabolite repression effect during Chinese rice wine production [J].J Inst Brew, 2016, 122(3): 480-485

2.Wu DH, Zhou T, Li XM, Cai GL, Lu J. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers [J].Food Chem, 2015, 197: 422-426

3.Wu DH, Li XM, Lu J, Chen J, Zhang L, Xie GF. Constitutive expression of theDUR1,2gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation [J].FEMS Microbiol Lett, 2015, Doi: http://dx.doi.org/10.1093/

4.Wu DH, Li XM, Shen C, Lu J, Chen J, Xie GF. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption ofCAR1in an industrial yeast strain [J].Int J Food Microbiol, 2014, 180: 19-23

5.Wu DH, Li XM, Shen C, Lu J, Chen J, Xie GF. Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation [J].J Inst Brew, 2013, 119(4): 288-293

6. Li XM, Shen C,Wu DH, Lu J, Chen J, Xie GF. Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression ofDUR3for ethyl carbamate elimination [J].J Inst Brew, 2015, 121(2): 257-261

7. Zhu DW, Cai GL,Wu DH, Lu J. Comparison of two codon optimization strategies enhancing recombinantSus scrofalysozyme production in Pichia pastoris [J].Cell Mol Biol. 2015, 61(2): 43-49

8. Li XM, Wang PH,Wu DH, Lu J. Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine [J].J Inst Brew, 2014, 120(4): 512-515

9. Wang PH, Sun JY, Li XM,Wu DH, Li T, Lu J, Chen J, Xie GF. Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production [J].Food Addit Contam A, 2014, 31(4): 587-592

10.吴宗文,孙军勇,吴殿辉,李晓敏,谢广发,陆健.绍兴黄酒发酵过程中有机酸及产酸细菌的初步研究[J].食品与发酵工业, 2016, (5): 12-18

11.刘华,孙军勇,谢广发,陆健,吴殿辉,李童,吴宗文.敲除黄酒酵母ADH2ALD2ALD6基因对黄酒中乙醛代谢的影响[J].食品与发酵工业(已接收)

12.李童,孙军勇,吴殿辉,李晓敏,谢广发,陆健.YDL080CLEU2基因敲除对工业黄酒酵母异戊醇生成量的影响[J].食品工业科技, 2015, 36(15): 189-193

13.李晓敏,王霈虹,吴殿辉,孙军勇,陆健.黄酒发酵液中产瓜氨酸乳酸菌的分离鉴定与评价[J].酿酒科技, 2015, (6): 11-15

14.申超,吴殿辉,李晓敏,谢广发,陆健,陈坚.尿素吸收型工业黄酒酵母单倍体工程菌的构建[J].食品与发酵工业, 2014, 40(3): 25-29

获奖及荣誉:

获2014年度“中国酒业协会科技进步优秀论文”二等奖

资料更新日期:2016年10月

上一篇:刘双平

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