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副教授

李晓敏

编辑: 发布日期:2017-03-28 来源:
职称 副教授 研究方向 食品微生物分子生物学
 
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名: 李晓敏

性 别:女

出生日期:198401

职 称:副教授

E-mail:  xiaomin@jiangnan.edu.cn

教育经历:

2005.9~2010.7南开大学生命科学学院微生物学系 博士

2001.9~2005.7南开大学生命科学学院生物技术专业 本科

工作经历:

2012.7至今江南大学粮食发酵工艺与技术国家工程实验室 副教授

2010.9~2012.6香港城市大学近海海洋污染国家重点实验室博士后

研究方向:

食品微生物分子生物学

主要在研项目:

1.黄酒发酵过程中乳酸菌积累有害胺类代谢物的机制解析,江苏省自然基金,BK20140144 (2014-2017).

2.黄酒酵母中瓜氨酸对氨基甲酸乙酯生成及积累的代谢调控,工业生物技术教育部重点实验室开放课题,KLIB-KF201308(2014-2017).

3.麦芽中蛋白质Z7与过氧化物酶POD对麦汁过滤性能的影响,啤酒生物发酵工程国家重点实验室,K2014001(2014-2017).

4.啤酒麦芽酿造品质改善的研究,企业服务项目(2015-2018).

代表性学术成果(论文、专利等):

1. Li XM, Gao F, Cai GL, Jin Z, Lu J, Dong JJ, Yin H, Yang M. Purification and characterization of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt. Food Chem. 2015, 174: 286-290.

2. Li XM, Shen C, Wu DH, Lu J, Chen J, Xie GF. Enhancement of urea uptake in Chinese rice wine yeast strain N85 by constitutively expression of DUR3 for ethyl carbamate eliminating. J Inst Brew. 2015, 121: 257-261.

3. Li XM, Jin Z, Gao F, Lu J, Cai GL, Dong JJ, Yu JH, Yang M. Characterization of barley serpin Z7 that plays multiple roles in malt and beer. J Agric Food Chem. 2014, 62 (24):5643–5650.

4. Li XM, Jin Z, Gao F, Lu J, Cai GL, Dong JJ, Yu JH, Yang M. Comparative proteomic analysis of Dan’er malts produced from distinct malting process by DIGE. J Agric Food Chem. 2014, 62(38): 9310-9316.

5. 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 Inst Brew. 2014, 120(4): 512-515.

6. Li XM, Li YX, Wei DM, Li P, Wang L, Feng L. Characterization of a broad-range aldehyde dehydrogenase involved in alkane degradation in Geobacillus thermodenitrificans NG80-2. Microbiol Res. 2010, 165: 706-712.

7. Li XM, Perepelov AV, Wang Q, Senchenkova SN, Liu B, Shevelev SD, Guo X, Shashkov AS, Chen W, Wang L, Knirel YA. Structural and genetic characterization of the O-antigen of Escherichia coli O161 containing a derivative of a higher acidic diamino sugar, legionaminic acid. Carbohy Res. 2010, 345: 1581-1587.

8. Wu DH, Zhou T, Li XM, Guolin Cai, Jian Lu. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability. Food Chem. 2016, 197:422-426.

9. Wu DH, Li XM, Shen C, Lu J, Chen J, Xie GF. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain. Int J Food Microbiol. 2014, 180: 19-23.

10. Jin Z, Li XM, Gao F, Sun JY, Mu YW, Lu J. Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE. J Proteomics. 2013, 93: 93-106.

资料更新日期:2016年10月

上一篇:蔡国林

技术支持:信息化建设与管理中心

地址:江苏省无锡市蠡湖大道1800号

邮编:214122

联系电话:0510-85328539

服务邮箱:nelcft@jiangnan.edu.cn