Research direction: Chinese traditional food industrial independent innovation as the key point, strengthen the food raw material quality control, food quality and nutrition, pests migration patterns, such as basic research, trying to break through the large edible agricultural products, the characteristics of traditional industrialization, modernized important key technology such as food processing.(1) the characteristics of fermented condiment microbial breeding and strain library establishment: the breeding of microorganism fermented with high quality;In the process of traditional fermented condiment brewing fingerprint library and the culture collection establish microbial flora.(2) fermented condiment multi-strain synergistic fermentation research: research, aspergillus, yeast, bacteria and other microorganisms to promote mutual growth and antagonism, and together promote decomposition and metabolites generated mechanism of the raw material.Establish more bacteria, fungi and bacteria microbial growth metabolism model of cooperative fermentation.(3) fermented condiment flavour of material forming mechanism research: research made on product flavor substances degrading microorganisms;The olfactory simulation technology analysis of volatile components in fermented condiment, establish different fermented condiment characteristic flavor substance fingerprint and determine the key flavor;The method based on metabonomics studies key flavor substances generating mechanism of microbial metabolism, relationship between microbial metabolic regularity and the flavor substances.(4) fermented condiment functional research: the activity of functional factors and functional evaluation;Functional factors in product compatibility, stability study.Study the functions of main strains and correlation factor, explore microbial transformation, enrichment mechanism, realize the optimization of target product in the process of fermentation metabolic flux control.(5) fermented condiments potential food safety research: potential safety hazard identification analysis of microbial species, assay the toxic metabolite of microbes in fermented condiment, evaluating its security risks, the corresponding countermeasures.
The team is introduced:
Dong-sheng li (PI), male, born in December 1961, professor, adjunct professor of dalian university of technology, the national outstanding teacher, he is now vice President of hubei university of technology.China society for microbiology brewing branch deputy head, industrial fermentation, director of the center for collaborative innovation in hubei province, hubei province food fermentation engineering technology research center, director of hubei higher education institute vice President of professional committee of university teachers' management, vice director of biophysical, hubei province, hubei province people's government advisory committee invited experts, science and technology development plan of hubei province technology expert group members.Food science, chemistry and biological engineering council executive director.Long engaged in the teaching and scientific research of food biotechnology, main research direction is: fermented food microbiology, fermentation spices flavor chemistry, functional fermented foods, key development function of health fruit vinegar, spices.Currently leading the complete national science and technology support project and so on 18 scientific research projects, won the hubei province science and technology progress prize of natural science, technological inventions, 3, 4 items third prize, awarded teaching achievement prizes at the hubei province in item 2, 7 invention patents authorization, write three textbooks: "the food of new and high technology" (Ed.), biochemical engineering (associate editor), "the principle of food engineering" (co-author), in relevant professional journals published more than 70 papers of scientific research.
Fu-sheng Chen Male, born in August 1965, Dr, professor, central China agricultural college food institute of science and technology research institute.Deputy director of the department of agriculture food safety evaluation of key open laboratory,.The Chinese society of microbiology of microbial toxin, deputy director of professional committee of China society for microbiology brewing branch, deputy secretary general, China's national agricultural product quality safety risk assessment committee of experts, "made in China" magazine editor, fungus institute, hubei province, executive director, etc.Wuhan, the 11th Chinese people's political consultative conference, the twelve members.Hua-zhong ren agriculture university, vice President of the institute of food science and technology.Long around the beneficial microorganism in food application, control harmful microbes and molecular biological basis to carry out the research, has formed the food safety, traditional fermented food food microbiology and molecular biology, such as three stable research direction.In the direction of the food safety, according to our country's present situation and characteristics of the food safety of modern immunology and molecular biology technology is introduced into the food safety inspection;In the direction of traditional fermented food, solid-state fermentation vinegar and red kojic rice in China, characteristic of traditional fermented food research;In the molecular biology of food microorganisms, the system was carried out by the red music bacterium (Monascus SPP.) genome, gene cluster secondary metabolites and metabolic pathway and its molecular regulation mechanism, etc.Leading the national, provincial, ministry of education in the new century talents project and so on more than 10 research projects, including 1 key projects of national natural fund, has published more than 100.
High grade male, was born in November 1963, senior engineer, industrial fermentation collaborative innovation center in hubei province distinguished professor.Xin macro food brewing institute in wuhan city, hubei province food industry association deputy secretary-general, Chinese society of microbiology brewing branch technology committee, director of guangdong food biological engineering technology research and development center of the academic committee.Main research direction for food (alcohol fermentation and condiment brewing), agricultural products processing (fruits and vegetables and grain by-products processing), biological engineering, biological fermentation feed, amino acids and organic acid fermentation).Has now developed functional vinegar drinks, selenium-rich vegetables, highly active natto fermentation products.Host to participate in more than 20 national and provincial research projects, hosting companies more than 20 engineering design, technical renovation projects.Complete results identified more than 10, more than 30 articles.
Wang Chao, male, born in April 1979, Dr, the hubei university of technology institute of light industry department of food and pharmaceutical engineering, professor of food science and engineering at the ministry of education teaching steering committee of the standing member, hubei food industry association, deputy secretary-general of konjac industry association and biophysical.In the separation of natural products and structure-activity, food processing, food fermentation technology direction has ten years of scientific and technological research and experience of university-enterprise cooperation.Chaired or participated in the national 863 at the same time, the national natural science funds, the provincial education department, the department of science, the morning in wuhan city planning and field, transverse more than 20 research projects, published more than 80 papers, more than 10 scientific research achievements appraisal to the international advanced level, 5 invention patents and write four works and won the second prize of hubei province scientific and technological inventions, science and technology progress third prize in wuhan, hubei province, twelve, thirteen, fourteen, the theory of natural science academic 1, guide students won the hubei province outstanding master's theses, nearly 20 outstanding bachelor's degree theses.
Guo x.l., male, born in March 1979, Dr, foshan Haitian Dr Seasoning food co., LTD., workstations, huazhong agricultural university food science and engineering postdoctoral post-doctoral mobile stations, the hubei university of technology institute of light industry department of biological engineering lecturer.Mainly engaged in food microbiology breeding, fermentation technology optimization, metabolic regulation and other relevant field of research, have in many species the koji making and fermentation brewing aspergillus oryzae enzyme system control, mechanism of biogenic amines metabolism to carry out the research work.Presided over 10 involved in national and provincial research projects, published more than 10 papers and patents 3 items, as the main persons involved international advanced achievements appraisal 6 items.To participate in the enterprise 2 engineering design, technical renovation projects.
Hu Yong male, was born in February 1980, received a doctor's degree from the department of huazhong agricultural university in 2010;Central China agricultural college biology rover in 2010-2013 to engage in postdoctoral research;Now at hubei university of technology institute of light industry department of food and pharmaceutical engineering lecturer, mainly engaged in acetic acid bacteria and other industrial microbial genetics, genomics and metabolomics research.Charge one postdoctoral fund, the participating countries, five provincial research projects, published more than 10 papers.
QiYongGang Male, born in November 1983, master degree, industrial fermentation collaborative innovation center in hubei province engineer.Mainly engaged in traditional fermented foods and including breeding research work, the fermented bean products, liquor, vinegar, fruit vinegar, etc, have more experience in the research and production practice.In recent years, to participate in provincial 5 longitudinal projects, participate in lateral more than 10 projects, complete the appraisal results 6, 4 to apply for patents.
