最火的网投平台

最火的网投平台
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最火的网投平台: 正高级

吕旭聪

文章来源:  发布时间:2022-05-23  阅读次数:

姓名吕旭聪

性别

系别 生物与环境工程系

学位 博士

职称 研究员

职务 博士生导师

    详细资料

联系方式: 13960883103

通讯地址: 福建省福州市闽侯大学城最火的网投平台国家大学科技园阳光科技大厦南501

邮 编: 350108

Email: xucong1154@qq.com;xucong1154@163.com

主要学历及工作经历

2003-9至2007-7: 最火的网投平台,生物工程专业(本科),学士学位

2007-9至2013-3:最火的网投平台,分析化学专业,博士学位

2013-3至2013-7:厦门大学,环境与生态学院,工程师

2013-8至2020-6:福建农林大学,生命科学学院,副研究员(金山学者)

2020-6至2021-12:最火的网投平台, 生物科学与工程学院, 副研究员(旗山学者)

2022-1至今:最火的网投平台, 生物科学与工程学院, 研究员(校聘)/博士生导师

主要学术及社会兼职

博士期间师从国际食品科技联盟前主席饶平凡教授和福建省食品科学技术学会理事长倪莉教授,现任职于福州生物科学与工程学院、最火的网投平台石油化工学院生物与医药专业博士生导师(破格晋升)。获福建省自然科学“杰出青年”基金,入选福建省高校“杰出青年”科研人才计划、最火的网投平台“旗山学者”奖励计划、福建农林大学“金山学者”青年人才和校“杰出青年”人才计划。主持国家自然科学基金面上项目和青年项目、中国博士后科学基金特别资助和一等资助项目、福建省自然科学“杰出青年”基金、福建省自然科学基金面上项目,以第一/通讯作者在国内外期刊发表学术论文130篇,包括Carbohyd. Polym.,Int. J. Biol. Macromol.,J. Agric. Food Chem., Food Microbiol.,Food Chem.,Food Control,Food Res. Int.,Food & Funct.等国际期刊SCI文章80多篇(其中,期刊封面2篇,ESI高被引2篇),EI期刊文章16篇,H指数25,总影响因子超过300。研究工作受国内和国际同行的广泛认可,发表的论文被引频次1300多次,被J. Agric. Food Chem.,Food Microbiol., Food Control,Int. J. Food Microbiol.,Food & Funct.Int. J. Biol. Macromol.等食品与生物工程领域国际权威学术期刊的文章广泛引用,为最火的网投平台“农业科学”进入ESI学科全球排名前1%发挥着积极的贡献作用,以第一发明人申请国家发明专利9项,授权发明专利2项(已转化1项),参与制定福建省地方标准和企业标准2项。

近年来担任国家自然科学基金项目通讯评审专家(食品科学)、国际微生物领域权威SCI期刊Frontiers in Microbiology [中科院二区]编委、中国食品科学技术学会酿造食品分会理事、福建省食品科学技术学会理事、J. Agric. Food Chem., Food Microbiol.Food & Funct. 等多个国际期刊评审专家,获Elsevier旗下Int. J. Food Microbiol.和英国皇家化学会旗下Food & Funct.等SCI期刊“杰出审稿人”称号;近年来带领的课题组在我国重要食药用菌和益生菌功效作用领域做了深入的研究,其中灵芝酸A缓解高脂血症的作用机制研究被英国皇家化学会(RSC)旗下《Food & Function》评选为期刊封面论文[Food & Funct., 2020, 11: 6818-6833.],这也是灵芝首次被刊登到英国皇家化学学会旗下的期刊封面上;红曲酒来源的益生菌发酵海带改善脂质代谢紊乱作用机制研究被《Food & Function》评选为期刊封面论文[Food & Funct., 2021, 12, 7096-7096.],这是我国红曲酒相关微生物首次被刊登到国际权威期刊的封面上。药用菌多糖(肽)介导肠道微生物组改善机体糖脂代谢的研究工作[Food & Funct., 2019, 10: 2560-2572.J. Func. Foods, 2019, 57: 48-58.]入选ESI学科高被引论文。

作为第二完成人完成的《岭南传统发酵食品功能菌群解析及其发酵调控关键技术的研究与应用》项目经专家组评价为国际领先水平;红曲酒酿造微生物组及其代谢调控研究荣获中国博士后基金一等资助、特别资助;获国际食品微生物与食品安全大会优秀论文奖、第十六届国际食品科学技术大会优秀论文奖并被邀到巴西做学术报告、中国食品科学技术学会科技创新奖—技术进步奖二等奖、福建省科学技术进步奖二等奖、福建省自然科学优秀学术论文一等奖、福建省食品科学技术学会优秀学术论文一等奖。所指导的硕士研究生(含联合培养)有6人荣获“研究生国家奖学金”资助,有4人荣获得校级“优秀硕士论文”,有1人被推荐为福建省“优秀硕士论文”,已有4人到国家“双一流”大学(江南大学、华南理工大学、暨南大学)和香港中文大学继续攻读博士学位。

研究领域

健康食品生物制造、食品与肠道微生物组学、酿造微生物代谢调控、食品营养与功能等领域

(1)传统发酵食品菌群、风味、功能因子和:ξ:探究典型传统发酵食品(红曲黄酒、永春老醋、酿造酱油...)发酵过程中的微生物菌群及其代谢功能,通过酶系、菌系和物系间的互作关系解析核心功能菌群,确定与特征香气、功能因子、:ξ锏刃纬擅芮邢喙氐墓δ芪⑸锊⒔馕銎浯坏骺鼗,为传统发酵食品的产业化发展奠定基础。

(2)传统发酵食品酿造微生物代谢调控:传统发酵食品中的原生菌群系统具有复杂、稳定性差和功能冗余等缺陷,导致不良副产物生成的同时也会增加发酵产品品质和风味的波动性,在酿造菌群多维宏组学分析研究的基础上,通过酿造功能菌群的人工合成、组装与调控,解决传统发酵食品风味、安全与健康等制约产业发展的瓶颈问题。

(3)食品功能因子递送与肠道菌群互作研究:基于功能材料理性设计及纳米生物技术,实现食品功能因子的增效递送;通过肠菌宏基因组、蛋白质组及代谢组等多维组学技术,系统地研究闽台特色食品(红曲、食用菌、茶...)中功能因子改善机体健康和肠道稳态的分子机制,解决食品功能因子增效递送与功效评价领域的共性关键技术问题。

(4)食品功能因子的分子营养学与功能组学研究:立足<健康中国2030>国家战略需求,关注闽台特色食品功能因子健康效应与机制的关键科学问题,运用营养基因组学、蛋白组学、代谢组学等前沿生命科学技术,系统研究闽台地方特色食品及其功能因子对机体健康的调控机制,为我国慢性病预防和饮食干预管理提供科学依据。

承担科研课题情况

(1)国家自然科学基金青年项目:基于靶向活菌的方法解析红曲黄酒酿造体系中的功能菌群及其对香气特征形成的调控机制,项目编号31601466,2017年-2019年,21万,主持;

(2)国家自然科学基金面上项目:铵盐补偿对红曲黄酒传统酿造过程中高级醇和关键酯类生成的双向调控机制研究,项目编号32072204,2021年-2024年,58万,主持;

(3)最火的网投平台“旗山学者”青年人才科研项目:乳酸菌强化对红曲酒传统酿造过程生物胺生成的消减调控作用研究,项目编号GXRC21049,2021年-2024年,30万,主持;

(4)福建农林大学校“杰出青年”人才计划:灵芝多糖-铬(III)超分子改善高脂饮食小鼠糖脂代谢紊乱的分子机制研究,项目编号XJQ201607,2016年-2020年,30万,主持;

(5)中国博士后科学基金一等资助项目:红曲黄酒传统酿造体系中微生物菌群的“原位”功能解析,项目编号2015M570549,2015年-2017年,10万,主持;

(6)中国博士后科学基金特别资助项目:基于蛋白组学解析红曲黄酒关键特征香气组分的形成机理,项目编号2016T90591,2016年-2018年,18万,主持;

(7)福建省高校“杰出青年”科研人才:灵芝多糖-铬(III)超分子组装及其改善高脂饮食小鼠糖脂代谢的分子机制研究,闽教科〔2017〕52号,2017年-2020年,8万,主持;

(8)福建省“杰出青年”科学基金:红曲黄酒酿造微生物组及其代谢调控机制研究,项目编号2019J06013,2019年-2020年,30万,主持;

(9)福建省自然科学基金面上项目:灰树花多糖介导肠道微生物调控脂质代谢的分子机制研究,项目编号2016J01095,2016年-2019年,5万,主持;

(10)福建农林大学“金山学者”青年人才计划:食品科学与工程(食品微生物组学),项目编号XJQ201607,2016年-2020年,9万,主持.

近三年出版著作和论文

1.Lv X.*,#, Chen M.#, Huang Z., Guo W., Ai L., Bai W., Yu X., Liu Y.*,Rao P., Ni L..Potential mechanisms underlying the ameliorative effect ofLactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet.Food Res. Int., 2021,139, 109956.

2.Chen G.#, Huang Z.#, Wu L.#, WuQ., Guo W., Liu B., Zhang W., Rao P., Zhang W., Rao P.,Lv X.*, Ni L.*, Sun J.*, Sun B. Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects.Current Opinion in Food Science:Food Microbiology2021,Vol 38.https://doi.org/10.1016/j.cofs.2021.02.017

3.Zhang J., Zhang C., Wu W.,Lv X.,et al. Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.Food Res. Int., 2021, 140: 109986.

4. Zhang C., Li J., Chen L., Shi X., Chen B.,Lv X.*, Ni L.*.Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis.Food Chem., 2021.doi.org/10.1016/j.foodchem.2021.129967.

5. Li T.#, Huang Z.#, Jia R.,Lv X.*, Zhao C.*, Liu B.*.Spirulina platensis polysaccharides attenuate lipid and carbohydrate metabolism disorder in high-sucrose and high-fat diet-fed rats in association with intestinal microbiota.Food Res. Int., 2021.DOI: 10.1016/j.foodres.2021.110530.

6. Zhou K., Wu L., Liu Z., Zhao X, Zhang C.,Lv X.*, Zhang W, Rao P., Ni L.*Development of a novel restrictive medium forMonascus enrichment from Hongqu based on the synergistic stress of lactic acid and ethanol.Front. Microbiol., 2021. DOI: 10.3389/fmicb.2021.702951.

7.Zhang Q.#, Fan X.#,Cao Y.#, Zheng T., Cheng W., Chen L., Lv X.*,Rao P., Ni L.,Liang P.*.The beneficial effects ofLactobacillus brevis FZU0713-fermentedLaminaria japonica on lipid metabolism and intestinal microbiota in hyperlipidemic rats fed a high-fat diet.Food & Function, 2021,12, 7096-7096.[封面文章]

8.Fan X.#, Zhang Q.#,Guo W.#,Wu Q.,Hu J., Cheng W., Lv X.*,Rao P., Ni L., Chen Y.*,Chen L.*.The protective effects of LevilactobacillusbrevisFZU0713 on lipid metabolism andintestinal microbiota inhyperlipidemic rats.Food Science and Human Wellness, 2021 (In publication).

9. Wu L., Zhou K., Chen F., Chen G., Yu Y., Lv X.*,Ni L.*.ComparativeStudy on the AntioxidantActivity ofMonascus Yellow Pigments fromTwoDifferentTypes ofHongqu——Functional Qu and Coloring Qu.Front. Microbiol., 2021,doi: 10.3389/fmicb.2021.715295.

10. Lin Y.#, Chen H.#, Cao Y.#, Zhang Y., Li W., Guo W.,Lv X.*, Rao P., Ni L., Liu P.*. Auricularia auricula Melanin Protects against Alcoholic Liver Injury and Modulates Intestinal Microbiota Composition in Mice Exposed to Alcohol Intake.Foods,2021, 10, 2436.https://doi.org/10.3390/foods10102436.

11.Zhang W., Tong Q., You J.,Lv X., Liu Z, Ni L.*. The Application ofBacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish.Foods, 2021, 10(12), 3093. https://doi.org/10.3390/foods10123093.

12.Lv X.#,Wu Q.#, Cao Y., Lin Y.,Zhang Y., Guo W.*,Rao P., Zhang Y., Chen Y., Ai L., Ni L.*. Ganoderic acid A fromGanoderma lucidum protects against alcoholic?liver?injury through ameliorating lipid metabolism and modulatingintestinal microbial composition.Food & Function, 2022.https://doi.org/10.1039/D1FO03219D

13.Zhao W., Qian M., Dong H.*, Liu X., Bai W.*,Liu G.,Lv X..Effects of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in southern China.LWT - Food Science and Technology, 2022, 160,113264.https://doi.org/10.1016/j.lwt.2022.113264

14. Guo W.#,Cao Y.#, You S., Wu Q., Zhang F., Han J.,Lv X.*,Rao P., Ai L., Ni L.*. Ganoderic acids-rich ethanol extractfromGanoderma lucidum protects against alcoholic?liver?injury and modulates intestinal microbiota in mice with excessive alcohol intake.Current Research in Food Science, 2022, 5:515-530.https://doi.org/10.1016/j.crfs.2022.02.013

15. Zhang F., Gao C., Bai L., Chen Y., Liang S.,Lv X., Sun J.*, Wang S.*.Dual-color blending based visual LAMP for food allergen detection: a strategy with enlarged color variation range and contrast.Food Chemistry: X, 2021.https://doi.org/10.1016/j.fochx.2021.100201

16. Bai L., Wang L., Huang S., Bai R.,Lv X., Sun L., Zhang F.*, Xu X.*.Rapid, Visual, and Sequence-Specific Detection of Salmonella in Egg Liquid with vis-NEAA, a CRISPR/Cas12 Empowered New Strategy.J. Agric. Food Chem.2022.https://doi.org/10.1021/acs.jafc.1c06715.

17.Zhang Q.#,Guo W.#, Chen G., Wu Q., Han J.,Lv X.*,Chen L., Rao P., Ai L., Ni L.*.Pediococcus acidilactici FZU106alleviates high-fat diet-inducedlipidmetabolism disorderin association with themodulation of intestinal microbiota in hyperlipidemicrats. Current Research in Food Science, 2022 (In publication).

18.Cao Y., Huang Z., You S., Guo W., Zhang F., Liu B.,Lv X.*, Lin Z., Liu P.*. The Protective Effects of Ganoderic Acids fromGanoderma lucidum Fruiting Body on Alcoholic Liver Injury and Intestinal Microflora Disturbance in Mice with Excessive Alcohol Intake.Foods, 2022, 11, 949. https://doi.org/10.3390/foods11070949.

19.Chen W.*, Lv X., Tran V.-T., Maruyama J.-i., Han K.-H., Yu J.-H.. Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.Front. Microbiol.-Food Microbiology, 2022.https://doi.org/10.3389/fmicb.2022.876872.

20.Huang Z., Zhao L., Zhu F., Liu Y., Xiao J,, Chen Z.,Lv X.*, Huang Y*., Liu B.*.Anti-Diabetic Effects of Ethanol Extract fromSanghuangporous vaninii in High-Fat/Sucrose Diet and Streptozotocin-Induced Diabetic Mice by Modulating Gut Microbiota.Foods, 2022, 11, 974. https://doi.org/10.3390/foods11070974

21. Su W., Gao S., Zhan S., Wu Q., Chen G., Han J.,Lv X.*, Rao P., Ni L.*.Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom).Frontiers in Nutrition,2022. 9: 865991. https://doi.org/10.3389/fnut.2022.865991.

22.Lv X., Yuan Y., Li W., Li L., Chen G., You W., Guo W.*, Rao P., Ai L., Ni L.*.Organic chromium derived fromthechelation of Ganoderma lucidum polysaccharide-chromium (III) alleviates metabolic syndromes andintestinalmicrobiota dysbiosis induced by high-fat and high-fructose diet.Int. J. Biol. Macromol., 2022. (Under review).

23.Zhang W.*, Wei Y., Jin X.,Lv X., Liu Z., Ni L..Spoilage of tilapia by Pseudomonas putida with different adhesion abilities.Current Research in Food Science, 2022. (In publication).Date Paper Accepted: Apr 05, 2022.

24. Wang M.#, Guo W.#, Yang Z.,Tong S.,Li W., You W., Lv X.*,Rao P.,Ai L.,Ni L.*.Intestinal microbiome and liver metabolomics insights into the preventive effects of chromium (III)-enriched yeast on hyperlipidemia and hyperglycemia induced by high-fat and high-fructose diet.Current Research in Food Science, 2022. (In publication).

25. Li W., You W., Xiao Y., Tong S.,Guo W.,Lv X.*,Rao P., Ai L., Ni L.*.The dynamics of microbial community and flavor metabolites during the traditionalfermentation ofHongqu aromatic vinegar.Current Research in Food Science, 2022. (In publication).

26. Li J., Huang Z., Wu Q., Guo W., Zhang Y., Lv X.*, Rao P., Ai L., Ni L.*.The ameliorativeeffectsofLactobacillus brevis FZU6088 on liver metabolism function and intestinal microbiotain mice with excessive alcohol intake. Current Research in Food Science, 2022. (In publication).

27. Cao Y.#, Guo W.#, Lin Y., Guo W.,Lv X.*, Rao P., Ai L., Ni L.*.Evaluation of thehepatoprotective effects of ganoderic acids-loaded chitosan/zein nanoparticles in mice with excessive alcohol intake.Current Research in Food Science, 2022. (In publication).

28. Chen G.,Tong S.,Li W., You W., Guo W., Wu Q.,Lv X.*, Rao P., Ai L., Ni L.*. Comparative analysis of the microbial communities,volatile flavor components and biogenic amines in traditional brewing process ofHongqu rice wine.Current Research in Food Science, 2022. (In preparation).

29. Guo W.#, Chen M.#, Pan W., Zhang Q., Xu J., Lin Y., Li L., Liu B., Bai W., Zhang Y., Ni L., Rao P.,Lv X.*. Hypoglycemic and hypolipidemic mechanism of organic chromium derived from the chelation of Grifola frondosa polysaccharide-chromium (III)and its modulation of intestinal microflora inhigh fat-diet and STZ-induced diabetic mice.Int. J. Biol. Macromol., 2020, 145: 1208–1218.

30.Guo W.#, Deng J.#, Pan Y., Xu J., Hong J., Shi F., Liu G., Qian M., Bai W., Zhang W., Liu B., Zhang Y., Luo P., Ni L., Rao P.,Lv X.*. Hypoglycemic and hypolipidemic activities ofGrifola frondosa polysaccharides and their relationships with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin.Int. J. Biol. Macromol., 2020, 153: 1231-1240.

31.Hong J.#, Wu L.#, Lu J., Zhou W., Cao Y., Lv W., Liu B.*, Rao P., Ni L.,Lv X.*. Comparative transcriptomic analysis reveals the regulatory effects of inorganic nitrogen on the biosynthesis ofMonascus pigments and citrinin.RSC Advances, 2020,10: 5268–5282.

32.Chen M.#, Guo W.#, Li Q., Xu J., Cao Y., Liu B., Yu X.*, Rao P., Ni L., Lv X.*.The protective mechanism ofLactobacillus plantarum FZU3013against non-alcoholic fatty liver associated with hyperlipidemia in mice feda high-fat diet.Food & Function, 2020,11(4): 3316–3331.

33.Zhang Q.#, Fan X.#, Guo W., Cao Y., Lin Y., Cheng W., Chen L.*, Rao P., Ni L.,Lv X.*.The protective mechanisms of macroalgaeLaminaria japonica consumption against lipid metabolism disorders in high-fat diet-induced hyperlipidemic rats.Food & Function,2020, 11(4): 3256–3270.

34.Zhang Q.#, Fan X.#, Ye R., Hu Y., Zheng T., Shi R., Cheng W., Lv X.*, Chen L.*, Liang P.*.The Effect of Simvastatin on Gut Microbiota and Lipid Metabolism in Hyperlipidemic Rats Induced by a High-Fat Diet.Front. Pharmacol., 2020, 11: 522. doi: 10.3389/fphar.2020.00522.

35.Tong A., Hu R., Wu L.,Lv X.,Li X., Zhao L.*, Liu B.*. Ganoderma polysaccharide and chitosan synergistically ameliorate lipid metabolic disorders and modulate gut microbiota composition in high fat diet-fed golden hamsters.J. Food Biochem., 2020, 44 (1), e13109.

36.Huang Z.#, Deng J.#, Li Q., Cao Y., Lin Y., Bai W., Liu B., Ni L., Rao P.,Lv X.*. Protective Mechanism of Common Buckwheat (Fagopyrum esculentum Moench.) against Nonalcoholic Fatty Liver Disease Associated with Dyslipidemia in Mice Fed a High-Fat and High-Cholesterol Diet.J. Agric. Food Chem., 2020, 68: 6530–6543.

37.Guo W.#, Guo J.#, Liu B., Lu J., Chen M,, Liu B., Bai W., Rao P., Ni L.,Lv X.*. Ganoderic acid A fromGanoderma lucidum ameliorates lipid metabolism and alters gut microbiota composition in hyperlipidemic mice fed a high-fat diet.Food & Function, 2020,11: 6818–6833.[封面文章]

38.Huang Z., Chen M., Guo W., Li T., Liu B.*,Bai W., Ai L.,Rao P., Ni L.,Lv X.*.Monascus purpureus-fermented common buckwheat protects against dyslipidemia and non-alcoholic fatty liver disease through the regulation of liver metabolome and intestinal microbiome.Food Res. Int., 2020, 136:109511. DOI: 10.1016/j.foodres.2020.109511.

39. Deng J.#, Guo W.#, Guo J.#, Li Y, Zhou W., Lv W., Li L.,Liu B., Xia G.*,Bai W.,Rao P., Ni L.,Lv X.*.Regulatory effects of aGrifola frondosa extract rich in pseudobaptigenin and cyanidin-3-O-xylosylrutinoside on glycolipid metabolism and the intestinal flora in high-fat diet-fed rats.J. Func. Foods, 2020. DOI:10.1016/j.jff.2020.104230.

40. Zhang J., Zhang C., Wu W.,Lv X.,et al. Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.Food Res. Int., 2020, 140(3): 109986.

41. Hong J., Chen M., Zhou W., Guo W., Li L., Huang Z., Liu B.*, Bai W., Ni L., Rao P.,Lü X.*. Effects of Lactic Acid Bacteria on the Growth of Yeast and the Formation of Flavor Compounds in the Fermentation ofHongqu Glutinous Rice Wine.Journal of Chinese Institute of Food Science and Technology,2020, 20(1): 91–100.

42. Deng J., Guo W., Zhou W., Hong J., Li L., Liu H., Liu B., Chen S., Ni L., Rao P.,Lü X.*. Comparison of Enzymes Production of Different Types of Filamentous Fungi and Studies on the Fermentation Characteristics of Mixed Cultures Based on Glutinous Rice.Journal of Chinese Institute of Food Science and Technology, 2020, 20(1): 101–108.

43. Zhou W., Hong J., Li L., Li Y., Huang Z., Guo W., Ni L., Rao P., Liu B.*,Lü X.*.Screening of Components for Improving Lipid Metabolism inGrifola frondosa and Optimization of Its Extraction Technology.Journal of Chinese Institute of Food Science and Technology, 2020, 20(2): 145–153.

44. Li L., Guo W., Zhou W., Lin Y., Hong J., Liu H., Liu B.*, Ni L. Rao P.,Lü X.*. The Effects ofHongqu andBaiqu on the Formation of Aroma Components inHongqu Rice Wine.Journal of Chinese Institute of Food Science and Technology,2020, 20(2): 205–211.

45.Lv X.*, Guo W., Li L., Yu X.,Liu B.*. Polysaccharide peptides fromGanoderma lucidumameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet-fed rats.J. Func. Foods, 2019, 57: 48–58.

46.Li L., Guo W., Zhang W., Xu J., Qian M., Bai W., Zhang Y., Rao P., Ni L.,Lv X.*.Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats. Food & Function, 2019, 10, 2560–2572.

47. Huang Z., Guo W., Zhou W., Li L., Xu J., Hong J., Liu H., Zeng F., Bai W., Liu B.*, Ni L., Rao P., Lv X.*. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.Food Res. Int., 2019, 121: 593–603.

48. Guo W., Shi F., Li L., Xu J., Chen M., Wu L., Hong J., Qian M., Bai W., Liu B., Zhang Y., Ni L., Rao P.,Lv X.*. Preparation of a novelGrifola frondosa polysaccharide-chromium (III) complex and its hypoglycemic and hypolipidemic activities in high fat diet and streptozotocin-induced diabetic mice.Int. J. Biol. Macromol., 2019, 131: 81–88.

49. Zhou W., Guo R., Guo W., Hong J., Li L., Ni L., Sun J.*, Liu B., Rao P.,Lv X.*.Monascus yellow, red and orange pigments from red yeast rice ameliorate lipid metabolic disorders and gut microbiota dysbiosis in Wistar rats fed on a high-fat diet.Food & Function, 2019, 10: 1073–1084.

50. Jiang Y.#,Lv X.#, Zhang C., Zheng Y., Zheng B., Duan X., Tian Y.*. Microbial dynamics and flavor formation during the traditional brewing ofMonascus vinegar.Food Res. Int., 2019, 125, 108531. (#co-first author)

51. Li L., Xu J., Cao Y., Lin Y., Liu J., Guo W., Bai W., Zhang Y., Ni L., Liu B., Rao P.,Lv X.*.Preparation of a novelGanoderma lucidum polysaccharide-chromium (III)complex and its hypoglycemic and hypolipidemic activities in high-fat and high-fructose diet-induced pre-diabetic mice.Int. J. Biol. Macromol., 2019, 140: 782–793.

52. Chen H., Zeng F., Li S., Liu Y., Gong S.,Lv X., Zhang J., Liu B.*. Spirulina active substance mediated gut microbes improve lipid metabolism in high-fat diet fed rats.J. Func. Foods, 2019, 59: 215–222.

53.PanY.,Wan X.,Zeng F.,Zhong R.,Guo W.,Lv X.,Zhao C.,Liu B.*. Regulatory effect ofGrifola frondosa extract rich in polysaccharides and organic acids on glycolipid metabolism and gut microbiota in rats.Int. J. Biol. Macromol., 2019.doi: 10.1016/j.ijbiomac.2019.11.067.

54.Lv X., Jiang Y., Hu R., Guo W., Zhou W., Li Y., Rao P., Chen J.*, Ni L.*. Studies on the characteristics of volatile flavor components in traditional fermentation starters for Hong Qu glutinous rice wine brewing.Journal of Chinese Institute of Food Science and Technology, 2019, 19(5): 222–233.

55. Zhou W., Huang Z., Hong J., Li L., Guo W., Jiang Y., Liu B., Ni L., Rao P., Chen J.*,Lv X.*. The double direction regulatory mechanism of ammonium chloride on pigments and citrinin ofMonascus purpureus in solid-state fermentation.Journal of Chinese Institute of Food Science and Technology, 2019, 19(6): 81–89.

56. Li L., Lv Y., Guo W., Pan Y., Hong J., Zhao L., Ni Li, Rao P., Li Q.,Lv X.*. Analysis of microbial flora and volatile flavor components in traditional fermentation starters forHongqu glutinous rice wine.Food Science, 2019, 40(2): 79–84.

57. Hong J., Li Q., Pan Y., Guo W., Huang Z., Zhao L., Qian M., Bai W., Ni L., Rao P., Liu B.,Lv X.*. Changes in volatile metabolites and microbial community dynamics during the traditional brewing ofHongquglutinous rice wine.Food Science, 2019, 40(12): 137–144.

58.Guo W., Pan Y., Li L., Li T., Liu B.*, Lv X.*. Ethanol extract of Ganoderma lucidumameliorates lipid metabolic disorders and modulates gut microbiota composition in high-fat diet fed rats. Food & Function, 2018, 9: 3419–3431.

59.Hu R., Guo W., Huang Z.,Li L., Liu B.*,Lv X.*.Extracts ofGanoderma lucidum improve lipid metabolism and modulate gut microbiota in high-fat diet fed rats. J. Func. Foods,2018, 46: 403–412.

60. Huang Z., Hong J., Guo W., Pan Y., Li L., Zhao L.*, Liu B., Chen S., Bai W., Rao P., Ni L.,Lv X.*. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing ofWuyiHong Qu glutinous rice wine.Food Microbiol., 2018, 76: 487–496.

61. Zhao C , Yang C , Chen M ,Lv X., Liu B. , & Yi, L.. Regulatory Efficacy of Brown Seaweed Lessonia nigrescens Extract on the Gene Expression Profile and Intestinal Microflora in Type 2 Diabetic Mice.Molecular Nutrition & Food Research, 2017:1700730.

62. Huang Z., Zhou W., Yang X., Tong A., Hong J., Guo W., Li T., Jia R., Pan Y., Lin J.,Lv X.*,Liu B.*. The regulation mechanisms of soluble starch and glycerol for production of azaphilone pigments inMonascus purpureus FAFU618 as revealed by comparative proteomic and transcriptional analyses.Food Res. Int., 2018, 106: 626–635.

63. Chen Y., Liu Y., Sarker M M R., Yan X., Yang C., Zhao L.,Lv X.*, Liu B., Zhao C.*. Structural characterization and antidiabetic potential of a novel heteropolysaccharide fromGrifola frondosa via IRS1/PI3K-JNK signaling pathways.CARBOHYD. POLYM., 2018, 198: 452–461.

64.吕旭聪, 刘志彬, 张雯, 唐薇, 陈芳, 张雅妮, 饶平凡, 倪莉*. 红曲黄酒传统酿造过程中优势细菌活菌检测方法的构建及应用.中国食品学报, 2018, 18(07):210–219.

65.吕旭聪, 刘志彬, 张雯, 陈芳, 黄若兰, 翁星, 饶平凡, 倪莉*. 红曲黄酒传统酿造体系中真菌菌群多样性分析方法的构建及其应用.中国食品学报, 2018, 18(08):214–223.

66.洪家丽,陈敏,周文斌,郭伟灵,李路,黄梓芮,刘斌,白卫东,倪莉,饶平凡,吕旭聪*.乳酸菌对红曲黄酒酿造过程酵母菌生长及风味物质形成的影响. 中国食品学报, 2019, 20(1): 91-100.

67.吕旭聪[第一作者],蒋雅君,胡荣康,郭伟灵,周文斌,李燕,饶平凡,陈劲星*,倪莉*.红曲黄酒传统酿造用曲的特征挥发性风味成分分析. 中国食品学报, 2019, 19(5): 222-233.

68.周文斌,黄梓芮,洪家丽,李路,郭伟灵,蒋雅君,刘斌,倪莉,饶平凡,陈劲星*, 吕旭聪*.氯化铵对紫色红曲霉固态发酵红曲色素和桔霉素合成的双向调控作用.中国食品学报, 2019, 19(6): 81-89.

69.李路,郭伟灵,周文斌,林怡辰,洪家丽,刘绘鹏,刘斌*,倪莉,饶平凡,吕旭聪*.红曲和药白曲对红曲黄酒挥发性风味物质形成的影响. 中国食品学报, 2020, 20(2): 205-211.

70.邓加聪,郭伟灵,周文斌,洪家丽,李路,刘绘鹏,刘斌,陈绍军,倪莉,饶平凡,吕旭聪*.不同类型丝状真菌发酵产酶性能比较及其混菌发酵性能研究. 中国食品学报, 2020, 20(1): 101-108.

获奖情况

1. 福建省科学技术进步奖二等奖(2017年,排名第五)

2. 福建省自然科学杰出青年基金获得者(2019年)

3. 中国食品科学技术学会科学技术进步奖二等奖(2016年,排名第五)

4. 福建省自然科学学术论文一等奖(2014年,排名第一)、二等奖(2016年,排名第一)

5. 中国博士后科学基金一等资助<食品科学与工程,2015年>

6. 中国博士后科学基金特别资助<食品科学与工程,2016年>

7. 国际食品微生物标准委员会-中国食品安全2012年国际研讨会优秀论文奖

8. <International Journal of Food Microbiology> 国际SCI期刊“杰出审稿”专家

9. <Food & Function> 国际SCI期刊“杰出审稿”专家

10. <International Journal of Biological Macromolecules>国际SCI期刊“杰出审稿”专家

指导硕士生研究方向

健康食品生物制造、食品与肠道微生物组学、酿造微生物代谢调控、食品营养与功能等。

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