Professor

 

Education background

1998.09-2002.07, Qingdao Agricultural University, Bachelor

2002.09-2005.07, Jilin University, Master

2005.09-2009.07，Jilin University, Doctor

Research interest

1. CRISPR / cas9 gene editing of lactic acid bacteria: analyze the PAM sequence recognized by lccas9 protein of Lactobacillus casei, and construct food grade CRISPR / lccas9 gene editing system based on this protein.

2. Mechanism of lactic acid bacteria regulating intestinal flora: focus on the effect of exogenous lactic acid bacteria entering the host digestive tract on intestinal flora, and the mechanism of lactic acid bacteria participating in host immune regulation.

3. Research on quorum sensing system of Lactobacillus bulgaricus: Based on the quorum sensing system of Lactobacillus bulgaricus, the molecular mechanism of autolysis of Lactobacillus bulgaricus was analyzed to provide technical support for the realization of high-density fermentation of Lactobacillus bulgaricus in fermentation industry.

Selected publications

1. Occurrence and Diversity of CRISPR Loci in Lactobacillus casei Group; Frontiers in Microbiology; 2020, 11: 624

2. In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt. Food Chemistry;2020, 324: 126857

3. Identification of a novel type I pullulanase from Fervidobacterium nodosum Rt17-B1, with high thermostability and suitable optimal pH. Int J Biol Macromol;2019, 143:424-433.

4. Development an effective system to expression recombinant protein in E. coli via comparison and optimization of signal peptides: Expression of Pseudomonas fluorescens BJ-10 thermostable lipase as case study; Microbial Cell Factories; 2018,17(1):15

5. Identification and Functional Validation of Autolysis Associated Genes in Lactobacillus bulgaricus ATCC BAA-365; Frontiers in Microbiology; 2017, 8:1367

6. α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei. Food Chemistry;2019, 299:124985

7. Reduced-Fat Response of Lactobacillus casei subsp. casei SY13 on a Time and Dose-Dependent Model; Frontiers in Microbiology; 2018, 9:3200

8. Screening for Cholesterol-Lowering Probiotics from Lactic Acid Bacteria Isolated from Corn Silage Based on Three Hypothesized Pathways. Int J Mol Sci; 2019, 20(9)

9. Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties. LWT - Food Science and Technology; 2019, 116.

10. Identification of Quorum Sensing Signal Molecule of Lactobacillus delbrueckii subsp. Bulgaricus; Journal of Agricultural and Food Chemistry; 2016,64(49): 9421-9427.

 

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