吴殿辉
吴殿辉
职称:副研究员
学历/学位:研究生、博士
电话:15261565080
电子邮箱:wudianhui@jiangnan.edu.cn
长期从事酿酒微生物与工程、酿造原料生物安全防控等研究工作。近年来以第一作者或通讯作者在Food Funct,Food Chem,J Environ Chem Eng,Food Res Int等权威期刊发表论文20余篇;主持包括国家自然科学基金和安徽省科技重大专项项目、宁夏重点研发项目子课题,以及江苏省自然科学基金等省部级以上科研项目6项,参与973课题、863课题和国家自然科学基金等国家级科研项目4项;获得中国商业联合会科学技术奖2项(三等奖,2017,4/8;三等奖,2017,5/6)、中国食品工业协会科学技术奖1项(一等奖,2020,2/15)、中国酒业协会科学技术奖1项(二等奖,2021,5/8)。现为J Agric Food Chem, Food Chem和Food Control等期刊审稿专家。
2020-至今 伟德国际1946源于英国 粮食发酵与食品生物制造国家工程研究中心 副研究员
2017-2018 美国北达科他州立大学 植物科学系 访问学者
2016-2020 伟德国际1946源于英国 粮食发酵与食品生物制造国家工程研究中心 助理研究员
2009-2016 伟德国际1946源于英国 发酵工程专业 博士
2005-2009 浙江农林大学 生物技术专业 学士
论文(论著)发表情况
[1] Fu, Chunyan; Wu, Dianhui*; Jin, Zhao; Xie, Guangfa; Lu, Jian*, Development of a novel cooking wine with high-efficiency deodorizing capability via a rapid fermentation strategy. LWT-Food Science and Technology 2022, 153:112431.
[2] Yu, Peibin; Du, Jing; Cao, Chunlei; Cai, Guolin; Sun, Junyong; Wu, Dianhui*; Lu, Jian*, Development of a novel multi-strain wheat Qu with high enzyme activities for Huangjiu fermentation. Journal of the Science of Food and Agriculture 2021, 101 (11): 4808-4817.
[3] Jin, Zhao; Cai, Guolin; Wu, Chun; Hu, Zhiming; Xu, Xibiao; Xie, Guangfa; Wu, Dianhui*; Lu, Jian*, Profiling the key metabolites produced during the modern brewing process of Chinese rice wine. Food Research International 2021, 139: 109955.
[4] Chen, Xingguang; Chu, Beibei; Gu, Qianhui; Liu, Hua; Li, Cun; Li, Wenzhe; Lu, Jian*; Wu, Dianhui*, Facile fabrication of protonated g-C3N4/oxygen-doped g-C3N4 homojunction with enhanced visible photocatalytic degradation performance of deoxynivalenol. Journal of Environmental Chemical Engineering 2021, 9 (6): 106380.
[5] Wu, Dianhui; Xie, Wenjuan; Li, Xiaomin; Cai, Guolin; Lu, Jian*; Xie, Guangfa, Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation. Applied Microbiology and Biotechnology 2020, 104 (11): 4435-4444.
[6] Wu, Dianhui; Lu, Jian; Zhong, Shaobin; Schwarz, Paul; Chen, Bingcan; Rao, Jiajia*, Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions. Food & Function 2019, 10: 2817-2827.
[7] Wu, Dianhui; Lu, Jian*; Zhong, Shaobin; Schwarz, Paul; Chen, Bingcan; Rao, Jiajia*, Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions. LWT-Food Science and Technology 2019, 106: 98-104.
[8] Wu, Dianhui; Wan, Jing; Lu, Jian; Wang, Xingguo; Zhong, Shaobin; Schwarz, Paul; Chen, Bingcan; Rao, Jiajia*, Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens. Food Control 2018, 92: 276-285.
[9] Wu, Dianhui; Cai, Guolin; Li, Xiaomin; Li, Bing; Lu, Jian*, Cloning and expression of ferulic acid esterase gene and its effect on wort filterability. Biotechnology Letters 2018, 40 (4): 711–717.
[10] Wu, Dianhui; Zhou, Ting; Li, Xiaomin; Cai, Guolin; Lu, Jian*, POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability. Food Chemistry 2016, 197: 422-426.
[11] Wu, Dianhui; Li, Xiaomin; Lu, Jian*; Chen, Jian; Zhang, Liang; Xie, Guangfa, Constitutive expression of the DUR1, 2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation. FEMS Microbiology Letters 2016, 363 (1): 1-6.
[12] Wu, Dianhui; Li, Xiaomin; Shen, Chao; Lu, Jian*; Chen, Jian; Xie, Guangfa, Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain. International Journal of Food microbiology 2014, 180: 19-23.
二、专利情况
申报专利13项,已授权专利7项。
三、承担教学科研项目情况
[1] 宁夏回族自治区科学技术厅,重点研发计划子课题,2020BFH02005,基于优良酿酒菌种选育技术与功效成分改良的枸杞酒品质提升与生产示范,2020.01-2023-01,主持
[2] 安徽省科学技术厅,科技重大专项,201903a06020030,基于耐高酸醋酸菌种发酵技术的青梅果醋研发与应用,2019.07-2022.06,主持
[3] 中国博士后基金委员会,2018年博士后国际交流计划学术交流项目,5924130201180010,2018.08-2019.08,主持
[4] 国家自然科学基金委员会,青年科学基金项目,31701588,基于酿酒酵母代谢工程改造降低黄酒中氨基甲酸乙酯含量的研究,2018.01-2020.12,主持
[5] 江苏省科学技术厅,青年科学基金项目,BK20170178,基于酿酒酵母尿素代谢调控降低黄酒中氨基甲酸乙酯含量的研究,2017.07-2020.06,主持
[6] 中华人民共和国科学技术部,国家高技术研究发展计划(863计划)子课题,2013AA102109,啤酒用新酶创制与低碳制造关键技术研究,2013.01-2017.12,参与
[7] 中华人民共和国科学技术部,国家重点基础研究发展计划(973计划)课题,2013CB733602,微生物胞内物质/能量耦合规律,2013.01-2017.12,参与
[8] 中华人民共和国科学技术部,国家重点基础研究发展计划(973计划)子课题,2012CB720802,发酵食品生物危害物的形成机制与消除策略,2012.01-2016.12,参与
四、获奖情况(含指导学生获奖)
[1] 枸杞酒优良酿酒酵母菌种选育及应用研究,中国酒业协会科学技术奖二等奖,2021
[2] 黄酒优质安全低耗酿造与后处理关键技术研发及应用,中国食品工业协会科学技术奖一等奖,2020
[3] 黄酒浸米酸化的关键技术及应用,中国商业联合会科学技术奖三等奖,2017
[4] 低浊度国产啤酒麦芽生产的关键技术及应用,中国商业联合会科学技术奖三等奖,2017
[5] 阿拉伯木聚糖与酵母提前絮凝的构效关系,第四届全国大学生生命科学竞赛,全国三等奖,2020
以上资料更新时间截止:2022年8月
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