曾雪峰老师简介
发布人:王啸  发布时间:2021-07-20   浏览次数:10

研究生导师信息简表


 曾雪峰

 男

出生年月

1973.11

导师类别

博导


硕导

√  

毕业院校

 江南大学

学    位

 博士

 教授

现任职务

 无

办公电话

18302619368

电子邮件

heiniuzxf@163.com

招生学科

方向

学科方向1

 食品科学与工程

学科方向2

 食品加工与安全

主要研究领域与方向

1、生物废弃物综合利用

2、传统食品发酵技术

3、水产品加工及贮藏

2016年以来主要承担的科研项目(注明主持或参与、项目来源、项目名称、项目研究起止时间)

  1.  清真肌肉食品液熏工业化关键技术研究,贵州省科技支撑农业攻关项目,经费:30万元,黔科合支撑[2016]2579号,起止时间2017-01-012019-12-31 (主持)

  2. 低盐发酵酸鱼典型产胺微生物促生物胺形成机制研究,国家自然科学基金,项目编号:31760455,经费:38.0万元,起止时间2018-01-012021-12-31 (主持)

  3.  贵州省传统发酵酸鱼乳酸菌多样性的研究,贵州省科学技术基金,经费:10.0万元,黔科合基础[2016]1046号。起止时间2016-10-012018-09-30 (主持)

  4. 酸性固态发酵鱼CPL降解肌原纤维蛋白促质构劣化机制研究,国家自然科学基金,项目编号:32060556,经费:35.0万元,起止时间2021-01-012024-12-31 (主持)

2016年以来主要发表学术论著(作者、论文题目、期刊名称、发表时间、期卷页码)

  1. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Chemical and Microbial Propertiesof Chinese Traditional Low-Salt Fermented Whole Fish Product Suan Yu. Food Control. 2013 30(2):590-595

  2. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Changes of biogenic amines in Chinese low salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. IJFST. 2013 48(4):685-692

  3. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang; Yong Qiu & Lujing Guan.Biochemical and sensory characteristics of whole carp inoculated with autochthonous starter cultures [J]. J Aquat Food Prod T. 2015 24(1):52-67  

  4. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Effect of autochthonous starter cultures on Microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish [J]. 2013 33(2):344-351

  5. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Lujing Guan. Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish [J]. Food Control. 2014 40(2):351-358

  6. Xuefeng Zeng; Xiaohua chen;Wei Zhang*. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional LowSalt Fermented Fish [J]. JFPP. 2015.40(5): 1093-1103

  7. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang,Yansun Xu. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. IJFST  2016.51(8):1774-1786

  8. XuefengZeng; Wei Zhang*;Qiujin Zhu*; Qixing Jiang,Yansun Xu.Contribution of mixed starter cultures to the volatile profile of Suan yu, a traditional Chinese low salt fermented whole fish. JFPP. (Accept)

  9. Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish. International Journal of Food Microbiology. 2017.242(2):141-151

  10. Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*.Technological characterization and probiotic traits of Saccharomyces cerevisiae isolated from Suan yu, a chinese traditional fermented whole fish. Food control. (Accept)

  11. Liu N , Zhu Q , Xuefeng Zeng * , et al. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method[J]. Journal of Food Science and Technology, 2019.

  12. Qiujin Z, Xuefeng Zeng * . Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J]. Korean Journal for Food Science of Animal Resources, 2018, 38(3).

  13. Xuefeng Zeng, Wan W , He L , et al. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food ence and Technology International, 2020(5):108201322094176.

  14. Yang Q , Meng J , Zhang W , Xuefeng Zeng *,et al. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)[J]. Frontiers in Microbiology, 2020, 11:1130.

  15. Xuefeng Zeng, Tang Z , Zhang W , et al. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. Food ence & Nutrition, 2020(2).

  16. Xuefeng Zeng, Ju Meng, Wei Zhang, Laping He, Li Deng, et al. Changes in the microbiological, physico–chemical properties of Chinese traditional fermented Suan rou at ripeningfermentation[J]. Food ence & Nutrition, 2020.

  17. Ju Meng, Qin Yang, Weiyang Wan, Xuefeng Zeng*. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from Chinese traditional fermented fish (Suan yu) [J]. Frontiers in Microbiology, 2020.

  18. Zhongyue Tang1, Jin Fan 1, Zhizhu Zhang, Jintao Yang, Lu Liu, Zhengbin Yang, Xuefeng Zeng*.Insights into the structural characteristics and in vitro starch digestibility onsteamed rice bread as affected by the addition of okara[J]. Food Hydrocolloids, 2020.

  19. Weiyang Wana, Li Deng, Ju Meng,Qin Yang, Xuefeng Zeng *.Analysis of flavor characteristics in maturity and optimalflavor cooking stages of “Suantangyu” [J]. Food Analytical Methods, 2020.

  20. Xuefeng Zeng, Yang Q, et al.  Effects of liquid smoking on the microbiological and physicochemical characteristics of Suan yu, a traditional Chinese fermented fish product[J]. Journal of Aquatic Food Product Technology, 2020.

  21. Xuefeng Zeng, Chenxin Lin, et al. Microorganism and physiochemical characteristic of high-salt (Suan Yu), a traditional Chinese fermented fish[J]. Journal of Aquatic Food Product Technology, 2020.



2016年以来获得发明专利、科研(教学)成果奖及成果推广情况



学术兼职及荣誉称号


 贵阳市食品工业协会专家组专家

 贵州省、贵阳市科技专家、科技特派员,三区三农专家。

贵州大学一流学科特聘教授C