个人简介
1997-2004年就读于华中农业大学，获食品科学与工程学士学位和微生物学硕士学位，2004年6月任职于哈尔滨工业大学食品科学与遗传工程研究院，2006年-2010年哈尔滨工业大学化学工程与技术专业，获博士学位；2012年-2016年，哈尔滨工业大学食品科学与工程学院副教授，博士生导师；2014-2015年美国德州农业工程大学访问学者。2016年中国海洋大学食品科学与工程学院 “青年英才工程”引进人才。
二、教材编写
1. 主编“十三五”国家规划教材《食品安全与卫生》，轻工出版社，2017.
2. 副主编国家卓越工程师教育培养规划教材《食品原料学》，科学出版社，2016.
3. 参编“十二五”国家规划教材《食品发酵原理与技术》，科学出版社，2014.
4. 参编“十一五”国家规划教材《发酵食品工艺学》，轻工出版社，2011.
三、获得相关科研奖励
1. 乳酸菌蛋白酶凝乳功能研究及低温喷雾干燥高效制备发酵剂关键技术，黑龙江省科技进步一等奖，2013.
2. 高效直投式乳酸菌发酵剂工业化制备关键技术及在发酵食品中的应用，教育部科技进步二等奖，2012.
3. 特质益生菌高效筛选及其高活性制品开发与应用关键技术，黑龙江省科技发明二等奖，2012.
4. 乳酸菌快速发酵蔬菜关键技术及发酵液的综合利用，黑龙江省科技进步二等奖，2011.
5. 益生乳酸菌生物学活性及特色发酵乳开发的关键技术，黑龙江省高校科技进步一等奖，2015.
6. 中国食品科技学会科技创新二等奖，2011.
7. Purification and partial characterization of β-glucanase produced by Trichoderma viride TP09 isolated from sewage of beer-making，黑龙江省第十一届自然科学技术学术成果一等奖，2009.
研究领域
1．益生菌选育及其功能性制剂与乳制品开发
2．乳酸菌代谢调控及其活性产物研究与开发
近期论文
查看导师新发文章
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1. Liang Xin, Lanwei Zhang, Zhaoxu Meng, Kai Lin, Shuang Zhang, Xue Han, Huaxi Yi*, and Yanhua Cui. Development of a novel loop-mediated isothermal amplification assay for the detection of lipolytic Pseudomonas fluorescens in raw cow milk from north China, Journal of Dairy Science 100 (2017), 7802-7811.
2. Liu Wenli, Lanwei Zhang, Yi Huaxi*. Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 from Enterococcus faecium Y31. Journal of Food Quality, 2017, 1-8.
3. Liang Xin, Lanwei Zhang, Zhaoxu Meng, Wei Di, Xue Han, Huaxi Yi*, Yanhua Cui. Lipolytic psychrotrophic bacteria and lipase heat-resistant property in bovine raw milk of North China. Journal of Food Processing & Preservation, 2017, 13289:1-6.
4. Hui Liu, Lanwei Zhang, Huaxi Yi*, Xue Han, Chunliang Chi. Identification and characterization of plantaricin Q7, a novel plantaricin produced by Lactobacillus plantarum Q7. LWT - Food Science and Technology, 2016, 71: 386-390.
5. Hui Liu, Lanwei Zhang, Huaxi Yi*, Xue Han, Wei Gao, Hunliang Chi, Wei song, Haiying Li, Chunguang Liu. A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese. World Journal of Microbiology and Biothechnology, 2016, 32(21):1-9.
6. Jingkai Jiao, Lanwei Zhang, Huaxi Yi*. Isolation and Characterization of Lactic Acid Bacteria from Fresh Chinese Traditional Rice Wines Using Denaturing Gradient Gel Electrophoresis. Food Science and Biotechnology, 2016, 25(1): 173-178.
7. Xue Han, Zhe Yang, Xueping Jing, Peng Yu, Yingchun Zhang, Huaxi Yi*, Lanwei Zhang. Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Research International, 2016, 1-6.
8. Huaxi Yi, Xue Han, Yanyan Yang, Wenli Liu, Hui Liu, Lanwei Zhang, Fang Ma. Effect of Exogenous Factors on Bacteriocin Production from Lactobacillus paracasei J23 by Using a Resting Cell System. International Journal of Molecular Sciences, 2013, 14(12), 24355-24365.
9. Huaxi Yi, Lanwei Zhang, Chengwei Hua, Kai Sun, Lili Zhang. Extraction and enzymatic hydrolysis of inulin from Jerusalem artichoke and their effects on textural and sensorial characteristics of yogurt. Food and Bioprocess Technology, 2010(3): 315-319.
10. Huaxi Yi, Lanwei Zhang, Yanfeng Tuo, Xue Han, Ming Du. A novel method for rapid detection of class IIa bacteriocin-producing lactic acid bacteria. Food Control, 2010(21): 426-430.
11. Huaxi Yi, Shanbai Xiong, Ming Du, Lanwei Zhang. Purification and partial characterization of β-glucanase produced by Trichoderma viride TP09 isolated from sewage of beer-making. European Food Research and Technology, 2008(227):821-826.
12. Huaxi Yi, Lanwei Zhang, Yanfeng Tuo, Xue Han, Ming Du. Screening of class IIa Bacteriocin-producing Lactic acid bacteria from chinese traditional fermented food by PCR based method. Annals of nutrition and metabolism, 2009(55):172.
14. Huaxi Yi, Lanwei Zhang, Ming Du, Xue Han. Extraction and enzymatic hydrolysis of inulin from Jerusalem artichoke and their effects on partial textural. Annals of Nutrition and Metabolism, 2009(55):590.
15. Huaxi Yi, Lanwei Zhang, Xue Han, Ming Du, Yingchun Zhang. Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities. Food Science and Biotechnology, 2011(6):1685-1690.
学术兼职
国家自然科学基金评审专家，科技部项目评审专家，黑龙江省重大科技专项评审专家，黑龙江省食品科技学会理事，《天然产物研究与开发》编委，Food Control, Journal of Dairy Science，《食品发酵与工业》等多个国内外食品领域期刊审稿人。
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