陈晶瑜 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 1997.9-2001.7 山东大学生命科学学院，获学士学位 2001.9-2006.7 清华大学生物系，获博士学位工作经历 2006.7-2008.12 中国农业大学食品科学与营养工程学院，讲师 2008.12-今中国农业大学食品科学与营养工程学院，副教授 2010.7-2010.8 荷兰Wageningen University，访问学者 2012.1-2013.1 美国University of California, Davis，访问学者 2018.9-2019.9 美国农业部西部地区研究中心，访问学者获得奖励 2008年，中国农业大学优秀教师 2013年，入选北京市“青年英才计划” 2015年，中华农业科技奖——优秀创新团队奖 2018年，中国农业大学优秀教师

研究领域

食源性病原菌环境应答与调控机制合成生物学与未来食品制造食品发酵剂微生物资源开发与利用酿酒酵母氧化胁迫应答的分子机制

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Jiao Meng, Jingguo Xu, Jingyu Chen*. The role of osmoregulated periplasmic glucans in the biofilm antibiotic resistance of Yersinia enterocolitica. Microbial Pathogenesis, 2020, 147:104284. Jiao Meng, Can Huang, Xiaoning Huang, Dingyu Liu, Beizhong Han, Jingyu Chen*. Osmoregulated periplasmic glucans transmit external signals through Rcs phosphorelay pathway in Yersinia enterocolitica. Frontiers in Microbiology, 2020, 11: 122. Yi Fan, Xiaoning Huang, Jingyu Chen, Beizhong Han. Formation of a mixed-species biofilm is a survival strategy for unculturable lactic acid bacteria and Saccharomyces cerevisiae in Daqu, a Chinese traditional fermentation starter. Frontiers in Microbiology, 2020, 11: 138. Xiao-Na Pang, Xiao-Ning Huang, Jing-Yu Chen, Hui-Xin Yu, Xiao-Yong Wang, Bei-Zhong Han. Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu. Food Microbiology, 2020, 91:103514. Wenjing Bao, Xiaoning Huang, Jingjing Liu, Beizhong Han, Jingyu Chen*. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. Journal of Food Science, 2020, 85(1): 165-172 Jiao Meng, Jiaqi Bai, Junhong Xu, Can Huang, Jingyu Chen*. Differential regulation of physiological activities by RcsB and OmpR in Yersinia enterocolitica. FEMS Microbiology Letters, 2019, 366(17):1-9. Jing-Jing Liu, Jing-Yu Chen, Yi Fan, Xiang-Ning Huang, Bei-Zhong Han. Biochemical characterization and dominance of different hydrolases in different types of Daqu‐a Chinese industrial fermentation starter. Journal of the Science of Food and Agriculture, 2018,98(1): 113-121. Jingjing Liu, Beizhong Han, Shuhan Deng, Shiping Sun, Jingyu Chen*. Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture. LWT - Food Science and Technology, 2018, 87: 210-216. Xiao-Na Pang, Bei-Zhong Han, Xiao-Ning Huang, Xin Zhang, Lin-Feng Hou, Ming Cao, Li-Juan Gao, Guang-Hui Hu, Jing-Yu Chen*. Effect of the environment microbiota on the favour of light-favour Baijiu during spontaneous fermentation. Scientific Reports, 2018, 8: 3396. Xiaoning Huang, Shizhe Yu, Beizhong Han, Jingyu Chen*. Bacterial community succession and metabolite changes during sufu fermentation. LWT - Food Science and Technology, 2018, 97: 537-545. Jingjing Liu, Shuyue Yu, Beizhong Han, Jingyu Chen*. Effects of benzalkonium chloride and ethanol on dual-species biofilms of Serratia liquefaciens S1 and Shewanella putrefaciens S4. Food Control, 2017, 78: 196-202. Xiao-Na Pang, Zhao-Jie Li, Jing-Yu Chen, Li-Juan Gao, Bei-Zhong Han*. A comprehensive review of spirit drink safety standards and regulations from an international perspective. Journal of Food Protection, 2017, 80(3): 431-442.