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教授(博导)

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杜木英



杜木英:女,博士,教授,博士研究生导师。

主要研究方向:食品微生物与发酵工程,药食同源与大健康,酒类研发。

个人简历

- 19947月:毕业于郑州轻工业学院,获工学学士学位(专业:发酵工程)。

- 20017月:毕业于西南农业大学食品科学学院,获工学硕士学位。

- 20087月:毕业于西南大学食品科学学院,获工学博士学位。

- 20236至今:西南大学食品科学学院,教授。

- 2003-2004年:受国家留学基金委选派,赴匈牙利中央食品研究所及德布莱森大学微生物系做访问学者一年。

- 2014-2015年:美国佐治亚大学访问学者

承担的教学课程:担任本科生课程《酿造工艺学》、《发酵工艺学》、《食品微生物学》、《果酒酿造与鉴赏》、《食品专业英语》以及《发酵食品综合实验技术》教学工作。以及研究生课程《发酵食品》(留学生),《现代食品微生物学》(硕博)教学工作。

参编书籍情况:

  1. 食品微生物学,郑州大学出版社,副主编20113

  2. 食品酶学,中国轻工业出版社,参编, 20113

  3. 食品添加剂,中国计量出版社,参编, 200611

近五年主持科研项目

  1. 国家重点研发计划项目-政府间国际科技创新合作重点专项-中国和埃及政府间联合研发项目(项目编号为2022YFE0120800 ),202301-202412月。

  2. 科技部“一带一路”创新人才交流外国专家项目,“一带一路”国家特色传统食品资源挖掘与现代化创新研究(国科发专[2023]155,20230101-20241231日。

  3. 重庆市蜂产业技术体系创新团队项目:2023-06-2028-07

  4. 重庆市林业局“科技兴林”重点项目:天麻党参等森林食品加工技术创新与集成应用。

  5. 重庆市社会事业与民生保障科技创新专项(对口援疆):新疆辣椒酱低盐发酵品质提升技术综合示范 Cstc2017shms-kjfp80053)。

授权发明专利(第一发明人):

  1. 一株植物乳杆菌XZ8-2及其在天麻发酵加工中的应用:ZL 2023 10605147.2

  2. 一种发酵辣椒酱及其制备方法ZL 2023 11332064.7

  3. 一株埃切假丝酵母菌Y19及其应用:ZL 2023 10765895.7

  4. 一株毕赤酵母菌及其应用ZL 202011584482.1

  5. 一种干辣椒复水发酵产品及其制备方法:ZL 2023 11298272.X

科研获奖

荣获2006年度重庆市科技进步二等奖:传统(毛霉型)豆豉速成低盐化生物技术研究与工业化开发;证书号:JB060203205。同时荣获2007年中国商业联合会科学技术奖(商业科技进步奖)二等奖(2007-2-10-R09)以及200712月荣获重庆市永川区人民政府“首届科学技术奖”科技成果转化奖三等奖。

主要社会兼职:

  1. 重庆市蜂产业体系—蜂产品研究室首席专家

  2. “中匈食品科学合作研究中心”“中匈果酒白兰地研究室”副主任

  3. 中国营养学会会员

  4. 重庆市微生物学会会员

  5. Acta Alimentaria”期刊编委

代表性论文(*通讯作者):

  1. Huiying Li, Huijing Chen, Zao Shi, Zhiqiang Yi, Weizhong Hu, Shuxin Zho, Xue Yang, Jianquan Kan, Sameh Awad, Ferenc Hegyi, Muying Du*. Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic. Food Chemistry (in Press)

  2. Zhou Shuxin, Tang Xinjing, Hegyi Ferenc, Nagy Andras, Takacs Krisztina, Zalan Zsolt, Chen Guangjing, Muying Du*. In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion. Food research international,2024,192, 114747.

  3. Meiling Guo, Jiong Zheng, Zhirong Wang, Singab, Abdel Nasser B, Muying Du*. Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile. Journal of Food Composition and Analysis, 2024, 135, 106566.

  4. Weizhong Hu, Huiying Li, Zao Shi, Xue Yang, Zhiqiang Yi, Shuxin Zhou, Jian quan Kan, Muying Du*. Screening and in situ inhibitory effects of probiotic lactic acid bacteria against Listeria monocytogenes. Food and Fermentation Industries, 2024, 039915.

  5. Xinjing Tang, Zhirong Wang, Jiong Zheng, Jianquan Kan, Guangjing Chen, Muying Du*. Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion, Frontiers in Nutrition, 2023, 10, 1124012.

  6. Luhan Huang, Yanyan Tang, Jiong Zheng, Jianquan Kan, Yun Wu, Yating Wu, Sameh Awad, Amel Ibrahim, Muying Du*. Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao,a Popular Traditional Chinese Fermented Chili Paste, Foods, 2023, 12, 3849.

  7. Yusen Yue, Zhirong Wang, Tao Zhong, Meiling Guo, Luhan Huang, Lili Yang, Jianquan Kan, Zsolt Zalán, Muying Du*. Antifungal mechanisms of volatile organic compounds produced by Pseudomonas fluorescens ZX as biological fumigants against Botrytis cinerea, Microbiological Research, 2023, 267, 127253.

  8. Man Zhang, Tao Zhong, Ferenc Hegyi, Zhirong Wang, Zsolt Zalán, Ferenc Hegyi, Krisztina Takács, Muying Du*. Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culturSe fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, LWT-Food Science and Techology, 2022, 161, 113338.

  9. Tao Zhong, Zhirong Wang, Man Zhang, Xue Wei, Jianquan Kan, Zsolt Zalan, Kaituo Wang, Muying Du*. Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes. Biological Control. 2021, 61, 104754.

  10. Zhirong Wang, Tao Zhong, Kewei Chen, Muying Du, Guangjing Chen, Xuhui Chen, Kaituo Wang, Zsolt Zalán, Krisztina Takács, Jianquan Kan. Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus. Food Control, 2021, 120: 107499.

  11. Zhirong Wang, Tao Zhong, Xuhui Chen, Bing Yang, Muying Du, Kaituo Wang, Zsolt Zalán, Jianquan Kan. Potential of volatile organic compounds (VOCs) emitted by Pseudomonas fluorescens ZX as biological fumigants to control citrus green mold decay at postharvest. Journal of Agricultural and Food Chemistry, 2021, 69, 2087-2098.

  12. Jianfei Mu, Jing Zhang, Xianrong Zhou, Zslot Zalan, Ferenc Hegyi, Krisztina Takacs, Amel Ibrahim, Sameh Awad, Yun Wu, Xin Zhao and Muying Du*. Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway[J]. Journal of Functional Foods, 2020, 75, 104264.

  13. Jianfei Mu, Xin Zhao, Zsolt Zalan, Ferenc Hegyi, Krisztina Takács, Muying Du*. Lactobacillus plantarum KFY02 enhances the relieving effect of gardenoside on montmorillonite induced constipation in mice[J]. RSC Advances, 2020.

  14. Xianrong Zhou, Huazhi Liu, Jing Zhang, Jianfei Mu, Zsolt Zalan, Ferenc Hegyi, Krisztina Takács, Xin Zhao, and Muying Du*. Protective effect of Lactobacillus fermentum CQPC04 on dextran sulfate sodium–induced colitis in mice is associated with modulation of the nuclear factor-κB signaling pathway [J]. J. Dairy Sci. 102:9570–9585 https://doi.org/10.3168/jds.2019-16840.

  15. Yanyan Tang, Xianrong Zhou, Shenglan Huang, Yuzhu Li, Mou Long, Xin Zhao4, Huayi Suo, Zsolt Zalán, Ferenc Hegyi and Muying Du*. Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing[J]. J Food Saf. 2019;39: e12596. https://doi.org/10.1111/jfs.12596.

  16. Jiang M.Y., Wang Z.R., Chen K.W., Kan J.Q., Wang K.T., Zalán Zs., Hegyi F., Takács K., Du M.Y*. Inhibition of postharvest gray mould decay and induction of disease resistance by Pseudomonas fluorescens in grapes Acta Alimentaria, Vol. 48 (3), pp. 288–296 (2019) DOI: 10.1556/066.2019.48.3.2

  17. Wang K.T., Wu D.Z., Wang Z.R., Bo Z.Y., Chen S., Kan J.Q., Du M.Y*. β-aminobutyric acid induces disease resistance against Botrytis cinerea in grape berries by a cellular priming mechanism. Acta Alimentaria, 2019, 48(2): 177–186 DOI:10.1556/066.2019.48.2.5.

  18. Bihi Liu, Xiao Xiao, Xianrong Zhou, Jie Zhou, Lingxia Lan, Xingyao Long, Yanni Pan, Muying Du* and Xin Zhao*. Effects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice[J]. Food Science & Nutrition, 2019, 7(6). DOI: 10.1002/fsn3.1048.

  19. Wang Z.R., Mei X.F, Du M.Y, et al. Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus[J]. Journal of the Science of Food and Agriculture,2020, 100: 744-754.

  20. Muying Du, Yuming You, Xiaojuan Zhao, Fusheng Zhang, Meiling Tian, and Jianquan Kan. Effects of Aging Time on the Antioxidant Activity of Pomelo Wine[J]. Food Sci. Biotechnol. 24(4): 1459-1465 (2015).

  21. Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, Muying Du, Yuting Liao, Kan Jianquan. Bran fermentation with lactobacillus strains to develop a functional ingredient for sourdough production [J]. International Journal of Nutrition and Food Sciences, 2015,4 (4): 409-419.

  22. Dragana Kocevski, Muying Du, Jianquan Kan, Chengjun Jing, Ines Lacanin, and Hrvoje Pavlovic. Antifungal Effect OfAllium tuberosum, Cinnamomum cassia And Pogostemon cablin Essential Oils And Their Components Against Population OfAspergillus SpeciesJournal of Food Science;2013,78(5):731-737

  23. Zhang F, Tian M, Du M, et al. Enhancing the activity of pectinase using pulsed electric field (PEF) treatment[J]. Journal of Food Engineering, 2017, 205:56-63.

  24. Tian M L, Fang T, Du M Y, et al. Effects of Pulsed Electric Field (PEF) Treatment on Enhancing Activity and Conformation of α-Amylase. [J]. Protein Journal, 2016, 35(2):154-162.

  25. 杨雪, 史早, 周姝芯, 李慧颖, 胡伟中, 易志强, 杜木英*. 重庆市不同产地五倍子蜂蜜挥发性成分差异分析[J]. 食品与发酵工业, 1-14.

  26. 胡伟中, 李慧颖, 史早, 杨雪, 易志强, 周姝芯, 阚建全, 杜木英*. 抑制单增李斯特菌的益生乳酸菌筛选及原位抑制效果研究[J]. 食品与发酵工业, 1-13.

  27. 郭美玲, 姚红, 黄璐晗, 武运, 武亚婷, ZSOLT Zalan, 阚建全, 杜木英*. 干辣椒复水模型构建及复水后特性和发酵品质研究[J]. 食品与发酵工业, 2024, 50 (15): 222-230.

  28. 杨丽莉, 段桂媛, 黄璐晗, 郭美玲, 岳宇森, 阚建全, 杜木英*. 蒸制、水煮和发酵处理对天麻品质和风味的影响[J]. 食品与发酵工业, 2024, 50 (11): 301-307.

  29. 姚红, 尹小庆, 颜宇鸽, 阚建全, 武运, 戚晨晨, 王治国, Sameh AWAD, Amel IBRAHIM, 杜木英*. 鲊辣椒生香酵母的分离筛选鉴定及其应用研究[J]. 食品与发酵工业, 2023, 49 (17): 145-152.

  30. 张曼, 钟涛, 魏雪, 阚建全, 武运, FERENC Hegyi, 杜木英*. 不同非酿酒酵母与酿酒酵母混合发酵对脆红李酒品质的影响[J]. 食品与发酵工业, 2021, 47 (12): 110-116.

  31. 钟涛, 王智荣, 杜木英*. 微生物源挥发性物质防治采后果蔬病害的研究进展[J]. 微生物学报, 2021, 61 (07): 1771-1785.

联系方式:

通讯地址:重庆市北碚区天生路2 西南大学食品科学学院,400715

E-mailmuyingdu@swu.edu.cn371065056@qq.com

热烈欢迎对食品微生物与发酵方向有兴趣的食品、生物、化学等相关专业背景的同学和青年老师加入课题组!