教授简介

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陆震鸣

姓名

陆震鸣

性别

出生年月

1981.11

党派

中共党员

职称

教授

民族

最高学位

博士

毕业

江南大学

联系方式

051085910116

zhenming_lu@163.com

研究方向

生物制药(药用真菌生物技术);

发酵工程(酿造微生态研究)

主要学习工作简历和主要学术兼职

【学习和工作经历】

2000.09-2009.12 江南大学,学士、硕士、博士

2010.01- 江南大学,校聘副教授、副教授、教授

2014.03-2014.11 英国谢菲尔德大学,访问学者

2014.12-2015.02 英国牛津大学,访问学者

【主要学术兼职】

中国调味品协会科学技术委员会委员

科学研究情况简介

【近年来获得的学术科研成果】

主要采用多组学分析和发酵工程技术,解析药用真菌、酿造微生物群落的代谢机制,优化与调控活性物质和风味物质的发酵过程。近年来主持国家自然科学基金、国家863项目子课题、国家重点研发项目子课题等科研项目8项;在AEMCurr Opin   BiotechnolFood MicrobiolFood Chem等杂志发表科研论文80篇;联合申请发明专利69件,授权专利29件;获得省部级科研奖励3项。

【近年来主要研究课题】

[1] 国家自然科学基金青年基金(31401931),2015-2017,主持

[2] 国家重点研发计划项目子课题(2016YFD0400505-02),2016-2020,主持

[3] 国家自然科学基金重点项目子课题(31530055),2016-2020,主持

【近年来主要论文代表作】

近年来以主要作者发表科研论文80余篇(SCI收录55篇)。代表性论文如下:

药食用真菌生物技术

[1] Lu   ZM, Zhu Q, Li HX, et al.   Vanillin promotes germination of Antrodia   camphorata arthroconidia through PKA and MAPK signaling pathway. Frontiers in Microbiology, 2017, 8:   2048.

[2] Li HX, Lu ZM, Zhu Q, et al. Comparative transcriptomic and   proteomic analyses reveal a FluG-mediated signalling pathway relating to   asexual sporulation of Antrodia   camphorata. Proteomics, 2017,   17: 1700256. (co-first author)

[3] Geng Y, Wang J, Sun Q, Xie MF, Lu ZM, et al. Identification of   antrodin B from Antrodia camphorata   as a new anti-hepatofibrotic compound using a rapid cell screening method and   biological evaluation. Hepatology   Research, 2016, 43: E15-E25.

[4] Li HX, Lu ZM, Geng Y, et al. Efficient production of bioactive   metabolites from Antrodia camphorata   ATCC 200183 by asexual reproduction-based repeated batch fermentation. Bioresource Technology, 2015, 194:   334-343.

[5] Lu   ZM, He Z, Li HX, et al.   Modified arthroconidial inoculation method for the efficient fermentation of Antrodia camphorata ATCC 200183. Biochemical Engineering Journal, 2014,   87: 41-49.

[6] Lu   ZM, Geng Y, Li HX, Sun   Q, Shi JS, Xu ZH. Alpha-terpineol promotes triterpenoid production of Antrodia cinnamomea in submerged   culture. FEMS Microbiology Letters,   2014, 358: 36-43.

[7] Geng Y, Lu ZM, Huang W, et al. Bioassay-guided isolation of   DPP-4 inhibitory fractions from extracts of submerged cultured of Inonotus obliquus. Molecules, 2013, 18: 1150-1161. (co-first   author)

[8] Lu   ZM, Lei JY, Xu HY, et   al. Optimization of fermentation medium for triterpenoid production from Antrodia camphorata ATCC 200183 using   artificial intelligence-based techniques. Applied   Microbiology and Biotechnology, 2011, 92:371-379

[9] Lu   ZM, Tao WY, Xu HY, et al.   Analysis of volatile compounds of Antrodia   camphoratain submerged culture using headspace solid-phase   microextraction. Food Chemistry,   2011, 127: 662-668.

[10] Lu   ZM, Tao WY, Xu HY, et   al. Further studies on the hepatoprotective effect of Antrodia camphorata in submerged culture on ethanol-induced acute   liver injury in rats. Natural Product   Research, 2011, 25: 684-695.

[11] Lu   ZM, Xu ZH. Antcin A   contributs to anti-inflammatory effect of Niuchangchih   (Antrodia camphorata). Acta Pharmacologica Sinica, 2011, 32, 981-982.

[12] Ao   ZH, Xu ZH, Lu ZM, et al. Niuchangchih (Antrodia camphorata) and its potential in treating liver   diseases. Journal of Ethnopharmacology,   2009, 121: 194-212.

[13] Lu ZM,   Tao WY, Zou XL, et al. Protective effects of mycelia of Antrodia camphorata and Armillariella tabescens in submerged   culture against ethanol-induced hepatic toxicity in rats. Journal of Ethnopharmacology, 2007,   110: 160-164.

传统酿造微生态研究

[1] Lu ZM, Wang ZM, Zhang XJ, et al. Microbial   ecology of cereal vinegar fermentation: insights for driving the ecosystem   function. Current Opinion in   Biotechnology, 2018, 49:88-93.

[2] Xiao C, Lu ZM, Zhang XJ, et al. Bio-heat is a key environmental diver   shaping the microbial community of medium-temperature Daqu. Applied and Environmental Microbiology,   2017, 83

[3] Lu   ZM,   Liu N, Wang LJ, et al. Elucidating and regulating the acetoin production role   of microbial functional groups in multispecies acetic acid fermentation. Applied and Environmental Microbiology,   2016, 82: 5960-5868.

[4] Wu LH, Lu ZM, Zhang XJ, et al. Metagenomics reveals flavour   metabolic network of cereal vinegar microbiota. Food Microbiology, 2017, 62: 23-31. (co-first author)

[5] Wang ZM, Lu ZM, Shi JS, Xu ZH. Exploring flavour-producing   core microbiota in multispecies solid-state fermentation of traditional   Chinese vinegar. Scientific Reports,   2016, 6: 26818. (co-first author)

[6] Wang ZM, Lu ZM, Yu YJ, et al. Batch-to-batch uniformity of bacterial   community succession and flavor formation in the fermentation of Zhenjiang   aromatic vinegar. Food Microbiology,   2015, 50: 64-69.

[7] Yu YJ, Lu ZM, Yu NH, et al. HS-SPME/GC-MS and chemometrics for volatile   composition of Chinese traditional aromatic vinegar in the Zhenjiang region. Journal of the Institute of Brewing,   2012, 118: 133-141.

[8] Xu W, Huang ZY, Zhang   XJ, Li Q, Lu ZM, et al. Monitoring the microbial community during   solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiology, 2011, 28: 1175-1181.

[9] Lu ZM, Xu W, Yu NH, et al. Recovery of aroma compounds from   Zhenjiang aromatic vinegar by supercritical fluid extraction. International Journal of Food Science and   Technology, 2011, 46: 1508-1514.

【主要授权国家发明专利】

[1] 一种樟芝保肝功能饮料的制备方法. 专利号: ZL2013100637320

[2] 酒醅微生物群落中中乳酸菌、梭菌、芽孢杆菌的定量分析. 专利号:   ZL201410120323.4

[3] 大曲微生物群落中乳酸菌和芽孢杆菌的定量分析方法. 专利号:   ZL2014101193976

[4] 一种樟芝无性孢子低温保藏保护剂及其使用方法. 专利号:   ZL2013106777565

[5] 一种基于无性孢子的樟芝快速液态发酵工艺. 专利号:   ZL201110053317.8

[6] 一种用于固态酿造食醋发酵过程的生物强化技术. 专利号:   ZL201110116235.3

[7] 一株枯草芽孢杆菌及其应用. 专利号: ZL20101029731.2

[8] 一株短小芽孢杆菌及其应用. 专利号: ZL201010297112.X

【主要科研奖励】

[1] 中国轻工联合会科技进步一等奖,2017,排名7

[2] 江苏省科学技术奖一等奖,2014,排名3

[3] 全国商业联合会科技进步奖一等奖,2009,排名5

工程背景

[1] 2012年,江苏恒顺醋业有限公司,江苏省第四批“科技特派员”

[2] 2013年,安徽恒裕酿造有限公司,安徽省第四批“企业科技特派员”

[3] 2014年,江苏神华药业有限公司,江苏省第二批科技副总(企业创新岗)

教学 情况简介

【主讲课程】

本科生:制药分离工程

【指导硕士生研究方向】

硕士生:药学(1007)、发酵工程(082203

【以上资料更新日期】20186