陆震鸣-药学院-江南大学药学院
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硕士生导师

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陆震鸣

编辑: 系统管理员    发布日期: 2014-05-04   来源:药学院
【个人简介】

姓 名

陆震鸣

性 别

出生日期

1981.11

职 称

副教授、硕士生导师

电 话

0510-85328177

传 真

0510-85328177

E-mail

zhenming_lu@163.com

【学术简介】

〖学习经历〗
2000.09-2004.06  江南大学,生物工程专业,工学学士

2004.09-2006.06  江南大学,微生物与生化药学专业,医学硕士

2006.09-2009.12  江南大学,发酵工程专业,工学博士

〖工作经历〗
2010年1月至今 江南大学药学院, 副教授

2014.03-2014.11  谢菲尔德大学工程学院, 访问学者

2014.12-2015.02  牛津大学工程学院, 访问学者

【主讲课程】

本科生:天然药物化学与中药制药

硕士生:医用统计学

【指导硕士生研究方向】

药学(微生物与生化药学)

【研究领域】

1.药食用真菌生物技术

2.传统发酵食品微生态研究

3.医药中间体生物催化技术

【主要论著】

近年来以主要作者发表科研论文60余篇(SCI收录35篇)。代表性论文如下:

药食用真菌生物技术

1.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.

2.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, 2015.

3.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.

4.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.

5.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)

6.Geng Y, He Z, Lu ZM, et al. Antrodia camphorata ATCC 200183 sporulates asexually in submerged culture. Applied Microbiology and Biotechnology, 2013, 2013, 97: 2851-2858.

7.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

8.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.

9.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.

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

11.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.

12.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.

 

传统发酵食品微生态研究

1.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. (†co-first author)

2.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.

3.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 Institute for Brewing, 2012, 118: 133-141.

4.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.

5.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.

6.Xu W, Xu QP, Chen JH, Lu ZM, et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process. Journal of the Science of Food and Agriculture, 2011, 91: 1612-1617.

7.陆震鸣, 敖宗华, 易彬, 张宿义, 沈才洪, 许正宏. 我国传统固态发酵食品工业现状和技术发展趋势. 2012工业生物技术发展报告, 科学出版社, 245-252.

 

医药中间体生物催化技术

1.Gong JS, Li H, Lu ZM, et al. Engineering of a fungal nitrilase for improving catalytic activity and reducing by-product formation in the absence of structural information. Catalysis Science & Technology, 2016.

2.Gong JS, Shi JS, Lu ZM, et al. Nitrile-converting enzymes as a tool to improve biocatalysis in organic synthesis: recent insights and promises. Critical Reviews in Biotechnology, 2015, 23: 1-13.

1.Gong JS, Li H, Lu ZM, et al. Recent progress in the application of nitrilase in the biocatalytic synthesis of pharmaceutical intermediates. Progress in Chemistry, 2015, 2015, 27: 448-458.

2.Wu Y, Li H, Lu ZM, et al. Enhancement of steroid hydroxylation yield from dehydroepiandrosterone by cyclodextrin complexation technique. Steroids, 2014, 84: 70-77.

3.Gong JS, Lu ZM, Li H, et al. Metagenomic technology and genome mining: emerging areas for exploring novel nitrilases. Applied Microbiology and Biotechnology, 2013, 97: 6603-6611.

4.Gong JS*, Lu ZM*, Li H, et al. Nitrilases in nitrile biocatalysis: Recent progress and forthcoming research. Microbial Cell Factory, 2012, 11: 142. (co-first author)

5.Gong JS, Li H, Zhu XY, Lu ZM, et al. Fungal His-tagged nitrilase from Gibberella intermedia: Gene cloning, heterologous expression and biochemical properties. PLoS One, 2012, 7(11): e50622.

6.Gong JS, Lu ZM, Shi JS, et al. Isolation, identification, and culture optimization of a novel glycinonitrile-hydrolyzing fungus-Fusarium oxysporum H3. Applied Biochemistry and Biotechnology, 2011, 165(3): 963-977.

【在研国家级科研项目】

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

2.国家863项目子课题(2012AA021301), 2012-2015, 主持

【科研成果及奖励】

1.江苏省科学技术奖一等奖, 2014, 排名3

2.全国商业联合会科技进步奖一等奖, 2009, 排名5

【主要授权和公开专利】

近年合作申请国家发明专利27件(授权19件)。主要专利:

1. 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

2. 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

3. 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

4.一种基于无性孢子的樟芝快速液态发酵工艺. 专利号: 201110053317.8

5.一种用于固态酿造食醋发酵过程的生物强化技术. 专利号: 201110116235.3

6.一株枯草芽孢杆菌及其应用. 专利号: 20101029731.2

7.一株短小芽孢杆菌及其应用. 专利号: 201010297112.X

8. 一株高产细菌纤维素的耐高温中间葡糖醋杆菌. 专利号: ZL2013106786085

9.高产甘氨酸菌株的筛选及其在腈类化合物转化中的应用. 专利号: 2010105671502

10.一种基于液体深层发酵的樟芝无性孢子的制备方法及其应用. 申请号: 201110053305.5

11.一株强稳定性中温中性α-淀粉酶高产菌及其酶学性质. 专利号: 201010567018.1

【在读硕士生人数】

  6人

【指导本科生人数】

  每年指导本科生2-4名

【以上资料更新日期】

2016年3月