科

研

项

目（限5项）

1. 国家自然科学基金面上项目：异常维克汉姆酵母源醇酰基转移酶Eat276催化合成短链乙醇酯偏好性分子机制，2024.01-2027.12，主持

2. 国家“十四五”重点研发计划项目课题：食品关键配料生物制造的微生物菌种高通量筛选与细胞工厂构建， 2022. 10-2026.10，主持

3. 国家自然科学基金重点项目：多组学解析浓香型白酒酿造过程中关键酯类物质合成的作用机制，2019.01-2023.12，主持

4. 国家自然科学基金面上项目：N/C端Linker结构影响GH11木聚糖酶形成特异性产物的分子机制，2020.01-2023.12，主持

5. 国家自然科学基金面上项目：源于Burkholderia pyrrocinia脂肪酶影响白酒酯类合成的分子机制，2017.01-2020.12，主持

论文发表（限10篇）

1. Jingrong Zhao; Youqiang Xu; Ze Ding; Qiuhua Wu; Weiwei Li; Baoguo Sun; Xiuting Li*, Discovery and mechanism explanation of a novel green biocatalyst esterase Bur01 from Burkholderia ambifaria for ester synthesis under aqueous phase, International Journal of Biological Macromolecules, 2024,272:132630.

2. Fanghang Qiu; Weiwei Li; Xi Chen; Binghao Du; Xiuting Li*; Baoguo Sun, Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system, Food Research International,2024,114647.

3. Xi Chen; Binghao Du; Jialiang Niu; Chengnan Zhang; Hua Zhu; Kun Wang; Baoguo Sun; Xiuting Li*, Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu, Food Bioscience,2024,059:104114.

4. Fanghang Qiu; Binghao Du; Chengnan Zhang; Lining Zhu; Yatao Yan; Weiwei Li; Weijun Leng; Zemin Pang; Xiuting Li*; Baoguo Sun, Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu, Food Bioscience, 2024,59: 103925.

5. Qiuhua Wu; Chengnan Zhang; Wenqi Dong; Hongyun Lu; Yue Yang; Weiwei Li; Youqiang Xu; Xiuting Li*, Simultaneously Enhanced Thermostability and Catalytic Activity of Xylanase from Streptomyces rameus L2001 by Rigidifying Flexible Regions in Loop Regions of the N-Terminus, Journal of Agricultural and Food Chemistry, 2023, 71:12785-12796.

6. Yanfang Wu; Zhongfu Duan; Jialiang Niu; Hua Zhu; Chengnan Zhang; Weiwei Li; Baoguo Sun; Xiuting Li*, Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China, Food Chemistry:X, 2023, 20:100970.

7. Zemin Pang; Jing Hao; Weiwei Li; Binghao Du; Changhong Guo; Xiuting Li*; Baoguo Sun,Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu, Food Bioscience, 2023, 56:103292.

8. Youqiang Xu; Jingrong Zhao; Xiao Liu; Chunsheng Zhang; Zhigang Zhao; Baoguo Sun;Xiuting Li*, Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds, Food Chemistry, 2022, 369:130920.

9. Muhammad Usman; Prasanna J. Patil; Arshad Mehmood; Abdur Rehman; Haroon Shah; Junaid Haider; Kuang Xu; Chengnan Zhang; Xiuting Li*. Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution, Trends in Food Science & Technology, 2022, 122:287.

10. Xu Youqiang; Wang Xiaocheng; Xiao Liu; Xiuting Li*; Chengnan Zhang; Weiwei Li; Xiaotao Sun; Wenhua Wang;Baoguo Sun,Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu, Food Chemistry,2021, 338:128025-128025.

授权专利（限5项）

1. 国家发明专利：一种黑曲霉酯合成酶An605、编码基因及其应用，ZL 202210007973.2

2. 国家发明专利：一种黑曲霉酯合成酶An3131、编码基因及其应用，ZL 202210007972.8

3. 国家发明专利：一株多噬伯克霍尔德氏菌培养方法及其在催化降解白酒有害酯中的应用，ZL 202110170191.6

4. 国家发明专利：木聚糖酶XynA的突变体及其应用，ZL 202011386403.6

5. 国家发明专利：一种黑曲霉酯水解酶AnCu3、编码基因及其在水解DEHP中的应用，ZL201910935056.9

著作（限3项）

普通高等教育“十三五”规划教材-食品微生物学实验技术.化学工业出版社，2020.4

普通高等教育“十三五”规划教材-食品微生物学（第二版）.中国轻工业出版社，2022.3

专著-沙棘加工技术及综合应用. 中国农业科学出版社，2011.8

获奖情况（限5项）

1. 2023年度中国轻工业联合会科技进步奖一等奖-传统酿造白酒风味物质稳定合成的关键功能菌群组装发酵技术及应用（第1完成人）

2. 2022年度中国商业联合会科技进步特等奖-传统酿造白酒风味乙酯微生物定向协同生成技术与应用（第1完成人）

3. 2017年中华农业科技奖科研成果二等奖-食品功能微生物资源发掘及其应用（第1完成人）

4. 2015年教育部科学研究优秀成果奖（科学技术）二等奖-特种木聚糖酶资源发掘及应用（第1完成人）

5. 2011年国家科技进步二等奖-嗜热真菌耐热木聚糖酶的产业化关键技术及应用（第7完成人）