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郭春锋

作者:         发布日期:2023-09-21     浏览次数:

     

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郭春锋,男,1978年生,黑龙江人,中共党员,博士,教授,博士生导师,国家重点研发计划评审专家,全国研究⽣教育评估监测专家库专家,国家科技特派员,陕西省食品科学技术学会理事,《食品科学》期刊优秀审稿专家,西北农林科技大学“学生最喜爱的老师”。

一、研究方向

益生菌科学与技术,乳品加工及品质控制技术。

二、学习经历

1999.9-2003.7,哈尔滨商业大学,食品科学与工程专业,工学学士。

2003.9-2006.3,哈尔滨商业大学,粮食、油脂及植物蛋白工程专业,工学硕士。

2006.9-2011.7,哈尔滨工业大学,化学工程与技术学科,工学博士。

三、工作经历

2011.7-2014.12,西北农林科技大学,食品科学与工程学院,讲师。

2015.1-2019.12,西北农林科技大学,食品科学与工程学院,副教授。

2020.1-至今,西北农林科技大学,食品科学与工程学院,教授。

四、发表的代表性学术论文

[1]  Jing-Yan Li, Qian Ge, Bin Liu, Zhen-Peng Gao, Chun-Feng Guo*. Quantification of cow milk in adulterated goat milk by HPLC-MS/MS using N-acetylglucosamine as a reliable biomarker of cow milk, Journal of Food Composition and Analysis, 2023, 123: 105583 (SCI).

[2] Juan-Juan Xu, Jin-Zhi Sun, Kuo-Lin Si, Chun-Feng Guo*. 3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables, LWT-Food Science and Technology, 2021,149: 111780 (SCI, TOP期刊).

[3] Xue-Jiao Wang, Bing-Yan Chen, Bao-Wei Yang, Tian-Li. Yue, Chun-Feng Guo*. Chemical structure, concentration, and pH are key factors influencing antimicrobial activity of conjugated bile acids against lactobacilli,  Journal of Dairy Science, 2021, 104: 1524-1530 (SCI, TOP期刊).

[4] Juan-Juan Xu, Lu-Jing Fu, Kuo-Lin Si, Tian-Li Yue, Chun-Feng Guo*. 3-phenyllactic acid production by free-whole-cells of Lactobacillus crustorum in batch and continuous fermentation systems,  Journal of Applied Microbiology, 2020, 129: 335-344 (SCI).

[5] Xiao Ru, Chuang-Chuang Zhang, Ya-Hong Yuan, Tian-Li Yue, Chun-Feng Guo*. Bile salt hydrolase activity is present in nonintestinal lactic acid bacteria at an intermediate level, Applied Microbiology and Biotechnology, 2019, 103: 893-902 (SCI, TOP期刊).

[6] Chun-Feng Guo, Shuang Zhang, Ya-Hong Yuan, Jing-Yan Li, Tian-Li Yue*. Bile salt hydrolase and S-layer protein are the key factors affecting the hypocholesterolemic activity of Lactobacillus casei-fermented milk in hamsters, Molecular Nutrition & Food Research, 2018, 62: 1800728 (SCI, TOP期刊).

[7] Chun-Feng Guo, Ya-Hong Yuan, Tian-Li Yue, Jing-Yan Li. Hamsters are a better model system than rats for evaluating the hypocholesterolemic efficacy of potential probiotic strains, Molecular Nutrition & Food Research, 2018, 62:1800170 (SCI, TOP期刊).

[8] Si-Jin Liu, Juan-Juan Xu, Chang-Lu Ma, Chun-Feng Guo*. A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC, Food Chemistry, 2018, 266: 275-283 (SCI,TOP期刊).

[9] Peng-Li Hu, Ya-Hong Yuan, Tian-Li Yue, Chun-Feng Guo*. A new method for the in vitro determination of the bile tolerance of potentially probiotic lactobacilli, Applied Microbiology & Biotechnology, 2018, 102:1903-1910 (SCI, TOP期刊).

[10] W. P. Ge, X. J. Yang, X. Y. Wu, Z. Wang, C. F. Guo*. Phthalate residue in goat milk-based infant formulas manufactured in China, Journal of Dairy Science, 2016, 99: 7776-7781(SCI, TOP期刊).

[11] Chun-Feng Guo, Di Zhao, Ya-Hong Yuan, Tian-Li Yue, Bin Liu, Jing-Yan Li*. Lactobacillus casei-fermented milk improves serum and hepatic lipid profiles in diet-induced hypercholesterolaemic hamsters, Journal of Functional Foods, 2016, 26: 691–697 (SCI, TOP期刊).

[12] Chun-Feng Guo, Shuang Zhang, Ya-Hong Yuan, Tian-Li Yue, Jing-Yan Li*. Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties, Journal of Functional Foods, 2015, 12: 294-302 (SCI, TOP期刊).

[13] Chun-Feng Guo, Jing-Yan Li*. A combination of Tween 80 with CaCl2 enhances the hypocholesterolemic activity of bile salt hydrolase-active Lactobacillus casei F0422 in rats fed a cholesterol-rich diet, Journal of Functional Foods, 2014, 9: 131-140 (SCI, TOP期刊).

[14] 司阔林,徐捐捐,岳田利,袁亚宏,郭春锋*. 布氏乳杆菌产γ-氨基丁酸发酵条件的优化,食品科学,2020, 41: 87-93 (EI).

[15] 孙金芝,付路静,岳田利,李婧妍,郭春锋*. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳,食品科学,2021, 42: 288-293 (EI).

五、主持的代表性科研项目

[1] 结合胆汁酸在人类小肠生理pH条件下促约氏乳杆菌细胞增殖机制,国家自然科学基金面上项目,32372306,2024-2027.

[2] 胆盐水解酶调控嗜酸乳杆菌ATCC43121超胆盐耐受特性机制解析,国家自然科学基金面上项目,31972057,2020-2023.

[3] 干酪乳杆菌F0822调控大鼠胆固醇代谢的关键因子及途径分析,国家自然科学基金青年科学基金项目,31301444,2014-2016.

[4] 发酵酸菜工业化过程中特征风味与质构稳定性控制方法, 国家重点研发计划子课题,2017YFD0400105,2017-2020.

[5] 水果类产品加工原料真菌毒素及产毒菌株污染调查,科技部基础性研究专项子课题, 2013FY113400,2013-2018.

[6] 小品种果品质量安全风险隐患摸底排查与关键控制点评估,农业农村部国家农产品质量安全风险评估重大专项子课题,GJFP201700303,2018-2018.

[7] 基于牛奶中非蛋白生物标志物N-乙酰氨基葡萄糖的羊奶原奶中掺加的牛奶的检测方法开发,陕西省重点研发计划项目,2020NY-184,2020-2021.

六、获得的科技奖励

乳酸菌快速发酵蔬菜关键技术及发酵液的综合利用研究,黑龙江省高校科学技术奖励一等奖,证书号:2011-020-011.

七、联系方式

电子邮箱:gcf@nwafu.edu.cn


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