雷宏杰

　　 　　

一、个人基本信息

雷宏杰，博士，教授，博士生导师，新疆维吾尔自治区“天池英才”特聘专家。

主要从事啤酒酵母环境胁迫耐受性、果蔬益生菌发酵及副产物综合利用研究。

二、学习工作经历

2022.01-至今        西北农林科技大学      食品学院           教授

2018.01-2021.12  西北农林科技大学      食品学院         副教授

2014.07-2017.12  西北农林科技大学      食品学院          讲师

2010.09-2014.06  华南理工大学            食品科学专业      博士

2007.09-2009.06  江南大学                   发酵工程专业         硕士

2003.09-2007.06  河南大学                   生物工程专业        本科

三、承担教学任务

本科生：《食品原料学》、《食品工艺学（甲）》、《食品生产综合实习（甲）》

研究生：《工程伦理》

四、承担科研项目

1. 国家自然科学基金：渗透压-乙醇顺序胁迫下活性肽调节啤酒酵母细胞壁重塑的分子机制（面上项目32572541）；活性肽提高啤酒酵母乙醇-氧化交叉胁迫耐受性的分子机制（面上项目32172184）；关键氨基酸调控啤酒酵母适应高浓酿造环境胁迫机制的研究（青年基金31501467）

2. 国家重点研发计划子课题：核桃全生命周期油体形成代谢机理与绿色节能预处理关键技术研发（2022YFD1000103）

3. 陕西省重点研发计划：益生菌发酵食品研制与产业化示范（重点产业创新链2023ZDLNY-32）；开菲尔羊奶酒加工关键技术研究（一般项目2022NY-034）；液化法糜子黄酒酿造关键技术研究（一般项目2017NY-157）

4. 新疆维吾尔自治区重点研发计划：黑果枸杞多级加工原料特征功效组分挖掘与衰减规律研究（2024B04012-1）；黑果枸杞产品品质提升及综合利用关键技术研发与应用示范（2024B04012-2）

5. 新疆维吾尔自治区科技成果转化示范：高膳无花果超微粉制备关键技术及产品开发（2022BKZ025）

五、主要学术论文

方向一：啤酒酵母环境胁迫耐受性研究与精酿啤酒研发

基于外源功能组分调节啤酒酵母环境胁迫耐受性研究；利用药食同源开发功能性精酿啤酒。

1. Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Mengmeng Zhang, Na Liu, Hongjie Lei*. Transcriptomics and proteomics analyses reveal the molecular mechanisms of yeast cells regulated by Phe-Cys against ethanol-oxidation cross-stress. Food Chemistry, 2025, 464, 141694.

2. Caiyun Wu, Xiaolan Jike, Nana Yang, Chengxin Wang, Hexin Zhang, Hongjie Lei*. Metabolomics reveals the regulatory mechanisms of antioxidant dipeptides enhancing the tolerance of lager yeast against ethanol stress. Journal of Agricultural and Food Chemistry, 2024, 72: 25414−25422.

3. Caiyun Wu, Hexin Zhang, Nana Yang, Na Liu, Huirong Yang, Huaide Xu, Hongjie Lei*. Antioxidant dipeptides enhance osmotic stress tolerance by regulating the yeast cell wall and membrane. Journal of Agricultural and Food Chemistry, 2024, 72: 4339−4347.

4. Caiyun Wu, Chengxin Wang, Jiayu Guo, Xiaolan Jike, Huirong Yang, Huaide Xu, Hongjie Lei*. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiology, 2024, 117, 104396.

5. Caiyun Wu, Li Liu, Mengmeng Zhang, Xiaolan Jike, Hexin Zhang, Nana Yang, Huirong Yang, Huaide Xu, Hongjie Lei*. Mechanisms of antioxidant dipeptides enhancing ethanol-oxidation cross-stress tolerance in lager yeast: roles of the cell wall and membrane. Journal of Agricultural and Food Chemistry, 2023, 71, 12538−12548.

6. Caiyun Wu, Jiayu Guo, Haoyu Jian, Li Liu, Hexin Zhang, Nana Yang, Huaide Xu, Hongjie Lei*. Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system. Food Microbiology, 2023, 114, 104288.

7. Haoyu Jian, Luyao Gao, Zhaoyan Guo, Nana Yang, Ning Liu, Hongjie Lei*. Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing. Industrial Crops and Products, 2022, 187,115340.

8. Nana Yang, Caiyun Wu, Huirong Yang, Zhaoyan Guo, Haoyu Jian, Tian Jiang, Hongjie Lei*. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. Food Bioscience, 2022, 50, 102008.

方向二：果蔬益生菌发酵与副产物高值化利用

基于益生菌生物转化作用的发酵果汁饮品开发；果蔬皮渣膳食纤维改性与应用技术研究。

1. Zijian Gong, Kangxue Chen, Yufei Zhang, Ruyu Shangguan, Huiling Li, Yi Yan, Caiyun Wu, Hongjie Lei*. Revealing the regulatory mechanisms of amino acids in co-fermentation of jujube pulp by Lachancea thermotolerans and Lactiplantibacillus plantarum: insights from flavor characterization and metabolomic analysis. Food Research International, 2025, 222, 117746.

2. Zijian Gong, Kangxue Chen, Wenbin Rong, Caiyun Wu, Ting Zhang, Qiaomei Li, Hongjie Lei*. Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder. Food Research International, 2025, 219, 117070.

3. Kangxue Chen, Zijian Gong, Caiyun Wu, Wenbin Rong, Ting Zhang, Qiaomei Li, Hongjie Lei*. Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement. Food Chemistry: X, 2025, 28, 102570.

4. Nana Yang, Caiyun Wu, Xiaolan Jike, Mengmeng Zhang, Tian Jiang, Hongjie Lei*. Construction, characterization and tolerance evaluation of single-cell nanoencapsulated Limosilactobacillus reuteri HR7 stable delivery system. Food Research International, 2025, 221, 117414.

5. Nana Yang, Xiaolan Jike, Mengmeng Zhang, Tian Jiang, Hongjie Lei*. Synthesis, characterization of thiolated hyaluronic acid and evaluation of its encapsulation effects on Lactobacillus reuteri HR7. International Journal of Biological Macromolecules, 2025, 310, 143486.

6. Chengxin Wang, Zining Wang, Ting Zhang, Kang Xu, Bing Li, Hongjie Lei*. Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus. Food Chemistry, 2025, 486, 144694.

7. Mengmeng Zhang, Nana Yang, Caiyun Wu, Hexin Zhang, Chengxin Wang, Ting Zhang, Hongjie Lei*. Physical modifications of dietary fibers from kiwifruit pomace: physicochemical, structural and functional properties. Food Chemistry, 2025, 484, 144422.

8. Hexin Zhang, Caiyun Wu, Mengmeng Zhang, Mei Li, Huaide Xu, Wenge Zhao, Ting Zhang, Hongjie Lei*. Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration. Food Chemistry, 2025, 466, 142197.

9. Xiaolan Jike, Caiyun Wu, Nana Yang, Wenbin Rong, Mengmeng Zhang, Ting Zhang, Hongjie Lei*. Lactiplantibacillus plantarum encapsulated by chitosan-alginate and soy protein isolate-reducing sugars conjugate for enhanced viability. International Journal of Biological Macromolecules, 2024, 281, 136162.

10. Chengxin Wang, Caiyun Wu, Qiaomei Li, Ting Zhang, Hongjie Lei*. Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum. Food Bioscience, 2024, 61, 104621.

11. Mengmeng Zhang, Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Xiaolan Jike, Ting Zhang, Hongjie Lei*. Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities. Food Chemistry, 2024, 451, 139497.

12. Jiayu Guo, Xiaolan Jike, Caiyun Wu, Li Liu, Chengxin Wang, Kang Xu, Bing Li, Huaide Xu*, Hongjie Lei*. Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies. Food Research International, 2024, 176, 113803.

13. Jiayu Guo, Chengxin Wang, Li Liu, Kang Xu, Bing Li, Lugang Zhang, Huaide Xu, Hongjie Lei*. Antioxidant activities and volatile compounds of Chinese cabbage sauce prepared by the combination of Lactobacillus plantarum and functional oligosaccharides. Food Bioscience, 2023, 54, 102854.

14. Xiaobo Dong, Jing Qi, Kang Xu, Bing Li, Huaide Xu, Xiaoju Tian, Hongjie Lei*. Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp. Food Bioscience, 2023, 53, 102558.

15. Zhaoyan Guo, Yanyao Wang, Chengxin Wang, Jiayu Guo, Xin Wang, Huaide Xu, Hongjie Lei*. Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp. Innovative Food Science & Emerging Technologies, 2022, 82, 103206.

16. Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei*. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles. Food Chemistry, 2022, 373, 131455.

17. Jing Qi, Hao Huang, Jun Wang, Ning Liu, Xuefeng Chen, Tian Jiang, Huaide Xu, Hongjie Lei*. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria. Food Bioscience, 2021, 43, 101264.

18. Tianlin Li, Tian Jiang, Ning Liu, Caiyun Wu, Huaide Xu, Hongjie Lei*. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry, 2021, 339, 127859.

19. Caiyun Wu, Tianlin Li, Jing Qi, Tian Jiang, Huaide Xu, Hongjie Lei*. Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice. LWT-Food Science and Technology, 2020, 122, 109064.

六、授权专利

1. 一种高活性益生菌发酵无花果粉的制备方法. ZL202410553260.5

2. 一种超高浓麦汁的制备方法. ZL201310511777.X

七、科研获奖

1. 红枣干燥及精深加工技术研究 陕西林业科技成果一等奖（2021-SLKJ-1-12）；

2. 桑椹酒及其深加工工艺研究 商洛市科学技术三等奖（17-305-R6）

八、联系方式

通讯地址：陕西省咸阳市杨陵区西农路22号西北农林科技大学食品学院

电子邮箱：leihongjie@nwafu.edu.cn

联系电话：029-87092486