郭春锋

　　 　　

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