您的浏览器版本太低,请使用IE9(或以上)、谷歌、火狐等现代浏览器。360、搜狗等浏览器请使用高速模式。

教授

李平兰

发布日期:2012-05-16   浏览次数:

姓名 李平兰
性别
出生日期 1964年9月
籍贯 山西
民族
学历/学位 博士
职称 教授

联系方式

电话:62737664;62738678
传真:62738678
E-mail: lipinglan@cau.edu.cn;plli@sohu.com
通信地址:北京海淀区清华东路17号中国农业大学食品科学与营养工程学院398信箱

学习工作经历

1982.09-1986.07 山西农业大学大学,本科
1994.09-1997.07 南京农业大学食品科技学院,硕士
2001.09-2004.07 中国农业大学食品科学与营养工程学院,博士
1986.07-1997.07 山西农业大学食品科学系助教、讲师
1997.07-至今 中国农业大学食品科学与营养工程学院副教授、教授

现任职务(社会兼职等)

《中国酿造》杂志编委,《现代乳品科学与技术》杂志编委;中国老年学会老年食品营养与健康专业委员会副主任委员,中国农学会农产品贮藏与加工分会常务理事,中国食品科学技术学会乳酸菌分会理事;

主要研究方向

1.益生菌的高通量定向选育技术及生理功能评价
2.益生菌活性代谢产物结构与功能研究
3.益生菌高密度培养体系建立及高效发酵剂与活菌制剂研制
4.益生菌对食源性病原菌相关产毒基因调控研究
5.食源性腐败菌与病原菌的风险性评估及快速计量技术研究

代表著作与论文

出版著作:
主编出版《食品微生物学》、《食品微生物学教程》、《食品微生物学实验原理与技术》、《发酵食品安全生产与品质控制》、《微生物与食品微生物》、等教材与著作12部。


代表性论文:
1. Liu, G., Wang, Y., Gui, M., Zheng, H., Dai, R., Li, P. Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham. Food Control, 2012, 24 (1-2) , pp. 64-71.
2. Zhou, K., George, S.M., Li, P.L., Baranyi, J. Effect of periodic fluctuation in the osmotic environment on the adaptation of Salmonella. Food Microbiology, 2012, Article in Press.
3. Xu, R., Shang, N., Li, P. In vitro and in vivo antioxidant activity of exopolysaccharide fractions from Bifidobacterium animalis RH. Anaerobe, 2011, 17 (5) , pp. 226-231.
4. Liu, G., Wang, H., Griffiths, M.W., Li, P. Heterologous extracellular production of enterocin P in Lactococcus lactis by a food-grade expression system. European Food Research and Technology, 2011, 233 (1) , pp. 123-129.
5. Shen, Q., Shang, N., Li, P. In vitro and in vivo antioxidant activity of bifidobacterium animalis 01 isolated from centenarians. Current Microbiology, 2011, 62 (4) , pp. 1097-1103.
6. Liu, G., Griffiths, M.W., Wu, P., Wang, H., Zhang, X., Li, P. Enterococcus faecium LM-2, a m
ulti-bacteriocinogenic strain naturally occurring in "Byaslag", a traditional cheese of Inner Mongolia in China. Food Control, 2011, 22 (2) , pp. 283-289.
7. Xu, R., Shen, Q., Ding, X., Gao, W., Li, P. Chemical characterization and antioxidant activity of an exopolysaccharide fraction isolated from Bifidobacterium animalis RH. European Food Research and Technology, 2011, 232 (2) , pp. 231-240.
8. Shen, Q., Zhang, B., Xu, R., Wang, Y., Ding, X., Li, P. Antioxidant activity in vitro of the selenium-contained protein from the Se-enriched Bifidobacterium animalis 01. Anaerobe, 2010, 16 (4) , pp. 380-386.
9. Xu, R., Ma, S., Wang, Y., Liu, L., Li, P. Screening, identification and statistic optimization of a novel exopolysaccharide producing Lactobacillus paracasei HCT, 2010, 4 (9) , pp. 783-795.
10. Zhang, J., Liu, G., Li, P., Qu, Y. Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat. Food Control, 2010, 21 (2) , pp. 198-202.
11. Liu, G., Griffiths, M.W., Shang, N., Chen, S., Li, P. Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture. Journal of Food Protection, 2010, 72 (12) , pp. 2524-2529.
12. Liu, S., Fan, W., Zhong, S., Ma, C., Li, P., Zhou, K., Peng, Z., Zhu, M. Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes. African Journal of Biotechnology, 2010, 9 (5) , pp. 692-701.
13. Zhang, J., Liu, G., Shang, N., Cheng, W., Chen, S., Li, P. Purification and partial amino acid sequence of pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1. Journal of Food Protection, 2009, 72 (12) , pp. 2524-2529.
14. Zhou, K., Fu, P., Li, P., Cheng, W., Liang, Z. Predictive modeling and validation of growth at different temperatures of brochothrix thermosphacta. Journal of Food Safety, 2009, 29 (3) , pp. 460-473.
15. Zhou, K., Cui, T.T., Li, P.L., Liang, N.J., Liu, S.C., Ma, C.W., Peng, Z.H. Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia. Journal of Applied Microbiology, 2008, 105 (6) , pp. 1956-1965.
16. Li, P., Shen, Q., Liu, Z., Fu, P., Zhou, W. A newly isolated strain Pediococcus parvulus from Xuanwei ham, a traditional Chinese fermented meat product. International Journal of Food Science and Technology, 2008, 43 (8) , pp. 1387-1394.
17. Zhou, K., Zhou, W., Li, P., Liu, G., Zhang, J., Dai, Y. Mode of action of pentocin 31-1: An antilisteria bacteriocin produced by Lactobacillus pentosus from Chinese traditional ham. Food Control, 2008, 19 (8) , pp. 817-822.
18. Liu, G., Lv, Y., Li, P., Zhou, K., Zhang, J. Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 isolated from Xuan-Wei Ham, a traditional China fermented meat product. Food Control, 2008, 19 (4) , pp. 353-359.
19. Liu, Z., Jiang, Z., Zhou, K., Li, P., Liu, G., Zhang, B. Screening of bifidobacteria with acquired tolerance to human gastrointestinal tract. Anaerobe, 2007, 13 (5-6) , pp. 215-219.
20. Pan, W. H., Li, P. L., Liu, Z. The correlation between surface hydrophobicity and adherence of Bifidobacterium strains from centenarians' faeces. Anaerobe, 2006, 12 (3) , pp. 148-152.

主要科研项目

目前承担国家自然科学基金项目1项,北京市自然科学基金项目2项,国家863项目2项,科技支撑项目2项,国际合作项目2项。

教学工作

承担本科生《食品微生物学基础》、《食品微生物学》、《普通微生物学》及《研究生大实验》等课程的讲授任务;主持教改课题3项,发表教学改革论文5篇,获校级教学成果“一等奖”1项。

奖励及其他

授权专利:
“一种双歧杆菌胞外多糖及其生产方法与专用生产菌株”已获得国家技术发明专利,授权号为ZL200510105465.4
“一种戊糖乳杆菌细菌素及其专用生产菌株与应用” 已获得国家技术发明专利,授权号为:ZL 200510105985.5
“一种胆盐水解酶及其生产方法与专用生产菌株” 已获得国家技术发明专利,受权号为:ZL200610112696.2
专利“一种抗猪链球菌细菌素及其生产方法与专用菌株” 已获得国家技术发明专利,受权号为:ZL200910076352


获奖情况:
项目“冷却肉加工关键技术研究与新产品开发”2004年获教育部提名国家科技进步“二等奖”。
项目“发酵肉制品加工关键技术研究与新产品开发”2005年获教育部提名国家科技进步“二等奖”。
项目“双歧杆菌的筛选、功能评价及产业化应用研”2009年获农业部中华农业科技“三等奖”。
项目“新型戊糖乳杆菌素的高效制备及其在低温食品中的防腐保鲜应用”2010年获北京市科技进步“三等奖”。