李平蘭_默認(rèn)分類_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：李平蘭	性別：
民族：未填寫	出生年份：未填寫
最高學(xué)歷：	學(xué)位：
姓名李平蘭性別女出生日期 1964年9月籍貫山西民族漢學(xué)歷/學(xué)位博士職稱教授聯(lián)系方式電話：62737664；62738678 傳真：62738678 E-mail： lipinglan@cau.edu.cn；plli@sohu.com 通信地址：北京海淀區(qū)清華東路17號中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院398信箱學(xué)習(xí)工作經(jīng)歷 1982.09-1986.07 山西農(nóng)業(yè)大學(xué)大學(xué)，本科 1994.09-1997.07 南京農(nóng)業(yè)大學(xué)食品科技學(xué)院，碩士 2001.09-2004.07 中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院，博士 1986.07-1997.07 山西農(nóng)業(yè)大學(xué)食品科學(xué)系助教、講師 1997.07-至今中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院副教授、教授現(xiàn)任職務(wù)（社會兼職等）《中國釀造》雜志編委，《現(xiàn)代乳品科學(xué)與技術(shù)》雜志編委；中國老年學(xué)會老年食品營養(yǎng)與健康專業(yè)委員會副主任委員，中國農(nóng)學(xué)會農(nóng)產(chǎn)品貯藏與加工分會常務(wù)理事，中國食品科學(xué)技術(shù)學(xué)會乳酸菌分會理事；主要研究方向 1．益生菌的高通量定向選育技術(shù)及生理功能評價 2．益生菌活性代謝產(chǎn)物結(jié)構(gòu)與功能研究 3．益生菌高密度培養(yǎng)體系建立及高效發(fā)酵劑與活菌制劑研制 4．益生菌對食源性病原菌相關(guān)產(chǎn)毒基因調(diào)控研究 5．食源性腐敗菌與病原菌的風(fēng)險性評估及快速計量技術(shù)研究

目前承擔(dān)國家自然科學(xué)基金項目1項，北京市自然科學(xué)基金項目2項，國家863項目2項，科技支撐項目2項，國際合作項目2項。

出版著作：

主編出版《食品微生物學(xué)》、《食品微生物學(xué)教程》、《食品微生物學(xué)實驗原理與技術(shù)》、《發(fā)酵食品安全生產(chǎn)與品質(zhì)控制》、《微生物與食品微生物》、等教材與著作12部。

代表性論文：

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.

項目“冷卻肉加工關(guān)鍵技術(shù)研究與新產(chǎn)品開發(fā)”2004年獲教育部提名國家科技進(jìn)步“二等獎”。

項目“發(fā)酵肉制品加工關(guān)鍵技術(shù)研究與新產(chǎn)品開發(fā)”2005年獲教育部提名國家科技進(jìn)步“二等獎”。

項目“雙歧桿菌的篩選、功能評價及產(chǎn)業(yè)化應(yīng)用研”2009年獲農(nóng)業(yè)部中華農(nóng)業(yè)科技“三等獎”。

項目“新型戊糖乳桿菌素的高效制備及其在低溫食品中的防腐保鮮應(yīng)用”2010年獲北京市科技進(jìn)步“三等獎”。

“一種雙歧桿菌胞外多糖及其生產(chǎn)方法與專用生產(chǎn)菌株”已獲得國家技術(shù)發(fā)明專利，授權(quán)號為ZL200510105465.4

“一種戊糖乳桿菌細(xì)菌素及其專用生產(chǎn)菌株與應(yīng)用” 已獲得國家技術(shù)發(fā)明專利，授權(quán)號為：ZL 200510105985.5

“一種膽鹽水解酶及其生產(chǎn)方法與專用生產(chǎn)菌株” 已獲得國家技術(shù)發(fā)明專利，受權(quán)號為：ZL200610112696.2

專利“一種抗豬鏈球菌細(xì)菌素及其生產(chǎn)方法與專用菌株” 已獲得國家技術(shù)發(fā)明專利，受權(quán)號為：ZL200910076352

承擔(dān)本科生《食品微生物學(xué)基礎(chǔ)》、《食品微生物學(xué)》、《普通微生物學(xué)》及《研究生大實驗》等課程的講授任務(wù)；主持教改課題3項，發(fā)表教學(xué)改革論文5篇，獲校級教學(xué)成果“一等獎”1項。

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