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李平兰

浏览：220 来源：中国农业大学食品科学与营养工程学院原文：

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姓名：李平兰	性别：
民族：未填写	出生年份：未填写
最高学历：	学位：
姓名李平兰性别女出生日期 1964年9月籍贯山西民族汉学历/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

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.

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