姓名

曾雪峰

性别

男

毕业院校

江南大学

学位

博士学位

职称

贵州大学一流学科特聘教授C岗

现任职务

无

办公电话

电子邮件

heiniuzxf@163.com

导师类别

博导

√

硕导

√

招生学科

方向

学科方向1

食品科学

学科方向2

微生物

简介

2013年6月毕业于江南大学水产品加工及贮藏工程，获博士学位。2016年3月至今在贵州大学从事教学科研工作。主持国家级项目2项、省部级项目2项，参与省部级项目十余项。主要研究方向为食品副产物在主粮中高值利用、西南传统发酵食品。目前对高纤副产物在主食中的增值利用、西南地区特色发酵酸鱼的研究居于国内领先水平，部分成果已在企业转化。以第一作者或通讯作者发表学术论文近三十篇，其中SCI论文30余篇，近五年中科院大类分区二区以上论文10篇，其中食品类top期刊6篇。

办公室：

崇德楼九州体育(中国)官方网站237

联系电话：

18302619368

2014年以来主要承担的科研项目

1. 贵州省传统发酵酸鱼乳酸菌多样性的研究，贵州省科学技术基金，经费：10.0万元，黔科合基础[2016]1046号。起止时间2016-10-01至2018-09-30 (主持)已结题

2. 清真肌肉食品液熏工业化关键技术研究，贵州省科技支撑农业攻关项目，经费：30万元，黔科合支撑[2016]2579号，起止时间2017-01-01至2019-12-31 (主持)已结题

3. 低盐发酵酸鱼典型产胺微生物促生物胺形成机制研究, 国家自然科学基金，项目编号：31760455，经费：38.0万元，起止时间2018-01-01至2021-12-31 (主持)已结题

4. 豆渣-米糕工业化生产关键技术研究，贵州省科技支撑农业攻关项目，经费：30万元，黔科合支撑[2018]2306号，起止时间2018-01-01至2020-12-31 (技术负责人)已结题

5. 盘江小黄牛RA冰温保鲜关键技术研究，贵州省科技支撑农业攻关项目，经费：30万元，黔科合支撑[2016]2318号，起止时间2018-01-01至2020-12-31 (技术负责人)

6. 酱香型白酒丢糟栽培食用菌灭菌关键技术研究，贵州省科技支撑农业攻关项目，经费：40万元，黔科合支撑[2019]2337号，起止时间2019-01-01至2021-12-31 (技术负责人)已结题

7. 养殖鲟鱼鱼片ClO2冰温保鲜关键技术研究，贵州省科技支撑农业攻关项目，经费：40万元，黔科合支撑[2019]2328号，起止时间2019-01-01至2021-12-31 (技术负责人)

8. 贵州酸浆豆腐工业化生产关键技术研究，贵州省科技支撑农业攻关项目，经费：40万元，黔科合支撑[2019]2379号，起止时间2019-01-01至2021-12-31 (技术负责人)已结题

9. 酸性固态发酵鱼CPL降解肌原纤维蛋白促质构劣化机制研究,国家自然科学基金，项目编号：32060556，经费：35.0万元，起止时间2021-01-01至2024-12-31 (主持)

10. 方便酸汤鱼工业化关键技术的研究，贵州省科技支撑农业攻关项目，经费：40万元，黔科合支撑[2020]1Y151号，起止时间2020-01-01至2022-12-31 (技术负责人)

11. 高产GABA 鱼椒酸发酵技术及应用示范，贵州省科技支撑农业攻关项目，经费：60万元，黔科合支撑[2022]一般155，起止时间20122-01-01至2024-12-31 (技术负责人)

12. 红薯粉条功能品质挖掘及加工副产物增值利用，贵州省科技支撑定向重点项目，经费：200万元，黔科合支撑[2022]重点013号，起止时间2022-01-01至2024-12-31 (技术负责人)

13. 低pH介导熊蜂魏斯氏菌gadB促GABA合成的机制研究, 国家自然科学基金，项目编号：32260571，经费：33.0万元，起止时间2023-01-01至2026-12-31 (主持)

2012年以来主要发表学术论著（标红为近五年的二区以上文章）

1. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Chemical and Microbial Properties of Chinese Traditional Low-Salt Fermented Whole Fish Product Suan Yu. Food Control. 2013 30(2):590-595  

2. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Changes of biogenic amines in Chinese low salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. IJFST. 2013 48(4):685-692  

3. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang; Yong Qiu & Lujing Guan.Biochemical and sensory characteristics of whole carp inoculated with autochthonous starter cultures [J]. J Aquat Food Prod T. 2015 24(1):52-67   

4. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Effect of autochthonous starter cultures on Microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish [J]. Food Control. 2013 33(2):344-351

5. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Lujing Guan. Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish [J]. Food Control. 2014 40(2):351-358  

6. Xuefeng Zeng; Xiaohua chen;Wei Zhang*. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low‐Salt Fermented Fish [J]. JFPP. 2015.40(5): 1093-1103

7. Xuefeng Zeng; Wenshui Xia*; Qixing Jiang,Yansun Xu. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. IJFST  2016.51(8):1774-1786  

8. Xuefeng Zeng;Wenshui Xia,Qixing Jiang,Yanshun Xu and Jin Fan. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional  Chinese

  Low-Salt Fermented Whole Fish[J]. JFPP. 2017.41(5): e13131

9. Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish[J]. International Journal of Food Microbiology. 2017.242(2):  141-151

10. Xuefeng Zeng; Fan, J ; He, LP ; Duan, ZH; Xia, WS . Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu[J]. JOURNAL OF FOOD BIOCHEMISTRY. 2019.43(8): e12865

11. Liu N , Zhu Q , Xuefeng Zeng * , et al. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method[J]. Journal of Food Science and Technology, 2019.

12. Qiujin Z, Xuefeng Zeng * . Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J]. Korean Journal for Food Science of Animal Resources, 2018, 38(3).

13. Xuefeng Zeng, Wan W , He L , et al. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food science and Technology International, 2020(5):108201322094176.

14. Yang Q , Meng J , Zhang W , Xuefeng Zeng *,et al. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)[J]. Frontiers in Microbiology, 2020, 11:1130.

15. Xuefeng Zeng, Tang Z , Zhang W , et al. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. Food science & Nutrition, 2020(2).

16. Xuefeng Zeng, Ju Meng, Wei Zhang, Laping He, Li Deng, et al. Changes in the microbiological, physico–chemical properties of Chinese traditional fermented Suan rou at ripening fermentation[J]. Food science & Nutrition, 2020.

17. Ju Meng, Qin Yang, Weiyang Wan, Xuefeng Zeng *. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from Chinese traditional fermented fish (Suan yu) [J]. Food Chemistry, 2021, 369(1)

18. Zhongyue Tang1, Jin Fan 1, Zhizhu Zhang, Jintao Yang, Lu Liu, Zhengbin Yang, Xuefeng Zeng*.Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara[J]. Food Hydrocolloids, 2021.

19. Xuefeng Zeng, Yang Q, et al.  Effects of liquid smoking on the microbiological and physicochemical characteristics of Suan yu, a traditional Chinese fermented fish product[J]. Journal of Aquatic Food Product Technology, 2020.

20. Xuefeng Zeng, Chenxin Lin, et al. Microorganism and physiochemical characteristic of high-salt (Suan Yu), a traditional Chinese fermented fish[J]. Journal of Aquatic Food Product Technology, 2020.

21. Liu, JG; Lin, CX ; Zhang, W; Yang, Q; Meng, J ; He, LP; Deng, L ; Zeng, XF*. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu) [J]. Food Chemistry, 2021, 358(1)

22. JinTao Yang, Lu Liu, Zhongyue Tang, Zhengbing Yang, Wei Zhang,Yong Zhu, XueFeng Zeng *, Luyao Zhang. Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions[J]. Food Chemistry, 2021, 389(30)

23. Zhengbin Yang, Yuedan Hu, Jiangli Wu, Jingui Liu, Furong Zhang,Hongya Ao, Yong Zhu, Laping He, Wei Zhang  and Xuefeng Zeng*.High-Efficiency Production ofAuricularia polytrichaPolysaccharides Through YellowSlurry Water Fermentation and ItsStructure and Antioxidant Properties[J]. Frontiers in Microbiology,2022,13

24. Furong Zhang, Xuefeng Zeng*, et al. Insights into the endogenous cathepsins on modori of fermented carp (Cyprinus carpio) surimi gels in acid environment[J]. IJFST, Accept

25. Zhongyue Tang, Xuefeng Zeng, et al. Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice-okara slurry[J]. IJFST, Accept

26. Weiyang Wan, Ju Meng, Qin Yang, Shirui Yu, Xuefeng Zeng*, Li Deng. Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and aroma and taste characterization by modeling, sensory evaluation, and instrumental analysis [J]. JFPP. 2022, Accept

27. Lu Jiang, Lu Liu, Hongyan Chen, Wei Zhang, Laping He, Xuefeng Zeng*. Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment [J].LWT. 22-Aug-2022

28. Qiuhong Huang, Qi Sun, Zhongyue Tang, Xuefeng Zeng*.K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack[J]. Food Bioscience. 29- March -2023

29. 刘璐, 吴江丽, 杨金桃, 唐忠月, & 曾雪峰*.发酵鱼酱酸产gaba乳酸菌的分离筛选及发酵特性. 食品科学, (2021). 42(18), 7.

30. 张福荣, 曾雪峰*, 陆丹丹. 鲟鱼鱼糜对酸奶质构特性与品质的影响[J]. 食品与发酵科技, 2022, 58(1):8.

31. 吴江丽; 曾雪峰*.酸浆中高产酸乳酸菌的筛选及其发酵黄浆水风味特征研究[J]. 食品与发酵科技,录用.

32. 曾雪峰，夏文水.湘西传统低盐发酵酸鱼中乳酸菌的分离及特性研究.食品发酵与工业.2012,12(38):40-44

学术兼职及荣誉称号

贵阳市食品工业协会  专家组专家

贵州省、贵阳市科技专家、科技特派员，“三区”、“三农”专家。