方芳

一、论文（论著）发表情况

部分代表性论文如下：

1、 Jialian Li, Bo Wang, Jian Chen, Guocheng Du, Fang Fang. Heme dependent catalase conditionally contributes to oxygen tolerance of Tetragenococcus halophilus strains isolated from soy sauce moromi. Applied Sciences, 2022, 12(16): 8039.

2、 Xiumei Ni, Jian Chen, Guocheng Du, Fang Fang. Food‑grade expression of multicopper oxidase with improved capability in degrading biogenic amines. Systems Microbiology and Biomanufacturing, 2021, DOI 10.1007/s43393-021-00061-9

3、 Yunyao Jia, Jingwen Zhou, Guocheng Du, Jian Chen, Fang Fang. Identification of an urethanase from Lysinibacillus fusiformis for degrading ethyl carbamate in fermented foods. Food Bioscience, 2020, 36:100666.

4、Qingtao Liu, Xuerong Jin, Fang Fang, Jianghua Li, Guocheng Du, Zhen Kang. Food-grade expression of an iron-containing acid urease in Bacillus subtilis. Journal of Biotechnology. 2019, 293:66-71.

5、Fang Fang, Jiran Zhang, Jingwen Zhou, Zhaohui Zhou, Tieqiao Li, Liling Lu, Weizhu Zeng, Guocheng Du, Jian Chen. Accumulation of citrulline by microbial arginine metabolism during alcoholic fermentation of soy sauce. Journal of Agricultural and Food Chemistry. 2018, 66:2108-2113.

6、Fang Fang, Yuying Qiu, Guocheng Du, Jian Chen. Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes. Food Bioscience. 2018, 23:137-141.

7、Liu, QT, Yao, XH, Liang, QX, Li, JH, Fang, F, Du, GC, Kang, Z. Molecular engineering of Bacillus paralicheniformis acid urease to degrade urea and ethyl carbamate in model Chinese rice wine. Journal of Agricultural and Food Chemistry. 2018, 66 (49): 13011-13019

8、Fang Fang, Jie Xu, Qiaoyu Li, Xiaoxuan Xia and Guocheng Du. Characterization of a Lactobacillus brevis strain with potential oral probiotic properties. BMC Microbiology. 2018, 18:221.

9、Zhengshan Luo, Weizhu Zeng, Guocheng Du, Song Liu, Fang Fang, Jingwen Zhou, Jian Chen. A high-throughput screening procedure for enhancing pyruvate production in Candida glabrata by random mutagenesis. Bioprocess and Biosystems Engineering. 2017, 40: 693–701

10、Weizhu Zeng, Hailin Zhang, Sha Xu, Fang Fang, Jingwen Zhou. Biosynthesis of keto acids by fed-batch culture of Yarrowia lipolytica WSH-Z06. Bioresource Technology, 2017, 243:1037-1043.

二、专利情况

1、Method for improving the quality of soy sauce using Bacillus amylioliquefaciens. US 10085470 B2授权日：2018-06-01

2、Method for reducing the precursor of ethyl carbamate in soy sauce专利号：US 9961925 B2授权日：2018-05-08

3、Method for simultaneously reducing urethane and its precursors levels during Chinese liquor production process. US 10253285 B2授权日：2019-04-09

4、Multicopper oxidase mutant with improved salt tolerance. US 11008552 B2授权日：2021-05-18

5、一株减少白酒发酵过程正丁醇含量的酪丁酸梭菌.专利号ZL 2020115498157, 授权日期2022-08-23

6、一株促进鲁氏接合酵母产愈创木酚类物质的魏斯氏菌.专利号ZL 2021102846734, 授权日期2022-05-10

7、一种提高酱油风味物质含量的方法.专利号ZL 2021100789559, 授权日期2022-05-10

8、一种提高多铜氧化酶稳定性和降解生物胺能力的方法.专利号ZL 2020112384756, 授权日期2022-07-01

9、一株嗜盐四联球菌及其在酱油生产中的应用.专利号ZL 2020100570852, 授权日期2022-03-25

10、一种降低浓香型白酒酒醅中尿素的方法.专利号：ZL 201610453534.9授权日：2019-11-08

三、承担教学科研项目情况

1、乳酸菌功能解析及其对酱油发酵的影响机制，国家自然科学基金面上项目(31771955)，2018.01-2021.12，项目负责人

2、食品加工与食品安全的互作关系与调控基础研究，国家重点研发计划项目(2017YFC1600405), 2018.01-2021.12，子课题负责人

3、传统发酵食品加工过程内源性危害物控制技术的应用示范，国家重点研发计划项目(2018YFC1604102), 2018.12-2021.12，子课题负责人

4、类肠膜魏斯氏菌协同发酵对酱油品质影响的作用机制，国家自然科学基金面上项目(32172182)，2022.01-2025.12，项目负责人

四、获奖情况（含指导学生获奖）

1、酱油发酵过程微生物代谢危害物控制技术. 中国轻工业联合会, 技术发明奖二等奖(1/6),2018

2、酿造酱油微生物代谢危害物控制技术及产业化应用. 广东省科学技术奖, 二等奖(2/8),2018

3、传统酿造食品高效安全生产关键技术及其产业化. 教育部科学技术进步二等奖(4/9),2021

4、2019年度IBA-IFIBiop“Best Young Researcher Award (最佳青年学者奖)”

5、第八届全国大学生电子商务“创新、创意及创业”挑战赛江苏区选拔赛. 三等奖(指导教师)，2018

6、第二届全国大学生生命科学创新创业大赛. 优秀成果奖(指导教师)三等奖(创新)，2017

以上资料更新时间截止：2022年8月