姓名：卢云浩
单 位：成都大学
通讯地址: 成都市成洛大道2025号
电子邮件: luyunhao@cdu.edu.cn
简 历
2014年6月本科毕业于四川大学轻工科学与工程学院食品科学与工程专业，获工学学士学位。
2020年12月博士毕业于四川大学轻工科学与工程学院发酵工程专业，获工学博士学位。
2021年2月—至今任助理研究员。
主要研究方向
食品微生物，分子生物学
主要科研
主持国家自然科学基金和四川省自然科学基金两项，参与多项国家级、省部级科研项目，在Biosens. Bioelectron., Chem. Commun., Food Chem., Food Microbiol., Int. J. Food Microbiol.等期刊发表论文20余篇。
主要科研项目
1. 国家自然科学基金青年科学基金项目, 32201998, 嗜盐四联球菌与多变假丝酵母强化发酵郫县豆瓣及其互作机制研究, 主持
2. 四川省自然科学基金青年科学基金项目, 2022NSFSC1624, 皱状假丝酵母改善郫县豆瓣风味品质及其作用机制研究, 主持
3. 川菜发展研究中心, CC21Z15, 耐盐皱状假丝酵母在郫县豆瓣发酵中的增香作用研究, 主持
4. 国家自然科学基金面上项目, 22074100, 基于原位核酸测序的肠道菌群空间信息解析, 参与
5. 国家自然科学基金青年科学基金项目, 21804095, 基于核酸编码及数字滚环扩增的真菌毒素小分子高通量计数分析, 参与
6. 国家自然科学基金青年科学基金项目, 31701565, 基于协同抗氧化的鱼皮肽-酚酸的分子构建及体内吸收利用机理研究, 参与
7. 中央其他部委项目, 2018-QT-工信部节函（2017）327号-105, 郫县豆瓣绿色关键工艺突破与产业升级示范, 参与
科研成果
1. Jiang, L., Lu, Y. H.*, Ma, Y., Liu, Z. S., & He, Q*. Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods. Food Chemistry.
2. Lu, Y. H., Li, F., Bai, J. R., Ledesma-Amaro, R., Liu, D. Y., He, Q., & Deng, R. J. Rapid screening of antimicrobial probiotics using CRISPR cascade. Biosensors & Bioelectronics.
3. Lu, Y. H., Yang, H., Bai, J. R., He, Q., & Deng, R. J. CRISPR-Cas based molecular diagnostics for foodborne pathogens. Critical Reviews in Food Science and Nutrition.
4. Lu, Y. H., Yang, L. Z., An, Y. F., Liu, D. Y., Yang, G. H., & He Q. Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste. LWT-Food Science and Technology.
5. Lu, Y. H., Peng, Q., He, Q. (2022). Inhibitory effect of Zanthoxylum bungeanum maxim. and Capsicum annuum L. on the activities of pancreatic lipase and α-amylase. International Journal of Food Science and Technology.
6. Lu, Y. H., Yang, L. Z., Yang, G. H., Chi, Y. L., & He Q. Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation. International Journal of Food Microbiology.
7. Lu, Y. H., Tan, X. Y., Lv, Y. P., Yang, G. H., Chi, Y. L., & He Q. Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches. Food Microbiology.
8. Lu, Y. H., Yuan, Z. L., Bai, J. R., Lin, Q., Deng, R. J., Luo, A. M., Chi Y. L., Deng S., & He Q. Culture-independent, separation-free and sensitive detection of Staphylococcus aureus in water and foods via enzymatic cleavage aptasensor. Analytica Chimica Acta.
9. Lu, Y. H., Yang, L. Z., Yang, G. H., Chi, Y. L., Sun, Q., & He Q. Insight into the fermentation of Chinese horse bean-chili-paste. Food Reviews International.
10. Lu, Y. H., Chi, Y. L., Lv, Y. P., Yang, G. H., & He Q. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste. LWT-Food Science and Technology.
11. Lu, Y. H., Tan, X. Y., Lv, Y. P., Yang, G. H., Chi, Y. L., & He Q. Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. International Journal of Food Properties.
12. Lu, Y. H., Dong, Y. Z., Li, X. L., & He, Q. The nitrite-scavenging properties of catechol, resorcinol, and hydroquinone: A comparative study on their nitration and nitrosation. Journal of Food Science.
申请专利：
1. 一种基于酶切保护适配体传感器的金黄色葡萄球菌快速检测方法, CN111500685A
2. 一种精准高效富集川芎嗪的郫县豆瓣制备方法, CN111406896A
3. 一种紫甘薯固体饮料粉的生产方法, CN104305462B
国际会议：
1. Lu, Y. H. (2019). Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste. 2019 6th International Conference on Food Security and Nutrition. Barcelona, Spain, April 8-10, 2019. (Oral Presentation)
2. Lu, Y. H. (2020). The dominant microbial dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches. ACS Spring 2020 National Meeting & EXPO. Philadelphia, PA, USA, March 22-26, 2020. (Poster Presentation)
