袁磊

博士,讲师

地址：扬州市华扬西路196号扬州大学食品科学与工程学院

邮编：225127

E-mail: leiyuan@yzu.edu.cn；leiyuan0926@163.com

个人主要科研经历

2020.03-至今，扬州大学食品科学与工程学院，讲师

2018.11-2019.11，哥本哈根大学，微生物学，联合培养博士

2015.09-2020.03，浙江大学，食品科学，博士

2012.09-2015.09，南京财经大学，食品科学，硕士

主要研究方向

1. 食品中微生物的生态多样性

2. 微生物对食品品质及安全性的影响

3. 食品工业中细菌生物被膜的形成机制及防控措施

主持的科研项目

1. 扬州大学高层次人才科研启动基金

学术兼职

1. 担任SCI期刊Quality Assurance and Safety of Crops & Foods执行编辑（Executive Editor）；

2. 担任LWT-Food Science and technology, Food Research International, Food Control, International Dairy Journal, Biofouling, Applied and Environmental Microbiology, Journal of Food Safety等多本SCI期刊审稿人。

研究论文

(1) Lei Yuan*, Ni Wang, Faizan A. Sadiq, and Guoqing He*. (2020). Interspecific Interactions in Dual-species Biofilms Formed by Psychrotrophic Bacteria and the Tolerance of Sessile Communities to Disinfections. Journal of Food Protection, 83(6):951-958.

(2) Lei Yuan*, Ni Wang, Faizan A. Sadiq, and Guoqing He*. (2020). RNA sequencing reveals the involvement of quorum sensing in dairy spoilage caused by psychrotrophic bacteria. LWT-Food Science and Technology, 127:109384.

(3) Ni Wang, Faizan A. Sadiq, Shanshan Li, Guoqing He*, Lei Yuan*. (2020). Tandem mass tag-based quantitative proteomics reveals the regulators in biofilm formation and biofilm control of Bacillus licheniformis. Food Control, 110:107029.

(4) Lei Yuan, Mads Frederik Hansen, Henriette Lyng Røder, Ni Wang, Mette Burmølle,* and Guoqing He*. Mixed-species biofilms in the food industry - Current knowledge and novel control strategies. (2019). Critical Reviews in Food Science and Nutrition, online. doi: 10.1080/10408398.2019.1632790.

(5) Lei Yuan, Faizan A. Sadiq, Mette Burmølle, Ni Wang, and Guoqing He*. (2019). Insights into psychrotrophic bacteria in raw milk- A Review. Journal of Food Protection, 82(7):1148-1159.

(6) Ni Wang, Lei Yuan, Faizan A. Sadiq, and Guoqing He*. (2019). Inhibitory effect of Lactobacillus plantarum metabolites against biofilm formation by Bacillus licheniformis isolated from milk powder products. Food Control, 106: 106721.

(7) Lei Yuan, Faizan A. Sadiq, Mette Burmølle, Tongjie Liu, and Guoqing He*. (2018). Insights into bacterial milk spoilage with particular emphasis on the roles of heat-stable enzymes, biofilms, and quorum sensing. Journal of Food Protection, 81(10): 1651-1660.

(8) Lei Yuan, Mette Burmølle, Faizan A. Sadiq, Ni Wang, and Guoqing He*. (2018). Interspecies variation in biofilm-forming capacity of psychrotrophic bacterial isolates from Chinese raw milk. Food Control, 91:47-57.

(9) Tongjie Liu, Yang Li, Faizan A. Sadiq, Huanyi Yang, Jiangsi Gu, Lei Yuan, Yuan Kun Lee, and Guoqing He*. (2018). Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry, 242: 404-411.

(10) Lei Yuan, Faizan A. Sadiq, Tongjie Liu, Jingsi Gu, Huanyi Yang, and Guoqing He*. (2018). Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 19:630-642.

(11) Jingsi Gu, Tongjie Liu, Juan Hou, Lilong Pan, Faizan A. Sadiq, Lei Yuan, Huanyi Yang, and Guoqing He*. (2018). Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu. Food Research International, 111: 689-698.

(12) Jingsi Gu, Tongjie Liu, Faizan A. Sadiq, Huanyi Yang, Lei Yuan, Guohua Zhang, and Guoqing He*. (2018). Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu - A traditional fermented soy curd. LWT-Food Science and Technology, 88: 26-34.

(13) Lei Yuan, Faizan A. Sadiq, Tongjie Liu, Steve Flint, Jiancai Chen, Huanyi Yang, Jingsi Gu, and Guoqing He*. (2017). Psychrotrophic bacterial populations in Chinese raw dairy milk. LWT-Food Science and Technology, 84:409-418.

(14) Faizan A. Sadiq, Steve Flint, Lei Yuan, Tongjie Liu, and Guoqing He*. (2017). Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. International Journal of Food Microbiology, 262: 89-98.

(15) Huanyi Yang, Tongjie Liu, Guohua Zhang, Jiancai Chen, Lei Yuan, and Guoqing He*. (2017). Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR. International Journal of Food Microbiology, 258: 50-57.

(16) Faizan A. Sadiq, Steve Flint, Yanjun Li, Kai Ou, Lei Yuan, and Guoqing He*. (2017). Phenotypic and genetic heterogeneity within biofilms with particular emphasis on persistence and antimicrobial tolerance. Future Microbiology, 12: 1087-1107.

(17) Faizan A. Sadiq, Steve Flint, Yun Li, Tongjie Liu, Lei Yuan, and Guoqing He*. (2017). New mechanistic insights into the motile-to-sessile switch in various bacteria with particular emphasis on Bacillus subtilis and Pseudomonas aeruginosa: a review. Biofouling, 33: 306-326.

(18) 袁磊, 张国华, Faizan A. Sadiq, 何国庆*. (2017). 发酵条件对红茶菌发酵品质及风味的影响.食品科学, 38(2): 92-97. (EI收录)

(19) Faizan A. Sadiq, Yun Li, Tongjie Liu, Steve Flint, Guohua Zhang, Lei Yuan, and Guoqing He*. (2016). The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. International Journal of Food Microbiology, 238: 193-201.