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师俊玲
  审核人:

 

基本信息区

师俊玲

性别

出生年月

1972年9月

所在单位

生命学院

职务、职称

教授、博导

学习经历

本科、硕士、博士均毕业于西北农林科技大学,分别于1995年获农产品贮运与加工专业学士学位,1998年获农产品贮藏与加工专业硕士学位,2001年获作物遗传育种专业博士学位。

工作经历

2013.6-至今,在西北工业大学生物学院任教;1998年7月-2013年5月,在西北农林科技大学食品科学与工程学院任教。其中,2000.3-2000.7,在法国利玛格兰种业公司ULICE实验室进行合作研究;2002.6-2004.12,在江南大学生物工程学院作博士后;2006.5-2007.5,在美国加州大学戴维斯分校农业与工程学院做访问学者。2000年晋升讲师,2002年晋升副教授,2008年晋升教授。现为西北工业大学生命学院教授,博士生导师,生物系主任。

通联方式

029-88460543;sjlshi2004@nwpu.edu.cn;sjlshi2004@aliyun.com

硕士研究生招生一级学科

生物学

博士研究生招生一级学科

生物医学工程

扩展信息区

研究方向

空间微生物学、微生物代谢与调控、微生物污染与控制、微生物源活性物质开发与利用

主讲课程

本科生专业课《发酵工程》、《微生物安全控制与工程应用》

研究生专业课《生物技术与工程》

科研项目

[1]国家支撑计划:国家支撑计划(2015BAD16B02)——“微生物源生物拮抗菌剂的研发”,2015-2017

[2]国家自然科学基金(31471718):“葡萄内生菌合成白藜芦醇的代谢途径构建与功能基因解析”,2015-2018

[3]国家自然科学基金(31201408):“拟茎点霉合成松脂醇二葡萄糖苷的糖基化酶性质表征与基因克隆”,2013-2015

[4]陕西省重点研发计划(2017ZDXL-NY-0304):以抑菌活性物质为质量标准的新型微生物农药生产工艺优化及产业化,2017-2019

[5]陕西省自然科学基金(2014JM3049):“链格孢属合成白藜芦醇的酶学机制及其酶法合成体系的构建”,2014-2016

[6]陕西省科技攻关项目(2008K02-09),“发酵法高效生产松脂醇二葡萄苷技术研究”,2011-2013

学术成就

近5年发表学术论文100余篇,其中SCI论文40余篇,中科院二区以上SCI论文20余篇。近年来代表性论文:

[1] Li, J; Rajoka, MSR; Shao, D; Jiang, C; Jin, M; Huang, Q ; Yang, H; Shi, J.Strategies to increase the efficacy of using gut microbiota for the modulation of obesity. Obesity Reviews,2017,18(11):1260 -1271 (Q1)

[2] Zhao, HB; Shao, DY; Jiang, CM;Shi, JL*; Li, Q ; Huang, QS; Rajoka, MSR; Yang, H; Jin, ML. Biological activity of lipopeptides from Bacillus, Applied Microbiology and Biotechnology,2017,101(15):5951-5960 (Q2)

[3] Jiang, C; Chen, X; Lei, S; Zhao, H; Liu, Y;Shi, J*. Lipopeptides from Bacillus subtilis have potential application in the winemaking process: inhibiting fungal and ochratoxin A contamination and enhancing esters and acids biosynthesis. Australian Journal of Grape and Wine Research,2017, 23: 350-358. (Q2)

[4] Rajoka, MSR; Mehwish, HM; Siddiq, M; Zhao, HB; Zhu, J; Yan, L; Shao, DY; Xu, XG;Shi, JL*. Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. LWT-Food Science and Technology,2017,84: 271-280. (Q2)

[5] Lu, Y; Zhu, J;Shi, JL*; Liu, YL; Shao, DY; Jiang, CM. Immobilized enzymes from Geotrichum spp. improve wine quality. Applied Microbiology and Biotechnology,2017,101(17): 6637-6649 (Q2)

[6] Rajoka, MSR; Shi, JL; Zhu, J; Shao, DY; Huang, QS; Yang, H; Jin, ML.Capacity of lactic acid bacteria in immunity enhancement and cancer prevention. Applied Microbiology and Biotechnology,2017, 101(1):35-45 (Q2)

[7] Shao, DY; Yao, LB; Riaz, MS; Zhu, J; Shi, JL; Jin, ML; Huang, QS; Yang, H. Simulated microgravity affects some biological characteristics of Lactobacillus acidophilus. Applied Microbiology and Biotechnology,2017,101(8): 3439-3449 (Q2)

[8] Gao, ZH; Rajoka, MSR; Zhu, J; Zhang, ZW; Zhang, Y; Che, JX; Xu, XG;Shi, JL*. Bioconversion of pinoresinol diglucoside from glucose using resting and freeze-dried Phomopsis sp XP-8 Cells. Journal of Microbiology and Biotechnology,2017, 27(8): 1428-1440. (Q3)

[9] Zhu, J; Lu, K; Xu, XG; Wang, XL;Shi, JL*. Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity. AMB Express,2017, 7:9 (Q3)

[10] Li, Q; Zhang, Y;Shi, JL*; Wang, YL; Zhao, HB; Shao, DY; Huang, QS; Yang, H; Jin, ML. Mechanism and anticancer activity of the metabolites of an endophytic fungi from Eucommia ulmoides Oliv. Anti-cancer Agents in Medicinal Chemistry,2017, 17:982-989 (Q3).

[11] Che JX,Shi JL*, Lu Y, Liu YL. Validation of reference genes for normalization of gene expression by qRT‑PCR in a resveratrol‑producing entophytic fungus (Alternaria sp. MG1). AMB Express,2016, 6 (106): 1-10. (Q2)

[12] Lu Y, Shao DY,Shi JL*, Huang QS, Yang H, Jin ML. Strategies for enhancing resveratrol production and the expression of pathway enzymes. Appl Microbiology and Biotechnology.2016,100:7404-7421. (Q2)

[13] Che JX,Shi JL*, Gao ZH, Zhang Y. Transcriptome analysis reveals the genetic basis of the resveratrol biosynthesis pathway in an endophytic fungus (alternariasp. MG1) isolated from vitis vinifera. Frontiers in Microbiology.2016, 7:1-12. (Q2)

[14] Shao DY, Wang YL, Huang QS,Shi JL*, Yang H, Pan ZL, Jin ML, Zhao HB, Xu XG. Cholesterol-lowering effects and mechanisms in view of bile acid pathway of resveratrol and resveratrol glucuronides. Journal of Food Science,2016, 81(11): H2841-H2848. (Q3)

[15] Che JX,Shi JL*, Gao ZH, Zhang Y. A new approach to produce resveratrol by enzymatic bioconversion. Journal of Microbiology and Biotechnology.2016, 26(8):1348-1357. (Q4)

[16] Chen DF,Shi JL*, Hu XZ. Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment. Applied Biological Chemistry.2016, 59(3):397-403.(Q4)

[17] Chen ZN,Shi JL*, Yang XJ, Liu Y, Nan B, Wang ZF. Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology.2016. 69(3):410-417. (Q4)

[18] Zhang Y,Shi JL*, Gao ZH, Che JX, Shao DY, Liu YL. Comparison of pinoresinol diglucoside production by Phomopsis sp.XP-8 in different media and the characterisation and product profiles of the cultivation in mung bean. Journal of the Science of Food and Agriculture.2016, 96 (12):4015-4025. (Q3)

[19] Shao DY, Zhang LJ, Du SK, Yokoyama W, Shi JL*, Li N, Wang JX. Polyphenolic content and color of seedless and seeded shade dried chinese raisins. Food Science and Technology Research.2016, 22(3): 359-369. (Q4)

[20] Zhu J,Shi JL*, Lu Y, Liu LP, Liu YL. Application of strains of geotrichum spp. To decrease higher alcohols and to increase ester. Journal of the Institute of Brewing.2016, 122:147-155. (Q4)

[21] Zhang Y,Shi J*, Liu L, Gao Z, Che J, Shao D, Liu Y. Bioconversion of pinoresinol diglucoside and pinoresinol from substrates in the phenylpropanoid pathway by resting cells ofPhomopsissp.XP-8. Plos One201510(9): e0137066. (Q3)

[22] Chen DF,Shi JL*, Hu XZ, Du SK. Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour. Journal of Cereal Science,2015, 65: 60-66 (Q3)

[23] Shao DY, Li J, Li J, Tang RH, Liu L*,Shi JL**, Huang QS, Yang H. Inhibition of gallic acid on the growth and biofilm formation ofEscherichia coliandStreptococcus mutans. Journal of Food Science,2015, 80(6): M1299-M1305 (Q3)

[24] Shao DY, Venkitasamy C, Li X, Pan ZL*,Shi JL**, Wang B, Teh HE, McHugh TH. Thermal and storage characteristics of tomato seed oil. LWT-Food Science and Technology2015, 63(1): 191-197 (Q2)

[25] Zhang Y,Shi JL*, Gao Z,Yangwu R, Jiang H, Che J, Liu YL. Production of pinoresinol diglucoside, pinoresinol monoglucoside, and pinoresinol byPhomopsissp. XP-8 using mung bean and its major components. Applied Microbiology and Biotechnology.2015, 99:4629–4643. (Q2)

[26] Chen ZN,Shi JL*, Yang XJ, Nan B, Liu Y, Wang ZF. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal.2015, 43: 15-21. (Q3)

[27] Zhu CY,Shi JL*, Jiang CM, Liu YL. Inhibition of the growth and ochratoxin A production byAspergillus carbonarius andAspergillus ochraceusin vitro and in vivo through antagonistic yeasts. Food Control,2015, 50: 125-132 (Q2)

[28] Jiang CM,Shi JL*, Chen XQ, Liu YL. Effect of sulfur dioxide and ethanol concentration on fungal profile and ochratoxin a production by Aspergillus carbonarius during wine making. Food Control,2015, 47: 656-663(Q2)

[29] Li N,Shi JL*, Wang K. Profile and Antioxidant Activity of Phenolic Extracts from 10 Crabapples (Malus Wild Species). J Agric Food Chem2014, 62: 574-581. (Q1)

[30] Jiang CM,Shi JL*, Cheng YL, Liu YL. Effect ofAspergillus carbonariusamounts on winemaking and ochratoxin A contamination. Food Control,2014,40:85-92 (Q2)

[31] Zheng YJ,Shi JL*, Pan ZL, Cheng YL, Zhang Y, Li N. Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape. LWT - Food Science and Technology,2014,55:595-603 (Q2)

[32] Jiang CM,Shi JL*, Liu YL, Zhu CY. Inhibition ofAspergillus carbonariusand fungal contamination in table grapes usingBacillus subtilis. Food Control,2014, 35:41-48 (Q2)

[33] Zhang JH,Shi JL*, Liu YL. Substrates and enzyme activities related to biotransformation of resveratrol from phenylalanine byAlternariasp. MG1. Applied Microbiology and Biotechnology,2013,97:9941-9954 (Q2)

[34] Jiang CM,Shi JL*, Zhu CY. Fruit spoilage and ochratoxin a production byAspergillus carbonariusin the berries of different grape cultivars. Food Control,2013,30: 93-100. (Q2)

[35] Jiang CM,Shi JL*, Han QA, Liu YL. Occurrence of toxin-producing fungi in intact and rotten table and wine grapes and related influencing factors. Food Control.2013,31:5-13. (Q2)

[36] Zhang JH,Shi JL*, Lv HL, Liu YL. Induction of hexanol dehydrogenase inGeotrichumspp. by the addition of hexanol. Applied Microbiology and Biotechnology,2013, 97:1279-1287 (Q2)

[37] Zhang JH,Shi JL*, Liu YL. Bioconversion of resveratrol using resting cells of non–genetically modifiedAlternaria sp. Biotechnology and Applied Biochemistry,2013,60(2):236-243. (Q4)

[38]Shi JL*, Liu C, Liu LP, Hao HS, Yang BW, Zhang YZ. Structure identification and fermentation characteristics of pinoresinol diglucoside produced byPhomopsissp. isolated fromEucommia ulmoidesOliv. Applied Microbiology and Biotechnology,2012, 93:1475-1483 (Q2)

[39]Shi JL*, Zeng Q, Liu YL, Pan ZL.Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification and optimal cultivation conditions for resveratrol production. Applied Microbiology and Biotechnology,2012, 95:369–379 (Q2)

[40] Zhu J,Shi JL*, Pan ZL. Purification and characterization of a hexanol-degrading enzyme extracted from apple, Journal of Agricultural and Food Chemistry,2012, 60 (12):3246–3252 (Q1)

[41] Zheng YJ,Shi JL*, Pan ZL. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape. European Food Research and Technology,2012,234:607–616 (Q3)

获奖和荣誉

获陕西省科技进步二等奖1项,三等奖1项。

社会兼职

陕西省农学会理事,陕西省微生物学会理事。

其他信息


 

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