职 称：副教授

学 历：博士

E-mail:85417832@qq.com

研究方向：微生物代谢；食品发酵工程；功能性食品开发

工作经历：

2013.09 - 至今 湖北工业大学

2010.08 - 2013.08 华中农业大学 生命科技学院 生物学博士后工作站

荣获奖励：

功能发酵豆制品生产关键技术研究及应用（2016-T-06）中国食品工业协会特等奖

营养安全的特色发酵豆制品创制关键技术与产业化应用（20168156）中国产学研合作创新奖

发酵豆制品生产增效关键技术及应用（2016F-035-3-015-001-R06） 湖北省技术发明三等奖

研究课题：

筛选醋酸菌(A.pasteurianus h005)乙醇耐受基因（Q20151412） 湖北省教育厅

醋酸菌(A. pasteurianus h006)耐受乙酸的机制研究（2015CFB678） 湖北省科技厅

葛粉工业化生产新工艺随州市二月风食品有限公司

研究成果：

论文：

1. Hu Yong, Liu Xiaokun, Zou Zong, Jin Meilin. Glycoprotein C plays a role in the adsorption of duck enteritis virus to chick embryo fibroblasts cells and in infectivity. Virus Research. 174( 1-2): 1-7. 2013.

2. Hu Yong, Liu X, Li Shuyun, Guo Xuebo, Yang Ying, Jin Meilin. Complete genome sequence of a novel H4N1 influenza virus isolated from a pig in central China. Journal of virology. 86(24): 13879. 2012.

3. Hu Yong, Zhou Hongbo, Yu Zhengjun, Chen Huanchun, Jin Meilin. Characterization of the genes encoding complete US10, SORF3, and US2 proteins from duck enteritis virus. Virus Genes, 38(2): 295-301. 2009.

4. Hu Yong, Liu Xiaokun, Zhang Anding, Zhou Hongbo, Liu Ziduo, Chen Huanchun, Jin Meilin. CHD3 facilitates vRNP nuclear export by interacting with NES1 of influenza A virus NS2. Cellular and Molecular Life Sciences. 72(5): 971-982. 2015.

5.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Wu Shan, He Sai, Hu Yong*. Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. European Food Research and Technology. 242(6): 837-847. 2016.

6.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Hu Yong*. Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei. World Journal of Microbiology and Biotechnology. 32(14). 2016.

7.Chen Yang, Bai Ye, Li Dongsheng, Wang Chao, Xu Ning, Hu Yong*. Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria. International Journal of Food Engineering. 13(4). 2017.

8.Chen Yang, Bai Ye, Xu Ning, Zhou mengzhou, Li Dongsheng, Wang Chao, Hu Yong*. Classification of Chinese Vinegars Using Optimized Artificial Neural Networks by Genetic Algorithm and Other Discriminant Techniques. Food Analytical Methods. 10(8): 2646-2656.

9.Chen Yang, Huang Yao, Bai Ye, Fu Caixia, Zhou mengzhou, Gao bin, Wang Chao, Li Dongsheng, Hu Yong*, Xu Ning. Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT - Food Science and Technology. 84: 753-763. 2017.

10.Liu Lu, Ding Cheng, Tian Min, Yi Dongzheng, Wang Jun, Zhao Jinyue, Hu Yong*, Wang Chao. Fermentation improves the potentiality of capsicum in decreasing high-fat diet-induced obesity in C57BL/6 mice by modulating lipid metabolism and hormone response. Food Research International. 124: 49-60. 2019.

 专利：

1.一种液体发酵莲子芯-发芽米醋及其制备工艺 ZL201410150548.4

2.一种低醋酸三甲胺、富含魔芋高F值寡肽醋制备方法 ZL201510668434.3

3.一种低嘌呤、富含氨基酸和维生素D的食用菌醋制备方法 ZL201510616009.X4