個人簡介

陳福生，長期以來圍繞食品中有益微生物應用、有害微生物控制及其分子生物學基礎開展研究，已經形成了食品安全、傳統發酵食品與食品微生物分子生物學等三個穩定的研究方向。在食品安全方向，根據我國的食品安全現狀和特點，将現代免疫學技術和分子生物學技術引入食品安全檢測中；在傳統發酵食品方向，圍繞固态發酵食醋與紅曲等我國傳統、特色的發酵食品開展研究；在食品微生物分子生物學方向，系統開展了紅曲菌（Monascus spp.）基因組、次生代謝産物基因簇與代謝途徑及其分子調控機理等研究。主持參與了包括863計劃、國家支撐計劃、國家自然科學基金、教育部新世紀人才計劃等項目在内科研項目幾十項。兼任中國微生物學會微生物毒素專業委員會副主任、中國微生物學會釀造分會副秘書長、中國國家農産品質量安全風險評估專家委員會專家、《中國釀造》雜志編委等。政協武漢市第十一屆、十二屆委員。曾任77779193永利官网副院長。近年來，主持的主要科研項目包括：（1）紅曲菌産色素基因簇的克隆、功能分析與調控表達，國家自然科學基金，No.31171649，2011-2016. （2）紅曲菌G-蛋白信号傳導基因克隆及其功能研究,863計劃，2006AA10Z1A3，2006-2010. （3）紅曲菌産色素相關基因的克隆及其功能研究，教育部，NCET-05-0667，2005.1-2008.12 （4）猕猴桃酒品質分析、改良與副産物的綜合利用，湖北省科技廳，2010 （5）食品中常見真菌毒素聯合快速檢測技術研究及其産業化，湖北省科技廳，2006AA201B11，2006.1-2008.12 完成成果鑒定10餘項，申請發明專利20餘項，獲得發明專利與新型實用專利各1項，獲湖北省科學進步三等獎（2007J-259-3-172-003）1項。著作教材（1）食品發酵設備與工藝（化學工業出版社，2011，主編，“十一五”國家規劃教材）（2）食品安全實驗（化學工業出版社，2010，主編，“十一五”國家規劃教材）（3）食品安全風險評估（中國農業大學出版社，2010，副主編）（4）Vinegars of the World（Springer，2008，參編）（5）食品安全與現代生物技術（化學工業出版社，2004，主編）指導博士後3人，已培養博士研究生5人，碩士研究生30餘人；在讀博士研究生6人，碩士研究生24人。

教育經曆

工作經曆

研究領域

食品安全、傳統發酵食品與食品微生物分子生物學

科研項目

1. 縮短紅曲菌高産Monacolin K發酵時間的預實驗 2018.11
2. 縮短紅曲菌高産Monacolin K發酵時間的預實驗-1 2018.11
3. 紅曲菌高産Monacolin K工藝優化研究 2018.10
4. 傳統發酵食品制造關鍵技術與裝備開發 2018.07
5. 産棕色素醋酸菌生産蜜柑調味醋關鍵技術研究 2018.03
6. 産棕色素醋酸菌生産蜜柑調味醋關鍵技術研究01 2018.03
7. 31730068紅曲色素發酵産生過程中光磁耦合調控其生物合成的分子機理研究 2018.01
8. 中國與捷克科技合作委員會第42屆例會交流項目——基于歐盟标準的紅曲産品安全與功能性評價的合作研究項目 2017.09
9. 紅曲産品中桔黴素高靈敏度檢測方法研發及桔黴素合成基因（簇）分析與菌株篩選 2016.11
10. 紅曲品質控制及其相關産品研發 2016.07
11. 紅色紅曲菌桔黴素合成途徑的分子解析 2015.09
12. 紅曲色素高産菌株的構建與安全性分析 2015.01
13. 高産酸醋酸菌産酸及其遺傳穩定性機制的國際合作研究 2015.01
14. 紅曲色素高産菌株的構建與安全性分析 2015.01
15. 應用現代生物技術提升中國谷物醋品質與産率的合作研究 2014.01
16. 紅曲菌發酵茯苓提高其利用效率的國際合作研究 2014.01
17. 食品生物技術與安全 2014.01
18. 基于紅曲菌基因組揭示光影響紅曲色素發酵的分子機理 2014.01
19. 紅曲菌産色素基因簇的克隆、功能分析與調控表達 2012.01
20. 黃曲黴毒素快速檢測研究 2012.01
21. 果蔬中主要農藥殘留快速檢測技術的研究與推廣 2011.05
22. 黃曲黴毒素檢測科研合作 2011.01
23. 黃曲黴毒素快速檢測研究 2011.01
24. 食品中常見緻病菌聯合快速檢測技術研究 2005.01
25. 湖北省淡水水産品中常見食源性病原微生物的分子分型以及快速檢測與控制技術研究

成果獎勵

代表性論文
1.Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape NATURAL PRODUCT RESEARCH2015.09
2. Construction of car1 Deletion Mutant from Saccharomyces cerevisiae and Evaluation of Its Fermentation Ability FOOD BIOTECHNOLOGY2015.09
3. Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2015.04
4. Genotypic Analyses and Virulence Characterization of Listeria monocytogenes Isolates from Crayfish (Procambarus clarkii) CURRENT MICROBIOLOGY 2015.04
5. Overview on mechanisms of acetic acid resistance in acetic acid bacteria WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY2015.03
6. Overview on mechanisms of acetic acid resistance in acetic acid bacteria World Journal of Microbiology and Biotechnology, v 31, n 2, p 255-263, 2015 2015.01
7. Construction of car1 Deletion Mutant from Saccharomyces cerevisiae and Evaluation of Its Fermentation Ability Food Biotechnology, v 29, n 3, p 237-247, July 3, 2015 2015.01
8. Development of Double Loop-Mediated Isothermal Amplification to Detect Listeria monocytogenes in Food CURRENT MICROBIOLOGY2014.11
9. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring ENGINEERING IN LIFE SCIENCES2014.10
10. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2014.10
11. Efficient gene targeting in ligase IV-deficient Monascus ruber M7 by perturbing the non-homologous end joining pathway FUNGAL BIOLOGY2014.10
12. Insights into Monascus biology at the genetic level APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2014.05
13. Cloning and functional analysis of the G beta gene Mgb1 and the G gamma gene Mgg1 in Monascus ruber JOURNAL OF MICROBIOLOGY2014.01
14. MpigE, a gene involved in pigment biosynthesis in Monascus ruber M7 APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2014.01
15. Effects of soup on the main compositions, texture and odour of grey sufu during ripening process Modern Food Science and Technology2014.01
16. Comparison of volatile compounds in traditional and commercial Pixian broad-bean sauce by HS-SPME-GC-MS and electronic nose Modern Food Science and Technology 2014.01
17. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring Engineering in Life Sciences2014.01
18. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate European Food Research and Technology 2014.01
19. Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1European Food Research and Technology 2014.01
20. Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring Engineering in Life Sciences, v 14, n 5, p 538-545, September 1, 2014 2014.01
21. Deletion of pigR gene in Monascus ruber leads to loss of pigment production BIOTECHNOLOGY LETTERS 2013.07
22. Evolution of complete proteomes: guanine-cytosine pressure, phylogeny and environmental influences blend the proteomic architecture BMC EVOLUTIONARY BIOLOGY 2013.01
23. MpigE, a gene involved in pigment biosynthesis in Monascus ruber M7 Applied Microbiology and Biotechnology 2013.01
24. Deletion of pigR gene in Monascus ruber leads to loss of pigment production Biotechnology Letters 2013.01
25. Monascus pigments Applied Microbiology and Biotechnology 2012.01
26. Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY2012.01
27. Phylogenomic Relationships between Amylolytic Enzymes from 85 Strains of Fungi PLOS ONE 2012.01 28. Genomic characteristics comparisons of 12 food-related filamentous fungi in tRNA gene set, codon usage and amino acid composition GENE2012.01
29. Monascus pigments APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 2012.01
30. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegarFOOD MICROBIOLOGY 2012.01
31. Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar ANNALS OF MICROBIOLOGY2012.01
32. Development of multiplex loop-mediated isothermal amplification-RFLP (mLAMP-RFLP) to detect Salmonella spp. and Shigella spp. in milkINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2011.01
33. Evaluation of latex agglutination inhibition reaction test for rapid detection of aflatoxin B-1 FOOD CONTROL 2011.01
34. X-ray absorption fine structure of artificial antigens for cadmium SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2011.01
35. Effects of cyclic AMP on development and secondary metabolites of Monascus ruber M-7 LETTERS IN APPLIED MICROBIOLOGY 2011.01
36. Genetic diversity analysis of Monascus strains using SRAP and ISSR markers MYCOSCIENCE 2011.01
37. X-ray absorption fine structure of artificial antigens for cadmium Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy2011.01
38. Preparation of bioactive water-soluble pachyman hydrolyzed from sclerotial polysaccharides of Poria cocos by hydrolase Polymer Journal2010.01
39. Preparation of dichlorvos-protein complete antigen by Mannich-type reaction Journal of Molecular Structure 2010.01
40. Identification of Mga1, a G-protein alpha-subunit gene involved in regulating citrinin and pigment production in Monascus ruber M7 FEMS MICROBIOLOGY LETTERS 2010.01
41. Preparation of dichlorvos-protein complete antigen by Mannich-type reaction JOURNAL OF MOLECULAR STRUCTURE 2010.01
42. Preparation of bioactive water-soluble pachyman hydrolyzed from sclerotial polysaccharides of Poria cocos by hydrolase POLYMER JOURNAL2010.01
43. Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars Curr Microbiol 2010.01

其它

招收研究生專業
1. 食品生物技術
2. 食品加工與安全
3. 食品科學
4. 微生物學
5. 食品營養與安全