田甜甜 - 北京师范大学 - 自然科学高等研究院

个人简介

学习经历 2018/09-2019/08 丹麦技术大学联合培养博士 2015/09-2020/12 江南大学博士 2012/09-2015/06 烟台大学硕士 2008/09-2012/06 烟台大学学士工作经历 2021/11-至今北京师范大学博士后 2021/01-2021/10 海南博鳌一龄生命养护中心药物研发员主持、参与的科研项目基于酿酒酵母代谢工程改造降低黄酒中氨基甲酸乙酯含量的研究, 国家自然科学基金青年项目, 31701588, 2018-2020, 主要参与人员基于酿酒酵母尿素代谢调控降低黄酒中氨基甲酸乙酯含量的研究, 江苏省自然科学基金, BK20170178, 2017-2020, 主要参与人员获奖情况 2020年江南大学伦世仪教育基金奖学金 2018年江南大学酿酒基金奖学金 2015年烟台大学优秀毕业生 2015年烟台大学研究生优秀科技创新成果二等奖

研究领域

微生物来源的天然产物的生物合成、食品微生物发酵及代谢调控

近期论文

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T. Tian#, H. Cao#, M. A. Farag, S. Fan, L. Liu, W. Yang, Y. Wang, L. Zou, K. Cheng, M. Wang, X. Ze, J. Simal-Gandara*, C. Yang* and Z. Qin*. Current and potential trends in the bioactive properties and health benefits of Prunus mume Sieb. Et Zucc: A comprehensive review for value maximization. Critical Reviews in Food Science and Nutrition, 2022, 1-17. T. Tian#, S. Ruan#, Y. Zhao, J. Li, C. Yang* and H. Cao*. Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds. Food Chemistry: X, 2022, 14: 100276. T. Tian#, W. Xie#, L. Liu, S. Fan, H. Zhang, Z. Qin* and C. Yang*. Industrial application of antimicrobial peptides based on their biological activity and structure-activity relationship. Critical Reviews in Food Science and Nutrition, 2021, 1-16. T. Tian, J. Sun, D. Wu, J. Xiao* and J. Lu*. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles. Food Chemistry, 2021, 304: 128129. T. Tian#, D. Wu#, C. Ng, H. Yang, J. Liu, J. Sun* and Jian Lu*. Uncovering mechanisms of greengage wine fermentation against acidic stress via genomic, transcriptomic, and metabolic analyses of Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 2020, 104: 7619-7629. T. Tian#, D. Wu#, C. Ng, H. Yang, J. Sun, J. Liu* and Jian Lu*. A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles. Applied Microbiology and Biotechnology, 2020, 104: 3097-3107. T. Tian, H. Yang, F. Yang, B. Li, J. Sun, D. Wu and J. Lu*. Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines. LWT-Food Science and Technology, 2018, 89: 542-550.