个人简介
1995-1999 江南大学，生物工程专业，工科学士
2001-2004 江南大学，环境工程专业，工科硕士
2005-2009 爱尔兰国立科克大学，微生物专业，博士
2010-2011 Alimentary Health Aisa LTD, Hong Kong，研发科学家
2011-2018 江南大学生物工程学院，副教授
2019- 江南大学生物工程学院，研究员
近期论文
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1、Fang Fang*, Jie Xu, Qiaoyu Li, Xiaoxuan Xia and Guocheng Du. Characterization of a Lactobacillusbrevis strain with potential oral probiotic. BMC Microbiology. 2018, 18:221.
2、 Fang Fang*, Yuying Qiu, Guocheng Du, Jian Chen. Evaluation of ethyl carbamate formation inLuzhou-flavor spirit during distillation and storage processes. Food Bioscience. 2018, 23:137-141.
3、Fang Fang*, Jiran Zhang, Jingwen Zhou, Zhaohui Zhou, Tieqiao Li, Liling Lu, Weizhu Zeng,Guocheng Du, Jian Chen. Accumulation of citrulline by microbial arginine metabolism during alcoholicfermentation of soy sauce. Journal of Agricultural and Food Chemistry. 2018, 66:2108-2113.
4、Fang Fang, Tingting Feng, Guocheng Du, Jian Chen. Evaluation of the impact on food safety of aLactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite andother undesirable compounds. Food Additives and Contaminants Part A-Chemistry Analysis ControlExposure & Risk Assessment. 2016, 33(4):623–630.
5、Jiran Zhang, Guocheng Du, Jian Chen, Fang Fang*. Characterization of a Bacillus amyloliquefaciensstrain for reduction of citrulline accumulation during soy sauce fermentation. Biotechnology Letters.2016, 38:1723-1731.
6、Nestor Ishimwe, Eric B. Daliri, Byong H. Lee, Fang Fang and Guocheng Du. The perspective oncholesterol-lowering mechanisms of probiotics. Molecular Nutrition & Food Research. 2015,59(1):94-105.
7、 Jiran Zhang, Fang Fang, Jian Chen and Guocheng Du. The arginine deiminase pathway of kojibacteria is involved in ethyl carbamate precursor production in soy sauce. FEMS Microbiology Lettbacteria is involved in ethyl carbamate precursor production in soy sauce. FEMS Microbiology Letters.2014, 358: 91–97.
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