杜海 - 江南大学 - 生物工程学院

个人简介

2014.02-至今江南大学生物工程学院，副教授 2009.09—2013.12 江南大学，发酵工程专业，攻读博士学位 2007.09—2009.06 江南大学，发酵工程专业，攻读硕士学位 2003.09—2007.06 河北经贸大学，生物工程专业，攻读学士学位

研究领域

长期从事酿酒工程与微生物学科领域科学研究。运用风味导向学术新思想，采用高通量测序技术，对不同地域、香型工艺酿造菌群多样性及其演替规律进行系统研究。

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Du, H.; Fan, W.; Xu, Y.*, Characterization of geosmin as source of earthy odor in different aromatype Chinese liquors, Journal of Agricultural and Food Chemistry, 2011, 59, (15): 8331-8337. 2. Du, H.; Xu Y.*, Determination of the microbial origin of geosmin in Chinese liquor, Journal ofAgricultural and Food Chemistry, 2012, 60 (9): 2288–2292. 3. Du, H.; Lu, H.; Xu Y.*, Du X., Community of environmental Streptomyces related to geosmindevelopment in Chinese liquors, Journal of Agricultural and Food Chemistry, 2013, 61 (6): 1343–1348. 4. Du, H.; Lu, H.; Xu, Y.*, Influence of Geosmin-Producing Streptomyces on the Growth and VolatileMetabolites of Yeasts during Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry,2015, 63 (1): 290-296. 5. Du, H.; Liu, B.; Wang, X.; Xu, Y.*, Exploring the microbial origins of p-cresol and its co-occurrencepattern in the Chinese liquor-making process. International Journal of Food Microbiology, 2017, 260:27-35. 6. Du, H.; Song, Z.; Xu, Y.*, Ethyl carbamate formation regulated by lactic acid bacteria andnonconventional yeasts in solid-state fermentation of Chinese Moutai-flavor liquor. Journal ofAgricultural and Food Chemistry, 2018, 66 (1): 387-392. 7. Du, H.; Wang, X.; Zhang, Y.; Xu, Y.*, Exploring the impacts of raw materials and environments onthe microbiota in Chinese Daqu starter. International journal of food microbiology 2019, 297: 32-40.