【近年来获得的学术科研成果】 主要采用多组学分析和发酵工程技术，解析药用真菌、酿造微生物群落的代谢机制，优化与调控活性物质和风味物质的发酵过程。近年来主持国家自然科学基金、国家863项目子课题、国家重点研发项目子课题等科研项目8项；在AEM、Curr Opin Biotechnol、Food Microbiol、Food Chem等杂志发表科研论文80篇；联合申请发明专利69件，授权专利29件；获得省部级科研奖励3项。 【近年来主要研究课题】 [1] 国家自然科学基金青年基金（31401931），2015-2017，主持 [2] 国家重点研发计划项目子课题（2016YFD0400505-02），2016-2020，主持 [3] 国家自然科学基金重点项目子课题（31530055），2016-2020，主持 【近年来主要代表作】 近年来以主要作者发表科研论文80余篇（SCI收录55篇）。代表性论文如下： 药食用真菌生物技术 [1] Lu ZM, Zhu Q, Li HX, et al. Vanillin promotes germination of Antrodia camphorata arthroconidia through PKA and MAPK signaling pathway. Frontiers in Microbiology, 2017, 8: 2048. [2] Li HX†, Lu ZM†, Zhu Q, et al. Comparative transcriptomic and proteomic analyses reveal a FluG-mediated signalling pathway relating to asexual sporulation of Antrodia camphorata. Proteomics, 2017, 17: 1700256. (†co-first author) [3] Geng Y, Wang J, Sun Q, Xie MF, Lu ZM, et al. Identification of antrodin B from Antrodia camphorata as a new anti-hepatofibrotic compound using a rapid cell screening method and biological evaluation. Hepatology Research, 2016, 43: E15-E25. [4] Li HX, Lu ZM, Geng Y, et al. Efficient production of bioactive metabolites from Antrodia camphorata ATCC 200183 by asexual reproduction-based repeated batch fermentation. Bioresource Technology, 2015, 194: 334-343. [5] Lu ZM, He Z, Li HX, et al. Modified arthroconidial inoculation method for the efficient fermentation of Antrodia camphorata ATCC 200183. Biochemical Engineering Journal, 2014, 87: 41-49. [6] Lu ZM, Geng Y, Li HX, Sun Q, Shi JS, Xu ZH. Alpha-terpineol promotes triterpenoid production of Antrodia cinnamomea in submerged culture. FEMS Microbiology Letters, 2014, 358: 36-43. [7] Geng Y†, Lu ZM†, Huang W, et al. Bioassay-guided isolation of DPP-4 inhibitory fractions from extracts of submerged cultured of Inonotus obliquus. Molecules, 2013, 18: 1150-1161. (†co-first author) [8] Lu ZM, Lei JY, Xu HY, et al. Optimization of fermentation medium for triterpenoid production from Antrodia camphorata ATCC 200183 using artificial intelligence-based techniques. Applied Microbiology and Biotechnology, 2011, 92:371-379 [9] Lu ZM, Tao WY, Xu HY, et al. Analysis of volatile compounds of Antrodia camphoratain submerged culture using headspace solid-phase microextraction. Food Chemistry, 2011, 127: 662-668. [10] Lu ZM, Tao WY, Xu HY, et al. Further studies on the hepatoprotective effect of Antrodia camphorata in submerged culture on ethanol-induced acute liver injury in rats. Natural Product Research, 2011, 25: 684-695. [11] Lu ZM, Xu ZH. Antcin A contributs to anti-inflammatory effect of Niuchangchih (Antrodia camphorata). Acta Pharmacologica Sinica, 2011, 32, 981-982. [12] Ao ZH, Xu ZH, Lu ZM, et al. Niuchangchih (Antrodia camphorata) and its potential in treating liver diseases. Journal of Ethnopharmacology, 2009, 121: 194-212. [13] Lu ZM, Tao WY, Zou XL, et al. Protective effects of mycelia of Antrodia camphorata and Armillariella tabescens in submerged culture against ethanol-induced hepatic toxicity in rats. Journal of Ethnopharmacology, 2007, 110: 160-164. 传统酿造微生态研究 [1] Lu ZM, Wang ZM, Zhang XJ, et al. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology, 2018, 49:88-93. [2] Xiao C, Lu ZM, Zhang XJ, et al. Bio-heat is a key environmental diver shaping the microbial community of medium-temperature Daqu. Applied and Environmental Microbiology, 2017, 83 [3] Lu ZM, Liu N, Wang LJ, et al. Elucidating and regulating the acetoin production role of microbial functional groups in multispecies acetic acid fermentation. Applied and Environmental Microbiology, 2016, 82: 5960-5868. [4] Wu LH†, Lu ZM†, Zhang XJ, et al. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota. Food Microbiology, 2017, 62: 23-31. (†co-first author) [5] Wang ZM†, Lu ZM†, Shi JS, Xu ZH. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar. Scientific Reports, 2016, 6: 26818. (†co-first author) [6] Wang ZM, Lu ZM, Yu YJ, et al. Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar. Food Microbiology, 2015, 50: 64-69. [7] Yu YJ, Lu ZM, Yu NH, et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region. Journal of the Institute of Brewing, 2012, 118: 133-141. [8] Xu W, Huang ZY, Zhang XJ, Li Q, Lu ZM, et al. Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiology, 2011, 28: 1175-1181. [9] Lu ZM, Xu W, Yu NH, et al. Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction. International Journal of Food Science and Technology, 2011, 46: 1508-1514. 【主要授权国家发明专利】 [1] 一种樟芝保肝功能饮料的制备方法. 专利号: ZL2013100637320 [2] 酒醅微生物群落中中乳酸菌、梭菌、芽孢杆菌的定量分析. 专利号: ZL201410120323.4 [3] 大曲微生物群落中乳酸菌和芽孢杆菌的定量分析方法. 专利号: ZL2014101193976 [4] 一种樟芝无性孢子低温保藏保护剂及其使用方法. 专利号: ZL2013106777565 [5] 一种基于无性孢子的樟芝快速液态发酵工艺. 专利号: ZL201110053317.8 [6] 一种用于固态酿造食醋发酵过程的生物强化技术. 专利号: ZL201110116235.3 [7] 一株枯草芽孢杆菌及其应用. 专利号: ZL20101029731.2 [8] 一株短小芽孢杆菌及其应用. 专利号: ZL201010297112.X 【主要科研奖励】 [1] 中国轻工联合会科技进步一等奖，2017，排名7 [2] 江苏省科学技术奖一等奖，2014，排名3 [3] 全国商业联合会科技进步奖一等奖，2009，排名5 |
