副教授(副研究员)

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  • 魏雪团 中共党员
  • 系所

    食品微生物系
  • 职称

    副教授
  • email

    weixuetuan@mail.hzau.edu.cn
  • 硕/博导

    硕导
  • 讲授课程

    食品安全与卫生、转基因食品与安全、食品安全综合大实习、食品安全管理体系

个人简介

魏雪团,男,工学博士,副教授,博士生导师,国家重点研发计划青年科学家项目首席科学家,首届硕彦计划青年英才A岗获得者。长期致力于食品合成生物学和细胞工厂相关研究,聚焦食品安全级芽胞杆菌,发展了高效的合成生物学平台技术体系,解析了食品级芽胞杆菌的关键分子基础,选育了多功能的芽胞杆菌菌种,开发了一系列菌剂、酶制剂、替代蛋白原料、营养强化剂产品。累计发表各类论文60余篇;申请和授权专利30余项;先后主持国家重点研发计划青年科学家项目、国家自然科学基金面上项目、湖北省重点研发计划青年科学家项目等20余项。任多个省部级科技和人才培养评审专家,任Journal of Chemical Technology and Biotechnology等期刊编委。

教育经历

2009/09-2013/06,中国科学院过程工程研究所,生物化工,博士
2007/09-2009/06,华中农业大学,微生物学,硕士
2003/09-2007/06,华中农业大学,生命科学与技术基地班,学士

工作经历

2016/01-至今,华中农业大学,食品科学技术学院食品微生物系,副教授
2017/09-2018/09,德州农工大学,化学工程系生物化工室,访问学者
2013/07-2015/12,华中农业大学,食品科学技术学院食品微生物系,讲师

研究领域

食品发酵菌种改良与代谢调控

科研项目

主持的代表性项目如下:
(1) 国家重点研发计划青年科学家项目,基于三维基因组空间结构的芽孢杆菌设计育种,2022.12-2027.11。
(2) 国家自然科学基金面上项目,基于核糖开关双重动态调控系统平衡S-腺苷甲硫氨酸代谢网络,2022.01-2025.12。
(3) 湖北省重点研发计划青年科学家项目,芽胞杆菌合成血红素关键技术研发,2022.07-2024.12。
(4) 国家重点研发计划子课题,基于P450调控的自由基反应催化合成氮、硫杂环分子,2020.01-2024.12。
(5) 国家自然科学基金青年科学基金项目,纳豆支链短链脂肪酸形成的关键基因挖掘及功能解析,2016.01-2018.12。
(6) 华中农业大学交叉科学研究专项项目,植物基替代蛋白肉绿色制造关键技术联合攻关,2022.05-2023.12。

成果奖励

发表的代表性论文如下:
[1] Dian Zou, Ziyue Zhao, Lu Li, Yu Min, Daiyuan Zhang, Anying Ji, Cong Jiang, Xuetuan Wei*, Xian Wu. A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing, Comprehensive Reviews in Food Science and Food Safety. 2022, 21, 2820-2842. (IF 15.786,1区)
[2] Xuetuan Wei, Mingfang Luo, Wei Li, Liangrong Yang, Xiangfeng Liang, Lin Xu, Peng Kong, Huizhou Liu. Synthesis of silver nanoparticles by solar irradiation of cell-free Bacillus amyloliquefaciens extracts and AgNO3. Bioresource Technology. 2012, 103, 273-278. (IF 11.889,1区)
[3] Lu Li, Dian Zou, Anying Ji, Yuxuan He, Yingli Liu, Yu Deng, Shouwen Chen, Xuetuan Wei*. Multilevel Metabolic Engineering of Bacillus amyloliquefaciens for Production of the Platform Chemical Putrescine from Sustainable Biomass Hydrolysates, ACS Sustainable Chemistry & Engineering. 2020, 8, 2147-2157 (IF 9.224,1区)
[4] Yu Deng#*, Ning Ma, Kangjia Zhu, Yin Mao, Xuetuan Wei*, Yunying Zhao. Balancing the carbon flux distributions between the TCA cycle and glyoxylate shunt to produce glycolate at high yield and titer in Escherichia coli. Metabolic Engineering. 2018, 46, 28-34. (IF 8.829,1区)
[5] Liying Ruan#, Lu Li#, Dian Zou, Cong Jiang, Zhiyou Wen, Shouwen Chen, Yu Deng*, Xuetuan Wei*. Metabolic engineering of Bacillus amyloliquefaciens for enhanced production of S-adenosylmethionine by coupling of an engineered S-adenosylmethionine pathway and the tricarboxylic acid cycle. Biotechnology for Biofuels. 2019, 12, 211. (IF 7.67,1区)
[6] Dian Zou, Lu Li, Yu Min, Anying Ji, Yingli Liu*, Xuetuan Wei*, Jing Wang, Zhiyou Wen. Biosynthesis of a novel bioactive metabolite of spermidine from Bacillus amyloliquefaciens: gene mining, sequence analysis, and combined expression. Journal of Agricultural and Food Chemistry. 2021, 69, 267-274. (IF 5.895,1区)
[7] Dian Zou#, Yu Min#, Yingli Liu, Xuetuan Wei*, Jing Wang*. Identification of a Spermidine Synthase Gene from Soybean by Recombinant Expression, Transcriptional Verification, and Sequence Analysis. Journal of Agricultural and Food Chemistry. 2020, 68, 2366-2372. (IF 5.895,1区)
[8] Chenlu Hong, Yangyang Chen, Lu Li, Shouwen Chen, Xuetuan Wei*. Identification of a key gene involved in branched-chain short fatty acids formation in natto by transcriptional analysis and enzymatic characterization in Bacillus subtilis. Journal of Agricultural and Food Chemistry. 2017, 65, 1592-1597. (IF 5.895,1区)
[9] Dian Zou, Changwen Ye, Yu Min, Lu Li, Liying Ruan, Zhifan Yang, Xuetuan Wei*, Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens, LWT-Food Science and Technology, 2022, 153,112551. (IF 6.056,1区)
[10] Weijie Chen, Lu Li, Changwen Ye, Ziyue Zhao, Kuo Huang, Dian Zou, Xuetuan Wei*, Efficient production of extracellular alkaline protease in Bacillus amyloliquefaciens by host strain construction, LWT-Food Science and Technology, 2022, 163,113620. (IF 6.056,1区)
[11] Xuetuan Wei, Xiaowu Deng, Dongbo Cai, Zhixia Ji, Changjun Wang, Jun Yu, Jinping Li, Shouwen Chen*. Decreased Tobacco-specific Nitrosamines by Microbial Treatment with Bacillus amyloliquefaciens DA9 during Air-curing Process of Burley Tobacco. Journal of Agricultural and Food Chemistry. 2014, 62, 12701-12706.( IF 5.895,1区)
[12] Xuetuan Wei, Mingfang Luo, Lin Xu, Yewei Zhang, Xing Lin, Peng Kong, Huizhou Liu. Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with evaluation of the anticoagulant and antioxidant properties of chickpeas. Journal of Agricultural and Food Chemistry. 2011, 59, 3957-3963. (IF 5.895,1区)
[13] Cong Jiang, Changwen Ye, Yongfeng Liu, Kuo Huang, Xuedeng Jiang, Dian Zou, Lu Li, Wenyuan Han, Xuetuan Wei*, Genetic engineering for enhanced production of a novel alkaline protease BSP-1 in Bacillus amyloliquefaciens. Frontiers in Bioengineering and Biotechnology, 2022, 10, 977215. (IF 6.064,2区)
[14] Lu Li, Xiaoxue Wen, Zhiyou Wen, Shouwen Chen, Ling Wang*, Xuetuan Wei*. Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon. Frontiers in Microbiology. 2018, 9:1015 (IF 6.064,2区)
[15] Lu Li, Dian Zou, Liying Ruan, Zhiyou Wen, Shouwen Chen, Lin Xu, Xuetuan Wei*. Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages. Frontiers in Microbiology. 2019, 10:872 (IF 6.064,2区)

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