纪超凡
教授/硕导
个人简介
2015年-现在，大连工业大学食品学院，讲师，副教授，教授
2023年-2024年，英国女王大学，访问学者
2012年-2014年，大连理工大学，博士后
2004年-2011年，中国科学院大连化学物理研究所 生物化工专业 硕博连读，工学博士
2006年-2011年，法国南特大学 过程工程专业 博士联培，工学博士
2000年-2004年，大连理工大学 生物工程专业，工学学士
研究方向
1.新型发酵剂的选育及新型发酵食品的设计和开发
2.发酵食品中有害物的检测和消减
主要成果
发表论文八十余篇，其中以第一作者或者通讯作者发表的SCI收录论文二十余篇。获批省级教学改革项目一项，获得省级教学大赛三等奖两次。以第一发明人申请国家专利二十余件，授权四件。参编行业标准一项。多次参加国内外学术会议，并在国际学术会议作大会报告两次。
主要科研项目
1. 2022-2026，国家重点研发计划重点专项子课题“淡水鱼绿色加工与增值利用关键技术研究及产业化示范”，项目号：2022YFD2100900（子课题负责人）
2. 2021-2024，国家自然科学基金面上项目“共培养体系中植物乳杆菌YC-5抑制摩氏摩根菌生成组胺的分子机制”，项目号：32072289（主持）
3. 2017-2020，国家重点研发计划重点专项子课题“发酵食用菌汁加工关键技术研究”，项目号：2017YFD0400700（子课题负责人）
4. 2018-2020，国家自然科学基金青年科学基金“间接消减型发酵剂抑制腌鱼中生物胺积累的分子机制”，项目号31701729（主持）
近年发表的主要学术论文：
1. Jing Han, Zhenxiao Sun, Yingxi Chen, Jian Guo, Sufang Zhang, Chaofan Ji*. Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum. Food Bioscience.2025, 63: 105811.
2. Yuzheng Wu, Yuening Li, Huipeng Liang, Sufang Zhang, Xinping Lin, Chaofan Ji*. Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture. 2025, 105(2):1003-1011.
3. Chaofan Ji, Awanwee Petchkongkaew, Saskia van Ruth, Di Wu, Christopher Elliott. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges. Trends in Food Science & Technology. 2024, 152: 104666.
4. Jing Han, Binkun Liu, Xinping Lin, Sufang Zhang, Liang Dong, Chaofan Ji*. Mathematical modeling and comparative metabolomics analyses of interactions between Lactiplantibacillus plantarum and Morganella morganii. Food Research International. 2024, 196: 115026.
5. Xiaoxu Ren, Xiaofu Wang, Xinping Lin, Sufang Zhang, Chaofan Ji*. Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species. Food Bioscience. 2024, 61: 104960.
6. Jing Yang,Zihan Li,Xinping Lin,Sufang Zhang, Chaofan Ji*. Impact of Enzyme–Microbe combined fermentation on the safety and quality of soy paste fermented with grass carp by-products. Foods 2025, 14(1), 106.
7. Shengyang Shi, Yanjun Wei, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Liang Dong, Chaofan Ji*. Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha. Food bioscience.2023, 51: 102287.
8. Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Chaofan Ji*. Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies. LWT, 2023: 174: 114357.
9. Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu*, Chaofan Ji*. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters. Food Research International. 2022, 161: 111918.
10. Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji*. Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius). LWT - Food Science and Technology. 2022, 155: 112851.
11. Xiaofu Wang, Yunsong Zhao, Sufang Zhang, Xinping Lin, Huipeng Liang, Yingxi Chen, Chaofan Ji*. Heterologous expression of the Lactobacillus sakei multiple copper oxidase to degrade histamine and tyramine at different environmental conditions. Foods. 2022, 11(20), 3306
12. Yunsong Zhao, Dongning Shui, Shengjie Li, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji*. Complexation behavior of Auricularia auricula polysaccharide and whey protein isolate: characterization and potential beverage application. J Food Process Preserv. 2022, 00:e16340.
13. Jingbo Zhang Chaofan Ji*, Jing Han Yunsong Zhao Xinping Lin Huipeng Liang Sufang Zhang. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous Lactobacillus plantarum strains. J Food Process Preserv. 2021, 45:e15291.
14. Shuai Wang, Liming Zhang, Libo Qi, Huipeng Liang, Xinping Lin, Shengjie Li, Chenxu Yu, Chaofan Ji*. Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha. Intenational Journal of Food Science and Technology. 2020, 55(10): 3327-3333.
15. Jing Han, Jingbo Zhang, Xinping Lin, Huipeng Liang, Shengjie Li, Chenxu Yu, Beiwei Zhu*, Chaofan Ji*. Effect of autochthonous lactic acid bacteria on fermented Yucha quality. LWT - Food Science and Technology 2020, 123: 109060.
16. Shuai Wang, Jing Han, Jingbo Zhang, Xinping Lin, Huipeng Liang, Shengjie Li, Xiuping Dong, Chaofan Ji*. Effects of temperature on bacterial biodiversity and qualities of fermented Yucha products. Journal of Aquatic Food Product Technology 2020, 29:43-54.
17. Jingbo Zhang, Jing Hu, Shuai Wang, Xinping Lin, Huipeng Liang, Shengjie Li, Chenxu Yu, Xiuping Dong*, Chaofan Ji*. Developing and validating a UPLC-MS method with a StageTip-based extraction for the biogenic amines analysis in fish. Journal of food science. 2019, 84: 1138-1144.
18. Jing Hu, Tiefeng Zhao, Shengjie Li, Zhenyu Wang, Chengrong Wen, Haitao Wang, Chenxu Yu, Chaofan Ji*. Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes. Food Hydrocolloids 2019, 89: 379–385.
在读学生人数
在读学生人数10名
