Fang Fang

Professor

Tel: 86-510-85918307

Email: ffang@jiangnan.edu.cn

Web: http://lbbe.jiangnan.edu.cn

2019 – present    Professor, School of Biotechnology, Jiangnan University

2011 – 2018      Associate professor, School of Biotechnology, Jiangnan University

2010 - 2011     Senior research scientist, Alimentary Health Asia, Hong Kong

2005 – 2009       Ph.D. and Postdoctoral Fellow, University College Cork

2001 – 2004       M.Sc., Jiangnan University

1995 – 1999       B.Sc., Wuxi Institute of Light Industry

My research interests focus on two aspects below:

1. Resolving the composition and succession of microorganisms in traditional fermented foods and alcoholic beverages. Analyzing the effects of microbial diversity and environmental factors on the metabolism of substances during food fermentation. Discover the formation mechanism of harmful substances (i.e. ethyl carbamate, biogenic amines) during fermented food production, and look for suitable methods for eliminating harmful substances.

2. Characterization of probiotic characteristics and function of lactic acid bacteria for food fermentation processing.

1. Fang Fang* , Jie Xu, Qiaoyu Li, Xiaoxuan Xia and Guocheng Du. Characterization of a Lactobacillus brevis strain with potential oral probiotic. BMC Microbiology. 2018, 18:221.

2. Fang Fang*, Yuying Qiu, Guocheng Du, Jian Chen. Evaluation of ethyl carbamate formation in Luzhou-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 alcoholic fermentation 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 a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds. 2016, Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 33(4):623–630.

5. Jiran Zhang, Fang Fang, Jian Chen and Guocheng Du. The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce. 2014, FEMS Microbiology Letters, 358: 91–97.

6. Jie Bi, Fang Fang*, Siyi Lu, Guocheng Du, Jian Chen. New insight into the catalytic properties of bile salt hydrolase. Journal of Molecular Catalysis B: Enzymatic, 2013, 96:46-51.

7. Nestor Ishimwe, Eric B. Daliri, Byong H. Lee, Fang Fang and Guocheng Du. The perspective on cholesterol-lowering mechanisms of probiotics. Molecular Nutrition & Food Research, 2015, 59(1):94-105.

8. Jiran Zhang, Guocheng Du, Jian Chen, Fang Fang*. Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation. Biotechnology Letters. 2016, 38:1723-1731.