（五年内）  

1 Safety evaluation of Bacillus cereus isolated from smelly mandarin fish. Journal of Food Measurement and Characterization 2 Construction of recombinant sestc Saccharomyces cerevisiae for consolidated bioprocessing, cellulase characterization, and ethanol production by in situ fermentation. 3 Biotech 3 Construction of Aspergillus niger integrated with cellulase gene from Ampullaria gigas Spix for improved enzyme production and saccharification of alkaline-pretreated rice straw . 3 Biotech 4 A Novel Determination Method quantifying Serratia marcescens prodigiosin Concentrations Independent of Acidic and Alkali Conditions. Academia Journal of Microbiology Research 5 Expression of multi-functional cellulase gene mfc in Coprinus cinereus under control of different basidiomycete promoters. Bioresource Technology    6 Recombinant multi-functional cellulase activity in submerged fermentation of lignocellulosic wastes. Renewable energy 7 Effect of alkali followed by laccase pretreatment of Brassica campestris: architecture, crystallization and saccharification. Cellular polyers 8 High levelof cellulase and β-glucosidase production by T.reesei and T. koningii combinations on corn straws of alkali pretreatment. Polymers from Renewable Resources 9 Combining sestc engineered A. niger with sestc engineered S. cerevisiae to produce rice straw ethanol via step-by-step and in situ saccharification and fermentation. 3 Biotech 10 鸡肉酥松危害分析与关键控制点(HACCP)系统建立. 肉类工业 11 一株分离自鳜鱼肠道的粘质沙雷氏菌(Serratia marcescens)HFUT 1301的鉴定及灵菌红素的分析. 现代食品科技 12 粘质沙雷氏菌摇瓶发酵产灵菌红素的工艺优化. 食品科学 13 臭鳜鱼的质构特性、特征气味及发酵微生物的分离鉴定. 现代食品科技 14 酿酒酵母和嗜鞣管囊酵母对稀酸水解抑制物的耐受性. 农业机械学报 15 灵菌红素对断奶大鼠肠道发育以及抗氧化能力的影响. 食品科学 16 天然红色素灵菌红素的急性经口毒性和遗传毒性. 食品科学 17 响应面试验优化黏质沙雷氏菌利用菜籽饼粕产灵菌红素工艺. 食品科学   部分专利 一种利用小麦麸皮生产2,3-丁二醇发酵液的方法- CN201310099222.9 一种转基因灰盖鬼伞高效表达重组酶的方法- CN201010613503.8 一种汽爆杨树树干和树枝及发酵产乙醇的工艺方法- CN201110052639.0 一种生产灵菌红素的发酵液的方法- CN201410187497.2 一种高NAD积累量发酵液的生产方法- CN201510424725.8 一种NAD发酵液的生产方法- CN201510423670.9 一种发酵风味鱼的加工方法- CN201510974249.7 一种具有有机酸钙和益生菌的复合保健品及制备方法- CN201610106248.5