1980/09－1984/07 无锡轻工业学院，发酵工程，工科学士 1987/09－1990/07 无锡轻工大学，发酵工程，工科硕士 1994/09－1997/12 无锡轻工大学，发酵工程，工科博士

2002/09 - 至今 江南大学，生物工程学院，教授，博导 1998/09－2002/08 无锡轻工大学，生物工程学院，副教授，硕导 2005/01 - 2005/10 美国俄勒冈州立大学，访问学者 2001/09－2002/04 日本国京都大学，应用生命专攻发酵生理研究室，访问学者 1991/10－1992/10 日本国东京大学，农学部应用微生物学，研究员

1. 国家重点研发计划:传统发酵食品加工过程内源性危害物控制技术的应用示范((2018YFC1604100)) 2. 国家自然科学基金重点基金：基于组学技术的我国优势酿造食品特征风味组分及其微生 物代谢机制（31530055） 3. 国家重点基础研究发展计划（973计划）：手性生物催化剂的理性设计（2011CB710802） 3. 国家重点基础研究发展计划（973计划）：立体选择性氧化还原酶关键活性位点结构与功能关系研究 （2011CB710801） 4. 国家高技术研究发展计划（863计划）：酿酒原料高效安全制造技术研究 （2013AA102108） 5. 国家高技术研究发展计划（863计划）：生物催化不对称氧化还原反应制备芳基手性醇关键技术研究 （2007AA02Z226） 6. 国家高技术研究发展计划（863计划）：食品酶及其应用 （2012AA022207） 7. 国家自然科学基金：中国白酒中异味萜类化合物产生微生物的代谢机制及其对酿造微生物群落结构调控的研 究(31271921) 8. 国家科技支撑计划：优势传统白酒、黄酒类制造业关键技术研究与应用（2007BAK36B00） 9. 国家科技支撑计划：酶制剂及生物催化关键技术产业化（2008BAI63B07） 10. 国家科技支撑计划：发酵食品生产用功能微生物的改良和发酵技术（2008BAI63B06） 11. 江南大学-贵州茅台集团横向合作项目（2015-2018；2019-2022） 12.江南大学-宜宾五粮液股份有限公司战略合作项目（2019-2022） 13.江南大学-江苏洋河酒厂股份有限公司横向合作项目（2019-2022） 14.江南大学-安徽古井贡酒股份有限公司横向合作项目（2016-2018） 15.江南大学-湖北劲牌有限公司横向合作项目（2009-2013）

. Wang, B.; Wu, Q.; Xu, Y.; Sun, B. Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production. Applied and Environmental Microbiology, 2020, DOI: 10.1128/AEM.00013-20. 2. Gong, L.; Ren, C.; Xu, Y. GlnR negatively regulates glutamate-dependent acid resistance in Lactobacillus brevis, Applied and Environmental Microbiology,2020, DOI: 10.1128/AEM.02615-19. 3. Wang, L.; Fan, S.; Yan, Y.; Yang, L.; Chen, S.; Xu, Y. Characterization of potent odorants causing a pickle-like off-odor in Moutai-aroma type Baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma addition, and omission studies. Journal of Agricultural and Food Chemistry, 2020, 68: 1666-1677. 4. Wang, S.; Wu, Q.; Nie, Y.; Wu, J.,; Xu, Y. Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation. Applied and Environmental Microbiology, 2019, 85:e03090-18. 5. Zhang, L.; Cao, Y.;, Tong, J.; Xu, Y. An Alkylpyrazine Synthesis Mechanism Involving l-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis. Applied and Environmental Microbiology, 2019, 85:e01807-19. 6. Tan, Y.; Zhong, H.; Zhao, D.; Du, H.; Xu, Y. Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process. International Journal of Food Microbiology,2019, 331: 108350. 7. Du, H.; Wang, X.; Zhang, Y.; Xu, Y. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter. International Journal of Food Microbiology, 2019, 297:32-40. 8. Gong, L.; Ren, C.; Xu, Y. Deciphering the crucial roles of transcriptional regulator GadR on gamma-aminobutyric acid production and acid resistance in Lactobacillus brevis. Microbial Cell Factories, 2019, 18: 108. 9. Zhao, T.; Ni, D.; Hu, G.; Wang, L.; Chen, S.; Xu, Y. 6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. Journal of Agricultural and Food Chemistry 2019, 67 (28) , 7916-7925. 10. Chen, S.; Wang, C.; Qian, M.; Zhou, L.; Xu, Y. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 2019, 67 (17) , 4876-4884. 11. Jiang, J., Liu, Y., Li, H., Yang, Q., Wu, Q., Chen, S.; Xu, Y. Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. Journal of Agricultural and Food Chemistry, 2019, 67(38), 1069410701. 12. Cui, K.; Wu, Q.; Xu, Y. Biodegradation of ethyl carbamate and urea with Lysinibacillus sphaericus MT33 in chinese liquor fermentation. Journal of Agricultural and Food Chemistry, 2018, 66(6), 1583-1590. 13. Du, H.; Song, Z.; Xu, Y. Ethyl carbamate formation regulated by lactic acid bacteria and nonconventional yeasts in solid-state fermentation of Chinese Moutai-flavor liquor. Journal of Agricultural and Food Chemistry, 2018, 66: 387-392. 14. Jin, G.; Zhu, Y.; Xu, Y. Mystery behind Chinese liquor fermentation. Trends in Food Science & Technology 2017, 63, 18-28. 15. Yu, X.-W.; Xu, Y.; Xiao, R. Lipases from the genus Rhizopus: Characteristics, expression, protein engineering and application. Progress in Lipid Research 2016, 64, 57-68. 16. Song, Z.; Du, H.; Zhang, Y.; Xu, Y. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by HighThroughput Amplicons and Metatranscriptomics Sequencing. Frontiers in Microbiology 2017, 8. 17. Wu, Q., Y. Kong, and Y. Xu, Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes. Applied and Environmental Microbiology, 2016. 82(2): p. 422-430. 18. Zhang, R.Z., Y. Xu, and R. Xiao, Redesigning alcohol dehydrogenases/reductases for more efficient biosynthesis of enantiopure isomers. Biotechnology Advances, 2015. 33(8): p. 1671-1684. 19. Yang, M., et al., Role of N-linked glycosylation in the secretion and enzymatic properties of Rhizopus chinensis lipase expressed in Pichia pastoris. Microbial Cell Factories, 2015. 14. 20. Lu, X.W., et al., Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilization. BMC Genomics, 2015. 16. 21. Wu, Q., et al., Transcriptional Characteristics Associated with Lichenysin Biosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making. Journal of Agricultural and Food Chemistry, 2015. 63(3): p. 888-893. 22. Wu, Q., et al., Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chemistry, 2015. 168(0): p. 390-395. 23. Hu, X.L., H. Du, and Y. Xu, Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production. International Journal of Food Microbiology, 2015. 214: p. 116-122. 24. Wu, Q., B. Chen, and Y. Xu, Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology, 2015. 26. Yu, X.W., et al., Conversion of a Rhizopus chinensis lipase into an esterase by lid swapping. Journal of Lipid Research, 2014. 55(6): p. 1044-1051. 27. Wu, Q., J. Ling, and Y. Xu, Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation. Applied and Environmental Microbiology, 2014. 80(14): p. 4450-4459. 28. Wang, S.S., et al., Unconserved substrate-binding sites direct the stereoselectivity of medium-chain alcohol dehydrogenase. Chemical Communications, 2014. 50(58): p. 7770-7772. 29. Kong, Y.; Wu, Q.; Zhang, Y.; Xu, Y., In Situ Analysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor. Applied and Environmental Microbiology, 2014, 80, 36673676. 30. Chen, B., Q. Wu, and Y. Xu, Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology, 2014. 179(0): p. 80-84. 31. Kang, C., X.W. Yu, and Y. Xu, Purification and characterization of a prolyl endopeptidase isolated from Aspergillus oryzae. Journal of Industrial Microbiology & Biotechnology, 2014. 41(1): p. 49-55. 32. Yu, X.W., et al., High-level expression and characterization of a chimeric lipase from Rhizopus oryzae for biodiesel production. Biotechnology for Biofuels, 2013. 6. 33. Wang, Y.X., et al., Different influences of beta-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason. Food Chemistry, 2013. 140(1-2): p. 245-254. 34. Chen, S., Y. Xu, and M.C. Qian, Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution. Journal of Agricultural and Food Chemistry, 2013. 61(47): p. 11295-11302. 200: p. 39-46. 25. Zhang, R., Q. Wu, and Y. Xu, Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions. Journal of Agricultural and Food Chemistry, 2014. 62(33): p. 8302-8307.

代表性论著： 1. Tradational Chinese Biotechnology，edited in Biotechnology in China II, Springer, 2010 2. Moutai:production and sensory properties, edited in Alcoholic beverages sensory evaluation and consumer research, 2012, Woodhead. 3. Microbial Carbonyl Reductases for Asymmetric Reductions, edited in Biotechnology of Microbial Enzymes.,2011, Nova Science Publishers. 4. 《现代白酒酿造微生物学》，科学出版社，2019. 5.《发酵工程》，高等教育出版社，2011 6.《酒类风味化学》，中国轻工业出版社，2013 7. 《酶工程原理与技术》, 高等教育出版社, 2005 8.《生物催化工艺学》, 化学工业出版社, 2004 9.《酶工程》, 科学出版社, 2004 10.《酿酒工艺学》, 中国轻工业出版社，1998 11.《葡萄酒风味化学》（译），中国轻工业出版社，2013 12.《葡萄酒酿造微生物学--实验技术与规程》（译），中国轻工业出版社，2010 13.《现代食品微生物学》（译）中国轻工业出版社，2001 14.《发酵食品微生物学》（译）中国轻工业出版社，20001、 Stereosepcific carbonyl reductases 美国专利 2、Saccharomyces cerevisiae capable of being co-fermented by multiple carbon sources and application thereof, 欧洲专利 3、High-secretion heat-resistant yeast genetically engineered strain and application thereof，美国专利 4、Hetero-oligomers of (S)-carbonyl reductases and their applications in catalyzing reduction of polyphenyl ketones，美国专利 5、Methods for improving expression levels of foreign proteins by means of phospholipase fusion expression，美国专利 6、一种原位判定混合酿造体系中风味功能微生物的方法 7、一种基于酿造功能导向的微生物组合方法及组合菌剂在白酒工业中的应用 8、一株源自白酒酿造体系的高效合成γ-氨基丁酸的短乳杆菌 9、利用酒糟发酵生产乙偶姻和转化生产四甲基吡嗪的方法9、利用酒糟发酵生产乙偶姻和转化生产四甲基吡嗪的方法 10、一种生产四甲基吡嗪的方法及其生产菌株 11、用变性梯度电泳鉴定白酒大曲或酒醅酵母群落结构的方法 12、具有降解氨基甲酸乙酯功能的胶红酵母及其在酒类和食品中的应用 13、一种测定食品酿造谷物类原料结合态香气物质的方法 14、辅助底物耦联提高重组菌不对称转化(R)- 苯基乙二醇转化效率的方法 15、中国酱香型白酒生产中高产乙醇低产杂醇油的酵母的筛选与应用 16、一种发酵生产脂肪酶的方法 17、一种测定白酒中挥发性苯酚类化合物的方法 18、一种中国白酒中非糠壳带来的土霉异味化合物土臭素的测定方法 19、一种降低酒精饮品中氨基甲酸乙酯的集成控制方法 20、一种基于双阻遏策略增强大肠杆菌T7表达系统稳定性的方法 21、基于二硫键强化折叠的热稳定性脂肪酶突变体及其构建方法 22、一种利用重组菌株不对称转化制备(R)-苯基乙二醇的方法 23、一种定量检测白酒中14种反式-2-烯醛类和二烯醛类化合物的方法 24、一种分泌脂肪酶的毕赤酵母共表达伴侣蛋白基因工程菌及其应用