基本情况:

燕国梁，博士，教授，博士生导师

电子邮箱：glyan@cau.edu.cn

通讯地址：中国农业大学东校区301信箱，邮编：100083

教育经历：

1996.9-2000.7：        江南大学    生物工程专业   本科

2000.9-2003.7：        江南大学    生物工程专业   硕士

2003.9-2006.7：        江南大学    生物工程专业   博士

工作经历：

2006.7-至今，      中国农业大学6163银河.net163.am

2009.3-2010.3：    荷兰Kluyver工业微生物发酵及基因组研究所    访问学者

2018.8-2019.8：    美国加州大学戴维斯分校                      访问学者

研究方向：

基于酵母底盘细胞的天然产物生物合成，

葡萄酒、果酒优良酵母菌选育、代谢调控以及酿造工艺优化

教授课程：

食品生物工程，酿酒设备与车间管理，葡萄酒化学，葡萄酒酿造综合实验，发酵工程原理

主持的代表性科研项目：

1. 国家自然科学基金面上项目：基于PDR转运蛋白增强重组酿酒酵母分泌β-胡萝卜素能力的分子机制（31972058），2020.1-2023.12.

2. 国家自然科学基金面上项目：调控脂滴形成数量增强重组酿酒酵母β-胡萝卜素合成能力的分子机制（31671841），2017.1-2020.12.

3. 国家自然科学基金面上项目：协同调控甲羟戊酸下游途径强化重组酿酒酵母β-胡萝卜素合成能力的分子机制（31371818），2014.1-2017.12.

4. 国家自然科学基金青年基金项目：外源β-胡萝卜素基因表达对酿酒酵母甲羟戊酸途径中关键酶的影响（31000811/C200207），2011.1-2013.12.

5. 宁夏回族自治区重大研发计划，宁夏贺兰山东麓葡萄酒风格固化关键技术研究与示范子课题（2020BCF01003），2020.1-2023.12.

6. 国际合作项目：葡萄酒酿造过程中氨基甲酸乙酯及前体物质动态监控及调控策略，2018.1-2019.12.

7. 企业课题：黑枸杞抗氧化果酒技术开发，2017.12-2020.12.

近期发表的科研论文（第一或通讯作者）：

1.       Xiao Bu, JingYuan Lin, ChangQing Duan, Mattheos A G Koffas, Guoliang Yan*. Dual regulation of lipid droplet-triacylglycerol metabolism and ERG9 expression for improved β-carotene production in Saccharomyces cerevisiae. Microb Cell Fact. 2022, 21(1): 3.

2.       Boqin Zhang, ChongTang, Dongqing Yang, HuiLiu, JiaoXue, Changqing Duan, Guoliang Yan*. Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines. Food Chemistry. 2022, 3681: 30807.

3.       Boqin Zhang, Violeta Ivanova-Petropulos Changqing Duan, Guoliang Yan* Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. Food Bioscience. 2021. 41:100925.

4.       Peitong Liu, Violeta Ivanova-Petropulos Changqing Duan, Guoliang Yan*. Effect of unsaturated fatty acids on intra-metabolites and aroma compounds of Saccharomyces cerevisiae in wine fermentation. Foods, 2021. 10: 277.

5.       Boqin Zhang, Changqing Duan, Guoliang Yan*. Effects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii. International Journal of Food Science and Technology. 2021 https://doi.org/10.1111/ijfs.15081.

6.       Xiao Bu, Jing-Yuan Lin, Jing Cheng, Dong Yang, Chang-Qing Duan, Mattheos Koffas and Guo-Liang Yan*. Engineering endogenous ABC transporter with improving ATP supply and membrane flexibility enhances the secretion of β-carotene in Saccharomyces cerevisiae. Biotechnology for Biofuels. 2020, 13:168.

7.       Guoliang Yan, Boqing Zhang, Lucy Joseph, Andrew L Waterhouse. Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae. Food Microbiology. 2020, 90:103460.

8.       Peitong Liu, Boqin Zhang, Changqing Duan, Guoliang Yan*. Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in red wine. LWT - Food Science and Technology. 2020, 120: 108925.

9.       Boqin Zhang, Dandan Xu, Changqing Duan, Guoliang Yan*. Synergistic effect enhances

2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae. Process Biochemistry. 2020. 90: 44-49. 

10.    Guoliang Yan, Liangliang Duan, Peitong Liu, Changqing Duan. Transcriptional comparison investigating the influence of the addition of unsaturated fatty acids on aroma compounds during alcoholic fermentation. Frontier in Microbiology. 2019. 10:1115.

11.   Peitong Liu, Changqing Duan, Guoliang Yan*. Comparing the effects of different unsaturated fatty acids on fermentation performance of Saccharomyces cerevisiae and aroma compounds during red wine fermentation. Molecules. 2019, 24: 538.

12.   Peitong Liu, Keji Yua, Yuying Li, Changqing Duan, Guoliang Yan*.The content of linoleic acid in grape must  influences the aromatic effect of branched-chain amino acids addition on red wine. Food Research International. 2018, 114: 214-222.

13.   Boqing Zhang, Jingyun Sen, Changqing Duan, Guoliang Yan*. Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermentation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal Blanc icewine. Frontier in Microbiology. 2018, 9: 2303.

14.   Yu Luan, Boqing Zhang, Changqing Duan, Guoliang Yan*.  Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii.  LWT - Food Science and Technology. 2018, 92:177-186.

15.   Peitong Liu, Yaqin Wang, Dan Ye, Liangliang Duan, Changqing Duan, Guoliang Yan *.  Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation. Australian Journal of Grape and Wine Research. 2017. doi: 10.1111/ajgw.12313.

授权发明专利（第一发明人）：

1. 一种克鲁维乳酸酵母CVE-LT1及其在葡萄酒酿造中的应用, ZL201910237439.9,  2020年。菌株及相关技术转化给湖北安琪酵母股份有限公司，合作推出商业增酸增香酵母菌CVE-7，广泛应用于新疆、甘肃、宁夏、陕西等葡萄酒和果酒企业.

2. 一种汉逊酵母及其在葡萄酒酿造中的应用，ZL201710317187.1，2020年.

3. 一种改善红葡萄酒香气品质的酿造方法，ZL201810270754.7，2021年.

社会兼职：

中国生物发酵协会酵母分会理事

曾获奖励及其它：

1.  2019年，中国酒业协会科技进步优秀论文奖一等奖.

2.  2020年，中国食品工业协会科学技术奖特等奖.

3.  2011，2021年，中国农业大学优秀教师.

4.  2015，2018年，中国农业大学优秀党务工作者.