团队队伍
职称：讲师
研究方向：食品生物技术，食品微生物安全控制
邮箱：xujunnan@nxu.edu.cn
男，中共党员，山东济宁人，现为yl6809永利讲师。主要研究方向为食品生物技术，食品微生物安全控制。
2019.09-2023.12，西北农林科技大学，食品科学与工程专业，博士研究生
2016.09-2019.06，西北农林科技大学，食品科学专业，硕士研究生
2012.09-2016.06，永利集团，食品科学与工程专业，大学本科
2024.03-至今，yl6809永利，讲师
1.食品生物技术
2.食品微生物安全控制
Xu Junnan, Qi Yiman, Fan Mingtao* et al. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation[J]. Food Chemistry, 2019, 300: 125130.
Xu Junnan, Guo Li, Fan Mingtao*, et al. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in food industry[J]. Critical Reviews in Biotechnology, 2023, 43(2): 258-274.
Xu Junnan, Guo Li, Fan Mingtao*, et al. Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider[J]. Food Research International, 2022. 161: 111765.
Xu Junnan, Zhao Ning, Fan Mingtao* et al. Contribution of amino acids to Alicyclobacillus acidoterrestris DSM 3922T resistance towards acid stress[J]. Food Microbiology, 2023, 113: 104273.
Xu Junnan, Zhao Ning, Fan Mingtao* et al. Transcriptomic and metabolomic profiling uncovers response mechanisms of Alicyclobacillus acidoterrestris DSM 3922T to acid stress[J]. Microbiology Spectrum, 2023, 11(4): e00022-23.
Zhao Ning, Xu Junnan, Fan Mingtao*, et al. Acid adaptive response of Alicyclobacillus acidoterrestris: A strategy to survive lethal heat and acid stresses[J]. Food Research International, 2022, 157: 111364.（共同第一作者）
徐俊南, 王静, 常婷婷, 樊明涛. 2018. 还原型谷胱甘肽在果酒酿造中的应用[J].中国酿造, 37(07): 1-5.
xujunnan@nxu.edu.cn
