夏亚男,现任永利yl23411副教授,硕士生导师,内蒙古畜产品加工研究会副秘书长,履历如下。
教育经历:
2014.9–2017.12,河北农业大学,农产品加工及贮藏工程博士,导师:王颉
2015.9-2016.9,美国密歇根州立大学,联合培养博士
2012.9–2014.6,河北农业大学,食品工程,硕士,导师:王颉
主持科研项目:
1.国家自然基金地区项目,基于群体感应探究益生双歧杆菌与肠道有益菌的互作机制,32360565,2024.01-2027.12,33万.
2.内蒙古青年科技英才支持项目,Lactiplantibacillus plantarum P-8介导5-羟色胺调控肠-脑互作机制研究,NJYT23093,2023.01-2025.12,30万.
3.内蒙古重点研发与成果转化项目(东北振兴),乳清发酵后生元高质化生产关键技术研究与示范,2023YFDZ0040,2023.07-2026.06,100万.
4.中央引导地方科技发展资金项目子课题,2022ZY0076,低盐发酵腌制菜标准化生产关键技术研究与产业化,2022-2025,40万.
5.中央引导地方科技发展资金项目子课题,2022ZY0078,内蒙古发酵牛肉干标准化生产关键技术研究与示范,2022-2025,40万.
6.内蒙古自治区科技计划子课题,2022YFHH0119,功能型黄柿子调味制品高质化生产关键技术与示范, 2022-2025,40万.
7.内蒙古自治区科技计划子课题,2022YFXZ0032,锡林郭勒奶酪标准化生产关键技术与示范,2022-2025,20万.
8.
9.内蒙古自然科学基金,2020BS03012,诱变菌US3-13介导肠上皮GABA通路调控慢性应激小鼠抑郁行为及脑-肠轴的作用机制研究,2020-2022,6.5万元.
10.内蒙古自治区留学回区人员创新启动支持计划,Lactobacillus plantarum P-8介导肠道神经递质调控肠-脑互作机制研究,2021-2023,2万.
11.永利yl23411博士引进项目,内蒙古传统乳制品关键风味物质及形成机制研究,2019-2022,10万元.
12.横向项目.内蒙古红太阳食品公司,发酵型火锅调料的研制及功能特性研究,2019-2022,7万元.
13.永利yl23411自然科学基金,益生菌干预介导上皮GABA-GABAA通路改善AD模型小鼠认知障碍的生物学机制研究,2020-2022,5万.
14.永利yl23411“一流学科”建设基金.高产γ-氨基丁酸诱变菌的构建及其代谢机制研究,2019-2020,2万元.
获得学术奖励:
1.夏亚男(7/10),红枣加工产业化关键技术创新与应用,河北省科技厅,科技进步,省部二等奖, 2019 (王颉;锁然;刘亚琼;王海;马艳莉;牛海卫;夏亚男;曹宝忠;桑亚新;孙剑锋)
2.夏亚男(3/6),传统乳制品工业化生产关键技术研究与推广应用,中国畜产品加工研究会科技进步奖一等奖,2022.
3.夏亚男,双全.第十五届内蒙古自治区自然科学学术年会优秀论文一等奖,基于UPLC-Q-TOF-MS代谢组学方法评估酸马奶发酵过程,2020,内蒙古自治区科学技术协会/内蒙古自治区教育厅/内蒙古自治区科学技术厅/内蒙古自治区人力资源和社会保障厅.
专利:
1.发明专利,一种绵羊奶掺假检测装置,CN202110085489.7,杨续金,包小兰,夏亚男(第三发明人)
2.实用新型专利,一种节能、环保型蒸酒设备,ZL201320557232.8,王颉,夏亚男,孙建锋,姚思远,尹宝颖(第二发明人)
发表论文30余篇,SCI收录12篇,EI收录5篇,代表论文如下:
1.Yanan Xia, Musu Zha, Chenchen Feng, Yankai Li, Yongfu Chen*, Quan Shuang. Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations. 2023, Food Chemistry, 423, 136245.(JCR 1区, IF:9.231)
2.Yanan Xia, Quan Shuang*. Comparative metabolomics and microbial communities associated network analysis of black and white horse-sourced koumiss. Food Chemistry, 2022, 370, 130996.(JCR 1区, IF:9.231)
3.Yanan Xia, Jiaqi Yu, Weigang Miao, Quan Shuang*. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss. Food Chemistry, 2020, 320, 126619(JCR 1区, IF:9.231).
4. Yanan Xia, Quan Shuang*. Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. Food Research International, 2021, 149, 110659.(JCR 1区, IF:7.425)
5.Yanan Xia, Jiaqi Yu, Weihan Xu, Quan Shuang*. Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented withLactobacillus plantarumQS670. Journal of Dairy Science, 2020, 103(6): 4919-4928(JCR 1区, IF:4.034).
6.Yang Yang#, Yanan Xia#, Yu Rong Wang, Li Shan Sun, Quan Shuang, Feng Mei Zhang*. Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood. Journal of Dairy Science, 2023, in press.(JCR 1区, IF:4.034)
7.Mengmeng Zhang, Shiwei Li, Jianjun Zhao, Quan Shuang* , Yanan Xia*, Fengmei Zhang*。A novel endogenous antimicrobial peptide MP-4 derived from koumiss of Inner Mongolia by peptidomics, and effects on Staphylococcus aureus. LWT - Food Science and Technology, 2024, 191, 115595 (JCR 1区, IF: 6.0)
8.Yang Yang , Hui Wang , Quan Shuang , Yanan Xia *. Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks. LWT - Food Science and Technology, 2024, 197, 115911 (JCR 1区, IF: 6.0)
9. Yanan Xia, Musu Zha, Hao Liu, Quan Shuang, Yongfu Chen, Xujin Yang. Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis. Foods, 2022, 11, 3273. (JCR 1区, IF:5.561)
10.Yanan Xia, Bayaer Eerdun, Junlin Wang, Yankai Li, Quan Shuang, Yongfu Chen. Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage. Foods, 2023, 12, 333.(JCR 1区, IF:5.561)