孙子羽，讲师，微生物学博士。邮箱：abcdesun@imau.edu.cn

主要研究方向为食源性病原微生物的防治和食品微生物资源的开发与应用创新。主要研究内容包括噬菌体资源的开发与应用，工业微生物的合成生物学改造，传统发酵食品风味物质形成机理研究等。

已发表论文

[1]Sun Z, Mandlaa, Wen H, Ma L, Chen Z*. Isolation, characterization and application of bacteriophage PSDA-2 against Salmonella Typhimuriumin in chilled mutton. Plos one, 2022, 17(1): e0262946.

[2]Mandlaa#, Sun Z#, Wang R, et al. Enhanced 2-keto-l-gulonic acid production by applying l-sorbose-tolerant helper strain in the co-culture system. Amb Express, 2018, 8(1):30.

[3]Shuai W, Yujiao Z, Mandlaa, Ziyu S*, Zhongjun C*. Properties and mechanism of the antimicrobial peptide APT produced by Lactobacillus ALAC-4. LWT, 2022, 165, 113713.

[4]Ziyu Sun; Jing Shi; Chang Liu; Yongxin Jin; Kewei Li; Ronghao Chen; Shouguang Jin; WeihuiWu ; PrtR homeostasis contributes to Pseudomonas aeruginosa pathogenesis and resistance against ciprofloxacin., infection and immunity, 2014, 82(04): 1638-1647.

在科研项目

[1]自治区自然科学基金面上项目，食源性蜡样芽孢杆菌噬菌体BC01吸附宿主的分子基础，6.5万

[2]企业横向项目，烘烤香风味物质产香机理研究，85万元