个人简历

1989-1993 无锡轻工业学院，发酵工程系发酵工程专业，工学学士
1993-1996 山东大学，生命科学学院细胞生物学专业，理学硕士1999-2000 日本大阪大学，应用生物工学专业，访问学者
2001-2005 江南大学，生物工程学院发酵工程专业，工学博士2006-2009 江南大学，轻工技术与工程专业，在职博士后
1996-2007 江南大学，生物工程学院助教、讲师、副教授、教授2007-2016 江南大学，药学院教授、博导、副院长（2008-2012）
2016-2016 江南大学，粮食发酵工艺与技术国家工程实验室教授、博导、副主任2017-至今江南大学，生物工程学院教授、博导、副院长（主持工作，2017）、院长

研究领域

长期从事传统酿造食品微生物生态学、营养化学品的生物制造与功能评价等领域的研究

近期论文

1、Lu, Z.-M.; Wang, Z.-M.; Zhang, X.-J.; Mao, J.; Shi, J.-S.;Xu, Z.-H.*, Microbial ecology of cerealvinegar fermentation: insights for driving the ecosystem function. Current Opinion in Biotechnology,2018, 49: 88-93.
2、Xiao, C.; Lu, Z.-M.*; Zhang, X.-J.; Wang, S.-T.; Ao, L.; Shen, C.-H.; Shi, J.-S.;Xu, Z.-H.*, Bio-heatis a key environmental driver shaping microbial community of medium-temperature Daqu. Applied andEnvironmental Microbiology, 2017, doi: 10.1128 /AEM.01550-17.
3、Gong, J.-S.; Shi, J.-S.; Lu, Z.-M.; Li, H.; Zhou, Z.-M.;Xu, Z.-H.*, Nitrile-converting enzymes as atool to improve biocatalysis in organic synthesis: recent insights and promises. Critical Reviews inBiotechnology, 2017, 37 (1):69-81.
4、Lu, Z.-M., Liu, N., Wang, L.-J., Wu, L.-H., Gong, J.-S.; Yu, Y.-J.; Li, G.-Q.; Shi, J.-S.;Xu, Z.-H.*,Elucidating and Regulating the Acetoin-producing Role of Microbial Functional Group in MultispeciesAcetic Acid Fermentation, Applied and Environmental Microbiology, 2016, 82, 5860-5868.
5、Man, Z.; Rao, Z.*; Xu, M.; Guo, J.; Yang, T.; Zhang, X.;Xu, Z.-H.*, Improvement of the intracellularenvironment for enhancing l-arginine production of Corynebacterium glutamicum by inactivation ofH2O2-forming flavin reductases and optimization of ATP supply. Metabolic Engineering, 2016, 38, 310-321.
6、Gong, J.-S.; Li, H.; Lu, Z.-M.; Zhang, X.-J.; Zhang, Q.; Yu, J.-H.; Zhou, Z.-M.; Shi, J.-S.;Xu, Z.-H.*,Engineering of a fungal nitrilase for improving catalytic activity and reducing by-product formation,Catalysis Science &Technology, 2016, 6, 4134-4141
7、Wang, Z.-M.; Lu, Z.-M.; Yu, Y.-J.; Li, G.-Q.; Shi, J.-S.;Xu, Z.-H.*, Batch-to-batch uniformity ofbacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar,Food Microbiology, 2015, 50, 64-69.
8、Lu, Z.-M.; Tao, W. -Y.*; Xu, H.-Y.; Lim, J.; Zhang, X.-M.; Wang, L.-P.; Chen, J. H.;Xu, Z.-H.*,Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction, Food Chemistry, 2011, 127, (2), 662-668.