张兰威，工学博士，二级教授、博导
黑龙江省科顾委专家组专家，享受政府特贴，黑龙江省轻工联合会副会长，中国畜产品加工研究会乳品加工分会理事长、常务理事，黑龙江省食品学会副理事长，黑龙江省营养学会常务理事；《食品科学》《食品工业科技》《中国乳品工业》《中国酿造》《现代食品科技》《农产品加工》《大豆通报》等编委。
联系方式:13504842556
E-mail: zhanglanwei@ouc.edu.cn zhanglanwei1@sina.com
1、工作经历
l海外学习经历：1992年由农业部选派赴芬兰国学习乳品科学与工程技术，获乳品领域教师资格证书；2002-2003年在美国University of Vermont作高级访问学者。
l1988年研究生毕业后在东北农业大学任教，2000年任教授、博士研究生导师；1994年后分别担任食品学院副院长、教育部乳品重点实验室常务副主任、院长；
l2005年5月在哈尔滨工业大学任教，教授、博导，兼任食品学院院长、中法乳联合实验室主任，黑龙江省寒地资源食品与极端化境营养重点工程实验室主任。2015年初兼职教育部乳品重点实验室实验室主任（东农）。
2、科研情况
(1)科研获奖
l乳酸菌蛋白酶凝乳功能研究及低温喷雾干燥高效制备发酵剂关键技术，2009年获国家科技进步二等奖
l功能性益生乳酸菌高效筛选及应用关键技术，2013年获，黑龙江省科技进步一等奖
l高效直投式乳酸菌发酵剂工业化制备关键技术及在发酵食品中的应用，2012年获教育部科技进步奖二等奖
l特质益生菌高效筛选及其高活性制品开发与应用关键技术，2012年获黑龙江省科技发明二等奖
l乳酸菌快速发酵蔬菜关键技术及发酵液的综合利用，2011年黑龙江省科技进步二等奖
l高效直投式乳酸菌发酵剂研制及开发应用，2007年获黑龙江省科技发明二等奖
（2）承担的科研项目
l国家自然基金:保加利亚乳杆菌蛋白酶的凝乳特性及其相关基因发掘研究,2013.1-2016.12
l国家自然基金:黏玉米来源的TGase定向改造及在巴氏毕赤酵母中高效表达2010.1-2012.12
l国家自然基金：亚油酸异构酶定向进化及在嗜热链球菌中高效表达，2009.1-2011.12
l国家科技部十二五科技支撑：乳制品加工厂废水的回收利用（2013BAD18B05-05），2013.1-2016.12
l十二五农村领域国家科技计划（科技部）：利用酪蛋白胶束-乳铁蛋白动态包裹-释放机制开发活性乳铁蛋白分离的集成膜过滤技术2013BAD18B06-03，20130101-20161231
l国家科技部863高科技项目：发酵肉制品与玉米及膳食纤维工程化加工新技术研究，2011.1-2016.12
l国家“十一五”支撑：东北农区奶业集约化生产技术集成及产业化示范——新型乳制品开发与示范，2006.1-2010.12
l国家教育部：副干酪乳杆菌J23分泌ClassⅡa抗菌肽AMPY化学结构表征及其抑菌机制的研究，2012.1-2015.12
l国家863计划：益生菌定向选育及其高活性制品开发关键技术，2007.1-2010.12
l黑龙江省教育厅：中美食品科学与工程研究生教育模式比较研究，2012.1-2013.12
3、教学与研究生招生方向
（1）教学：开设本科生专业课《食品工艺学》、《发酵食品工艺学》、《乳品工艺学》；研究生课《食品发酵原理与技术》、《食品科学进展》、《生物化工进展》。获黑龙江优秀教学成果二等奖1项，2015年获中国轻工业联合会（原轻工业部）优秀教材一等奖，1999年为黑龙江省优秀科技工作者。
（2）硕士、博士招生研究方向：
A.乳品贮藏加工及过程控制：乳及乳制品在加工、贮运个过程中化学成分、营养学特征、生物学特性变化，乳制品开发，生产技术及生产线设计；
B.传统发酵食品代谢调控及产业化：传统发酵食品发酵原理、重要微生物及作用，产业化生产过程条件的优化及控制措施；
C.乳酸菌及其活性产物：乳酸菌新菌种发掘及资源开发利用，乳酸菌的功能与作用，在酵食品中作用，乳酸菌多糖、乳酸菌肽、高活性乳酸菌发酵剂及益生菌制剂等技术。
4、论著与专利
（1）主编全国统编教材4部：
《发酵食品原理与技术》主编（十二五规划教材，科学出版社2013年）、《乳与乳制品工艺学》（主编，中国农业出版社2006），《发酵食品工艺学》主编（十一五规划教材，中国轻工出版社2011年），《畜产食品工艺学》（第二编者十五规划教材教材，中国农业出版社，2002.7）；主编国家级出版社专著1部（中国农业出版社，2002.2）；主编省级公开出版著作、教材3部（黑龙江科技社1996；哈尔滨工程大学出版社，1997； 2003.2）；副主编百科书1部《中国乳业大百科》，参编《中国保健食品进展》（人民卫生出版社，2001）；
（2）授权发明专利
获国家发明专利授权10项，专利受理7项；乳酸菌菌株注册12株。
（3）近5年来发表论文100余篇，其中SCI文章50余篇。
2015年发表的主要论文（通信作者）
lShuang Zhang, Lanwei Zhang, Yuehua Jiao,et al, Lactobacillus delbrueckii subsp. bulgaricus Proteinase: Purification by Ion-exchange and Hydrophobic Interaction Chromatography, LJFP#921199,VOL00,ISS00.
lShuang Zhang, Lanwei Zhang, Lili Zhang, et al, purification, and characterization of proteinase from 3 Lactobacillus delbrueckii subsp. bulgaricus, RSC Adv., 2015 ,5, 93733-93738
lPei-Jun Tian, Bao-Long Li, Yu-Juan Shan, Jin-Na Zhang, Jing-Yu Chen , Min Yuand Lan-Wei Zhang*, Extraction of Peptidoglycan from L. paracasei subp. Paracasei X12 and Its Preliminary Mechanisms of Inducing Immunogenic Cell Death in HT-29 Cells, Int. J. Mol. Sci. 2015, 16, 20033-20049
lHONGBO LI, YANHUA CUI, LANWEI ZHANG *，et al., Production of a transglutaminase from Zea mays in Escherichia coli and its impact on yoghurt properties, 68(1) ,2015 International Journal of Dairy Technology
lWenli Liu , Lanwei Zhang, John Shi ,et al.,Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai, Food Control ,50 (2015) 637-644
2014年发表主要论文（通信作者）：
lHongbo Li, Yanhua Cui, Lanwei Zhang,et al. Heterologous expression and purification ofZea mays transglutaminase inPichia pastoris [J]. Food Science and Biotechnology.
lPimin Gong, Lanwei Zhang*, Xue Han, Nditange Shigwedha, Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review pages , Drying Technology,32(7), 2014: 793-800
lShumei Wang, Lanwei Zhang, Rongbo Fan,e t al,Induction of HT-29 cells apoptosis by lactobacilli isolated from fermented products,Research in Microbiology, 2014,165(3):202–214.
lFuping Xu, Yang Cao, Zhe Wang, Lanwei Zhang*, et al. The oleochemical properties of ostrich abdominal fat in comparison with chicken and duck fats. [J] International Journal of Food Science and Nutrition. 2014.190（1）17:
lXue Han, Lanwei Zhang*, Peng Yu,et al, Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production International Dairy Journal，34（2） (2014)：247-251
lHongbo Li,L anwei Zhang, Yanhua Cui, et al, Characterization of recombinantZea mays transglutaminase expressed inPichia pastorisand its impact on full and non-fat yoghurts [J]. Journal of the Science of Food and Agriculture, 2014, 94(6):1225-1230.
2013年发表主要论文（通信作者）
lChaohui Xue,Lanwei Zhang,Hongbo Li,et al. Functionality of the S-layer proteinsfrom Lactobacillus in the competitive against enteropathogens infection, European Food Research and Technology, (2013) 236:249-255.
lHongbo Li, Lanwei Zhang,Yanhua Cui, Xue Luo, et al. Expression of soluble recombinant transglutaminase from Zea mays inPichia pastoris,World Journal of Microbiology and Biotechnology,(2013),29:939-947.
lHuaxi Yi , Xue Han , Yanyan Yang,et al, Effect of Exogenous Factors on Bacteriocin Production fromLactobacillus paracasei J23 by Using a Resting Cell System, International Journal of Molecular Sciences,2013,14(12): 24355-24365.
lFuping Xu,Lanwei Zhang,Yang Cao,et al. Chemical and Physical Characterization of Donkey Abdominal Fat in Comparison with Cow, Pig and Sheep Fats,Journal of the American Oil Chemists' Society, (2013) 90:1371-1376.
lJingyan Li,Lanwei Zhang,Xue Han,Huaxi Yi, et al. Effect of incubation conditions and possible intestinal nutrients oncis-9, trans-11 conjugated linoleic acid production byLactobacillus acidophilus F0221,International Dairy Journal, (2013) 29:93-98.
lMeng Liu, Ming Du, Yingchun Zhang, Weili Xu, Cong Wang, Kejian Wang, Lanwei Zhang. Purification and Identification of an ACE Inhibitory Peptide from Walnut Protein, Journal of Agricultural and Food Chemistry, (2013), 61:4097-4100
lXue Luo, Lanwei Zhang, Hongbo Li, Shuang Zhang,Yuehua Jiao, Shumei Wang,Chaohui Xue,Rongbo Fan. Comparison of enzymatic activity of two linoleic acid isomerases expressed in E. coli,Molecular Biology Reports, (2013) 40:5913-5919.
lYanfeng Tuo,Weiqin Zhang,Lanwei Zhang,Lianzhong Ai,Yingchun Zhang,Xue Han,Huaxi Yi. Study of probiotic potential of four wild Lactobacillus rhamnosusstrains,Anaerobe, (2013)21:22-27.
lYanhua Li, Lanwei Zhang, Weijun Wang.Heat-induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt, Journal of Food Biochemistry, (2013)37(4) :409-417
lYanhua Li,Lanwei Zhang, Weijun Wang, Xue Han. Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder, Journal of Dairy Science, (2013)96(8): 4784-4793.
lYujuan Shan,Lanwei Zhang,Yongping Bao,Baolong Li,Canxia He,Mingming Gao,Xue Feng,Weili Xu,Xiaohong Zhang,Shuran Wang. Epithelial-mesenchymal transition, a novel target of sulforaphanevia COX-2/MMP2, 9/Snail, ZEB1 and miR-200c/ZEB1 pathways in human bladder cancer cells, Journal of Nutritional Biochemistry, (2013) 24:1062-1069.
2012年发表主要文章（通信作者）
lChunfeng Guo, Lanwei Zhang, Xue Han, et al. Screening for cholesterol-lowering probiotic based on deoxycholic acid removal pathway and studying its functional mechanisms in vitro. Anaerobe (2012)18:516-522.
lChunli Ma,Lanwei Zhang, Dexing Ma, et al. Technological characterisation ofLactobacilli isolated from Chinese artisanal fermented milks. International Journal of Dairy Technology 2012, 65(1): 132-139.
lLili Zhang,Lanwei Zhang, Huaxi Yi, et al. Enzymatic characterization of transglutaminase fromStreptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt.Journal of Dairy Science.2012,95(7): 3559-3568.
lLili Zhang, Lanwei Zhang, Huaxi Yi, et al. Enhancement of transglutaminase production in Streptomyces mobaraensis DSM 40587 by non-nutritional stress conditions: Effects of heat shock, alcohols, and salt treatments.Korean Journal of Chemical Engineering. 2012,29(7): 913-917.
lLili Zhang,Lanwei Zhang, Xue Han,et al. Enhancement of transglutaminase production inStreptomyces mobaraensis as achieved by treatment with excessive MgCl2. Applied Microbiology and Biotechnology. (2012)93:2335-2343. IF=3.689(2013)
lWeijun Wang, Lanwei Zhang, Yanhua Li. Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain. Molecules. 2012, 17(12): 14393-14408.
lWeijun Wang, Lanwei Zhang, Yanhua Li, Zhen Feng. Heat-Induced Protein Aggregates and Difference in the Textural Properties of Whole Milk Gel. Journal of Food Quality. 2012, 35(4) : 247-254. IF=0.758 (2013)
lXiaohong Kang, Nan Ling, Guoqing Sun, Qi Zhou,Lanwei Zhang, Qinghai Sheng. Complete Genome Sequence ofStreptococcus thermophilus Strain MN-ZLW-002. Journal of Bacteriology. 2012,194(16): 4428-4429.
lYanhua Cui, Chao Zhang, Yunfeng Wang, John Shi,Lanwei Zhang, Zhongqing Ding, Xiaojun Qu, Hongyu Cui. Class IIa Bacteriocins: Diversity and New Developments. International Journal of Molecular Sciences. 2012, 13(12): 16668-16707.
lYanhua Cui, Wei Liu,Xiaojun Qu, Zhangting Chen, Xu Zhang,Tong Liu, Lanwei Zhang. A two component system is involved in acid adaptation ofLactobacillus delbrueckii subsp. Bulgaricus.Microbiological Research. (2012)167: 253-261.
lYanhua Li,Lanwei Zhang, Weijun Wang. Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder. Molecules. 2012, 17(8): 9900-9911.
lYingchun Chang, Lanwei Zhang, Wei Ma, et al. Screening of probiotic lactobacilli for inhibiton ofShigella sonnei and the macromolecules involved in inhibition. Anaerobe, 2012,18(5):498-503.
