陈功，博士，副教授，硕士生导师
电话：13798020899
Email：chengong@wit.edu.cn
教育背景：
2012-2017，华南理工大学生物科学与工程学院，博士（硕博连读）
2008-2012，湖北工业大学生物工程学院，学士
工作经历：
2018-至今，美高梅集团4688.am.首页美高梅集团4688.am.首页
奖励荣誉：
2019年，美高梅集团4688.am.首页“优秀班主任”
2020年，美高梅集团4688.am.首页“首届优秀教案评比”三等奖
2020年，美高梅集团4688.am.首页“第十三届青年教师教学基本功竞赛”二等奖
2021年，美高梅集团4688.am.首页“2021年研究生教学成果奖”一等奖
研究领域：
主要从事微生物与食品发酵：专注于食用菌、益生菌的现代发酵技术与理论研究，重点研发天然食用色素、天然产物生物转化活性成分、药食同源品种资源发酵功能制品、大健康产业产品与肠道微生态，微生物应急机制和实验室进化。
科研项目：
1.国家自然科学基金青年科学基金项目（31901674）：酶协同微生物发酵燕麦多酚的释放和转化机制研究，2020-2022，主持
2.湖北省教育厅科学研究计划中青年人才项目（Q20191508）：共发酵燕麦多酚的释放机制及生物活性增强研究，2019-2021，主持
3.美高梅集团4688.am.首页科学基金项目（K201836）：酶协同微生物发酵燕麦多酚释放机制及活性增强研究，2018-2021，主持
发表论文：
1.Gong Chen*, Ben Chen, Da Song, Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea maysL.) to improve their antioxidant activity. LWT-Food Science and Technology, 2021,142:111003.JCR Q1
2.Du Luo#, Xingyu Li#, Lu Zhao,GongChen*,Regulation of phenolic release in corn seeds (Zea maysL.) for improving their antioxidant activity by mix-culture fermentation withMonascus anka,Saccharomyces cerevisiaeandBacillus subtilis. Journal of Biotechnology,2021, 325:334-340.JCR Q2
3.GongChen#, Yan Liu#, Jiarui Zeng, Xiaofei Tian, Qi Bei, Zhenqiang Wu*, Enhancing three phenolic fractions of oats (Avena sativaL.) and their antioxidant activities by solid-state fermentation withMonascus ankaandBacillus subtilis. Journal ofCereal Science,2020, 93: 102940.JCR Q2
4. GongChen, ShanzhongYang, Chengtao Wang, Kan Shi, Xihong Zhao*, Zhenqiang Wu*,Investigation of the mycelial morphology ofMonascusand the expression of pigment biosynthetic genes in high-salt-stress fermentation.ApplledMicrobiologyandBiotechnology,2020, 104(6): 2469-2479.JCR Q2
5.Qi Bei, Zhenqiang Wu,Gong Chen*, Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation, Food Chemistry, 2020,305: 125269.JCR Q1
6.Qi Bei#,Gong Chen#, Yan Liu, Yuan Zhang, Zhenqiang Wu*, Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation, Journal of Functional Foods, 2018, 47: 512-520.JCR Q1
7.Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu*, Variations inMonascuspigment characteristics andbiosyntheticgene expression using resting cell culture systems combined with extractive fermentation,Applied Microbiology and Biotechnology, 2018, 102(1): 117-126.JCR Q2
8.Gong Chen, Meihua Wang, Xiaofei Tian, Zhenqiang Wu*,Analyses ofMonascuspigment secretion and cellular morphology in nonionic surfactant micelle aqueous solution, Microbial Biotechnology, 2018, 11(2): 409-419.JCR Q1
9.Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu*,Tracking of pigment accumulation and secretion in extractive fermentation ofMonascus ankaGIM 3.592, Microbial Cell Factories, 2017,16: 167.JCR Q1
10.Gong Chen, Tao Huang, Qi Bei, Xiaofei Tian, Zhenqiang Wu*, Correlation of pigment production with mycelium morphology in extractive fermentation ofMonascus ankaGIM 3.592, Process Biochemistry, 2017, 58: 42-50.JCR Q2
11.Gong Chen, Rui Tang, Xiaofei Tian, Peng Qin, Zhenqiang Wu*, Change ofMonascuspigment metabolism and secretion in different extractive fermentation process, Bioprocess and Biosystems Engineering, 2017, 40(6): 857-866.JCR Q2
12.Gong Chen, Qi Bei, Kan Shi, Xiaofei Tian, Zhenqiang Wu*, Saturation effect and transmembrane conversion ofMonascuspigment in nonionic surfactant aqueous solution, AMB Express, 2017, 7: 24.JCR Q3
13.Gong Chen,Zhenqiang Wu*, Production and biological activities of yellow pigments fromMonascusfungi, World Journal of Microbiology and Biotechnology, 2016, 32(8): 136.JCR Q3
14.Gong Chen, Kan Shi, Song Da, Lei Quan, Zhenqiang Wu*, The pigment characteristics and productivity shifting in high cell density culture ofMonascus ankamycelia, BMC Biotechnology, 2015, 15: 72.JCR Q3
15.Qi Bei,Gong Chen, Fangju Lu, Sheng Wu, Zhenqiang Wu*, Enzymatic action mechanism of phenolic mobilization in oats (Avena sativaL.) during solid-state fermentation withMonascus anka, Food Chemistry, 2018, 245: 297-304.JCR Q1
16.Hailing Tan, Ziyi Xing,Gong Chen, Xiaofei Tian*, Zhenqiang Wu*, Evaluating antitumor and antioxidant activities of yellowMonascuspigments fromMonascus ruberfermentation,Molecules, 2018, 23: 3242.JCR Q2
17.Xiaofei Tian, Rui Tang,Gong Chen, Fan Zhang, Zhenqiang Wu*, Separation ofMonascuspigments from extractive fermentation broth with a high concentration of triton X-100,Separation Science and Technology, 2018, 53: 2601-2611.JCR Q3
18.Qi Bei, Yan Liu, Lu Wang,Gong Chen, Zhenqiang Wu*, Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) withMonascus ankaand their antioxidant activity, Journal of Functional Foods, 2017, 32: 185-194.JCR Q1
19.Meihua Wang, Tao Huang,Gong Chen, Zhenqiang Wu*, Production of water-soluble yellow pigments via high glucose stress fermentation ofMonascus ruberCGMCC 10910, Applied Microbiology and Biotechnology, 2017, 101: 3121-3130.JCR Q2
20.Tao Huang, HaiLing Tan, Fangju Lu,Gong Chen, Zhenqiang Wu*, Changing oxidoreduction potential to improve water-soluble yellow pigment production withMonascus ruberCGMCC 10910, Microbial Cell Factories, 2017, 16(1): 208.JCR Q1
21.Tao Huang, Meihua Wang, Kan Shi,Gong Chen, Xiaofei Tian, Zhenqiang Wu*, Metabolism and secretion of yellow pigment under high glucose stress withMonascus ruber, AMB Express, 2017, 7: 79.JCR Q3
22.Tao Huang, Hailing Tan,Gong Chen, Lu Wang, Zhenqiang Wu*, Rising temperature stimulates the biosynthesis of water-soluble fluorescent yellow pigments and gene expression inMonascus ruberCGMCC10910, AMB Express, 2017, 7(1): 134.JCR Q3
23.Lu Wang, Xiaofei Tian, Wenhao Wei,Gong Chen, Zhenqiang Wu*, Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods, Journal of Separation Science, 2016, 39: 3906-3916.JCR Q2
24.Kan Shi,Gong Chen, Marco Pistolozzi, Fenggeng Xia, Zhenqiang Wu*, Improved analysis ofMonascuspigments based on their pH-sensitive Uv-Vis absorption and reactivity properties, Food Additives and Contaminants Part A, 2016, 33(9): 1396-1401.JCR Q2
25.Kan Shi, Da Song,Gong Chen, Marco Pistolozzi, Zhenqiang Wu*, Lei Quan, Controlling composition and color characteristics ofMonascuspigments by pH and nitrogen sources in submerged fermentation, Journal of Bioscience and Bioengineering, 2015, 120(2): 145-154.JCR Q2
26.陈功,吴振强*,红曲色素萃取发酵中表面活性剂的分离与重复利用,食品科学, 2018,22: 1-6(EI)
27.史硕硕，厉莉，赵喜红，陈功，胡婷，低糖苦丁茶酸奶加工工艺的优化研究，保鲜与加工, 2021, 1-11
28.谭海玲,黄涛,陈功,石侃,张薄博,许赣荣,吴振强*,天然及还原型红曲黄色素的差异与国标改进思考,食品与发酵工业,2019, 045(005):239-245.
29.胡均亮,陆芳菊,陈功,田霄飞,吴振强*,不同来源红曲米多酚类化合物和抗氧化活性的聚类分析,中国酿造, 2017, 36: 39-43
30.吴振强*,汪梅花,唐锐,陈功,红曲发酵液中水溶性红曲黄色素的吸附分离,现代食品科技, 2017, 33: 1-8
发明专利：
1.一种高盐发酵红曲黄色素制备方法,专利号：201910982531.8，授权公告日：2021.08.24
2.一种富游离多酚燕麦及其制备方法与应用,专利号：201711352087.9
3.一种高产胞外黄色素的红曲霉菌株及其选育方法与应用,专利号：201510449543.6，授权公告日：2018.06.22
4.通过高碳源发酵获得胞外水溶性红曲黄色素的方法及应用,专利号：201510450416.8，授权公告日：2018.09.14
