讲师—范贤康

基本情况

范贤康，博士，讲师/校聘教授

湖南农业大学神农学者青年英才B类

获得博士研究生国家奖学金（2022，2023），浙江省优秀博士毕业生（2024），宁波市学术节金奖（2022），宁波市千生走基层二等奖（2022），校十佳研究生（2024），校卓越奖学金（2024）。

联系方式：fanxiankang2022@163.com

研究方向

功能性乳酸菌及其发酵乳制品风味，乳酸菌群体感应

教育经历:

2014.09-2018.06金陵科技学院 学士

2028.09-2020.06南京师范大学 硕士

2020.09-2024.06宁波大学 博士

教学科研经历

2024.07-至今 湖南农业大学 食品科学技术学院 校聘教授

1. 宁波市千生走基层项目, 《构建宁波本地乳品企业酸奶加工关键风味指纹图谱》，2022.09-2023.10，项目主持

2. 宁波大学博士重点专项《双元益生菌和酸枣仁提取物协同发酵对酸乳凝胶结构和氨基酸类风味物质的影响》 （IF2023053），2023.04-2024.05，项目主持

3. 宁波大学科研创新基金《基于荧光定量PCR技术测定酸奶中6种乳酸菌含量》 （IF2021084），2021.03-2022.04，项目主持

4.国家自然科学基金面上项目《乳酸菌群体感应对酸乳中氨基酸类风味前体物质形成的影响效应及其机制》2023.12-2026.12，在研，参与

5. 国家自然科学基金面上项目《模拟宿主环境对S-层蛋白在嗜酸乳杆菌表面表达的调控效应》（31972048），2020.12-2023.12，已结题，参与

6.湖南省重点研发计划，《乳酸菌发酵剂及特色乳制品精深加工与高值利用关键技术研究及示范》， 2024-2026, 在研，参与。

代表性论文

以第一作者/通讯作者发表18篇SCI（15篇中国科学院1区，3篇中科院2区），累计影响因子117.5，2篇ESI高被引论文，累计发表37篇SCI，均为JCR Q1, 36篇为研究性论文。

1). Xiankang Fan, Nan Ling, Chunli Liu, Mingzhen Liu, Jue Xu, Tao Zhang, Xiaoqun Zeng*, Zhen Wu, Daodong Pan* (2023). Screening of an efficient cholesterol-lowering strain of Lactiplantibacillus plantarum 54-1 and investigation of its degradation molecular mechanism. Ultrasonics Sonochemistry, 101, 106698.

2). Xiankang Fan, Mingzhen Liu, Zihang Shi, Tao Zhang*, Lihui Du, Zhen Wu, Xiaoqun Zeng, Xiang Wu*, Daodong Pan* (2024). Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages. Food Chemistry, 448, 139085.

3). Xiankang Fan, Zihang Shi, Jue Xu, Chunwei Li, Xiefei Li, Xiaoxiao Jiang, Lihui Du, Maolin Tu, Xiaoqun Zeng, Zhen Wu*, Daodong Pan* (2023). Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chemistry, 406, 135020.

4). Xiankang Fan, Ang Zhang, Tao Zhang*, Maolin Tu, Qiwei Du, Nan Ling, Jihuan Wu, Xiaoqun Zeng, Zhen Wu, Daodong Pan* (2024). Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms. Food Chemistry: X, 21, 101191.

5). Xiankang Fan, Luyun Yu, Zihang Shi, Chunwei Li, Xiaoqun Zeng, Zhen Wu*, Daodong Pan* (2023). Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1. 5954. Journal of Dairy Science, 106(2), 852-867.

6). Ang Zhang, Xiankang Fan*, Xiaoqun Zeng, Jue Xu, Changyu Zhou, Qiang Xia, Yangying Sun, Zhen Wu*, Daodong Pan* (2024). Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation. Food Hydrocolloids, 149, 109580.

7). Xiankang Fan, Lihui Du, Jue Xu, Zihang Shi, Tao Zhang, Xiaoxiao Jiang, Xiaoqun Zeng, Zhen Wu*, Daodong Pan* (2022). Effect of single probiotics Lacticaseibacillus casei CGMCC1. 5956 and Levilactobacillus brevis CGMCC1. 5954 and their combination on the quality of yogurt as fermented milk. LWT, 163, 113530.

8). Xiankang Fan, Laidi Zhang, Yangying Sun, Changyu Zhou, Qiang Xia, Lihui Du, Zhen Wu*, Daodong Pan* (2024). Identification and the molecular mechanism of novel duck liver-derived anti-inflammatory peptides in LPS-induced RAW 264.7 cell model. Food Science and Human Wellness,13, 9250041.

9）Qiongfang Cao, Xiankang Fan*, Zihang Shi，Daodong Pan*. (2024). Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics. Food Chemistry.

10). Xiankang Fan，Yunxia Li，Yangying Sun, Changyu Zhou, Zhen Wu*, Qiang Xia*, Daodong Pan* (2024). Mechanisms of inhibition of prevailing spoilage bacteria Weissella viridescens in sauced duck product by e-beam irradiation synergistic modified atmosphere packaging. Food Control, 159, 110261.

11) Xiankang Fan, Hui Zhou, Wei Quan, Qingwu Shen, Daodong Pan*, Jie Luo*(2024). The highly stabilized biologically derived peptide VIESPPEI alleviates DSS-induced colitis in mice by preventing colonic atrophy and modulating gut microbiota. Food Bioscience, 62, 105090.

12). Xiankang Fan, Xiaoxiao Jiang, Yuxing Guo, Tao Zhang, Xiaoqun Zeng, Zhen Wu*, Daodong Pan* (2023). In vitro and in vivo evaluation of the safety of Levilactobacillus brevis CGMCC1. 5954 with probiotic potential based on tri-generation whole genome sequencing and animal studies. Food Bioscience, 53, 102654.