杨啸吟
副教授
个人简介：
杨啸吟，工学博士，畜牧学博士后，博士生导师。山东省高等学校畜禽肉食品绿色保鲜青年创新团队带头人，兼任多个国家及省级肉牛产业技术体系核心成员。主持国家自然科学基金等课题7项，参与国家级、省部级项目十余项。以第一或通讯作者发表SCI/EI论文30余篇，累计发表论文90余篇；授权国际、国家发明专利9件，参编专著与标准多项。荣获山东省高等学校科学技术奖一等奖等奖励，并积极指导学生创新创业项目获奖。
主要研究方向：
1.动物源性食品贮藏保鲜与品质提升
2.食源性致腐微生物控制
3.肉制品包装技术创新研发。
代表性科研项目：
1. 国家自然科学基金面上项目，No. 32372409，50万，主持
2. 国家自然科学基金青年基金，No. 31901757，24万，主持
3.国家重点研发计划重点专项子课题，NO. 2024YFD2100401，90万，主持
4. 山东省自然科学基金青年基金，No. ZR2024QC114，12万，主持
5. 山东省农业良种工程子课题，No. 2024LZGCO19，15万，主持
6. 高校人才引进项目，20万，主持
代表性科研论文：
1.Yang, J.; Rong, G.; Liang, R.; Zhu, L.; Mao, Y.; Luo, X.; Zhang, Y.; Yang, X*. New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef. Food Packaging and Shelf Life2025, 52, 101622.
2. Yang, J.; Yu, X.; Liu, Y.; Liang, R.; Zhu, L.; Dong, P.; Zhang, Y.; Yang, X*.The off-odor identification and CO2-inhibition for high oxygen packaged beef spoilage associated with Brochothrix thermosphacta growth and metabolism. Food Research International2025, 116711.
3. Yang, J.; Mao, Y.; Dong, P.; Liang, R.; Zhu, L.; Luo, X.; Zhang, Y.;Yang ,X*. Novel insights into the physiological and molecular responses of Pseudomonas fragi to CO2 for high-oxygen packaged meat preservation. Food Control2025, 171: 111149.
4. Feng, C.; Sun, K.; Zhang, Y.; Liang, R.; Mao, Y.; Hopkins, D.L.; Zhu, L.; Luo, X.; Yang, X*. Differentiated application of oxygen levels for the preservation of high oxygen packaged beef based on initial microbial contamination. Meat Science2025, 225, 109803.
5. Liang, R.; Zhang, W.; Mao, Y.; Zhang, Y.; Li, K.; Luo, X.; Yang, X*. Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels. Meat Science2024, 209, 109422.
6. Yang, J.; Liang, R.; Mao, Y.; Dong, P.; Zhu, L.; Luo, X., Zhang, Y.;Yang, X*. Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Food Microbiology2023, 112, 104229.
7.Yang, X.; Xu, B.; Zhang, X.; Luo, X.; Zhang, Y.; Mao, Y.; Liang, R. Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packaging and Shelf Life2022, 34, 100940.
8.Yang, X.;Xu, B.; Lei, H.; Luo, X.; Zhu, L.; Zhang, Y.; Mao, Y.; Liang, R. Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging. Journal of Integrative Agriculture, 2022, 21(8): 2445-2455.
9.Yang, X.; Zhang, Y.; Luo, X.; Zhang, Y.; Zhu, L.; Xu, B.; Hopkins, D.L.; Liang, R. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions. Meat Science, 2022, 188: 108773.
10. Yang, X.*; Luo, X.; Zhang, Y.; Hopkins, D.L.; Liang, R.; Dong P.; Zhu, L. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging. Food Research International, 2020, 134: 109215.
联系方式：yangxiaoyin@sdau.edu.cn
