一、基本信息

姓名：李东尧

学历/学位：研究生/工学博士

职务职称：副教授

所在部门：澳门新葡萄新京8883生物工程系

通讯地址：保定市乐凯南大街2596号澳门新葡萄新京8883

邮政编码：071001

联系电话：0312-7528423

电子邮箱：lidongyao@hebau.edu.cn

二、学习工作经历

2006.09～2010.06 河北北方学院 食品科学与工程 学士

2011.09～2020.08 江南大学 食品科学与工程 硕博

攻读博士学位期间，主要负责陈卫院士团队生物信息服务器PowerEdge R910及R920的运维，曾经手几十例肠道/发酵食品体系的菌群多样性分析工作；并协助管理气相与液相色谱、四极杆质谱与Orbitrap高分辨质谱等大型仪器。接受过多家培训机构有关多组学联合分析的面授培训，以及Illumina与Termo Fisher Scientific等公司有关高通量测序与代谢组学的实验操作与分析软件培训，熟悉Perl、Python、R语言编程，以及shell脚本等大型运算流程pipeline的搭建。论文影响因子累计77.547，总被引频次达779次；参与2项国家自然科学基金资助课题，主要承担组学及生物信息分析工作。

2020.11至今 澳门新葡萄新京8883 生物工程系 副教授

三、主讲课程及研究方向

1、主讲课程：现代食品生物技术、细胞工程、发酵工程与设备

2、研究方向：食品自然发酵过程中群落结构、功能及代谢网络的演替；发酵食品功能性组分对肠道微生物及人体疾病健康的影响；多组学联合分析、深度挖掘发酵食品新资源

四、代表性论文

1. Copper inhibits post-acidification of yogurt and affects its flavor: A study based on the Cop operon. Journal of Dairy Science. 2023, 106(2): 897 - 911. (co-first author, IF = 4.225)

2. Effect of fructo-oligosaccharides on the colonization of Lactobacillus rhamnosus AS 1.2466^T in the gut of mice. Food Science and Human Wellness. 2023, 12(2): 607 - 613. (IF = 8.022)

3. Niacin inhibits post-acidification of yogurt based on the mining of LDB_RS00370 biomarker gene. Food Research International. 2022, 162(A): 111929. DOI: 10.1016/j.foodres.2022.111929. (co-first author, IF = 7.425)

4. Mechanism of gastrointestinal adaptability and antioxidant function of infant‑derived Lactobacillus plantarum BF_15 through genomics. Food Science and Biotechnology. 2022, 31(11): 1451 - 1462. (co-first author, IF = 3.231)

5. Global transcriptomic analysis of Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 reveals the role of LDB_RS05285 in the post-acidification of yogurt. Food & Function. 2021, 12(19): 9077 - 9086. (co-first author, IF = 6.317)

6. Potential Functions of the Gastrointestinal Microbiome Inhabiting the Length of the Rat Digest Tract. International Journal of Molecular Sciences. 2019, 20(5), 1232. DOI: 10.3390/ijms20051232. (first author, IF = 6.208)

7. Microbial Biogeography and Core Microbiota of the Rat Digestive Tract. Scientific Reports. 2017, 7, 45840. DOI: 10.1038/srep45840. (first author, Top 100 in Microbiology, Google Scholar 130 citations)

8. Lactulose Differently Modulates the Composition of Luminal and Mucosal Microbiota in C57BL/6J Mice. Journal of Agricultural and Food Chemistry. 2016, 64(31), 6240 - 6247. (co-first author, Google Scholar 97 citations)

9. Metagenomic Insights into the Effects of Fructo-oligosaccharides (FOS) on the Composition of Fecal Microbiota in Mice. Journal of Agricultural and Food Chemistry. 2015, 63(3): 856 - 863. (co-first author, Google Scholar 94 citations)

10. In Vitro Fermentation of Lactulose by Human Gut Bacteria. Journal of Agricultural and Food Chemistry. 2014, 62(45): 10970 - 10977. (co-first author, Google Scholar 50 citations)