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Lü Xin

Sourse:   Date:2018-12-17

Xin Lü

Professor, Ph.D, Vice Minister

College of Food Science and Engineering, Northwest A&F University

Yangling, 712100

Shaanxi province, P.R. China

Gender: Male

Phone: +86-29-87082985

E-mail: xinlu@nwsuaf.edu.cn

Education background

 September 1993~July 1997  Bachelor, School of Food science and technology  Xinjiang University, China

 September 1997 ~July 2000.07  Master, College of Mechanical and Electronic Engineering,   Northwest A&F University, China

 September2000~ April2004  Ph.D, School of Biotechnology, Jiangnan University, China

 September2006 ~September 2008, Postdoctor, Kyoto University, Japan

Professional Background

April 2004~ April 2009  Lecturer, College of Food Science and Technology, Nanjing Agricultural University, China

May 2009 ~ December 2015 Associate Professor, College of Food Science and Engineering, Northwest A&F China

January 2016 ~ Present Professor, College of Food Science and Engineering, Northwest A&F China

December 2016 ~ Present Associate Dean, College of Food Science and Engineering, Northwest A&F China


More than 70 papers have been published in English or Chinese. Some papers are listed below,

1) Lanhua Yi, Lingli Luo, Xin Lü*.Efficient Exploitation of MultipleNovel Bacteriocins by Combinationof Complete Genome and Peptidome.Frontiers in Microbiology2018,9(1567): 1-14 IF 4.076

2) Xing Guo, Bianfang Liu, Lina Gao, Yuan Zhou, Yuanyuan Shan, Xin Lü*. Isolation of nitrite-degrading strains from Douchi and their application to degrade high nitrite in Jiangshui. Journal of the Science of Food and Agriculture 2018IF 2.463

3) Xiaojiao Liu, Man Zhou, Chen Jiaxin, Ying Luo, Fuzhou Ye, Shuo Jiao, Xinzhong Hu, Jiachao Zhang, Xin Lü*.Bacterial diversity in traditional sourdough from different regions in China. LWT-Food Science and Technology. 2018, 96:251-259 IF 2.329

4) Lanhua Yi, Xin Li, Lingli Luo, Yingying Lu, Hong Yan, Zhu Qiao,Xin Lü*. A novel bacteriocin BMP11 and its antibacterial mechanism on cell envelope of Listeria monocytogenes and Cronobacter sakazakii. Food Control, 2018,91:160-169 IF 3.496 

5) Huijun Yin, Lihua Liu, Xin Wang, Tao Wang, Yuan Zhou, Bianfang Liu, Yuanyuan Shan, Lin Wang, Xin Lü . A novel flocculant prepared by lignin nanoparticles-gelatin complex from switchgrass for the capture of Staphylococcus aureus and Escherichia coli. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2018,545:51-59 IF 2.714 

6) Xin Wang, Lina Gao, Lian Liu, Tao Wang, Huijun Yin, Xin Lü*.A novel closed-circuit circulation system about integrated ethanol-methane fermentation process based on the subcritical water pretreatment of corn stover.Journal of Cleaner Production. 2018, 180:472-481 IF 5.715 

7) Lanhua Yi, Xin Lü*. New strategy on antimicrobial-resistance: inhibitors of DNA replication enzymes. Current Medicinal Chemistry, 2018 25: 1-26 IF 3.365 

8) Lanhua Yi, Lingli Luo, Xin Lü*. Heterologous expression of two novel bacteriocins produced by Lactobacillus crustorum MN047. Food Control, 2018,86:374-382 IF 3.496 

9) Man Zhou, Jingli Wu, Tao Wang, Lina Gao, Huijun Yin, Xin Lü*. The purification and characterization of a novel alkali-stable pectate lyase produced by Bacillus subtilis PB1. World Journal of Microbiology and Biotechnology. 2017,33:190  IF 1.658 

10) Man Zhou, Peng Guo, Tao Wang, Lina Gao, Huijun Yin, Cheng Cai, Jie Gu, Xin Lü*.Metagenomic mining pectinolytic microbes and enzymes from an apple pomace-adapted compost microbial community.Biotechnology for Biofuels.2017, 10:198 IF 5.203 

11) Chenxian Yang, Tao Wang, Lina Gao, Huijun Yin, Xin Lü*.Isolation, identification and characterization of lignin-degrading bacteria from Qinling, China. Journal of Applied Microbiology. 2017, 123(6):1447-1460 IF 2.099 

12) Xin Wang, Chunge Shao, Lian Liu, Xing Guo, Yuanmei Xu, Xin Lü*.Optimization, partial characterization and antioxidant activity of an exopolysaccharide fromLactobacillus plantarum KX041.International Journal of Biological Macromolecules. 2017, 103:1173-1184 IF 3.671

13) Lanhua Yi, Xing Guo, Lian Liu, Chunge Shao, Xin Lü*. First Report on the complete genome sequence of Lactobacillus crustorum MN047, a potent probiotic strain isolated from Koumiss in China. Genome Announcements. 2017, 5(12): 1-2

14) Xin Wang , Lihui Zhang, Jingli Wu, Weiqi Xu, Xiaoqin Wang, Xin Lü*.Improvement of simultaneous determination of neutral monosaccharides and uronic acidsby gas chromatography. Food Chemistry, 2017, 220: 198-207 IF 4.529 

15) Lihui Zhang, Lu Wang , Lanhua Yi, Xin Wang, Yu Zhang, Junyan Liu, Xing Guo, Lian Liu, Chunge Shao, Xin Lü*. A novel antimicrobial substance produced by Lactobacillus rhamnous LS8. Food Control, 2017.73 (PartB): 754-760 IF 3.496

16) Lanhua Yi, Ying Dang, Jingli Wu, Lihui Zhang, Xiaojiao Liu, Bianfang Liu,Yuan Zhou, Xin Lü*. Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss of Xinjiang, China. Journal of Dairy Science, 2016,99(9): 7002-7015 IF 2.474 

17) Lanhua Yi, Jing Dang, Lihui Zhang, Yunbo Wu, Bianfang Liu,Xin Lü*. Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced byLactobacillus coryniformisXN8. Food Control, 2016, 67: 53-62 IF 3.496 

18) Xin Lü*, Lanhua Yi, Jing Dang, Ying Dang, Bianfang Liu. Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms.Food Control. 2014, 46: 264-271 IF 3.496 

19) Xin Lü*, Pan Hu,Ying Dang, Bianfang Liu. Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat)of Xinjiang Uygur Autonomous region, China. Food Control. 2014, 43: 276-283 IF 3.496 

20) Xin Wang, Xin Lü*. Characterization of pectic polysaccharides extracted from apple pomace by hot-compressed water. Carbohydrate polymers. 2014, 102: 174-184 IF 4.811

21) Xin Wang , Quanru Chen, Xin Lü*.Pectin extracted from apple pomace and citrus peel by subcritical water.Food hydrocolloid. 2014, 38: 129-137 IF 4.747 ESI 高被引论文(2017,2018)

22) Xin Lü, Shiro Saka. New insights on monosaccharides’ isomerization, dehydration and fragmentation in hot-compressed water. Journal of Supercritical Fluids. 2012. 61:146-156IF 2.991 

23) Xin Lü, Shiro Saka. Hydrolysis of Japanese beech by batch and semi-flow water under subcritical temperatures and pressures.Biomass and Bioenergy. 2010, 34(8): 1089-1097IF 3.219 

24) Xin Lu, Kazuchika Yamauchi, Natthanon Phaiboonsilpa, Shiro Saka. Two-step hydrolysis of Japanese beech as treated by semi-flow hot-compressed water. Journal of Wood Science. 2009, 55(5): 367-375IF 1.165 

25) Lü Xin, Shiro Saka.Optimization of Japapnese beech hydrolysis treated with batch hot-compressed water by response surface methodology. International Journal of Agricultural and Biological Engineering. 2008, 1(2):39-45 IF 0.835 中科院4区

26) Xin Lu, Yongfei Li, Zuoying Duan , Zhongping Shi, Zhonggui Mao. A novel repeated fed-batch ethanol production system by fully recycling of fermented supernatants with extremely long term stability. Biotechnology Letters.2003, 25(21): 1819-1826IF 1.730 

Moreover, applied 7 national patents (5 have been licensed, 3 patents have been commercialized).


Special Fund forAgro-scientific Research in the Public Interests.

National Natural Science Foundation of China

The natural science foundation of Shaanxi Province

Shaanxi Province Agricultural Science and technology innovation project

The scientific research foundation for returned overseas scholarsof the Ministry of education, Fundamental research funds for the Central Universities

Special project of Shaanxi tobacco industry limited company. Published more than 50 papers (Total impact factor was 32.852), a