一、个人简介

宁亚维，女，博士，教授，博士生导师。邮箱: ningyw@hebust.edu.cn

2008.09-2013.03，江南大学，食品科学，硕博连读，博士；

2011.10-2012.10，美国克莱姆森大学，食品科学，联合培养博士（国家公派）；

2020.12至今，伟德国际victor官网，食品系，教授；

2015.11-2020.12，伟德国际victor官网，食品系，副教授；

2013.05-2015.11，伟德国际victor官网，食品系，讲师。

入选河北省青年拔尖人才，河北省三三三人才工程，伟德国际victor官网十佳优秀教师。河北省功能食品技术创新中心主任，河北省食品学会副理事长，国家自然基金项目函评专家，Food Chemistry, Food Research International, International Journal of Food Microbiology，Journal of Agricultural and Food Chemistry, Innovative Food Science and Emerging Technologies等期刊审稿人。

二、主要研究方向

1.益生菌与发酵剂资源挖掘

2.功能因子生物合成制造

3.药食同源资源开发与利用

4.功能评价与健康食品开发

三、主要科研项目

1.人才称号资助项目：中共河北省委员会，河北省人民政府，“河北省青年拔尖人才”，主持

2.河北省农业科技成果转化项目：益生菌发酵雪梨饮品中试生产及示范，主持

3.河北省重点研发计划项目：口腔益生菌的筛选及其乳制品开发，主持

4.河北省自然基金项目：苯乳酸与乳酸联用对乳源荧光假单胞菌的协同增效抑菌机制，主持

5.国家自然基金项目：新科斯糖月桂酸酯抑制食源性致病菌的作用机制研究，主持

6.国家自然基金项目：侧孢短芽孢杆菌抗菌肽Brevilacterin结构解析与抑菌机理研究，合作单位主持

7.国家重点研发计划子课题：防腐剂抗氧化剂和配料绿色制造关键技术研究，主研

8.河北省高等公司青年拔尖人才计划：侧孢短芽孢杆菌抗菌肽的分离纯化与结构鉴定，主持

9.河北省自然基金项目：新科斯糖月桂酸酯抑制金黄色葡萄球菌作用位点分析，主持

四、代表性学术论文（限10篇）

1.Functional Lactiplantibacillus plantarum MT213 screened from traditional sourdough and its promising in-situ preservation in steamed bread [J]. International Journal of Food Microbiology, 2026, 455: 111756. (SCI一区，通讯作者)

2.Synergistic antibiofilm mechanism of phenyllactic acid and lactic acid against Pseudomonas fluorescens and their application on food contact surfaces. Food Science and Human Wellness, 2026, Accepted. (SCI一区，通讯作者)

3.Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus [J]. Food Research International, 2025, 214: 116688. (SCI一区，通讯作者)

4.Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation. Food Chemistry, 2025, 470: 142696. (SCI一区，通讯作者)

5.Functional Lactiplantibacillus plantarum screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment. Food Science and Human Wellness, 2025, 14: 9250013. (SCI一区，通讯作者)

6.Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage. Food Chemistry, 2024, 453: 139601. (SCI一区，通讯作者)

7.Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread. Food Chemistry, 2024, 449: 139181. (SCI一区，通讯作者)

8.Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage. Food Research International, 2022, 154: 111018. (SCI一区，第一作者)

9.Synergistic antibacterial mechanism of sucrose laurate combined with nisin against Staphylococcus aureus and its application in milk beverage. LWT-Food Science and Technology, 2022, 158: 113145. (SCI一区，第一作者)

10.iTRAQ-based quantitative proteomic analysis of synergistic antibacterial mechanism of phenyllactic acid and lactic acid against Bacillus cereus. Food Research International, 2021, 139: 109562. (SCI一区，第一作者)

五、代表性发明专利（限5项）

1.一株能高产γ-氨基丁酸且拮抗有害菌的植物乳杆菌P10及其应用.（第一发明人）

2.一种植物乳杆菌HB13-2及其应用.（第一发明人）

3.一种植物乳杆菌MT213及其应用.（第一发明人）

4.一种侧孢短芽孢杆菌抗菌肽微胶囊制备方法.（第一发明人）

5.一种微生物源抗菌肽添加剂的绿色高效制备提权方法.（第一发明人）