【基本情況】

白津榕，博士，副研究員（專職科研）。專業方向為食品安全與毒理、食品微生物。目前已發表SCI論文18篇，發明專利2項，主持或參研國家自然科學基金4項，加拿大卑詩省項目1項，省市級項目8項。

研究方向：食品安全和食品毒理學：食源性病原菌的控制及其機理的研究；分析檢測食品中生物及化學有害物的快速檢測；功能性性包裝材料的制備與應用。

聯系方式：baijinrong01@hotmail.com

【主要科研項目】：

1. 奎尼酸靶向細胞分裂關鍵蛋白FtsZ抑制金黃色葡萄球菌作用的分子機制研究，國家自然科學基金委青年項目（32102098），負責人。

2. 可定制原子價核酸探針檢測食源性病原菌技術及其試劑盒研發，澳门新葡萄新京威尼斯專職博士後研發基金（2022SCU12023）負責人。

3. 奎尼酸對食源性緻病菌金黃色葡萄球菌的作用靶點及分子機理研究，國家自然科學基金委青年項目(31701574)，參與。

4. “One Health” Syst-OmicsApproach toReduce Campylobacter inAgri-FoodChain，加拿大卑詩省項目，參與。

5. 雪松松針中新型抗菌劑CHQA對食源性緻病菌的抑制作用與分子機制的研究，國家自然科學基金委面上項目(31571936)。參與。

【主要學術論文及專利】：

1. Bai, J. R.,Wu, Y. P.,Bu, Q.,Zhong, K., & Gao, H.Comparative study on antibacterial mechanism of shikimic acid and quinic acid againstStaphylococcus aureusthrough transcriptomic and metabolomic approaches.LWT, 2022,153, 112441.

2. Lu, Y. H., Li, F.,Bai, J. R.,Ledesma-Amaro, Liu, D. Y., He, Q., et al. Rapid screening of antimicrobial probiotics using CRISPR cascade.Biosensors and Bioelectronics, 2022, 216(15), 114673.

3. Lu, Y. H., Yuan, Z. L.,Bai, J. R.,Lin, Q., Deng, R. J., Luo A. M., et al. Directly profiling intactStaphylococcus aureusin water and foods via enzymatic cleavage aptasensor.Analytica Chimica Acta, 2020, 1132, 28-35.

4. Bai, J. R.,Wu, Y. P.,Elena, G.,Gao, H., & Zhong, K. Insight into the effect of quinic acid on biofilm formed byStaphylococcus aureus.RSC Advances, 2019, 9, 3938-3945.

5. Bai, J. R.,Zhong, K., Wu, Y. P.,Elena G.,& Gao, H. Antibiofilm activity of shikimic acid againstStaphylococcus aureus.Food Control, 2019,95, 327-333.

6. Bai, J. R.,Wu, Y. P., Zhong, K., Xiao, K., Liu, L. J., Huang, Y. N., Wang, Z. S., & Gao, H. A comparative study on the effects of quinic acid and shikimic acid on cellular functions ofStaphylococcus aureus.Journal of Food Protection, 2018, 81(7), 1187-1192.

7. Bai, J. R.,Wu, Y. P., Wang, X. Y., Liu, X. Y., Zhong, K., Huang, Y. N., et al.In vitroandin vivocharacterization of the antibacterial activity and membrane damage mechanism of quinic acid againstStaphylococcus aureus.Journal of Food Safety,2018, 38,e12416.

8. Wu, Y. P.,Bai, J. R.,Grosu, E., Zhong, K., Liu, L. J., Tang, M. M., et al. Inhibitory effect of2R,3R-dihydromyricetin on biofilm formation byStaphylococcus aureus.Foodborne Pathogens & Disease, 2018, 15(8), 475-480.

9. Wu, Y. P.,Bai, J. R.,Zhong, K., Huang, Y., & Gao, H. A dual antibacterial mechanism involved in membrane disruption and DNA binding of2R,3R-dihydromyricetin from pine needles ofCedrus deodaraagainstStaphylococcus aureus.Food Chemistry, 2017, 218, 463-470.

【學術報告】

Bai, J. R.,& Gao, H. Insight into the effect of shikimic acid on biofilm formed by Staphylococcus aureus. 2019 6th International Conference on Food Security and Nutrition. Barcelona, Spain, April 8-10, 2019. (Oral Presentation)