Education：
2005.09-2009.07，Qingdao Agricultural University, agronomy, bachelor. 2009.09-2014.06，Nanjing Agricultural University, Plant Nutrition and Molecular Biology, PHD. Professional Experience： 2014.10- to date, Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences. 2018.01- to date，Institute of Microbiology, Chinese Academy of Sciences and Jiangsu king’s luck Liquor Industry Co., Ltd , post-doctoral research. Scientific Research Field： Food Biological Fermentation and Brewing Modification of Microbial metabolic engineering Social academic post and honor： Special Expert on North Jiangsu Development, Chairman of the Union, publicize committee of the Party branch Teaching Courses： Published papers： 1. Xia X , Fan X , Wei J , et al. Rice nitrate transporter OsNPF2.4 functions in low-affinity acquisition and long-distance transport [J]. Journal of Experimental Botany, 2015, 66(1):317-331. 2. Xia X, Dai Y, Wu H, et al. Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization [J]. J Food Process Preserv.2019;e13912 3. Xia X , Wang Y , Liu X, et al. Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions [J]. Peerj, 2016, 4:e2701. 4. Li W , Xia X (Co-first author), Chen X , et al. Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing exopolysaccharides. Journal of biotechnology. 2015, 209. 10.1016/j.jbiotec.2015.05.021. 5. Feng H , Xia X , Fan X , et al. Optimizing plant transporter expression in Xenopus oocytes [J]. Plant Methods, 2013, 9(1):48-48. 6. Li W , Xia X , Tang W , et al. Structural Characterization and Anticancer Activity of Cell-bound Exopolysaccharide (c-EPS) from Lactobacillus helveticus MB2-1[J]. Journal of Agricultural and Food Chemistry, 2015, 63(13). 7. Wu J , Zhang X , Xia X , et al. A systematic optimization of medium chain fatty acid biosynthesis via the reverse beta-oxidation cycle in, Escherichia coli [J]. Metabolic Engineering, 2017, 41:115-124. 8. Wang Y , Zhou J , Xia X , et al. Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt [J]. International Dairy Journal, 2016, 62:28-34. 9. Xia X, Liu X, Wang Y, et al. Identification of Specific Spoilage Organisms in Whitefish at Room Temperature [J]. Food science, 37(19). EI 10. Xia X, Shan C, Li Y, et al. Biogenic Amines-Producing Capacity of Spoliage Microorganisms Isolated from Whitefish [J]. Food science, 2016(23):204-212. EI 11. Xia X, Liu X, Wang Y, et al. Identification of Specific Spoilage Organisms in Whitefish at Room Temperature [J]. Food science , 2015, 36(21). 12 .Xia X, Liu X, Wang Y, et al. Optimization of Conditions for Immobilized Culture and Protection of Lactic Acid Bacteria on Soybean Dreg (Okara) [J]. Acta Agriculturae Jiangxi, 2017(09):93-97. 13. Xia X, Liu X, Wang Y, et al. Detection of Main Ginsenosides in Blueberry-Panax Ginseng Health-care Wine. Acta Agriculturae Jiangxi, 2017. 29(11), 91-94. 14. Xia X, Wang Y, Liu X, et al. Effects of Adding Exogenous Ferulic Acid and Tea Polyphenol on Physiol ogically Active Components in Dry Powder of Blue ber y Pomace [J]. Acta Agriculturae Jiangxi, 2017(02):77-81. Main Scientific Research Projects： Projects in research: 1. Research on Key Technologies of Bioprocessing of Blackberry Concentrated Pulp Rich in Active Polysaccharides and Development of New Products, Jiangsu Key R&D Program, ¥500000, 2018-2020. 2. Study on Biometric Characterization of Mycelia of Different Fungi in Daqu Based on Quantitative PCR, Jiangsu Post-doctoral Research Grant Scheme, ¥20000, 2018-2019. 3. Research on Key Technologies of Blueberry Enzyme Production and Development of New Products, 201805063, Nanjing Science and Technology Project, ¥200000, 2018-2019. Projects which have been finished: 1. The process and mechanism of soymilk coagulation introduced by LAB fermented tofu whey，31501460, National Natural Science Foundation of China, ¥220000， 2016-2018. 2. Study on Key Technologies of Fermentation Control and Quality Control of Health Blueberry Wine, 201608070, Nanjing Science and Technology Project, ¥200000, 2017-2018. Patents： 1. A Method for Preparing Fermented Compound Blueberry Juice, ZL201510698712.X Second Inventor 2. A high stable Lactobacillus microcapsule and its preparation method and Application, ZL201410567571.3, Second Inventor. 3. A Production Method of Long Shelf-life Instant Fermented Celery Soft Canned, ZL201510228201.1, Second Inventor. 4. A Production Method of Blackberry Compound Juice Drinks, ZL201510698283.6, Second Inventor. 5. A Production Method of High Fiber Blackberry Whole Pulp, ZL201410487755.9, Second Inventor. 6. An ecological method for preparation and collection of nano-silver, ZL201610994566.X, Third Inventor. Scientific Research Achievements and Awards： Second Prize of Science and Technology Award of Jiangsu Academy of Agricultural Sciences 2015 Number of postgraduates under supervision： 2 Number of supervised masters and Ph.D.： 1 Number of supervised undergraduates： 2 The above information updated： Apr.2021 | 