Lecturer; Master’s supervisor

ADDRESS：

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：lvjing2720@163.com

Websites：https://orcid.org/0000-0002-2323-7313

Research Field and Interests：

Fermented meat products;Food microbiology

Education Background：

[1]2017-09 to2020-12: DalianPolytechnic University, Food Science and Engineering,Ph.D.

[2]2014-09 to2017-07: Zhengzhou University of Light Industry, FoodEngineering,Master's degree

[3]2009-09to2013-07: Henan AgriculturalUniversity, Food Science and Engineering,Bachelor's degree

Teaching Courses：

Food Chemistry;Principles of Food Preservation,;Low-temperature Food Processing Technology and Theory, etc.

Publications：

She has published more than 20 papers to date, including over 10 SCI papers, and filed 5 invention patents. Representative achievements are as follows:

[1] Jing Lv, Xinping Lin, Mengyang Liu, Xu Yan, Huipeng Liang, Chaofan Ji, Shengjie Li, Sufang Zhang, Yingxi Chen, Beiwei Zhu. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation [J]. Food Chemistry, 2023, 402: 134213.

[2] Jing Lv, Xinping Lin, Wenqing Wang, Wenhuan Xu, Caichan Li, Chaofan Ji, Huipeng Liang, Shengjie Li, Sufang Zhang, Beiwei Zhu. Effects of papain, Lactiplantibacillus plantarum 1-24-LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish [J]. International Journal of Food Science and Technology, 2022, 57: 5366–5375.

[3] Jing Lv, Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Zhaoxia Yang, Sufang Zhang, Xinping Lin. Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat [J]. International Journal of Food Science and Technology, 2021, 56(6): 2742–2750.

[4] Jing Lv, Zhaoxia Yang, Wenhuan Xu, Shengjie Li, Huipeng Liang, Chaofan Ji, Chenxu Yu, Beiwei Zhu, Xinping Lin. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation [J]. International Journal of Food Microbiology, 2019, 307, 108286.

[5] Jing Lv, Caichan Li, Shengjie Li, Huipeng Liang, Chaofan Ji, Beiwei Zhu, Xinping Lin. Effects of temperature on microbial succession and quality of sour meat during fermentation [J]. LWT - Food Science and Technology, 2019, 114, 108391.

Patents:

[1] Lin Xinping, Lü Jing, Ji Chaofan, Zhang Sufang, Liang Huipeng, Jiang Cuicui,Liu Mengyang, Yang Jing,Zhang Zuoli.An ester-producing yeast strain and its application in sour meat production. June 6,2023, China, ZL202110146327.X

Projects：

[1]Henan Provincial Natural ScienceFoundation Youth Project(242300421591),2024.01-2025.12,50,000 RMB,in progress

[2]Key R&D and Promotion SpecialProject of Henan Province ( Technology Public Relations Project）(232102110137),2023.01 - 2024.12, 0 RMB, completed;

[3] Key Scientific Research Project of HigherEducation Institutions in Henan Province (23A550010),2023.01-2024.12,30,000 RMB, completed;

[4] University Doctoral Research Fund Project (2021BSJJ002),  2022.01-2024.12 , 100.000 RMB,in progress.

Honors：

Excellent Paper Award of the First National Conference on Food Biotechnology, 2019

Professional Affiliations：

[1]Serves as a reviewer for journals such as BMC Microbiology and Applied Food Research;

[2]Serves as Guest Editorial Assistant for the journal Foods (Special Issue:Food Microorganism Contribution to Fermented Foods).