教育经历：

2005.9~2010.7南开大学生命科学学院微生物学系博士

2001.9~2005.7南开大学生命科学学院生物技术专业本科

工作经历：

2012.7至今江南大学粮食发酵工艺与技术国家工程实验室副教授

2010.9~2012.6 香港城市大学近海海洋污染国家重点实验室博士后

学术兼职：

研究方向：

食品微生物分子生物学

主要在研项目：

1.黄酒发酵过程中乳酸菌积累有害胺类代谢物的机制解析，江苏省自然基金，BK20140144 (2014-2017).

2.黄酒酵母中瓜氨酸对氨基甲酸乙酯生成及积累的代谢调控，工业生物技术教育部重点实验室开放课题，KLIB-KF201308(2014-2017).

3.麦芽中蛋白质Z7与过氧化物酶POD对麦汁过滤性能的影响，啤酒生物发酵工程国家重点实验室，K2014001(2014-2017).

4.啤酒麦芽酿造品质改善的研究，企业服务项目(2015-2018).

研究生招生专业：

代表性学术成果（论文、专利等）：

1. Li XM, Gao F, Cai GL, Jin Z, Lu J, Dong JJ, Yin H, Yang M. Purification and characterization of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt.Food Chem.2015, 174: 286-290.

2. Li XM, Shen C, Wu DH, Lu J, Chen J, Xie GF. Enhancement of urea uptake in Chinese rice wine yeast strain N85 by constitutively expression of DUR3 for ethyl carbamate eliminating.J Inst Brew. 2015, 121: 257-261.

3. Li XM, Jin Z, Gao F, Lu J, Cai GL, Dong JJ, Yu JH, Yang M. Characterization of barley serpin Z7 that plays multiple roles in malt and beer.J Agric Food Chem. 2014, 62 (24):5643–5650.

4. Li XM, Jin Z, Gao F, Lu J, Cai GL, Dong JJ, Yu JH, Yang M. Comparative proteomic analysis of Dan’er malts produced from distinct malting process by DIGE.J Agric Food Chem. 2014, 62(38): 9310-9316.

5. Li XM, Wang PH, Wu DH, Lu J. Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine.J Inst Brew. 2014, 120(4): 512-515.

6. Li XM, Li YX, Wei DM, Li P, Wang L, Feng L. Characterization of a broad-range aldehyde dehydrogenase involved in alkane degradation in Geobacillus thermodenitrificans NG80-2. Microbiol Res. 2010, 165: 706-712.

7. Li XM, Perepelov AV, Wang Q, Senchenkova SN, Liu B, Shevelev SD, Guo X, Shashkov AS, Chen W, Wang L, Knirel YA. Structural and genetic characterization of the O-antigen of Escherichia coli O161 containing a derivative of a higher acidic diamino sugar, legionaminic acid.Carbohy Res. 2010, 345: 1581-1587.

8. Wu DH, Zhou T,Li XM, Guolin Cai, Jian Lu. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability.Food Chem. 2016, 197:422-426.

9. Wu DH, Li XM, Shen C, Lu J, Chen J, Xie GF. Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption ofCAR1 in an industrial yeast strain.Int J Food Microbiol. 2014, 180: 19-23.

10. Jin Z, Li XM, Gao F, Sun JY, Mu YW, Lu J. Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE. J Proteomics. 2013, 93: 93-106.