Lixin LUO Ph.D
School of Bioscience and Bioengineering, South China University of Technology (SCUT),
Guangzhou Higher Education Mega Center, Panyu, Guangzhou. Postcode：510006
Tel:(020)3938-0628； E-mail：btlxluo@scut.edu.cn
I. Biographic Information
Sex：Male;Date of Birth：1966.08
II. Education Background
1993/09-1996/06，got the Ph.D. degree in fermentation engineering from South China University of Technology (SCUT); (Supervisor: Prof. Ruhua YAO) 1988/09-1991/06，got the Master degree in fermentation engineering from South China University of Technology (SCUT); (Supervisor: Prof. Ruhua YAO) 1982/09-1986/07，got the Bachelor’s degree in bioengineering from South China Institute of Technology (the former of SCUT).
III. Professional Experience
2004/08 up to now，School of Bioscience and Bioengineering, South China University of Technology (SCUT), Associate Professor / Professor;
2003/08-2004/08，was engaged in microbial genetics at Institute of Food Research in UK as a visiting scholar;
1996/06-2004/08，School of Light Industry and Food/ School of Food and Bioengineering, South China University of Technology (SCUT), Lecturer/ Associate Professor; 1991/06-1993/08，Guangdong Food Industry Research Institute，Engineer; 1986/07-1988/08，Institute of Microbiology, Jiangxi Academy of Sciences，Research Assistant.
IV. Summary of Research
Dr. LUO focuses on areas of Industrial microbiology, Food fermentation and brewing, Molecular microbial ecology. He participates and undertakes over 20 scientific research projects which are national, provincial and municipal level or commissioned projects of enterprises. The main achievements in the field of traditional food fermentation are: (1) system reveal Tetragenococcus halophilus CICC 10469 salt stress response mechanism, enrich the Tetragenococcus halophilus industrial value, and apply mutation strains to soy sauce brewing with genetic engineering approach, which lays a solid foundation to improve the quality and safety of soy sauce; (2) Studies on the Metagenome together with this on the metatranscriptome reveal the structure of microbiota and their contribution in ecosystem functioning, as well as their environment response in metabolic regulation, enzymes synthesis and secretion. This study can provide progress in our knowledge of the role of microbiota in contributing to the quality and safety of final products, and will aid in upgrading the vinegar brewing technology and improving the quality and safety of vinegar products.
In recent years, he has published more than 20 papers in the well-known academic journals, such as Applied and environmental microbiology，Applied microbiology andbiotechnology，Journal of industrial microbiology & biotechnology，Food & Function， Plant Physiology，Journal of Agricultural and Food Chemistryand 2 patents forinventions were obtained.
From August 2003 to August 2004 as a visiting scholar to be invited to the Food Safety research team, the Institute of Food Research (Britain) , engaged in research work under the tutor of Professor Mike Gasson , internationally renowned experts in lactic acid bacteria. And he had been taken part in the Royal Society funded project
“Characterisation of the lactococcal plasmid pAG712”.
V. Selected Research Grants
(1)The National Natural Science Foundation of China（No.31271924）：Studies on mechanisms of stress response from Tetragenococcus halophilus and their applications in soy sauce fermentation，2013/01-2016/12，RMB 820,000 Yuan, Finished, Project leader.
(2)The National Natural Science Foundation of China（No.20776051）：Study on the mechanism and kinetics of antimicrobial enzyme sorting in the process of surface protein anchoring，2008/01-2008/12，RMB 100,000 Yuan, Finished, Project leader.
(3)Guangzhou key science and technology project: the development of new glycopeptides antibiotic-resistant bacterium teicoplanin and its industrialization, 2011/01-2013/04, RMB 1,800,000 Yuan, Finished, Sub-project leader.
(4)Key projects of Guangzhou science and technology plan ： Anticancer drug Epothilone producing strain Sorangium cellulosum by protoplast-fused integrated breeding and fermentation technology, 2011.01-2012.12, RMB 110,000 Yuan, Finished, The second project leader.
(5)Enterprise entrusted project: Study on the key technology of vinegar fermentation, 2014/07-2019/06, RMB 250,000 Yuan, Going on research, Project leader.
(6)Enterprise entrusted project: Analysis and application of microbial community structure of activated sludge in tannery wastewater treatment, 2014/05-2015/05, RMB 160,000 Yuan, Finished, Project leader.
VI. Selected Peer-Reviewed Publications
1.Pan Li, Hebin Liang, Wei-Tie Lin, Feng Feng, Lixin Luo*. (2015) Microbiota dynamics associated with environmental conditions and potential roles of cellulolytic communities in traditional Chinese cereal starter solid-state fermentation. Appl. Environ. Microbiol., 81(15):5144-5156.
2.Pan Li, Weifeng Lin, Xiong Liu, Xiaowen Wang, Lixin Luo*. (2016) Environmental factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese Daqu starter. Front. Microbiol., 7:1237.
3.Pan Li, Weifeng Lin, Xiong Liu, Xiaowen Wang, Xing Gan, Lixin Luo *, Wei-Tie Lin. (2017) Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis. Food Microbiol., 61: 83-92.
4.Sha Li, Pan Li, Xiong Liu, Lixin Luo*, Weifeng Lin*. (2016) Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of ShanXi aged vinegar. Appl. Microbiol. Biotechnol., 100(10): 4395-4411.
5.Sha Li, Pan Li, Feng Feng, Lixin Luo*. (2015) Microbial diversity and their roles in the vinegar fermentation process. Appl. Microbiol. Biotechnol., 99(12): 4997-5024.
6.Licui Liu, Lifang Si, Xin Meng, Lixin Luo*. (2015) Comparative transcriptomic analysisreveals novel genes and regulatory mechanisms of Tetragenococcus halophilus in response to salt stress. J. Ind. Microbiol. Biotechnol., 42(4):601-616.
7.Lili Cheng, Jianfei Luo, Pan Li, Hang Yu, Jianfei Huang, Lixin Luo*. (2014) Microbial diversity and flavor formation in onion fermentation. Food Funct., 5 (9):2338-2347.
8.Pan Li, Sha Li, Lili Cheng, Lixin Luo*. (2014) Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar. Appl. Microbiol. Biotechnol., 98(13): 6773-6084.
9.Hebin Liang, Dongdong Ye, Pan Li, Tingting Su, Jiegen Wu, Lixin Luo *. (2016)Evolution of bacterial consortia in an integrated tannery wastewater treatment process. RSC Adv., 6:87380-87388.
10.Pan Li, Weifeng Lin, Xiong Liu, Sha Li, Lixin Luo*, Wei-Tie Lin. (2016) Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar. Int. J. Syst. Evol. Microbiol., 66(9): 3426-3431.
VII. Academic Services
Director of Chinese Society for Microbiology; Vice-chairman of Guangdong Society for Microbiology; Director of Industrial Microbiology committee of Guangdong Society for Microbiology.
He is also a reviewer of well-known journals , such as Applied microbiology andbiotechnology，Biochemical engineering journal，Journal of industrial microbiology & biotechnology，PLOS ONE.
