姓名：曾雪峰
性别：男
学历：研究生
职称：教授
工作单位：贵州大学
教育情况：
(1) 2009-09 至 2013-03, 江南大学, 水产品加工及贮藏工程, 博士
(2) 2005-09 至 2008-06, 中南林业科技大学, 农产品加工及贮藏工程, 硕士
(3) 1994-09 至 1997-07, 吉首大学, 食品科学与工程, 本科/专科
工作经历：
(1) 2021-01 至 今, 贵州大学, 酿酒与食品工程学院, 教授
(2) 2017-09 至 2020-12, 贵州大学, 酿酒与食品工程学院, 副教授
(3) 2016-04 至 2017-08, 贵州大学, 酿酒与食品工程学院, 讲师
(4) 2013-06 至 2016-03, 中南民族大学, 生科院, 讲师
（5）2008-08 至 2009-08, 北京饮食集团庆丰配送中心, 质检部
（6）2005-02 至 2005-08, 湖南省凤凰县齐良桥乡政府, 科技专干
（7）1999-09 至 2005-01, 湖南省凤凰县茶田镇政府, 科技专干
所受奖项:
1、贵阳市食品工业协会专家组专家
2、贵州省、贵阳市科技专家、科技特派员，“三区”、“三农”专家。
3、贵州大学一流学科特聘教授C岗
主要研究方向：
1、食品副产物高值化综合利用
2、传统食品发酵技术
3、水产品加工及贮藏
代表性著作：
1、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Chemical and Microbial Propertiesof Chinese Traditional Low-Salt Fermented Whole Fish Product Suan Yu. Food Control. 2013 30(2):590-595
2、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Changes of biogenic amines in Chinese low salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. IJFST. 2013 48(4):685-692
3、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang; Yong Qiu & Lujing Guan.Biochemical and sensory characteristics of whole carp inoculated with autochthonous starter cultures [J]. J Aquat Food Prod T. 2015 24(1):52-67
4、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Fang Yang. Effect of autochthonous starter cultures on Microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish [J]. 2013 33(2):344-351
5、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang & Lujing Guan. Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish [J]. Food Control. 2014 40(2):351-358
6、 Xuefeng Zeng; Xiaohua chen;Wei Zhang*. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low‐Salt Fermented Fish [J]. JFPP. 2015.40(5): 1093-1103
7、 Xuefeng Zeng; Wenshui Xia*; Qixing Jiang,Yansun Xu. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. IJFST 2016.51(8):1774-1786
8、 XuefengZeng; Wei Zhang*;Qiujin Zhu*; Qixing Jiang,Yansun Xu.Contribution of mixed starter cultures to the volatile profile of Suan yu, a traditional Chinese low salt fermented whole fish. JFPP. (Accept)
9、 Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish. International Journal of Food Microbiology. 2017.242(2):141-151
10、 Xuefeng Zeng; Wei Zhang*;Qiujin Zhu*.Technological characterization and probiotic traits of Saccharomyces cerevisiae isolated from Suan yu, a chinese traditional fermented whole fish. Food control. (Accept)
11、 Liu N , Zhu Q , Xuefeng Zeng * , et al. Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method[J]. Journal of Food Science and Technology, 2019.
12、 Qiujin Z, Xuefeng Zeng * . Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period[J]. Korean Journal for Food Science of Animal Resources, 2018, 38(3).
13、 Xuefeng Zeng, Wan W , He L , et al. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food ence and Technology International, 2020(5):108201322094176.
14、 Yang Q , Meng J , Zhang W , Xuefeng Zeng *,et al. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)[J]. Frontiers in Microbiology, 2020, 11:1130.
15、 Xuefeng Zeng, Tang Z , Zhang W , et al. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. Food ence & Nutrition, 2020(2).
16、 Xuefeng Zeng, Ju Meng, Wei Zhang, Laping He, Li Deng, et al. Changes in the microbiological, physico–chemical properties of Chinese traditional fermented Suan rou at ripeningfermentation[J]. Food ence & Nutrition, 2020.
17、 Ju Meng, Qin Yang, Weiyang Wan, Xuefeng Zeng*. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from Chinese traditional fermented fish (Suan yu) [J]. Frontiers in Microbiology, 2020.
18、 Zhongyue Tang1, Jin Fan 1, Zhizhu Zhang, Jintao Yang, Lu Liu, Zhengbin Yang, Xuefeng Zeng*.Insights into the structural characteristics and in vitro starch digestibility onsteamed rice bread as affected by the addition of okara[J]. Food Hydrocolloids, 2020.
19、 Weiyang Wana, Li Deng, Ju Meng,Qin Yang, Xuefeng Zeng *.Analysis of flavor characteristics in maturity and optimalflavor cooking stages of “Suantangyu” [J]. Food Analytical Methods, 2020.
20、 Xuefeng Zeng, Yang Q, et al. Effects of liquid smoking on the microbiological and physicochemical characteristics of Suan yu, a traditional Chinese fermented fish product[J]. Journal of Aquatic Food Product Technology, 2020.
21、 Xuefeng Zeng, Chenxin Lin, et al. Microorganism and physiochemical characteristic of high-salt (Suan Yu), a traditional Chinese fermented fish[J]. Journal of Aquatic Food Product Technology, 2020.
