导师姓名：金泽坤

电子邮箱：jinzekun@xtu.edu.cn；zekunscut@163.com

办公室：化工楼A108

个人简介

金泽坤，男，工学博士。2021年12月毕业于华南理工大学食品科学与工程专业；2022年2月入职湘潭大学化工学院生物与食品工程系。

主要研究方向

  1. 食源性致病菌的溯源与控制

  2. 谷物制品防腐与保鲜

科研项目：

1. 湖南省教育厅一般项目，2025/11-2027/11主持，在研;

2. 洞庭实验室，开放课题，2025-DTYB-001，2025/08-2027/07，主持，在研；

3. 湘潭大学校级启动项目，主持，在研。

代表性论文：

Zekun Jin, Li Li*, Yin Zheng, Peipei An, Liling Lu, Zhaohui Zhou. 2026.  Why is Bacillus cereus group enriched in sufu? -A study on prevalence, characterization and traceability. Food Microbiology, 137, 105038.

Haiyan Li., Zekun Jin*, Nengguo Tao*. 2025. (E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation. International Journal of Biological Macromolecules, 307, 142138. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2025.142138

Zekun Jin*, Shijie Zhao, Haiyan Li, Nenguo Tao*. 2024. Identification and Validation of Garlic (Allium sativum) Metabolites as Quorum Sensing Inhibitors of Bacillus cereus Targeting the PlcR Receptor: An In Silico and In Vitro Study. Foodborne Pathogens and Disease [J].

Zekun Jin, Li Li, Yin Zheng, Peipei An. Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations. Food Control, 2021,108090.

Zekun Jin, Li Li, Yin Zheng, Peipei An. Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd. LWT - Food Science and Technology, 2020, 109634.