研究方向为食品微生物。主要围绕食品微生物发酵原理和技术、果蔬益生发酵与高值化利用、农产品加工与贮藏中的微生物问题研究。

代表性科研项目

[1]四川省科技厅重点研发项目，2023YFN0058，发酵蔬菜多功能专用复合菌剂与高质增效发酵关键技术创新研究，2023/01-2025/12，在研，负责人

[2]国家自然科学基金青年基金，3170157，发酵蔬菜潜在腐败启动因子——植物乳杆菌的乳酸代谢转变规律和分子机制研究，2018/01-2020/12，结题，负责人

[3]四川省科技厅应用基础面上项目，19YYJC1317，四川泡菜微生物安全和腐败防控新策略——基于菌剂拮抗和超高压灭菌的多靶栅栏技术研究，2019/01-2021/12，结题，负责人

[4]北京市食品质量与安全重点实验室项目，FQS-202006，基于菌剂拮抗和超高压灭菌的四川泡菜微生物安全多靶栅栏控制技术的研究，2020/07-2021/06，在研，负责人

[5]北京市食品风味化学重点实验室项目，SPFW2019YB02，不同原料发酵蔬菜的风味测定及菌相解析研究，2019/07-2020/06，结题，负责人

[6]四川省科技厅应用基础项目，2015JY0142，四川泡菜腐败动态与腐败关键微生物的研究，2015/01-2017/12，结题，负责人

[7]教育部春晖计划项目，Z2015123，产环二肽食窦魏斯氏菌AT6对白色念珠菌抑制机理的研究，2015/01-2017/12，结题，负责人

代表性学术论文

[1] Liu Lei, Tao Yufei, Li Yingfeng, Deng Xi, Liu Guorong, Yao Yao, Chen Xing, Yang Shuhui, Tu Mingxia, Peng Qin, Huang Lei, XiangWenliang, Rao Yu*. Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles. International Journal of Food Microbiology. 2022, 379, 109869.（IF: 5.911）

[2] Liu Lei, Deng Xi, Huang Lei, Li Yalin, Zhang Yu, Chen Xing, Guo Shuyu, YaoYao, Yang Shuhui, Tu Mingxia, Li Hehe, Rao Yu*. Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish. LWT-Food Science and Technology, 2022, 167, 113833. （IF: 6.056）

[3] Yang Shuhui, Liu Lei, Wang Jingwen, Guo Shuyu, Liu Guorong, Chen Xing, Deng Xi, Tu Mingxia, Tao Yufei, Rao Yu*. Antimicrobial activity against Staphylococcus aureus and genome features of Lactiplantibacillus plantarum LR‑14 from Sichuan pickles. Archives of Microbiology, 2022, 204, 637（IF:2.667）

[4] Liu Lei, Guo Shuyu, Chen Xing, Yang Shuhui, Deng Xi, Tu Mingxia, Tao Yufei, Xiang Wenliang, Rao Yu*. Metabolic profiles of Lactobacillus paraplantarum in biofilm and planktonic states and investigation of its intestinal modulation and immunoregulation in dogs. Food & Function, 2021, 101, 201-206. (IF: 5.396)

[5] Liu Lei, She Xiao, Chen Xing, Qian Yang, Tao Yufei, Li Yalin, Guo Shuyu, Xiang Wenliang, Liu Guorong, Rao Yu*. Microbiota succession and chemical composition involved in the radish fermentation process in different containers. Frontiers in Microbiology, 2020, 11, 445 (IF: 4.235)

[6] Rao Yu*, Qian Yang, Tao Yufei, She Xiao, Li Yalin, Chen Xing, Guo Shuyu, Xiang Wenliang, Liu Lei, Du Hengjun, Xiao Hang*, Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles.Food Control, 2020, 113, 107174 (IF: 4.248)

[7] Rao Yu, Tao Yufei, Chen Xing, She Xiao, Qian Yang, Du Yuwei, Xiang Wenliang, Li Hehe^*, Liu Lei^*, The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes. LWT-Food Science and Technology, 2020, 118, 108804 (IF: 3.714)

[8] Rao Yu, Tao Yufei, Li Yalin, She Xiao, Yang Jiantao, Qian Yang, Du Hengjun, Liu Lei^*, Xiao Hang^*,Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food & Function, 2019, 10, 6936-6944 (IF: 4.171)

[9] Rao Yu, Qian Yang, Tao Yufei, She Xiao, Li Yalin, Che Zhenming, Li Hehe^*, Liu Lei^*, Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai). RSC Advances, 2019, 9, 38520-38530 (IF:3.049)

[10] Liu Lei, She Xiao, Qian Yang, Li Yalin, Tao Yufei, Che Zhenming, Liu Guorong^*, Rao Yu^*, Effect of different fermenting containers on the deterioration of Sichuan pickle,LWT-Food Science and Technology, 2019, 111, 829-836 (IF: 3.714)

[11] Rao Yu^*, Qian Yang, She Xiao, Yang Jiantao, He Penghui, Jiang Yunlu, Wang Meng, Xiang Wenliang^*, Pellicle formation, microbial succession and acetic acid utilization during the aerobic deteriorating process of Sichuan pickle. International Journal of Food Science and Technology, 2018, 53(3), 767-775(IF: 2.281)

[12] Rao Yu^*, Jiang YunLu, Broad-spectrum anti-yeast activity of natural lactic acid bacteria from Chinese traditional fermented food. Research Journal of Biotechnology, 2015, 10, 1-8 (IF: 0.25)

[13] Rao Yu, Chang Wei, Xiang Wenliang, Li Mingyuan, Che Zhenming, Tang Jie^*, Screening and performance of Lactobacillus plantarum E11 with bacteriocin-like substance as fermentation starter of Sichuan pickle, Journal of Food Safety, 2013, 33, 445-452 (IF: 1.665)

[14] Rao Yu, Zhong Liqiao, Liao Tao, Jin Shiwei, Wang Yuzhen, Song Bo, Li Jia, Zhang Xiaohua, Hemmingsen Sean M., Xu Ying, Dai Heping^*,Novel recombinant monoclonal antibodies for vitellogenin assays in cyprinid fish species. Diseases of Aquatic Organisms, 2010, 93, 83-91 (IF: 1.584)

[15] Xiang Wenliang^*, Zhang Nandi, Lu Yue, Zhao Qiuhuan, Xu Qin, Rao Yu, Liu Lei, Zhang Qin, Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum.LWT-Food Science and Technology, 2020, 121, 1-7 (IF: 3.714)

[16]Hao Yu, Zi-Xi Lin, Wen-Liang Xiang* , Ming Huang, Jie Tang, Yue Lu, Qiu-Huan Zhao, Qing Zhang, Yu Rao, Lei Liu, Antifungal activity and mechanism of D-limonene against foodborne opportunistic pathogen Candida tropicalis, LWT-Food Science and Technology, 2022, 159, 113144

[17] Yiping Zeng, Zeshui Xu^*, Yue He, Yu Rao, Fuzzy entropy clustering by searching local border points for the analysis of gene expression data. Knowledge-Based Systems, 2020, 190, 105309 (IF: 5.101)

[18] Zhong Liqiao, Yuan Li, Rao Yu, Li Zhouquan, Zhang Xiaohua, Liao Tao, Xu Ying, Dai Heping^*,Distribution of vitellogenin in zebrafish (Danio rerio) tissues for biomarker analysis. Aquatic Toxicology, 2014, 149, 1-7 (IF: 3.794)

[19] Zhong Liqiao, Yuan Li, Rao Yu, Li Zhouquan, Gu Qilin, Long Yong, Zhang Xiaohua, Cui Zongbin, Xu Ying, Dai Heping^*, Investigation of effect of 17α-ethinylestradiol on vigilin expression using an isolated recombinant antibody. Aquatic Toxicology, 2014, 156, 1-9 (IF: 3.794)

[20] Li Zhengqiu, Liu Lei^*, Rao Yu, Ran Longchang, Wu Ting, Nie Rong, De Schutter Anna, Yalin Li, Che Zhengming, Mechanical and antibacterial properties of oriented poly (lactic acid). Polymer Engineering and Science, 2019, 59, 2121-2127 (IF: 1.92)

[21] Bai Yumin, Che Zhenming^*, Xing Yage, Guo Weiyun, Xu Qinglian, Rao Yu, Effects of freezing and thawing on the extraction yields of polysaccharides from corn pollen. Advanced Materials Research, 2012, 18(5), 3951-3954

[22] 刘蕾, 陈星, 郭书玉, 陶雨飞, 邓西, 杨淑慧, 涂明霞, 吴艾玲,马偲臆, 饶瑜*, 糖酵解途径相关基因与植物乳杆菌生理行为的相关性研究. 食品科学, 2021, 42(22), 113-124.

[23] 刘蕾, 李娅琳, 聂蓉, 钱杨, 厍晓, 陶雨飞, 饶瑜^*, D-核糖及肉桂醛对四川泡菜菌群多样性和生物被膜的影响. 食品科学, 2019, 40(22), 53-61

[24] 刘蕾, 厍晓, 钱杨, 李娅琳, 聂蓉, 饶瑜^*, tuf基因同源超表达对植物乳杆菌LR-1生理行为的影响. 食品科学, 2019, 40(8), 48-55

[25] 何鹏晖, 钱杨, 王猛, 杨建涛, 赵婷婷, 蒋云露, 车振明, 饶瑜^*, 腐败发酵蔬菜中产膜醭细菌的分离鉴定和生长特性分析, 食品科学, 2017, 38(10), 92-97

[26] 王猛, 蒋云露, 杨建涛, 常伟, 车振明, 陈功, 饶瑜^*, 不同盐浓度四川泡菜腐败前后微生物的分析比较, 食品科学, 2015, 36(13), 89-94

[27] 蒋云露, 王猛, 常伟, 李明元, 王卫, 马力, 饶瑜^*, 传统风吹肉加工过程中的微生物演替及优势菌群分析. 食品科学, 2015, 36(7), 111-116

[28] Rao Yu, Wang Meng, Jiang Yunlu, Chang Wei, Chen Gong, Xiang Wenliang, Che Zhengming^*, Isolation of bacteriocinogenic lactic acid bacteria for biopreservation of Chinese traditional Sichuan pickle. 食品科学, 2015, 36(3), 171-177

[29] 饶瑜, 常伟, 向文良, 车振明^*, 抗食品腐败酵母的乳酸菌的筛选与鉴定, 现代食品科技, 2013, (8): 1943-1947

授权发明专利（第一发明人）

[1] 食窦魏斯氏菌XHR1及其应用、含有食窦魏斯氏菌XHR1的泡菜, 2019, 中国, ZL2015112000779750

[2] 一种从核桃粕中连续提取蛋白质和膳食纤维的方法, 2015, 中国, ZL2014102039434

[3] 一种复合油冲调粉剂的制作方法, 2013, 中国, ZL2011103772931

授课课程

现代食品微生物学、生物化学、微生物学

教学荣誉

2016年西华大学青年教师讲课比赛一等奖

西华大学唐立新教学名师

主编教材

[1] 生物化学实验教程, 中国轻工业出版社, 北京, 2022

参编教材

[1] 四川泡菜加工原理与技术, 中国轻工业出版社, 北京, 2015

[2] 食品生物化学, 化学工业出版社, 北京, 2014

[3] 生物化学, 科学出版社, 北京, 2016

1. 四川省科技进步三等奖，川北地区优质橄榄油生产关键技术研究与示范，排名第3。