Kong Qing

1. Personal Profile

Name: Kong Qing

Education: Doctor

Title: Professor

Office telephone: 0532-82032290

Email: kongqing@ouc.edu.cn

2.Teaching course 

Microbiology

3.Research direction

(1) Biological control of food pathogenic bacteria and spoilage bacteria 

(2) Comprehensive utilization of marine bioactive substances

4. Research results

Preside over the topic

[1] Host: Study on the inhibition of aflatoxin biosynthesis on peanut kernel by marine Bacillus megaterium (31000823) National Natural Science Foundation of China 2011-2013.

[2] Presider: Study on gene fusion to enhance the inhibitory activity of Bacillus megaterium against Aspergillus flavus active protein (31471657). National Natural Science Foundation of China 2015-2018.

[3] Host: Research on the mechanism of AflR binuclear zinc cluster structure to enhance the activity of aflatoxin (32072328). National Natural Science Foundation of China 2021-2024.

Representative Papers

[1] Chen J, Kong Q*, Sun ZT, Liu JY. Freshness analysis based on lipidomics for farmed Atlantic salmon (Salmo salar L.) stored at different times. Food Chemistry, 2021, 131564.

[2] Li CM, Kong Q*, Mou HJ, Jiang Y, Du YL, Zhang F. Biotransformation of alkylamides and alkaloids by lactic acid bacteria strains isolated from Zanthoxylum bungeanum meal. Bioresource Technology, 2021, 124944.

[3] Zhang YC^#, Wang P^#, Kong Q*, Cotty PJ. Biotransformation of aflatoxin B1 by Lactobacillus helviticus FAM22155 in wheat bran by solid-state fermentation. Food Chemistry, 2021, 341(Part 1): 128180.

[4] He F, Kong Q*, Jin ZH, Mou HJ. Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets. Carbohydrate Polymers, 2020, 241: 116336.

[5] Fu XD, Liu ZM, Zhu CL, Mou HJ*, Kong Q*. Nondigestible carbohydrates, butyrate, and butyrate-producing bacteria. Critical Reviews in Food Science and Nutrition, 2019, 59(Supplement 1): S130-S152.