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.

Major papers published in recent three years (* refers to corresponding authors)

[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] Xu J, Wang P, Zhou Z, Cotty PJ, Kong Q*.  Selection of Atoxigenic Aspergillus flavus for Potential Use in Aflatoxin Prevention in Shandong Province, China.  Journal of Fungi 2021, 7: 773.

[3] Luo X, Kong Q*, Wang Y, Duan X, Wang P, Li C, Huan Y. Colonization of Clostridium butyricum in rats and its effect on intestinal microbial composition.  Microorganisms, 2021, 9(8): 1573.

[4] 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.

[5] 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.

[6] Huan Y, Kong Q*, Mou H and Yi H. Antimicrobial Peptides: Classification, Design, Application and Research Progress in Multiple Fields.  Frontiers in Microbiology, 2020, 11: 582779.

[7] 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.

[8] Kong Q, Chang P-K, Li C, Hu Z, Zheng M, Sun Q, Shan S*.  Identification of AflR binding sites in the genome of Aspergillus flavus by ChIP-Seq.  Journal of Fungi, 2020, 6(2): 52.

[9] Li M, Mou H*, Kong Q*, Zhang T, Fu XD.  Bacteriostatic effect of lipopeptides from Bacillus subtilis N-2 on Pseudomonas putida using soybean meal by solid-state fermentation.  Marine Life Science & Technology, 2020, 2: 172-180.

[10] Wang S, Kong Q*, Namwong P, Wang P, Mou HJ, Srisapoome P. Distribution of Vibrio parahaemolyticus ATCC17802 in tissues of adult Pacific oysters (Crassostrea gigas) under starvation conditions.  Aquaculture, 2020, 521: 735051.

[11] Wang P, Chang PK, Kong Q*, Shan SH, Wei QJ.  Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: proteome analysis based on TMT.  International Journal of Food Microbiology, 2019, 310: 108313.

[12] 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.

[13] Wang MJ, Ma YX, Mou HJ, Kong Q*.  Bacillomycin D lipopeptides from marine Bacillus megaterium as antimicrobial and preservative agents for large yellow croaker, Larimichthys crocea.  Journal of Food Safety, 2019, 39(4): e12652.

[14] Liang Y, Kong Q*, Yao Y, Xu SJ, Xie X. Fusion expression and anti-Aspergillus flavus activity of a novel inhibitory protein DN-AflR.  International Journal of Food Microbiology, 2019, 290: 184-192.

[15] Chen YJ, Kong Q*, Liang Y. Three newly identified peptides from Bacillus megaterium strongly inhibit the growth and aflatoxin B1 production of Aspergillus flavus.  Food Control, 2019, 95: 41-49.