雷兴梦

个人简介

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雷兴梦，女，中共党员，工学博士，石河子大学食品学院教师，主要从事功能酵母资源挖掘、微生物代谢调控、农产品采后生物保鲜及酵母源大分子开发等相关工作。以第一作者身份发表SCI学术论文8篇，授权发明专利2项。

科研学术工作经历与教育背景

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2026.09--至今石河子大学食品学院，专任教师

2022/09-2026/06，西北农林科技大学葡萄酒学院，葡萄与葡萄酒学专业，博士

2019/09-2022/06，西南大学食品学院，食品科学专业，硕士

2015/09-2019/06，陕西科技大学大学食品与生物工程学院，食品质量与安全专业，学士

研究方向

1. 功能酵母资源挖掘

2. 酵母源生物大分子开发

3. 微生物代谢调控

科研项目

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1.基于本土植物乳杆菌的鲜食葡萄酒增酸提质发酵工艺关键技术的研究与示范，2025NC-YBXM-171，参与

2. 以本土酵母为核心的陕西产区果香型葡萄酒风格塑造技术的创新与示范，2025PT-ZCK-22，参与

3. “十三五”国家重点研发计划课题《特色经济林果实采后病害绿色防控与安全监测技术研究与应用》，2019YFD1002300，参与

学术论文

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1. Lei, X M., Gao, B., Chen, Y., et al. 2025. A novel polysaccharide-based approach from macromolecular interactions: control of postharvest Botrytis cinerea by mannoprotein and sodium alginate. Food Chemistry, 491, 145199.

2. Lei, X M., Chen, Y., Gao, B., et al. 2025. Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine. Food Chemistry: X, 27, 102483.

3. Lei, X M., Chen, Y., Gao, B., et al. 2025. Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines. Food Chemistry: X, 28, 102575.

4. Lei, X M., Chen, Y., Gao, B., et al. 2025. Fermentative performance of indigenous Lachancea thermotolerans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics. Food Research International, 211, 116411.

5. Lei, X M., Deng, B., Ruan, C., Deng, L., Zeng, K., 2022. Phenylethanol as a quorum sensing molecule to promote biofilm formation of the antagonistic yeast Debaryomyces nepalensis for the control of black spot rot on jujube. Postharvest Biology and Technology, 185, 111788.

6. Lei, X M., Liu, Y., Guo, Y., et al. 2022. Debaryomyces nepalensis reduces fungal decay by affecting the postharvest microbiome during jujube storage. International Journal of Food Microbiology, 379, 109866.

7. Chen, Y., Lei, XM. (共一), Zhang, T., et al. 2025. Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level. Food Chemistry: X, 27, 102444. (SCI, 中科院一区top, IF=8.2 )

8. Gao, B., Lei, XM. (共一), Huang, X., et al. 2025. The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films. Food Hydrocolloids, 164, 111216.

       9.雷兴梦, 易兰花, 邓丽莉,等.拮抗微生物对枣果实采后病害生物防治的研究进展 [J].食品与发酵工业, 2022,48(02):287-292.

专利

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[1]202305，酵母菌SLL12及其在制备控制枣果实采后病害的生物防治剂中的应用. 中国: ZL202110931129.4, 授权。

[2]202403，苯丙氨酸在制备提高拮抗酵母生防效力防治枣果实采后病害的试剂中的应用. 中国: ZL202210725299.1, 2022-05-24.授权