易兰花，女，博士（后），副教授，硕士研究生导师，重庆市科技特派员，重庆开州人。
研究方向
1. 果蔬采后贮藏保鲜；
2. 乳酸菌细菌素；
3. 天然抗菌药物研发；
4. 细菌耐药性及耐药机制。
学习经历
2014年9月-2018年6月，西北农林科技大学，食品科学，工学博士
2012年9月-2014年6月，西北农林科技大学，食品工程，工学硕士
2008年9月-2012年6月，西北农林科技大学，食品质量与安全，工学学士
工作经历
2022.07—今，西南大学，副教授
2018.07—2022.06，西南大学，讲师
2019.11-2021.01，香港城市大学传染病及公共卫生学系，博士后
2019.01-2019.10，香港理工大学化学生物学及药物研发国家重点实验室，博士后
2018.11-2021.04，西北农林科技大学生命科学学院，博士后
讲授课程
本科：《食品原料贮藏学》、《食品贮藏原理与技术》、《食品微生物学》、《食品生物技术》、《物流管理（双语）》、《食品物流学》、《食品工艺学》、《软饮料工艺学》、《园艺产品贮藏加工学》、《食品美食与鉴赏》
硕士：《食品优化实验设计》、《农产品贮藏专题》、《农产品贮藏专题》（留学生）
主持科研项目
1. 中央高校基本科研业务费专项资金（能力提升项目），2022.01-2024.12；
2. 国家自然科学基金青年项目，2022.01-2024.12；
3. 重庆市留学人员回国创业创新项目，2021.07-2023.06；
4. 重庆市自然科学基金面上项目，2019.07-2022.06；
5. “香江学者计划”项目，2019.01-2021.01；
6. 中央高校基本业务费专项资金项目（博士启动项目），2018.10-2020.09.
科研成果及部分论著（第一作者或通讯作者*）
2022年度重庆市科技进步奖一等奖《生鲜果蔬供应链绿色防腐与品质调控关键技术及产业化》（排名13）
中华人民共和国农业行业标准《NY/T 4165-2022柑橘电商冷链物流技术规程》（排名10）
Yi Lanhua, Qi Teng, Li Xiaofen, Zeng Kaifang*. Controlling soft rot of green pepper by bacteriocin paracin wx3 and its effect on storage quality of green pepper. Food Chemistry, 2024.
Tang Jitao, Yi Lanhua*, Zeng Kaifang*. Isolation of antagonistic lactic acid bacteria from traditional fermented foods of China and biocontrol mode of Leuconostoc mesenteroides SNP037 against green pepper soft rot caused by Pectobacterium carotovorum. Postharvest Biology and Technology, 2024.
Li Xiaofen, Li Guang, Yi Lanhua*, Zeng Kaifang*. Soft rot of postharvest pepper: bacterial pathogen, pathogenicity and its biological control using Lactobacillus farciminis LJLAB1. Journal of the Science of Food and Agriculture. 2024, 104(1): 443-455.
Zeng Ping, Yang Xuemei, Wong Kwok-Yin, Chen Sheng, Chan Kin-Fai*, Leung Sharon Shui Yee*, Yi Lanhua*. A dextrorotatory residues-incorporated bioactive dodecapeptide against enterohemorrhagic Escherichia coli. Exploration of Drug Science, 2023.
Yi Lanhua, Zeng Ping, Tang Jitao, Ren Junhe, Zeng Kaifang*, Chen Sheng*. High virulence Proteus mirabilis strains cause acceleration of decay of fresh-cut fruits. LWT- Food Science and Technology, 2023.
Li Guang, Li Xiaofen, Zhang Tongfang, Yu Jia, Hou Hongxiao, Lanhua Yi*. Controlling soft rot of postharvest chilli pepper (Capsicum annuum L.) by an antagonist Bacillus amyloliquefaciens S917: Efficacy and action mode. Biological Control, 2023, 178: 105133.
Lanhua Yi*, Sirui Chen, Guang Li, Junhe Ren, Ruotao Zhou, Kaifang Zeng. Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15. LWT- Food Science and Technology, 2022, 165: 113678.
Ping Zeng, Qipeng Cheng, Jiangtao Xu, Qi Xu, Yating Xu, Wei Gao, Kwok-Yin Wong, Kin-Fai Chan*, Sheng Chen*, Lanhua Yi*. Membrane-disruptive engineered peptide amphiphiles restrain the proliferation of penicillins and cephalosporins resistant Vibrio alginolyticus and Vibrio parahaemolyticus in instant jellyfish. Food Control, 2022, 135: 108827.
Yi Lanhua, Zeng Ping, Wong Kwok-Yin, Chan Kin-Fai*, Sheng Chen*. Controlling Listeria monocytogenes in ready-to-eat leafy greens by amphipathic α-helix peptide zp80 and its antimicrobial mechanisms. LWT- Food Science and Technology, 2021, 152: 112412.
Yi Lanhua, Liu Xiaoqing, Qi Teng, Deng Lili, Zeng Kaifang*. A new way to reduce postharvest loss of vegetables: Antibacterial products of vegetable fermentation and its controlling soft rot caused by Pectobacterium carotovorum. Biological control, 2021, 161: 104708.
Zhu Rong, Liu Xiaoqing, Li Xiaofen, Zeng Kaifang, Yi Lanhua*. Transformation of inferior tomato into preservative: fermentation by multi-bacteriocin producing Lactobacillus Paracasei WX322. Foods, 2021, 10(6): 1278.
Yi Lanhua, Zeng Ping, Liu Jun, Wong Kwok-Yin, Chan Wai-Chi Edward, Lin Yanbing*, Chan Kin-Fai*, Chen Sheng*. Antimicrobial peptide zp37 inhibits Escherichia coli O157:H7 in alfalfa sprouts by inflicting damage in cell membrane and binding to DNA. LWT- Food Science and Technology, 2021, 146:111392.
Qi Teng, Wang Shupei, Deng Lili, Yi Lanhua*, Zeng Kaifang*. Controlling pepper soft rot by Lactobacillus paracasei WX322 and identification of multiple bacteriocins by complete genome sequencing. Food Control 2021, 121:107629.
Yi Lanhua, Qi Teng, Ma Jiahong, Zeng Kaifang*. Genome and metabolites analysis reveal insights into control of foodborne pathogens in fresh-cut fruits by Lactobacillus pentosus MS031 isolated from Chinese Sichuan Paocai. Postharvest Biology and Technology. 2020, 164: 111150.
Yi Lanhua, Qi Teng, Hong Yang, Deng LiLi, Zeng Kaifang*. Screening of bacteriocin-producing lactic acid bacteria in Chinese homemade pickle and dry-cured meat, and bacteriocin identification by genome sequencing. Lwt-Food Science and Technology. 2020, 125: 109177.
Yi Lanhua, Luo Lingli, Chen Jiaxin, et al. Cell wall and DNA damage of Staphylococcus aureus by bacteriocin BM1157. Lwt-Food Science and Technology 2020, 134:109842
Yi Lanhua, Lü Xin*. New strategy on antimicrobial-resistance: inhibitors of DNA replication enzymes. Current Medicinal Chemistry. 2019;26(10): 1761-1787.
Yi Lanhua, Luo Lingli, Lü Xin*. Heterologous expression of two novel bacteriocins produced by Lactobacillus crustorum MN047 and application of BM1157 in control of Listeria monocytogenes. Food Control. 2018;86:374-382.
Yi Lanhua, Li Xin, Luo Lingli, et al. A novel bacteriocin BMP11 and its antibacterial mechanism on cell envelope of Listeria monocytogenes and Cronobacter sakazakii. Food Control. 2018;91:160-169.
Yi Lanhua, Luo Lingli, Lü Xin*. Efficient exploitation of multiple novel bacteriocins by combination of complete genome and peptidome. Frontiers in Microbiology. 2018;9.
Yi Lanhua, Dang Jing, Zhang Lihui, et al. Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8. Food Control. 2016;67:53-62.
Yi Lanhua, Dang Ying, Wu Jingli, et al. Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China. Journal of Dairy Science. 2016;99(9):7002-15.
Yi Lanhua, Guo Xin, Liu Lian, et al. First Report on the Complete Genome Sequence of Lactobacillus crustorum MN047, a Potent Probiotic Strain Isolated from Koumiss in China. Microbiology resource announcements. 2017;5(12).
Lü Xin*, Yi Lanhua, Dang Jing, et al. Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms. Food Control. 2014;46:264-71.（与导师共一）
Zhang L, Wang L, Yi Lanhua, et al. A novel antimicrobial substance produced by Lactobacillus rhamnous LS8. Food Control. 2017;73:754-60. （共一）
李晓芬，李广，曾凯芳，易兰花*. 植物乳杆菌LAB2对辣椒软腐病的控制作用及辣椒贮藏品质的影响[J]. 食品与发酵工业, 2022, 网络首发.
李广，李晓芬，易兰花*. 拮抗菌枯草芽孢杆菌1151及其所产抗菌肽对辣椒采后软腐病的控制作用[J]. 食品与发酵工业, 2023, 49(10): 78-84.
任俊和，曾平，陈思睿，易兰花*. 抗菌肽zp37控制果汁中单核细胞增生李斯特菌的活性及其作用机制[J]. 食品科学, 2023, 44(05): 29-37.
授权国家发明专利
1. 一株控制辣椒细菌性软腐病的香肠乳杆菌及其应用。易兰花、李晓芬、曾凯芳、邓丽莉、姚世响、阮长晴。（专利号：ZL202210567987.X）
2. 一株产多种广谱抗菌代谢物的植物乳杆菌及其应用。易兰花、祁腾、曾凯芳、邓丽莉、阮长晴。（专利号：ZL201910871301.4）
3. 一株产非蛋白类小分子抗菌代谢物的植物乳杆菌及其应用。易兰花、曾凯芳、邓丽莉、祁腾、阮长晴、罗惟。（专利号：ZL201910843322.5）
4. 一株控制蔬菜细菌性软腐病的干酪乳杆菌及其应用。易兰花、曾凯芳、祁腾、姚世响、阮长晴。（专利号：ZL201910843252.3）
5. 一株产多细菌素的植物乳杆菌、细菌素及其提取方法和应用。曾凯芳，易兰花，祁腾，邓丽莉，姚世响，罗惟。（专利号：ZL201910843258.0）
6. 面包乳杆菌、抗菌肽及其应用。吕欣、易兰花、张晓妮（2017年）（专利号：ZL201710157633.7）
7. 一株乳酸片球菌及其应用。曾凯芳、马佳宏、易兰花、邓丽莉、姚世响、阮长晴（专利号: ZL 2019 1 03681745.6）
8. 一株乳酸菌Lactobacillus sucicola及其应用。曾凯芳、马佳宏、易兰花、邓丽莉、姚世响、阮长晴（专利号: ZL 2019 1 0368187.3）
9. 一株类肠膜魏斯氏菌及其应用。曾凯芳、马佳宏、易兰花、邓丽莉、姚世响、阮长晴（专利号: ZL 2019 1 0368183.5）
教学成果
1. 西南大学教育教学改革研究项目，2019.12-2021.12，主持
2. 易兰花, 邓丽莉, 曾凯芳. 后疫情背景下高校食品类专业加强《食品物流学》课程开设的必要性[J]. 包装工程, 2022, 43(7): 8
3. 指导2023届本科生毕业论文获“重庆市优秀本科毕业论文”
4. 指导2023届本科生毕业论文获西南大学“优秀毕业论文一等奖”
5. 指导2022届本科生毕业论文获西南大学“优秀毕业论文二等奖”
6. 指导2021届本科生毕业论文获西南大学“优秀毕业论文三等奖”
编写出版教材
1. 《营养生物化学与分子生物学》，中国轻工业出版社，高等学校食品营养与健康专业教材/中国轻工业“十四五”规划教材，参编（独立负责一章）
学生培养
1. 硕士生：培养理念“帮助学生成长，毕业后能够独立承担对国家、社会或行业有意义、有贡献的工作”，欢迎对研究方向感兴趣、勤奋踏实的同学加入研究团队。
招收专业：食品科学与工程（学硕）、食品加工与安全（专硕）
2. 本科生：培养理念“培养科研兴趣、提升实验技能”，欢迎对研究方向感兴趣、勤奋踏实的同学报选学业导师。
联系方式
E-mail：yilanhuaswu@163.com（首选）； yilanhua@swu.edu.cn
