饶雷

饶雷，中国农业大学博士，耶路撒冷希伯来大学博士后，中国农业大学食品科学与营养工程学院教授，博士生导师，获国家自然科学基金青年基金B类资助，入选农业科研杰出人才培养计划，中国食品科学技术学会非热加工技术分会委员、中国农学会农产品贮藏加工分会委员；Food Physics编委，Journal of Future Foods、《食品安全质量检测学报》青年编委，《食品科学》非热加工专栏特邀主编。研究方向为食品非热加工与微生物安全控制。近五年，主持国家重点研发计划课题1项、国家自然科学基金项目3项（青年基金B类和C类、面上）、省部级等其他项目3项，作为骨干参与国家级和省部级项目10余项。以第一或通讯作者在Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Journal of Advanced Research、Innovative Food Science & Emerging Technologies、Microbiological Research、Applied and Environmental Microbiology、Food Microbiology等期刊发表论文35篇，以第一发明人获授权发明专利6件，主编专著1部。

1. 中国食品科学技术学会非热加工技术分会委员

2. 中国农学会农产品贮藏加工分会委员

3. 中国食品超高压技术协同创新平台副秘书长

4. Food Physics编委，Journal of Future Foods、《食品安全质量检测学报》青年编委

食品非热加工、食品微生物安全控制。围绕食品非热加工中的微生物安全问题，开展以下研究：（1）超高压、高压二氧化碳等非热杀菌效果及动力学；（2）微生物抵抗非热逆境胁迫的机制；（3）细菌休眠体芽孢萌发的分子机制，包括萌发调控因子筛选、萌发信号传导机制。

本科生课程：近十年课程数据
研究生课程：近十年课程数据

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名

1. Kang, S., Gong, Z., Zhang, J., Meng, Q., Li, J., Lyu, F., Rao L#, & Liao, X. (2026). New insights into the structure-based mechanism of Bacillus subtilis spore resistance to high hydrostatic pressure. Applied and Environmental Microbiology, e0007026.  (IF₅=4.5)

2. Meng Q, Zhu W, Shangguan Y, Gong Z, Zhang Q, Guan N, Feng G, Rao L#, Liao X. A comparative study of the inactivation kinetics and mechanisms of Escherichia coli and Microbacterium lacticum by thermal processing and high pressure processing. Food Control 2026, 188: 112190. (IF₅=6.1)

3. Ding, Y., Lyu, F., Gong, Z., Yang, D., Wang, Y., & Rao, L.# (2026). Optimizing germination conditions for Alicyclobacillus acidoterrestris spores, and achieving efficient inactivation via high hydrostatic pressure using a germination-inactivation strategy. Food Innovation and Advances, 5(1), 102-111. 

4. Zhang, J., Kang, S., Wang, J., Zhang, Y., Rao, L.#, and Liao, X. (2026). The stable superdormant Bacillus spores under 500 MPa: Isolation, characterization and development of strategy to reduce their abundance under high-pressure processing. International Journal of Food Microbiology, 111534.  (IF₅=5.3)

5. Lyu, F., Ma, J., Jiang, Z., Wang, Y., Zhang, C., Rao, L.#, & Liao, X. (2025). High-pressure inactivation of strawberry beverage-derived Bacillus spores in acidic environment: impact of antimicrobial agents, temperature, pressure level and internal structure. LWT. 235, 118639. (IF₅=6.9)

6. Meng, Q., Zhao, Y., Yang, D., Rao, L.#, & Liao, X. (2025). Bacterial spore surface display system for enzyme stabilization in food industry: Principles, applications and efficiency optimization strategies. Trends in Food Science & Technology, 105276. (IF₅=18.4)

7. Lyu, F., Jiang, Z., Meng, Q., Zhang, T., Yang, D., Rao, L.#, & Liao, X. (2025). Cortex degradation plays a critical role in modulating the pressure resistance of Bacillus spores and their inactivation under high-pressure treatments. Innovative Food Science & Emerging Technologies, 104177. (IF₅=7.6)

8. Yiran Shangguan, Dong Yang#, Liang Zhao, Lei Rao#, Xiaojun Liao, High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification, Bioresource Technology, 2025, 132221. (IF₅=9.5)

9. Zhang, J., Kang, S., Zhang, T., Wang, J., Rao, L.#, & Liao, X. (2025). Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism. Innovative Food Science & Emerging Technologies, 100, 103937. (IF₅=7.6)

10. Zhang, T., Gong, Z., Zhou, B., Rao, L., & Liao, X. (2025). Recent progress in proteins regulating the germination of Bacillus subtilis spores. Journal of Bacteriology, e00285-24. (IF₅=3.2)

11. Lyu, F., Gong, Z., Zhang, T., Yang, D., Rao, L.#, & Liao, X. (2025). Newly identified SpoVAF/FigP complex: the role in Bacillus subtilis spore germination at moderate high pressure and influencing factors. Applied and Environmental Microbiology, e0204724. (IF₅=4.5)

12. Zhang, J., Ding, Y., Kang, S., Yang, D., Wang, Y., Zhao, L., Wang, J., Rao, L.# & Liao, X. (2024). Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa. Innovative Food Science & Emerging Technologies, 96, 103769. (IF₅=7.6)

13. Lyu, F., Yang, D., Rao, L.#, & Liao, X. (2024). Alanine and glutamate catabolism collaborate to ensure the success of Bacillus subtilis sporulation. Microbiological Research, 286, 127828. (IF₅=7.2)

14. Yang, D., Wang, W., Zhao, L., Rao, L.#, & Liao, X#. (2024). Resuscitation of viable but nonculturable bacteria promoted by ATP-mediated NAD⁺ synthesis. Journal of Advanced Research, 60, 27-39. (IF₅=11.6)

15. Lyu, F., Zhang, T., Gui, M., Wang, Y., Wu, X., Zhao, L., Rao. L.# & Liao, X. (2023). The underlying mechanism of bacterial spore germination: An update review. Comprehensive Reviews in Food Science and Food Safety, 22(4), 2728-2746. (IF₅=17.8)

16. Lian, Z., Yang, D., Wang, Y., Zhao, L., Rao, L. #, & Liao, X. (2023). Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei). Food Control, 145, 109401. (IF₅=6.1)

17. Pan, H., Yang, D., Wang, Y., Rao, L. #, & Liao, X. (2023). Acid shock protein Asr induces protein aggregation to promote E. coli O157: H7 entering viable but non-culturable state under high pressure carbon dioxide stress. Food Microbiology, 109, 104136. (IF₅=5.1)

18. Rao, L., Zhou, B., Serruya, R., Moussaieff, A., Sinai, L., & Ben-Yehuda, S. (2022). Glutamate catabolism during sporulation determines the success of the future spore germination. iScience, 25(10), 105242. (IF₅=4.7)

19. Yang, D., Wang, Y., Zhao, L., Rao, L. #, & Liao, X. # (2022). Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state. Food Research International, 151, 110895. (IF₅=8.5)

20. Yang, D., Zhang, Y., Zhao, L., Wang, Y., Rao, L. #, & Liao, X. # (2021). Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure. Innovative Food Science & Emerging Technologies, 69, 102660. (IF₅=7.6)

21. Yang, P. #, Rao, L. #, Zhao, L., Wu, X., Wang, Y., 8& Liao, X. (2021). High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Comprehensive Reviews in Food Science and Food Safety, 20, 1800-1828 (IF₅=17.8)

22. Rao, L., Wang, Y., Chen, F., Hu, X., Liao, X., & Zhao, L. (2020). High pressure CO₂ reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane. Innovative Food Science & Emerging Technologies, 60, 102291. (IF₅=7.6)

23. Rao, L., Zhao, L., Wang, Y., Chen, F., Hu, X., Setlow, P., Liao, X. (2019). Mechanism of inactivation of Bacillus subtilis spores by high pressure CO₂ at high temperature. Food Microbiology, 82, 36-45. (IF₅=5.1)

24. Rao, L., Feeherry, F. E., Ghosh, S., Liao, X., Lin, X., Zhang, P. F., Li, Y. Q., Doona, C. J., Setlow, P. (2018). Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants. Food Microbiology, 72, 112-127. (IF₅=5.1)

25. Rao, L., Zhao, F., Wang, Y., Chen, F., Hu, X., Liao, X. (2016). Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO₂. Frontiers in Microbiology, 7, 1411. (IF₅=5.2)

26. Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., Liao, X. (2016). Effect of high-pressure CO₂ processing on bacterial spores, Critical Reviews in Food Science and Nutrition, 56: 11, 1808-1825. (IF₅=12)

27. Rao, L., Wang, Y., Chen, F., Liao, X. (2016). The synergistic effect of high pressure CO₂ and nisin on inactivation of Bacillus subtilis spores in aqueous solutions. Frontiers in Microbiology, 7, 1507. (IF₅=5.2)

28. Rao, L., Xu, Z., Wang, Y., Zhao, F., Hu, X., Liao, X. (2015). Inactivation of Bacillus subtilis spores by high pressure CO₂ with high temperature. International Journal of Food Microbiology, 205, 73-80. (IF₅=5.3)

29. Rao, L., Liao, X., Setlow, P. (2016). Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex. Letters in Applied Microbiology, 63(4), 247-253. (IF₅=2.4)

30. Rao, L., Guo, X., Pang, X., Tan, X., Liao, X., & Wu, J. (2014). Enzyme activity and nutritional quality of peach (Prunus persica) juice: Effect of high hydrostatic pressure. International Journal of Food Properties, 17(6), 1406-1417. (IF₅=4.2)

31. 宁鹏,杨东,廖小军, 魏凡华#, 饶雷#, 毕玉海#. (2023). 高压二氧化碳对人冠状病毒 (hCoV-229E) 的消杀效果. 食品工业科技(02), 293-298.

32. 姜志东, 张君怡, 马嘉欣, 王永涛, 吴晓蒙, 赵靓, 饶雷#, 廖小军. (2023). 超高压杀菌效果及机制研究进展. 食品安全质量检测学报(05) , 145-154.

33. 张天宇, 吕风至, 桂萌, 吴晓蒙, 赵靓, 王永涛, 饶雷#, 廖小军. (2023). 细菌芽孢萌发分子机制研究进展. 食品科学: 1-21.

34. 涂雅蕙, 贾林金, 张君怡, 丁雨萌#, 饶雷#. (2024). 对伞花烃的来源、合成及生物活性研究与应用进展. 食品安全质量检测学报, 15(14): 203-212.

35. 孟秋宇,吕风至,杨东,王永涛,赵靓,关宁, 张晓君, 冯罡, 饶雷#, 廖小军. (2025). 超高压技术对牛乳品质影响的研究进展：从微生物安全到营养功能提升.食品工业科技, 1-18.

软件著作 专利