出生日期：

职 称：

副教授

学 历：

博士

学 位：

博士

毕业院校：

学科专业：

食品科学院食品质量与安全系

任课名称：

《食品试验设计与统计》、《食品试验设计与统计》

电 话：

025-84396185

Email:

kpye@njau.edu.cn

个人介绍：

叶可萍副教授主要从事肉品质量安全控制研究工作。担任农业部肉及肉制品质量监督检验测试中心（南京）微生物检测室主任、食品科技学院畜产品加工教工党支部书记。

主要工作业绩如下：

先后承担国家自然科学基金、江苏省自然科学基金、中央高校基本科研业务费等项目，目前在研项目有：

1）国家自然科学基金青年项目《沙门氏菌生物菌膜中特征性非编码小RNA的鉴别及调控机制》

2）江苏省自然基金青年项目《非编码小RNA介导的肠炎沙门氏菌生物菌膜成熟机制》

已发表学术论文30余篇，其中第一/通讯作者发表SCI论文28篇。代表性论文如下：

1）Keping Ye, Qiuqin Zhang, Yun Jiang, Xinglian Xu, Jinxuan Cao, Guanghong Zhou. Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR. Food control, 2012, 25(1): 117-124.

2） Keping Ye, Huhu Wang, Xinxiao Zhang, Yun Jiang, Xinglian Xu, Guanghong Zhou. Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork. Food control, 2013, 32(1): 246-254.

3）Keping Ye, Huhu Wang, Xinxiao Zhang, Yun Jiang, Xinglian Xu, Guanghong Zhou. Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Research International, 2014, 64: 626-633.

4）Keping Ye, Yulin Feng, Kai Wang, Yun Bai, Xinglian Xu, Guanghong Zhou. Effect of high hydrostatic pressure combined with moderate heat to inactivate pressure-resistant bacteria in water-boiled salted duck. Journal of Food Science, 2015, 80(6): 1336-1342.

5）Keping Ye, Mei Liu, Jia Liu, Jian Jiang, Chengxiang Guo. Microbial diversity of different MAP pot-stewed duck wings products during 8 °C storage. Letters in Applied Microbiology, 2017, 64, (3): 225-230.

6） Keping Ye, Kai Wang, Mei Liu, Jia Liu, Lei Zhu, Guanghong Zhou. Mathematical modelling of growth of Listeria monocytogenes in raw chilled pork. Letters in Applied Microbiology, 2017, 64: 309-316.

7）Keping Ye, Jian Jiang, Yuefan Wang, Yifan Hou, Mei Liu, Jia Liu, Chengxiang Guo. Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage. Journal of Food Science and Technology, 2017, 54(5): 1073-1079. (SCI)

8）Jing Zhang, Keping Ye (共同一作), Xin Zhang, Daodong Pan, Yangying Sun, Jinxuan Cao. Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne Escherichia coli. Frontiers in Microbiology, 2017, 7: 1-10.

9）Yan Huang, Keping Ye (共同一作), Kequan Yu, Kai Wang, Guanghong Zhou. The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes. Food Control, 2016, 67: 18-24.

参与的研究项目《低温肉制品质量控制关键技术及装备研制与应用》获得中国食品科学技术学会科技创新一等奖。