马东林，男，博士，副教授，硕士生导师

电子邮箱：madlin@gdou.edu.cn

所在团队：食品生物工程团队

研究方向：功能性食品，食品生物技术

招生专业：食品科学与工程

个人简历

2018.9-2022.12，江南大学，食品科学与工程专业，博士学位

2022.12-2026.2，广东海洋大学食品科技学院讲师

2026.3-至今，广东海洋大学食品科技学院 副教授

研究方向

（1）亚热带农产品加工

（2）海洋微生物资源挖掘及应用

（3）功能食品的开发

科研项目

（1）国家自然科学基金委员会,青年科学基金项目（C类）[原青年科学基金项目], 32302029,基于微生物群落代谢网络模型构建解析客家黄酒发酵中扣囊复膜酵母与乳酸菌的交互作用机制, 2024-01-01至2026-12-31, 30万元,在研,主持

（2）国家自然科学基金委员会,面上项目, 32072205,黄酒酿造中酿酒酵母HJ与黄曲霉Su-16的交互作用机制, 2021-01-01至2024-12-31, 58万元,结题,参与

（3）广东海洋大学科研启动项目，基于代谢组学和转录组互作解析酿酒酵母和非酿酒酵母共酵改善菠萝酒品质的机理，2023.011-2026.11，25万元，主持。

代表著作

(1)Jiaman Yuan, Kuntai Li, Dexian Li, Chengyu Li, Aiming Jia, Guilan Zhang, Yatao Yang, Yan Liao, Hui Du,Donglin Ma*. The critical role of Saccharomycopsis fibuligera in flavor enhancement: Development and application of a mono-microbial jiuyao in Hakka huangjiu production. Food Bioscience，2026，99，108109.(JCR1区, TOP期刊,通讯作者)

(2)Jiaman Yuan,Donglin Ma#,Yang, Yatao,Yuzong Zhao, Haiwei Ren, Xiaogang Liu,Minghui Tan, Kuntai Li. A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods.Innovative Food Science & Emerging Technologies,2025,99,103874.(通讯作者，SCI一区)

(3)袁家满,李昆太,李德宪,廖艳,杜慧,马东林（通讯作者），客家黄酒发酵中高产γ-氨基丁酸副干酪乳酪杆菌L-2318的筛选鉴定及其水解淀粉质原料潜能研究，食品与发酵工业，网络首发时间：2025-12-19

(4)Donglin Ma, Shuangping Liu, Haipo Liu, Suyi Zhang, Yuezheng Xu,Jian Mao.Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu.Journal of Bioscience and Bioengineering, 2024, 137(2): 124-133. (SCI三区)

(5)Donglin Ma, Shuangping Liu, Haipo Liu, Mujia Nan, Yuezheng Xu, Xiao Han andJian Mao. Developing an innovative raw Wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu.Journal of the Science of Food and Agriculture, 2022, 102(15): 7301-7312. (SCI二区)

(6)Donglin Ma, Shuangping Liu, Xiao Han, Mujia Nan, Yuezheng Xu, Bin Qian, Lan Wang,Jian Mao. Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes.Frontiers in Microbiology, 2022, 13.(SCI二区)

(7)Shuangping Liu,Donglin Ma,Zhihui Li, Hailong Sun, Jieqi Mao, Ying Shi, Xiao Han, Zhilei Zhou,Jian Mao. Assimilable nitrogen reduces the higher alcohols content of huangjiu.Food Control, 121(Suppl 5), 107660.(共同一作，SCI一区))

(8)Ying Zhu，Shuangping Liu,Donglin Ma，Yuezheng Xu, Chen Yang, andJian Mao*. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis[J].Food Bioscience，2023，52: 102370. (SCI一区))

(9)Zhao, Yuzong; Gu, Mingyue; Jiang, Peng; Fang, Song; Yan, Ning; Kong, Fanyu;Ma, Donglin; Ren, Dongliang; Pang, Xueli; Qiu, Jun. Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia).Food chemistry, 2024, 452, 139524. (SCI一区)

申请人近三年来在白酒/啤酒发酵方面的主要研究积累如下：

(1)Haiwei Ren, Jiaqi Fan, Qin Zhou,Xiaopeng Guo, Bingyun Zhang, Hongyuan Zhao,Donglin Ma*, Shuangping Liu, Jian Mao, Bo Zhang, Jing Qiao, Chao Jia, Xiaobing Ding. Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis. Food Chemistry: X, 2026，33，103526.(通讯作者，SCI一区)

(2)Haiwei Ren, Zhijuan Li, Qin Zhou, Hongyuan Zhao,Donglin Ma*, Xiaopeng Guo, Zaoning Cai, Yantao Li, Zhiliang Zhang, Yi Zheng. Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions. Food Chemistry: X, 2025，26，102287.(通讯作者，SCI一区)

(3)杨亚涛,胡雁玲,袁家满,戴晓彤,邓楚津,廖艳,杜慧,马东林（通讯作者），基于分阶段控温大麦精酿啤酒低温发酵过程中品质变化及其风味分析，中国酿造，2025 ,44 (11).

(4)Haiwei Ren,Yifan Sun, Yefei Yang, Yunfan Li, Xiaopeng Guo, Bingyun Zhang, Hongyuan Zhao,Donglin Ma#, Zhiliang Zhang. Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods.Food Microbiology, 2024, 121,104497.(通讯作者，SCI一区)

申请人近三年来在微生物酶资源挖掘方面的主要研究积累如下：

(1)Donglin Ma, Lu Qiu, Xiaofang Wang, Lilang Li, Shuaiying Peng, Yan Liao, Kuntai Li. L-arabinose isomerase from Lactobacillus fermentum C6: Enzymatic characteristics and its recombinant Bacillus subtilis whole cells achieving a significantly increased production of D-tagatose. International Journal of Biological Macromolecules, 2024,278(2),134753. (第一作者，SCI一区)

(2)Kuntai Li, Ganghui Li, Yingyin Liang, Rong Zhang, Shuaiying Peng, Minghui Tan,Donglin Ma#. Structural and enzymatic characterization of a novel metallo-serine keratinase KerJY-23. International Journal of Biological Macromolecules, 2024,260(2),129659. (通讯作者，SCI一区)

申请人近几年来申请专利如下：

(1)发明专利：一株铅吸附发酵粘液乳杆菌的分离筛选及应用；专利号：CN202411457967.2；授权公告日：2025年11月18日；发明人：马东林,袁家满,杨亚涛,黄柳植.

(2)发明专利：一株高产糖化酶和液化酶的扣囊复膜酵母SF2312及其应用；专利号：CN202510806859.X；申请公布日：2025年9月16日；发明人：马东林，李昆太，袁家满,侯硕妍，谭明辉.

(3)发明专利：一株高产糖化酶和液化酶的玫瑰糖多孢菌菌株及其应用；专利号：CN202210973187.8；授权公告日：2023年8月22日；发明人：毛健，刘双平，马东林,刘彩霞.

(4)发明专利：一种用于酿造食品的糖多孢菌接种生麦曲的制作方法及应用；专利号：CN202210100190.9；申请公布日：2022年4月15日；发明人：毛健，刘双平，马东林.

(5)发明专利：一种负载姜黄素的复合气凝胶及其制备方法与应用；专利号：CN202411722177.2；申请公布日：2025年01月14日；发明人：谭明辉，李昆太，王柳凤，曹茵茵，马东林,谭广东.