舒琴，女，博士，讲师。2017年获得华南理工大学学士学位，2022年获得浙江大学博士学位。主持陕西省重点研发项目1项，共发表SCI论文10余篇，授权发明专利2项。主要研究方向包括食源性致病菌的防治、畜产品加工与质量安全等。邮箱：shuqin@snnu.edu.cn

部分研究成果：

1 Shu Q, Wei T, et al. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making. Food Chemistry. 2022, 369, 131011.

2 Shu Q, Lou H, et al. Chen Q. Synergistic antibacterial and antibiofilm effects of ultrasound and MEL-A against methicillin-resistant Staphylococcus aureus. Ultrasonics Sonochemistry. 2021, 72, 105452.

3 Shu Q, Niu Y, et al. Antibacterial activity of mannosylerythritol lipids against vegetative cells and spores of Bacillus cereus. Food Control. 2019, 106.  

4 Shu Q, Wei T, et al. Mannosylerythritol lipids: dual inhibitory modes against Staphylococcus aureus through membrane-mediated apoptosis and biofilm disruption. Applied Microbiology and Biotechnology. 2020, 104 (11), 5053-5064.  

5 Shu Q, Lou H, et al. Contributions of glycolipid biosurfactants and glycolipid-modified materials to antimicrobial strategy: A review. Pharmaceutics. 2021, 13 (2).  

6 Shu Q, Wu J, et al. Synthesis, Characterization of liposomes modified with biosurfactant MEL-A loading betulinic acid and its anticancer effect in HepG2 cell. Molecules. 2019, 24 (21).

7 舒琴，赵文俊等。超声波协同马克思克鲁维酵母 Z17 胞内粗酶处理降低乳清蛋白的致敏性。中国食品学报. 2022

8. 舒琴，牛永武等。细菌生物被膜中群体感应调控机制及其控制研究展望。生物加工工程. 2019, 17(3), 292-299．
9. 舒琴，焦志华等。酿酒酵母对黄酒酿造中氨基甲酸乙酯代谢及黄酒品质的影响。现代食品科技. 2018, 34(10).
10. 陈启和，舒琴，牛永武。一种甘露糖赤藓糖醇脂在抑制微生物生长中的应用。专利号： CN 109452283 B

11. 陈启和，舒琴，魏天予，娄行行。甘露糖赤藓糖醇脂与超声协同在抑制耐药菌生长中的应用。专利号： CN 112352901 B