职称：讲师
学历：博士
E-mail:20241005@hbut.edu.cn
研究方向：
（1）传统发酵食品酿造
（2）益生菌营养健康
学习、工作经历：
2024.1-至今 湖北工业大学 讲师
2022.7-2023.12 江西省南昌市发展和改革委员会 讲师
2017.9-2022.6 江南大学 博士
研究成果：
1.Peng M, Zhang X, Huang T, et al.Komagataeibacter europaeusimproves community stability and function in solid-state cereal vinegar fermentation ecosystem: non-abundant species plays important role[J]. Food Research International. 2021: 110815.
2.Peng M, Lu Z, Zhang X, et al. Distinct co-occurrence patterns and driving forces of abundant and rare bacterial communities in the multispecies solid-state fermentation process of cereal vinegar[J]. Systems Microbiology and Biomanufacturing. 2021: 1-14.
3.Peng M, Liu J, Liu Z, et al. Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce[J]. LWT - Food Science and Technology. 2018, 90,627-635.
4.Peng M, Liu J, Huang Y, et al. Effects of a mixed koji culture ofAspergillus oryzaeHG‐26 andAspergillus nigerHG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process[J]. International Journal of Food Science & Technology, 2017, 52(7): 1585-1593.
5. Huang T, Lu Z,Peng M, et al. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar[J]. Food Research International, 2022, 152: 110900.
6. Zhou M, Zheng X, Zhu h,Peng M, et al. Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles[J]. Food Chemistry, 2021, 365(2):130495.
7. Huang T, Lu Z,Peng M, et al. Constructing a defined starter for multispecies vinegar fermentation via evaluating the vitality and dominance of functional microbes in autochthonous starter[J]. Applied and environmental microbiology, 2021: AEM. 02175-21.
8.彭铭烨,黄婷,张晓娟,等.比较基因组学解析谷物醋醋醅中巴氏醋杆菌和欧洲驹形杆菌的功能差异[J].微生物学报, 2023,63(2): 638-655.
授权专利：
1.张晓娟,彭铭烨,孟连君,等.一种酒窖平脐疣孢及其在新酒陈化中的应用,授权, ZL201911381981.8
2.徐宁,彭铭烨,焦梦然,等.一种柑橘调味酒的制备方法,授权, ZL201510966934.5
3.徐宁,彭铭烨,周小虎,等.一种柑橘腐乳的制备方法,授权, ZL201510966627.7
4.徐宁,彭铭烨,黄瑶,等.一种富含大豆异黄酮苷元的酱油及其生产工艺,授权, ZL201510768755.0
参编书籍：
1.许正宏主编.食醋酿造原理与技术[M].（负责“不同种类食醋风味品质的差异”章节的撰写）
