2008-2013 南京农业大学食品科技学院 研究生 博士；
2004-2008 南京农业大学食品科技学院 本科 学士。

2013-至今 南京农业大学食品科技学院 教师。

1）国家自然科学基金青年项目，基于菌间互作效应的低温火腿中单增李斯特菌预测模型研究（31401558),2015/01-2017/12，项目负责人。

2）企业合作项目，酱卤鸭翅的新型气调保鲜技术研究（2015320001010482），2014/12-2016-02，项目负责人。

3）企业合作项目，不同冷冻和解冻条件对牛肉保鲜的影响（201608230025）,2016/08-2017/12，项目负责人。

4）中央高校基本业务费，基于菌间互作效应的低温火腿中单增李斯特菌预测模型研究（KJQN201548）,2015/01-2017/12，项目负责人。  

5）学院创新基金，即食肉制品中单增李斯特菌的溯源及其毒力基因分析（80900225），2013/06-2015/06，项目负责人。

6）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（31501574),2016/01-2018/12，项目成员。

7）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（BK20150678），2015/07-2018/06,项目成员。

 

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

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 ofListeria monocytogenesin vacuum-packaged chilled pork. Food control, 2013, 32(1): 246-254. (SCI)

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. (SCI)

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. (SCI)

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. (SCI)

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. (SCI)

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.Keping Ye, Xinxiao Zhang, Yan Huang, Jia Liu, Mei Liu, Guanghong Zhou. Bacteriocinogenic Enterococcus faecium inhibits the virulence property of Listeria monocytogenes. LWT-Food Science and Technology, 2018, 89, 87–92. (SCI)

9.Keping Ye, Jia Liu, Mei Liu, Yan Huang, Kai Wang, Guanghong Zhou. Effects of two Weissella viridescens strains on Listeria monocytogenes growth at different initial inoculum proportions. CyTA-Journal of Food, DOI: 10.1080/19476337.2017.1401667 (SCI)

10.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. (SCI)

11.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. (SCI)

12.Keping Ye, Yun Jiang, Xinglian Xu, Guanghong Zhou. Rapid and sensitive real-time PCR quantitative detection ofListeria monocytogeneswithout enrichments in artificially contaminated chilled pork. 57thInternational Congress of Meat Science and Technology, 2011, 8. (会议论文)

13.Keping Ye,Yun Jiang, Xinglian Xu, Guanghong Zhou. Comparison of primary growth curves ofListeria monocytogenesin vacuum-packaged chilled pork at constant temperature. 58thInternational Congress of Meat Science and Technology, 2012, 8. (会议论文)

14. 叶可萍,刘佳,刘梅,李春保,郭成祥.气调包装酱卤鸭翅贮藏过程中菌群结构分析.食品科学, 2015, 36(14): 201-205.(核心期刊)

15. 刘梅,黄艳,刘佳,叶可萍*,李春保,周光宏.绿色魏斯氏菌对单增李斯特菌毒力特性的影响.南京农业大学学报, 2018,接收.(核心期刊)

16. 叶可萍,周光宏,徐幸莲,祝长青.转基因大豆不同加工过程DNA降解研究.食品科学, 2010, 31(13): 312-315. (核心期刊)

17. 叶可萍,祝长青,周光宏.利用Taqman实时荧光PCR检测市售肉制品中转基因大豆成分.食品与发酵工业, 2010, 36(12): 160-164 (核心期刊)

18. 叶可萍,祝长青,周光宏.南京市售肉制品中转基因大豆蛋白检测.第八届中国肉类科技大会, 2010, 7. (会议论文)

19. Kai Wang,Keping Ye, Yepei Zhu, Yan Huang, Guangyu Wang, Huhu Wang, Guanghong Zhou. Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork inNanjing,China. LWT - Food Science and Technology, 2015, 64(2): 905-910. (SCI)

20. Yulin Feng,Keping Ye, Huhu Wang, Yi Sun, Xinglian Xu, Dengyong Liu, Guanghong Zhou.Impact of high hydrostatic pressure treatment on microbialcommunities in Chinese water-boiled salted duck. Journal of Food Protection, 2014, 77(7): 1142-1147.(SCI)

21. Qiuqin Zhang,Keping Ye, Xinglian Xu, Guanghong Zhou, Jinxuan Cao. Comparison of excision, swabbing and rinsing sampling methods to determine the microbiological quality of broiler carcasses. Journal of food safety, 2012, 32(1): 134-139. (SCI)

22. Qiuqin Zhang,Keping Ye, Huhu Wang, Hongmei Xiao, Xinglian Xu, Guanghong Zhou. Inhibition of biofilm formation ofPseudomonas aeruginosaby an acylated homoserine lactones-containing culture extract. LWT-Food Science and Technology, 2014, 57(1): 230-235. (SCI)

23. Huhu Wang,Keping Ye, Qiuqin Zhang, et al.Biofilm formation of meat-borne Salmonella enterica and inhibition by the cell-free supernatant from Pseudomonas aeruginosa [J]. Food Control, 2013, 32(2): 650-658. (SCI)

24. Huhu Wang,Keping Ye, Xinru Wei, et al. Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant inChina[J]. Food Control, 2013, 33(2): 378-384. (SCI)

25. Huhu Wang,Keping Ye, Xinglian Xu, Guanghong Zhou. Optimization of an acidified sodium chlorite solution for reducing pathogenic bacteria and maintaining sensory characteristics of poultry meat in simulation slaughter process. Journal of food processing and preservation, 2014, 38(1): 397-405. (SCI)

26. 姚大伟,叶可萍,江芸,徐幸莲,周光宏.生鲜猪肉中含扩增内标的沙门氏菌Real-time PCR检测方法的建立.江苏农业学报. 2012, 28(4): 880-885. (核心期刊)

27. 王凯,叶可萍,周光宏.冷却猪肉中单增李斯特菌的定量暴露评估.食品科学, 2015,接收. (核心期刊)

28. Fan Zhao, Guanghong Zhou,Keping Ye, Shuaiwu Wang, Xinglian Xu, Chunbao Li. Microbial changes in vacuum-packed chilled pork during storage. Meat Science, 2015; 100:145–149(SCI)

29. Yun Jiang, Feng Gao, Xinglian Xu,Keping Ye, Guanghong Zhou. Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR. Journal of Food Science, 2011, 76(1): 27-33. (SCI)

30. Yun Jiang, Feng Gao, Xinglian Xu, Yong Su,Keping Ye, Guanghong Zhou. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE. Meat Science, 2010, 86: 889-895. (SCI)

31. Guangyu Wang, Wenjuan Qian, Xinxiao Zhang, Huhu Wang,Keping Ye, Yun Bai, Guanghong Zhou. Prevalence, genetic diversity and antimicrobial resistance ofListeria monocytogenesisolated from ready-to-eat meat products inNanjing,China. Food Control, 2015, 50: 202-208.(SCI)

32. 王凯,王虎虎,叶可萍,王光宇,徐幸莲,周光宏.鲜肉中小肠结肠炎耶尔森菌的半定量风险评估.肉类研究, 2014, 28(5): 29-32.(核心期刊)

33. 冯郁蔺,王虎虎,叶可萍,徐幸莲,刘登勇,周光宏.盐水鸭中耐压菌的分离鉴定及特性研究.食品工业科技, 2014, 35(18): 167-179.(核心期刊)

34. 江芸,高峰,徐幸莲,叶可萍,周光宏. PCR-TRFLP研究托盘包装冷却猪肉冷藏过程中的菌相变化.浙江大学学报, 2011, 37(5): 565-572. (核心期刊)

35. 江芸,高峰,徐幸莲,叶可萍,周光宏.真空包装冷却猪肉冷藏过程中菌相变化.食品科学, 2011, 32(4): 241-245. (核心期刊)

36. 江芸,高峰,徐幸莲,叶可萍,周光宏.冷却猪肉不同前处理对细菌DNA提取及PCR-DGGE的影响.食品科学, 2010, 31(6): 258-262. (核心期刊)

1.   高峰, 江芸, 关正萍, 叶可萍, 张林, 周光宏. 猪肉中主要致病菌三级预测模型系统V1.0(2014SR124609). 软件著作权, 2013.11.30

2.  周光宏、徐幸莲、李春保、王鹏、罗欣、张德权、张万刚、叶可萍、赵改名、汤晓艳、孙京新、王虎虎、徐宝才、张楠、唐勇. 肉的食用品质客观评价方法 (NY/T 2793—2015). 行业标准，2015. 5.21
 

1.  Guanghong Zhou, Keping Ye, Ron Tume.《Food Safety in China》 Chapter 27 Meat safety in China.Wiley-Blackwell, 2017.

2.  Xinglian Xu, Keping Ye.《禽肉加工》第二版 第九章 禽源致病菌：车间环境. 中国农业大学出版社，2015


 

1.周光宏，徐幸莲，张万刚，李春保，高峰，黄明，彭增起，章建浩，刘蓉，刘丽，Josef Volgmair，闫祥林，吴菊清，韩敏义，王鹏，王玮，孙健，叶可萍，王虎虎. 肉品加工与质量控制创新团队. 2016-2017年度神农中华农业科技奖优秀创新团队,中国农学会.

2.  周光宏, 徐幸莲, 徐宝才, 韩青荣, 李春保, 郑乾坤, 张万刚, 王鹏, 王虎虎, 叶可萍. 低温肉制品质量控制关键技术及装备研制与应用. 中国食品科学技术学会科技创新一等奖. 2016, 12.