Yong Li
| Current Research Projects | |
|---|---|
| Principal Investigator | Project Title |
Li, Yong |
|
| Li, Yong | An Integrated Approach For The Quality Improvement Of Guava Puree And Kava Beverage By A Non-Thermal Dense Phase Carbon Dioxide Pasteurization |
| Li, Yong | Postharvest Quality And Safety In Fresh-Cut Vegetables And Fruits |
| Li, Yong | Detection Of E. Coli 0157-H7 Using A Nanoneedle Probe Biosensor |
| Li, Yong | Evaluation And Monitoring Of Microbial Hazards In Acidic Tropical Fruit Juices |
Phone: 808-956-6408
Fax: 808-956-4883
Office: AgSci 302 C
liyong@hawaii.edu
Click here to view Dr. Li's research portfolio
Educational Background
M.A. Statistics, University of Missouri-Columbia, 2005
Ph.D. Food Science, University of Missouri-Columbia, 2004
M.S. Microbiology, China Agricultural University, China, 1997
B.S. Microbiology, China Agricultural University, China, 1994
Research Interests
Genetic fingerprinting of microbial communities in food
Microbial survival and virulence during food processing
Rapid detection of foodborne pathogens
Probiotics and functional food
Predictive microbiology
Ongoing Research Projects
PI. Survival, recovery, and quantitation of target pathogenic bacteria in pineapple, guava, and orange juices. USDA-CSREES T-STAR. 2006-2010
PI. Rapid quantitation of two major foodborne pathogens in Hawaii by using real-time PCR. Hawaii Community Foundation. 2006-2009
PI, with Dr. Huang AS. An integrated approach for the quality improvement of guava puree and kava beverage by a non-thermal dense phase carbon dioxide pasteurization. USDA-CSREES T-STAR. 2008-2009
PI, with Dr. Huang AS. Molecular fingerprinting of lactic acid bacteria in soil for taro cultivation. HPC Foods, Ltd. 2008-2009
Courses Offered
FSHN 403. Microbiology of Foods
FSHN 440. Food Safety
FSHN 500. Master’s Plan B/C Studies
FSHN 699. Directed Reading and Research
FSHN 700. Thesis Research
Selected Publications
He, H.F., Dong, J., Lee, C.N., and Li, Y. 2008. Molecular analysis of spoilage-related bacteria in pasteurized milk during refrigeration by polymerase chain reaction and denaturing gradient gel electrophoresis. Journal of Food Protection (in press)
Wang L.X., Li Y., and Mustapha, A. 2007. Rapid and simultaneous quantitation of Escherichia coli O157:H7, Salmonella, and Shigella in ground beef using real-time multiplex PCR and IMS. Journal of Food Protection 70:1366-1372
Zhu, S.S., Liu, X.L., Liu, P.F., Li, Y., Li, J.Q., Wang, H.M., Yuan, S.K., and Si, N.G. 2007. Flumorph is a novel fungicide that disrupts microfilament organization in Phytophthora melonis. Phytopathology 97: 643-649
Mustapha, A. and Li, Y. 2006. Molecular Detection of Foodborne Bacterial Pathogens. In: J.H. Maurer (ed), PCR Methods in Foods, pp. 69-90, Springer, New York
Fu, C.J., Carter, J.N., Li, Y., Porter, J.H., and Kerley, M.S. 2006. Comparison of agar plate and real-time PCR on enumeration of Lactobacillus, Clostridia, and total anaerobic bacteria in dog feces and the feasibility of bacterial DNA as a total rumen bacterial marker. Letters in Applied Microbiology 42:490-494
Li, Y., Zhuang, S., and Mustapha, A. 2005. Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products. Meat Science 71:402- 406
Li, Y. and Mustapha, A. 2004. Development of a polymerase chain reaction assay to detect enteric bacteria in ground beef. Food Microbiology 21:369-375
Li, Y. and Mustapha, A. 2004. Simultaneous detection of Escherichia coli O157:H7, Salmonella, and Shigella in apple cider and produce by a multiplex PCR. Journal of Food Protection 67:27-33
Li, Y. and Mustapha, A. 2002. Evaluation of four template preparation methods for polymerase chain reaction-based detection of Salmonella in ground beef and chicken. Letters in Applied Microbiology 35:508-512
Gruen, I.U., Adhikari, K., Li, C., Li, Y., Lin, B., Zhang, J.L., and Fernando, L.N. 2001. Changes in the profile of genistein, daidzein and their conjugates during thermal processing of tofu. Journal of Agricultural and Food Chemistry 49:2839-2843