近日，國際真菌學協(xié)會(International Mycological Association)在其會刊 IMA Fungus 上刊登了中國菌物學會副理事長中科院微生物研究所白逢彥研究員獲得Johanna Westerdijk獎的消息和頒獎詞。2022年4月底，在荷蘭阿姆斯特丹舉辦的 “the Rise of the Fungi” 學術(shù)研討會上，白逢彥研究員獲此獎項。

評獎委員會在頒獎詞中評價：“白逢彥是世界真菌學領(lǐng)域的主要權(quán)威之一，在酵母菌系統(tǒng)學、生物多樣性和進化方面獨具特長。在他的整個職業(yè)生涯中，他對亞洲和全球的真菌學產(chǎn)生了巨大而切實的影響。他是一位備受歡迎的演講者和組織者，并將繼續(xù)激勵下一代真菌學家。他的研究更新了酵母菌的總體分類框架，并澄清了拉格啤酒酵母和釀酒酵母馴養(yǎng)種群的東亞起源。他還獲得了許多其他學術(shù)成就、獎項和推薦。然而，他今天被特別授予Westerdijk獎，卻是因為他在菌種保藏中心保藏了大量酵母菌，從而確保這些真菌可供后來人研究。這些培養(yǎng)物是他和他的團隊傾注了大量時間和資源，歷經(jīng)多年收集的。作為真菌學界的一員，我們感謝他建立了這個令人難以置信的資源基礎(chǔ)，并相信未來的學者將在這個優(yōu)越的平臺上繼續(xù)發(fā)展?！痹摢勴検呛商m皇家科學院(KNAW) Westerdijk 真菌生物多樣性研究所(原CBS)評選和頒發(fā)的科學獎，用以獎勵對CBS菌種保藏做出突出貢獻并在真菌學研究生涯中成就卓著者。因疫情原因，白逢彥未能現(xiàn)場領(lǐng)獎。

頒獎現(xiàn)場附：英文原文介紹Johanna Westerdijk award: Feng?Yan BaiAwarded on special occasions to an individual who has made an outstanding contribution to the culture collection of the CBS Fungal Biodiversity Centre, marking a distinguished career in mycology. Nominees for the award will be evaluated on the basis of quality, originality, and quantity of their contributions to the collection, and on the basis of associated mycological research in general.Feng-Yan is one of the World’s leading authorities in mycology with particular expertise on the systematics, biodiversity, and evolution of yeasts. Throughout his career, he has had a monumental and tangible impact on mycology in Asia and globally. He is a sought-after speaker and organizer and continues to inspire the next generation of mycologists. His research has updated the overall taxonomic framework of yeast, as well as clarified the Far-East Asian origin of the lager beer yeast and the domesticated population of Saccharomyces cerevisiae. He has also had many other academic successes, awards and recommendations. He is recognized as a special recipient of the Westerdijk Award today, however, as he has deposited a huge collection of yeasts in the culture collection, thereby ensuring that these fungi remain available for research by future generations. These cultures were collected by him and his team over many years, and as such represent a major investment of time and resources. As mycological community, we thus thank him for this incredible foundation, and trust that students in years to come will continue to build on this wonderful platform.

原文鏈接：https://imafungus.biomedcentral.com/articles/10.1186/s43008-022-00106-1

白逢彥 簡介

中國科學院微生物研究所研究員，中國科學院大學教授、博士生導師。國家杰出青年科學基金獲得者，國務(wù)院政府特殊津貼獲得者?，F(xiàn)兼任中國菌物學會副理事長兼秘書長、國際酵母菌委員會委員、國際食品真菌委員會委員等職。主要從事酵母菌資源、系統(tǒng)進化和釀造微生物組等研究。建成了我國最大的酵母菌資源庫和遺傳多樣性全球最高的釀酒酵母資源庫;發(fā)表酵母菌新綱3個、新目5個、新科20個、新屬60個、新種200余個;重建了酵母菌重要類群的分類系統(tǒng);確立了釀酒酵母和拉格啤酒酵母的中國/東亞起源說;闡明了釀酒酵母雜交優(yōu)勢的分子機制;揭示了傳統(tǒng)白酒釀造微生物多樣性和功能。已在高影響力國際學術(shù)期刊上發(fā)表論文120余篇，并以主要編輯身份參與國際酵母菌研究權(quán)威專著和工具書《The Yeasts》的編著。