天津科技大學食品工程與生物技術學院導師：趙國忠 正文

[導師姓名]
趙國忠

[所屬院校]
天津科技大學

[基本信息]
導師姓名：趙國忠
性別：男
人氣指數(shù)：638
所屬院校：天津科技大學
所屬院系：食品工程與生物技術學院
職稱：副教授
導師類型：
招生專業(yè)：食品科學、糧食、油脂及植物蛋白工程、食品工程

[通訊方式]
辦公電話：022-60912418
電子郵件：zhaoguozhong@tust.edu.cn
通訊地址：天津經(jīng)濟技術開發(fā)區(qū)十三大街29號

[個人簡述]
授權專利1.一種分析真菌發(fā)酵過程中蛋白表達的方法（ZL201310150061.1）2.一種富含吡嗪類物質的桂花醬油的制備方法及桂花醬油（已授權）3.一種富含乳鐵蛋白乳飲料及其制備方法（ZL201310471392.5）4.一種使用重組耶氏解脂酵母菌株生產含有共軛亞油酸的脂肪酸甲酯的方法（ZL201410020846.1）可轉化成果1. 醬油高端產品（高營養(yǎng)價值）釀造技術2. 醬油食醋調味技術3. 醬油食醋醬制品微生物資源發(fā)掘及應用技術4. 發(fā)酵食品風味物質圖譜解析及產品優(yōu)化技術5. 發(fā)酵食品微生物腐敗的控制技術

[科研工作]
近年來，以第一作者或通訊作者發(fā)表論文28篇，其中SCI收錄15篇。1.Guozhong Zhao Lihua Hou Yunping Yao Chunling Wang* Xiaohong Cao*. Comparative proteome analysis ofAspergillus oryzae3.042 andA. oryzae100–8 strains: Towards the production of different soy sauce flavors.Journal of proteomics. 2012 75: 3914-3924.2.Guozhong Zhao Yunping Yao Wei Qi Chunling Wang Lihua Hou Bin Zeng Xiaohong Cao*.Draft genome sequence ofAspergillus oryzaestrain 3.042. Eukaryotic Cell 2012 11: 1178.3.Guozhong Zhao Lihua Hou Meifang Lu Yonghua Wei Bin Zeng Chunling Wang Xiaohong Cao*.Construction of the mutant strain inAspergillus oryzae3.042 for abundant proteinase production by the N+ ion implantation mutagenesis.International Journal of Food Science & Technology 2012 504-510.4.Guozhong Zhao Yunping Yao Chunling Wang Lihua Hou Xiaohong Cao*. Comparative Genomic analysis ofAspergillus oryzaestrain 3.042 and RIB40 for soy sauce fermentation. International Journal of Food Microbiology 2013 164: 148-154.5.Guozhong Zhao Yunping Yao Wei Chen* Xiaohong Cao*. Comparison and analysis of the genomes of twoAspergillus oryzae strains. Journal of Agricultural and Food Chemistry 2013 61: 7805-7809.5.Guozhong Zhao Yunping Yao Xiaohua Wang Lihua Hou Chunling Wang Xiaohong Cao*.Functional properties of soy sauce and metabolism genes of strains for fermentation. International Journal of Food Science & Technology 2013 48: 903-909.6. Bin Zeng Guozhong Zhao(并列第一) Xiaohong Cao* Zhen Yang Chunling Wang Lihua Hou. Formation and resuscitation of viable but nonculturable Salmonella typhi.BioMed Research International 2013 http://dx.doi.org/10.1155/2013/9071707.Guozhong Zhao* Yunping Yao Lihua Hou Chunling Wang and Xiaohong Cao*. Comparison of the genomes and transcriptomes associated with the different protease secretions ofAspergillus oryzae100-8 and 3.042. Biotechnology Letters 2014 36: 2053-20588.Guozhong Zhao Yunping Yao Lihua Hou Chunling Wang* Xiaohong Cao*. Draft genome sequence ofAspergillus oryzae100-8 an increased acid protease production strain. Genome Announcements 2014 2(3):e00548-14.9.Guozhong Zhao Yunping Yao Guangfei Hao Dongsheng Fang Boxing Yin Xiaohong Cao* Wei Chen*. Gene regulation inAspergillus oryzaepromotes hyphal growth and flavor formation in soy sauce koji. RSC Advances 2015 5: 24224-24230.10.Guozhong Zhao Yunping Yao Chunling Wang Fengwei Tian Xiaoming Liu Lihua Hou* Zhen Yang Jianxin Zhao Hao Zhang Xiaohong Cao*. Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungusAspergillus oryzaein fermented soy sauce. BioMed Research International 2015 http://dx.doi.org/10.1155/2015/45680211. Qing Hao Xiaoguang Liu Guozhong Zhao* Lu jiang Ming Li Bin Zeng*. Recombinant expression purification and characterization of an acyl-CoA binding protein fromAspergillusoryzae. Biotechnology Letters 2015. DOI 10.1007/s10529-015-2003-112. Yunping Yao Changsheng Ouyang Lu Jiang Xiaoguang Liu Qing Hao Guozhong Zhao* Bin Zeng*. Specificity of acyl-CoA binding protein to acyl-CoAs: influence on the lipid metabolism in Aspergillus oryzae. RSC Advances 2016 6:94859-94865.13. Chen Chen Shanshan Zhao Guangfei Hao Haiyan Yu Huaixiang Tian* Guozhong Zhao*. Role of lactic acid bacteria on the yogurt flavour: a review. International Journal of Food Properties http://dx.doi.org/10.1080/10942912.2017.1295988.14. Shuang Yan Guozhong Zhao* Xiaoming Liu Jianxin Zhao Hao Zhang Wei Chen*. Production of exopolysaccharide by Bifidobacterium longum isolated from elderly and infant feces and analysis of priming glycosyltransferase genes. RSC Advances 2017 7 31736-31744.15.趙國忠，姚云平，曹小紅，陳衛(wèi)*。2種米曲霉發(fā)酵醬油風味物質比較。食品科學，2014 35(24): 249-253.16.趙國忠，王夢穎，韓俊燕，趙建新，張灝，陳衛(wèi)*。東北酸菜品質評定及發(fā)酵優(yōu)良菌株篩選。中國釀造，2014 33(8): 33-37.17.趙國忠，孫峰宇，姚云平，張灝，陳衛(wèi)*。老陳醋釀造過程中乳酸菌篩選及對風味的影響。食品工業(yè)科技，2015 35(24): 159-163.18.趙國忠，王夢穎，姚云平，韓俊燕，陳衛(wèi)*。醬油發(fā)酵過程中的耐鹽乳酸菌篩選及對低鹽固態(tài)醬油品質的影響。食品工業(yè)科技，2015 36(13): 184-188.19.趙國忠，姚云平，唐曉姝，郝光飛，王春玲，侯麗華，陳衛(wèi)*。米曲霉機理性探索對醬油生產的啟示。中國釀造，2015 34(2): 104-108.20.趙國忠，胡陸軍，王金美，姚云平，郝光飛，陳衛(wèi)*。獐奶氨基酸和脂肪酸含量分析及奶胃微生物分離鑒定。食品工業(yè)科技，2015 36(15): 74-82.21.趙國忠，謝小芳，邸海波，陳衛(wèi)。臭豆腐鹵水微生物群落及其接種發(fā)酵。中國釀造，2017，36(2)：21-24。22. 韓俊燕，趙國忠*，楊波，劉小鳴，張灝，陳衛(wèi)。嬰兒源益生性雙歧桿菌篩選及腸道定殖性研究?，F(xiàn)代食品科技，2016，32(10)。23. 王夢穎，趙國忠*，趙建新，張灝，陳衛(wèi)。山西老陳醋發(fā)酵過程菌群微生態(tài)分析及乳酸菌分離。中國調味品，2016，41(6)：29-33，38。24. 王夢穎，趙國忠*，韓俊燕，趙建新，張灝，陳衛(wèi)。食源性乳酸菌的分離及其在小鼠腸道的定植能力分析。中國食品學報，錄用。25. 韓俊燕，趙國忠*，趙建新，張灝，陳衛(wèi)。發(fā)酵辣椒細菌多樣性的16SrDNA測序分析。中國食品學報，錄用。26. 童佳，趙國忠*，趙建新，張灝，陳衛(wèi)。米曲霉發(fā)酵高鹽稀態(tài)醬油過程中典型揮發(fā)性風味物質的形成。中國釀造，2017，36(5)：22-29。27. 王磊，張潔，趙國忠*。東北酸菜優(yōu)良乳酸菌篩選及其抑菌特性研究。中國釀造，2017，錄用。

[教育背景]
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天津科技大學

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