导师姓名：郑宇
性别：男
人气指数：34

所属院校：天津科技大学
所属院系：生物工程学院
职称：教授
导师类型：
招生专业：药理学
研究领域： [1]传统发酵食品酿造机理解析[2]优良微生物特征分析与开发应用[3]食品发酵工程
研究领域： [1]传统发酵食品酿造机理解析[2]优良微生物特征分析与开发应用[3]食品发酵工程 [收起]




通讯方式 :
办公电话：**
电子邮件：yuzheng@tust.edu.cn
通讯地址：天津经济技术开发区第十三大街29号天津科技大学生物工程学院


个人简述 :
科技奖励：[1]2015年天津市科学技术进步奖一等奖，第二完成人．授权/申请专利：[1] 郑宇，王敏，殷海松，董爱静，王靖，骆健美，申雁冰．一种醋酸发酵营养盐及其使用方法．授权号：ZL**3.0[2] 郑宇，王敏，申雁冰，牛丹丹，骆健美，聂志强，殷海松．过量表达辅酶PQQ合成蛋白的基因工程醋酸菌及其应用．授权号：ZL**4[3] 郑宇，王敏，张祥龙，曹珊，申雁冰，宋佳．一种便携式调味品包装．授权号：ZL**8.1[4] 郑宇王敏曹珊牟俊杨帅宋佳张强．一种混合微生物发酵过程中微生物定量检测方法．申请号：**0.x[5] 郑宇王敏宋佳谢晓林张祥龙程程申雁冰. 一种烤苹果醋饮料及其生产方法.申请号：**83[6] 郑宇，王敏，宋佳，白晓磊，夏梦雷，常燕钢．一种发酵生产无醇啤酒醋及啤酒醋饮料的方法．申请号：**3.2，[7] 郑宇，王敏，张祥龙，张仁宽，申雁冰，宋佳．一种食醋的陈酿催陈工艺．申请号：**6[8] 郑宇，王敏，符传学，宋佳，杨帅，夏梦雷．一种利用混合菌剂强化传统食醋固态发酵的方法及其应用．申请号：**68

科研工作 :
先后发表各类科研论文30篇，参编教材或专著2部，授权或申请发明专利20余项。2015年以来的主要科研成果有：发表论文：[1] Zheng Yu Chang Yangang Zhang Renkuan Song Jia Xu Ying Liu Jing Wang Min*. Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus. Journal of Industrial Microbiology and Biotechnology (Accepted)[2] Zheng Yu Wang Jing Bai Xiaolei Chang Yangang Mou Jun Song Jia Wang Min*. Improving the acetic acid tolerance and fermentation ofAcetobacter pasteurianusby nucleotide excision repair protein UvrA.Applied Microbiology and Biotechnology 2018. https://doi.org/10.1007/s00253-018-9066-6（Top期刊）[3]Zheng Yu Mou Jun Niu Jiwei Yang Shuai Chen Lin Xia Menglei Wang Min*. Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar. Applied Microbiology and Biotechnology 2018 102(6): 2645-2658.（Top期刊）[4] Zheng Yu Chang Yangang Xie Sankuan Song Jia Wang Min*. Impacts of bioprocess engineering on product formation by Acetobacter pasteurianus. Applied Microbiology and Biotechnology 2018 102(6):2535-2541.（Top期刊）[5]Zheng Yu Zhang Renkuan Yin Haisong Bai Xiaolei Chang Yangang Xia Menglei Wang Min*. Acetobacter pasteurianusmetabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions. Applied Microbiology and Biotechnology 2017 101(18):7007-7016.（Top期刊）[6]Xie Xiaolin# Zheng Yu# Liu Xian Cheng Cheng Zhang Xianglong Xia Ting Yu Songfeng Wang Min*. Antioxidant activity of Chinese Shanxi aged vinegar and its correlation with polyphenols and flavonoids during the brewing process. Journal of Food Science 2017 82(10):2479-2487.[7] Nie Zhiqiang Zheng Yu Xie Sankuan Zhang Xianglong Song Jia Xia Menglei Wang Min*. Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar. Scientific Reports 2017 7(1): 9240.[8] Zheng Yu Jiao Xiaoyang Chen Fang Wang Xuelian Wang Min. Expiration date prediction of biocontrol agent prepared with Bacillus subtilisB579 using the accelerated aging method. Polish Journal of Microbiology 2017 65(4):461[9] Zheng Yu Zhang Keping Su Guangyu Han Qi Shen Yanbing Wang Min. The evolutionary response of alcohol dehydrogenase and aldehyde dehydrogenases of Acetobacter pasteurianusCGMCC 3089 to ethanol adaptation Food Science and Biotechnology 2015 24(1): 133-140.[10] Nie Zhiqiang Zheng Yu Du Hongfu Xie Sankuan Wang Min*. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar. Food Microbiology 2015 47(5): 62-68.（Top期刊）