导师姓名：赵国忠
性别：男
人气指数：39

所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：副教授
导师类型：
招生专业：食品科学、粮食、油脂及植物蛋白工程、食品工程


通讯方式 :
办公电话：**
电子邮件：zhaoguozhong@tust.edu.cn
通讯地址：天津经济技术开发区十三大街29号


个人简述 :
授权专利1.一种分析真菌发酵过程中蛋白表达的方法（ZL**1.1）2.一种富含吡嗪类物质的桂花酱油的制备方法及桂花酱油（已授权）3.一种富含乳铁蛋白乳饮料及其制备方法（ZL**2.5）4.一种使用重组耶氏解脂酵母菌株生产含有共轭亚油酸的脂肪酸甲酯的方法（ZL**6.1）可转化成果1. 酱油高端产品（高营养价值）酿造技术2. 酱油食醋调味技术3. 酱油食醋酱制品微生物资源发掘及应用技术4. 发酵食品风味物质图谱解析及产品优化技术5. 发酵食品微生物腐败的控制技术

科研工作 :
近年来，以第一作者或通讯作者发表论文28篇，其中SCI收录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/**.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/**. 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/**.2017.**.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.赵国忠，姚云平，曹小红，陈卫*。2种米曲霉发酵酱油风味物质比较。食品科学，2014 35(24): 249-253.16.赵国忠，王梦颖，韩俊燕，赵建新，张灏，陈卫*。东北酸菜品质评定及发酵优良菌株筛选。中国酿造，2014 33(8): 33-37.17.赵国忠，孙峰宇，姚云平，张灏，陈卫*。老陈醋酿造过程中乳酸菌筛选及对风味的影响。食品工业科技，2015 35(24): 159-163.18.赵国忠，王梦颖，姚云平，韩俊燕，陈卫*。酱油发酵过程中的耐盐乳酸菌筛选及对低盐固态酱油品质的影响。食品工业科技，2015 36(13): 184-188.19.赵国忠，姚云平，唐晓姝，郝光飞，王春玲，侯丽华，陈卫*。米曲霉机理性探索对酱油生产的启示。中国酿造，2015 34(2): 104-108.20.赵国忠，胡陆军，王金美，姚云平，郝光飞，陈卫*。獐奶氨基酸和脂肪酸含量分析及奶胃微生物分离鉴定。食品工业科技，2015 36(15): 74-82.21.赵国忠，谢小芳，邸海波，陈卫。臭豆腐卤水微生物群落及其接种发酵。中国酿造，2017，36(2)：21-24。22. 韩俊燕，赵国忠*，杨波，刘小鸣，张灏，陈卫。婴儿源益生性双歧杆菌筛选及肠道定殖性研究。现代食品科技，2016，32(10)。23. 王梦颖，赵国忠*，赵建新，张灏，陈卫。山西老陈醋发酵过程菌群微生态分析及乳酸菌分离。中国调味品，2016，41(6)：29-33，38。24. 王梦颖，赵国忠*，韩俊燕，赵建新，张灏，陈卫。食源性乳酸菌的分离及其在小鼠肠道的定植能力分析。中国食品学报，录用。25. 韩俊燕，赵国忠*，赵建新，张灏，陈卫。发酵辣椒细菌多样性的16SrDNA测序分析。中国食品学报，录用。26. 童佳，赵国忠*，赵建新，张灏，陈卫。米曲霉发酵高盐稀态酱油过程中典型挥发性风味物质的形成。中国酿造，2017，36(5)：22-29。27. 王磊，张洁，赵国忠*。东北酸菜优良乳酸菌筛选及其抑菌特性研究。中国酿造，2017，录用。