天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：趙國(guó)忠 正文

[導(dǎo)師姓名]
趙國(guó)忠

[所屬院校]
天津科技大學(xué)

[基本信息]
導(dǎo)師姓名：趙國(guó)忠
性別：男
人氣指數(shù)：638
所屬院校：天津科技大學(xué)
所屬院系：食品工程與生物技術(shù)學(xué)院
職稱：副教授
導(dǎo)師類型：
招生專業(yè)：食品科學(xué)、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(jì)技術(shù)開發(fā)區(qū)十三大街29號(hào)

[個(gè)人簡(jiǎn)述]
授權(quán)專利1.一種分析真菌發(fā)酵過程中蛋白表達(dá)的方法（ZL201310150061.1）2.一種富含吡嗪類物質(zhì)的桂花醬油的制備方法及桂花醬油（已授權(quán)）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(chǎn)含有共軛亞油酸的脂肪酸甲酯的方法（ZL201410020846.1）可轉(zhuǎn)化成果1. 醬油高端產(chǎn)品（高營(yíng)養(yǎng)價(jià)值）釀造技術(shù)2. 醬油食醋調(diào)味技術(shù)3. 醬油食醋醬制品微生物資源發(fā)掘及應(yīng)用技術(shù)4. 發(fā)酵食品風(fēng)味物質(zhì)圖譜解析及產(chǎn)品優(yōu)化技術(shù)5. 發(fā)酵食品微生物腐敗的控制技術(shù)

[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(guó)忠，姚云平，曹小紅，陳衛(wèi)*。2種米曲霉發(fā)酵醬油風(fēng)味物質(zhì)比較。食品科學(xué)，2014 35(24): 249-253.16.趙國(guó)忠，王夢(mèng)穎，韓俊燕，趙建新，張灝，陳衛(wèi)*。東北酸菜品質(zhì)評(píng)定及發(fā)酵優(yōu)良菌株篩選。中國(guó)釀造，2014 33(8): 33-37.17.趙國(guó)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(duì)風(fēng)味的影響。食品工業(yè)科技，2015 35(24): 159-163.18.趙國(guó)忠，王夢(mèng)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(duì)低鹽固態(tài)醬油品質(zhì)的影響。食品工業(yè)科技，2015 36(13): 184-188.19.趙國(guó)忠，姚云平，唐曉姝，郝光飛，王春玲，侯麗華，陳衛(wèi)*。米曲霉機(jī)理性探索對(duì)醬油生產(chǎn)的啟示。中國(guó)釀造，2015 34(2): 104-108.20.趙國(guó)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(guó)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(guó)釀造，2017，36(2)：21-24。22. 韓俊燕，趙國(guó)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。現(xiàn)代食品科技，2016，32(10)。23. 王夢(mèng)穎，趙國(guó)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(guó)調(diào)味品，2016，41(6)：29-33，38。24. 王夢(mèng)穎，趙國(guó)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(guó)食品學(xué)報(bào)，錄用。25. 韓俊燕，趙國(guó)忠*，趙建新，張灝，陳衛(wèi)。發(fā)酵辣椒細(xì)菌多樣性的16SrDNA測(cè)序分析。中國(guó)食品學(xué)報(bào)，錄用。26. 童佳，趙國(guó)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(fēng)味物質(zhì)的形成。中國(guó)釀造，2017，36(5)：22-29。27. 王磊，張潔，趙國(guó)忠*。東北酸菜優(yōu)良乳酸菌篩選及其抑菌特性研究。中國(guó)釀造，2017，錄用。

[教育背景]
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天津科技大學(xué)

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