天津科技大学生物工程学院欢迎您!
教授

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张翠英,博士,天津科技大学生物工程学院教授,博士生导师。天津市“131”人才计划第一层次人选,天津市高校“学科领军人才”,“伦世仪教育基金杰出青年学者”。中国轻工业微生物工程重点实验室主任,中国酒业协会产业创新技术研究院副院长,全国白酒标准化技术委员会委员。中国生物发酵产业协会酵母分会理事,天津市微生物学会常务理事,天津市微量元素学会理事。


主讲课程

本科生:《酿造酒工艺学》、《酿酒工艺学》

研究生:《生物分离工程》


主要教学研究及成果情况

指导大学生创新创业训练计划项目2项,参编教材2部。

[1] 大学生创新创业训练计划项目,丢糟加粮再发酵生产高档清香型基酒的研究,2016.6-2017.6;

[2] 国家级大学生创新创业训练计划项目,新型石榴红酒酿造技术,2019.4-2020.9;

[3] 案例版生物工程系列规划教材,生物工程下游技术,科学出版社;

[4]iCourse 教材,微生物遗传育种,高等教育出版社。


科研领域及方向

主要围绕工业微生物与传统发酵食品开展以下四个方面的研究:

[1] 微生物资源的开发与利用:工业微生物菌种筛选与特色资源库建立、重要工业微生物代谢调控与分子育种、微生物菌剂制备与应用;

[2]酒类发酵机理研究及产品开发:传统发酵食品酿造机理解析、利用现代生物技术改造传统酿酒工业、新型酒类产品开发;

[3] 酒类风味分析与功能评价:酒类产品微量成分的定性与定量分析、食品中微量成分与活性物质的功能评价;

[4] 合成生物学研究:高耐性微生物细胞底盘的开发、重要风味物质的微生物合成、传统发酵食品的合成微生物组学研究。


科研项目情况

[1] 贵州珍酒酿酒有限公司委托项目:珍酒低醉酒度的分子机制与品质控制关键酿造技术研究,2021-2024

[2] 河北琢酒集团有限公司委托项目:琢酒功能微生物菌种库的建立与优质琢酒酿造关键技术研究,2021- 2024

[3] 贵州国台酒业有限公司委托项目:酱香型白酒微生态及功能微生物组合发酵技术研究,2019-2024

[4] 中国酒业协会委托项目:白酒主要风味成分影响乙醇代谢的分子机制研究,2021-2024

[5] 国家自然科学基金项目:面包酵母Tup1阻遏子介导麦芽糖代谢调控的机理研究与麦芽糖酶的分子改造, 2016-2019

[6] 国家自然科学基金项目:面包酵母麦芽糖酶抗葡萄糖阻遏的分子遗传机制研究, 2011-2013

[7] 天津市自然科学基金重点项目:酿酒酵母高级醇和酯代谢机理与调控研究, 2014-2017

[8] 天津市自然科学基金重点项目:耐冷冻面包酵母基因工程菌种的选育, 2010-2013

[9] 中国白酒产业科技创新战略联盟项目:白酒酿造酿酒酵母风味物质梯度表达调控技术,2018-2020

[10] 湖南省科技成果转化及产业化计划项目:红枣酒专用酵母菌种关键技术的研究与应用,2020-2022

[11] 河北省省校科技合作开发资金项目:液态发酵法白酒基酒关键技术研究与产业化,2017-2020

[12] 天津市131”创新型人才培养工程第一层次支持项目, 2017-2019


主要学术成果

先后发表各类科研论文128篇,授权发明专利37项。发表的主要学术论文有:

[1] Dan-Yao Cui, Jun-Ling Ge, Yu-Mei Song, Peng-Peng Feng, Liang-Cai Lin, Li-Yun Guo, Cui-ying Zhang*. Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus. Food Bioscience, 2021, 3:101231. (IF = 4.240)

[2] Dan-Yao Cui, Ya-Nan Wei, Liang-Cai Lin, Shi-Jia Chen, Peng-Peng Feng, Dong-Guang Xiao, Xue Lin, Cui-ying Zhang*. Increasing yield of 2,3,5,6-tetramethylpyrazine in Baijiu through Saccharomyces cerevisiae metabolic engineering. Frontiers in Microbiology. 2020 Nov 26;11:596306. (IF = 5.640)

[3] Zhi-Hui Hu, Hong-Xuan Li, Yan-Ru Weng, Ping Li, Cui-ying Zhang*, Dong-guang Xiao*. Improve the production of D-limonene by regulating the mevalonate pathway of Saccharomyces cerevisiae during alcoholic beverage fermentation. J Ind Microbiol Biotechnol, 2020, 47(12):1083-1097. SCI 2)

[4] Zhi-Hui Hu, Liang-Cai Lin, Hong-Xuan Li, Ping Li, Yan-Ru Weng, Cui-ying Zhang*, Ai-Qun Yu, Dong-Guang Xiao*. Engineering Saccharomyces cerevisiae for production of the valuable monoterpene d-limonene during Chinese Baijiu fermentation. J Ind Microbiol Biotechnol, 2020, 47(6-7):511-523. SCI 2)

[5] Ping Li, Yingying Gao, Cailing Wang, Cui-ying Zhang*, Xuewu Guo, Dongguang Xiao. Effect of ILV6 deletion and expression of aldB from Lactobacillus plantarum in Saccharomyces uvarum on diacetyl production and wine flavor.J Agric Food Chem. 2018, 66(32):8556-8565SCI 1)

[6] Dan-yao Cui, Yu Zhang, Jia Xu, Cui-ying Zhang*, Wei Li, and Dong-guang Xiao. PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation. J Agric Food Chem. 2018, 66(28):7417-7427SCI 1)

[7] Li W, Chen SJ, Wang JH, Zhang CY*, Shi Y, Guo XW, Chen YF, Xiao DG*. Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation.Appl Microbiol Biotechnol. 2018, 102(4):1783-1795. SCI 2Top)

[8] Lin X, Yu AQ, Zhang CY*, Pi L, Bai XW, Xiao DG*.Functional analysis of the global repressor Tup1 for maltose metabolism in Saccharomyces cerevisiae: different roles of the functional domains. Microb Cell Fact. 2017, 16(1):194.SCI 1)

[9] Wei LiDan-Yao CuiJian-Hui WangXiao-Er LiuJia XuZheng ZhouCui-Ying Zhang*Ye-Fu ChenDong-Guang Xiao*. Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcoholsEuropean Food Research and Technology2018244:555-564

[10] Li W, Wang JH, Zhang CY*, Ma HX, Xiao DG*.Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation. J Ind Microbiol Biotechnol. 2017 Jun;44(6):949-960. (SCI 2)

[11] Cuiying Zhang*#, Wei Li#, Dongsheng Wang, Xuewu Guo, Lijuan Ma, Dongguang Xiao.  Production of 2,3-butanediol by Enterobacter cloacae from corncob-derived xylose. Turkish Journal of Biology, (2016) 40:1-10

[12] Cui-Ying Zhang*, Xue Lin, Bing Feng, Xiao-Er Liu, Xiao-Wen Bai, Jia Xu, Li Pi, Dong-Guang Xiao*. Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough. Appl Microbiol Biotechnol. 2016 Jul;100(14):6375-83 (SCI 2Top)

[13] Cui-Ying Zhang*, Xiao-Wen Bai, Xue Lin, Xiao-Er Liu, Dong-Guang Xiao. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough. J Food Sci. 2015, 80(12):M2879-85

[14] Cui-Ying Zhang*#, Xue Lin#, Hai-Yan Song, Dong-Guang Xiao. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough. World J Microbiol Biotechnol. 2015, 31(8):1241-1249

[15] Cui-Ying Zhang*, Ya-Nan Qi, Hong-Xia Ma, Wei Li, Long-Hai Dai, Dong-guang Xiao. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases. J Ind Microbiol Biotechnol. 2015, 42(4): 617-625. (SCI 2)

[16] Xue Lin, Cui-Ying Zhang*, Xiao-Wen Bai, Dong-Guang Xiao*. Effects of GLC7 and REG1 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. J Biotechnol. 2015, 209:1-6. (SCI 2)

[17] Xue Lin, Cui-Ying Zhang*, Xiao-Wen Bai, Dong-Guang Xiao*. Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.J Ind Microbiol Biotechnol. 2015, 42(6):939-948. (SCI 2)

[18] Xue Lin, Cui-Ying Zhang*, Xiao-Wen Bai, Bing Feng, Dong-Guang Xiao*Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast. Int J Food Microbiol. 2015;197C:15-21. (SCI 2区,IF: 3.155)

[19] Xue Lin, Cui-Ying Zhang*, Xiao-Wen Bai, Hai-Yan Song and Dong-Guang Xiao*. Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker’s yeast in lean dough. Microbial Cell Factories 2014, 13:93. (SCI 1)

[20] Cui-Ying Zhang*, Xiao-Pei Peng, Wei Li, Xue-Wu Guo, Dong-Guang Xiao. Optimization of 2,3-butanediol production by Enterobacter cloacae in simultaneous saccharification and fermentation of corncob residue. Biotechnology and Applied Biochemistry. 2014, 61(5): 501-509.

[21] Cui-Ying Zhang, Yu-Lan Liu, Ya-Nan Qi, Jian-Wei Zhang, Long-Hai Dai, Xue Lin, Dong-Guang Xiao. Increased esters and decreased higher alcohols production by engineered brewer's yeast strains. European Food Research and Technology, 2013, 236:1009–1014

[22] Cui-ying Zhang, Ke Cai, Zhi-hong Wu, Yue-zhong Li. Improving cellular properties for genetic manipulation by dispersed growing mutagenesis in Myxococcus fulvus HW-1. Current Microbiology. 2010, 60(6): 393-399.

[23] Cui-ying Zhang, Ke Cai, Hong Liu, Yong Zhang, Hong-wei Pan, Bing Wang, Zhi-hong Wu, Wei Hu, Yue-zhong Li. New locus important for Myxococcus social motility and development. Journal of Bacteriology. 2007, 189(21): 7937-7941. (IF: 4.013)


授权发明专利主要有:

[1] 张翠英,李彤,等。一种低产高级醇和强降解苹果酸的葡萄汁酵母菌株及其应用,中国发明专利,授权号:ZL201911231057.1

[2] 张翠英,肖冬光,等。一种高效的酿酒酵母无痕基因敲除方法及其应用,中国发明专利,授权号:ZL201810748064.8

[3] 张翠英 肖冬光, 等。一株高耐性酵母菌株及其构建方法,中国发明专利,授权号:ZL201410277435.0

[4] 张翠英 肖冬光, 等。耐高糖面包酵母菌株的构建及其选育方法,中国发明专利,授权号:ZL201410472561.1

[5] 张翠英 肖冬光, 等。一株适合不加糖面团发酵的面包酵母及其选育方法,中国发明专利,授权号:ZL201410333534.6

[6] 张翠英 肖冬光, 等。一种适合于冷冻面团发酵的耐冷冻活性干酵母,授权号:ZL201310153755.0

[7] 张翠英 肖冬光, 等。一株用于面包发酵的耐冷冻酵母菌株及其选育方法,授权号:ZL201310040752.6

[8] 肖冬光,张翠英,等。一种利用玉米芯残渣同步糖化发酵生产2,3-丁二醇的方法,授权号:ZL 201210134936.4

[9] 肖冬光,张翠英,等。低产高级醇酿酒酵母工程菌及其构建方法,授权号:ZL201010227788.1

[10] 肖冬光,张翠英,等。一种高产酯酿酒酵母基因工程菌及其构建方法,授权号:ZL201110094875.9

[11] 肖冬光,张翠英,等。一株高产乙酸酯酿酒酵母工程菌,授权号:ZL 201210080231.9

[12] 肖冬光,张翠英,等。一株含有Lg-ATF1基因的酯酿酒酵母工程菌,授权号:ZL 201210080040.2


获奖情况

[1] 高耐性酵母关键技术研究与产业化,国家科技进步二等奖,2014,第六完成人。

[2] 一种高产酯酿酒酵母基因工程菌及其构建方法,中国专利优秀奖,2022,第二完成人。

[3] 一种高产酯酿酒酵母基因工程菌及其构建方法,天津市专利金奖,2020,第二完成人。

[4] 优质白酒酿造关键技术及其应用,首届天津市食品学会食品科技创新奖科技进步一等奖,2021,第一完成人。

[5] 高产酯酿酒酵母菌株的选育与应用。中国轻工联合会科学技术进步三等奖,2017.2.18,第二完成人。

[6] 浓醪发酵关键技术研究及在酒精生产节能减排中的应用,中国食品科学技术学会技术进步奖一等奖,2010.11,第三完成人。

[7] 浓醪发酵生产燃料乙醇关键技术研究与产业化,中国轻工业联合会科学技术二等奖,2010.03,第五完成人。

[8] 天津市131”创新型人才第一层次,2016

[9] 天津市高校“优秀青年教师资助计划”,2014(不计排名)


联系方式

办公地点: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

邮政编码:300457

办公电话:022-60602723

真:022-60602298

Email: cyzhangcy@tust.edu.cn