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教授

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郑宇博士,天津科技大学生物工程学院教授,博士生导师。天津市天津高校中青年骨干创新人才,天津市131人才第二层次,天津青年创新能手。中国调味品协会感官品评技术委员会副主任委员、中国调味品协会科学技术委员会秘书长、中国食品科技学会青年工作委员会委员、中国食品工业协会理事、天津市食品学会理事等。


主讲课程

本科生:工程生物学导论、酒类风味化学与品评技术

研究生:发酵食品风味化学与品评分析

主编或参编教材或专著5部。


科研领域及方向

[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


承担/参与科研项目情况

[1] 国家自然科学基金面上项目:传统食醋自我驱动发酵过程微生物群落协同代谢机制解析,2021.01-2024.12

[2] 天津市科技计划项目:传统食醋发酵过程微生物群落演替驱动因子及其作用机制解析,2021.04-2023.03

[3] 天津合成生物技术创新能力提升计划:天津独流老醋人工菌群可控发酵关键技术,2021.01-2023.12

[4] 国家重点研发计划:传统酿造调味食品品质控制关键技术研究及产业化示范,2016.07 - 2020.12

[5] 国家自然科学基金面上项目:传统食醋酿造乳酸合成代谢网络及其发酵机制研究,2017.01-2020.12

[6] 天津市科技支撑计划:高品质独流老醋发酵关键技术研究与应用,2016.04-2019.03

[7] 国家863计划:大宗食品发酵安全低碳加工关键技术研究(2013AA102106),2013.01-2017.12


主要学术成果

先后发表各类科研论文100余篇,授权发明专利30余项。发表的主要学术论文有:

[1] Yanfang Wu, Menglei Xia, Nan Zhao, Linna Tu, Danni Xue, Xianglong Zhang, Cuimei Zhao, Yang Cheng, Yu Zheng*, Min Wang*. Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar. Food Research International, 2021, 145(1):110400

[2] Songfeng Yu, Jia Song, Tao Hu, Jun Wang, Xiaojing Liu, Yu Zheng*, Lei Shi, Shoupeng Wan, Min Wang*. Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili. Food Science and Human Wellness

[3] Xie Sankuan, Zhao Cuimei, Fan Bingqian, Zheng Yu*, Xia Menglei, Tu Linna, Song Jia, Zhao Xinyi, Wang Min*. Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress. Food Microbiology, 2021, 95, 103684.

[4] Zhang Qiang, Zhao Cuimei, Wang Xiaobin, Li Xiaowei, Zheng Yu*, Sogn Jia, Xia Menglei, Zhang Rongzhan, Wang Min*. Bioaugmentation by pediococcus acidilactici aaf1-5 improves the bacterial activity and diversity of cereal vinegar under solid-state fermentation. Frontiers in Microbiology, 2021, 11:603721.

[5] Song Jia, Geng Xiaoqi, Su Yan, Zhang Xiaoyu, Tu Linna, Zheng Yu*, Wang Min *. Structure feature and antidepressant-like activity of a novel exopolysaccharide isolated from Marasmius androsaceus fermentation broth. International Journal of Biological Macromolecules, 2020, 165: 1646-1655.

[6] Song Jia, Zhang Jiaojiao, Su Yan, Zhang Xiaoyu, Li Jing, Tu Linna, Yu Jinping, Zheng Yu*, Wang Min*. Monascus vinegar-mediated alternation of gut microbiota and its correlation with lipid metabolism and inflammation in hyperlipidemic rats. Journal of Functional Foods, 2020, 74:104152.

[7] Song Jia, Jia Yuxiang, Su Yan, Zhang Xiaoyu, Tu Linna, Nie Zhiqiang, Zheng Yu*, Wang Min*. Initial analysis on the characteristics and synthesis of exopolysaccharides from Sclerotium rolfsii with different sugars as carbon sources. Polymers, 2020, 12(2): 348.

[8] Qiang Zhang, Chuanxue Fu, Cuimei Zhao, Shuai Yang, Yu Zheng*, Menglei Xia, Yufeng Yan, Fanfan Lang, Min Wang*. Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar." LWT-Food Science and Technology,133(2020): 109868.

[9] Zhang Xianglong, Wu Yanfang, Zheng Yu*, Xu Ying, Xia menglei, Tu Linna, Min Wang*. Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar. International Journal of Food Science and Technology, 2019, 54(10): 2927-2938

[10] 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.

[11] 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.

[12] 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, 2018:45(9): 781-788.

[13] Zheng Yu, Wang Jing, Bai Xiaolei, Chang Yangang, Mou Jun, Song Jia, Wang Min*. Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA. Applied Microbiology and Biotechnology, 2018: 102(15):6493-6502.

[14] Zheng Yu, Zhang Renkuan, Yin Haisong, Bai Xiaolei, Chang Yangang, Xia Menglei, Wang Min*. Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions. Applied Microbiology and Biotechnology, 2017, 101(18):7007-7016.


授权发明专利主要有:

[1] 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.授权专利号:ZL201611024366.8

[2] 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.授权专利号:ZL201610186346.4

[3] 郑宇,王敏,宋佳,白晓磊,夏梦雷,常燕钢.一种无醇啤酒醋饮料及其生产方法.授权专利号:ZL201611093343.2,

[4] 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.授权专利号:ZL201410840533.0

[5] 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. 授权专利号:ZL201310743984.8

[6] 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. 授权专利号:ZL 2017100775583

[7] 郑宇,王敏,王靖,焦晓阳,申雁冰,骆健美. 可调控芽孢生成的枯草芽孢杆菌基因工程菌及其构建方法和应用. 授权专利号:ZL 201510188709.3


获奖情况

研究成果获得2015年天津市科技进步一等奖。


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:022-6060xxxx

传 真:022-60602298


Email: yuzheng@tust.edu.cn