郑宇，博士，天津科技大学生物工程学院教授，博士生导师。目前担任天津市微生物与发酵过程控制技术工程中心主任、食醋发酵科学与工程山西省重点实验室主任。先后入选农业农村部神农青年英才、山西省三晋英才、山西省科技创新重点人才团队带头人、山西省科技副总、山东省泰山产业领军人才等人才计划等。
担任中国调味品协会科学技术工作委员会秘书长、全国调味品标准化技术委员会副秘书长、中国调味品协会感官品评技术委员会副主任委员、中国食品科技学会科普工作委员会委员、中国食品工业协会理事、天津市食品学会常务理事等，担任Food Bioengineering、《食品科学》、《农业工程学报》等SCI/EI期刊编委/青年编委。
科研领域及方向
[1] 传统发酵食品酿造机理解析与智能发酵技术
[2] 食品微生物定向改造与创新应用
[3] 发酵食品风味分析与品质提升技术
科技奖励
[1]2024年度山西省科技进步一等奖（第一完成人）
[2] 2025年度中国商业联合会科技进步特等奖（第一完成人）
[3] 2025年度中国发明协会发明创业成果奖一等奖（第一完成人）
[4] 2024年度天津市科技进步一等奖（第二完成人）
[5] 2015年度天津市科技进步一等奖（第二完成人）
近5年主持国家/省部级科研项目情况
[1]国家自然科学基金面上项目：食醋固态发酵时空异质条件下核心菌群协同发酵机制解析，2025.01-2028.12
[2]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
[3]山西省科技创新重点人才团队建设项目，2025.01-2027.12
[4]山西省重点研发计划：传统固态食醋智能化酿造关键技术研究与示范，2023.01-2025.12
[5]山西省科技创新平台建设项目，2024.01-2025.12
[6]合成生物学海河实验室颠覆性创新项目：食醋智能酿造微生物组的设计与组装，2022.7-2025.6
[7]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
[8]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
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。近年发表的主要学术论文有：
[1] Dantong Liu, Zhenhua Su, Qi Han, Liting Wang, Linna Tu, Yongjian Yu, Menglei Xia, Yanbing Shen, Yu Zheng*, Min Wang*. Interactions of microbiota during solid-state cereal vinegar fermentation. Trends in Food Science & Technology, 2026, 169: 105536 （中科院一区，TOP）
[2] Ao Zhang, Chao Yu, Huirui Qiu, Chenrui Zhen, Bingning Gao, Chenyu Yang, Sankuan Xie, Fanfan Lang, Jia Song*, Wei Ding, Yu Zheng*, Min Wang*. Synergistic metabolism of Limosilactobacillus fermentum and Acetobacter pasteurianus combined with nutrition supplementation regulating γ-aminobutyric acid biosynthesis in solid-state fermentation of cereal vinegar. Food Chemistry, 2026, 148644. （中科院一区，TOP）
[3] Jiao Wang, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Xing Tong, Wei Ding, Jia Song*, Yu Zheng*, Min Wang*. Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging feature compounds of Shanxi aged vinegar. npj Science of Food, 2026. https://doi.org/10.1038/s41538-026-00772-0（中科院一区，TOP）
[4] Jiao Wang, Jiarong Hu, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Wei Ding, Yu Zheng*, Min Wang*. The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar. Food Chemistry: X, 2026, 34, 2026: 103568（中科院一区，TOP）
[5] Jing Liu, Jiao Wang, Boya Zhu, Kai Liang, Yushi Zhang, Jia Song, Linna Tu, Yu Zheng*, Min Wang*. Identification of the phenols and their formation network during the entire brewing process of Shanxi aged vinegar. Food Chemistry, 2025, 470: 142635（中科院一区，TOP）
[6] Ao Zhang, Na Li, Jiarong Hu, Jiao Wang, Liting Wang, Chunxue Zhang, Jia Song*, Kai Liang, Fanfan Lang, Yu Zheng*, Min Wang*. Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. Current Research in Food Science, 2025, 11: 101251（中科院一区，TOP）
[7] Ao Zhang, Wenqing Zhang, Xiaorui Guo, Jiao Wang, Kai Liang, Yaao Zhou, Fanfan Lang, Yu Zheng*, Min Wang*. Sequential Bioaugmentation of the Dominant Microorganisms to Improve the Fermentation and Flavor of Cereal Vinegar. Food Chemistry: X, 2025, 25: 101952（中科院一区，TOP）
[8] Ao Zhang, Jiao Wang, Yaao Zhou, Hao Wang, Chunyang Liu, Kai Liang, Fanfan Lang, Yu Zheng*, Min Wang*. Impact of Spatial Heterogeneity on Fermentation Characteristics of Cereal Vinegar: A Comparison of Manual and Mechanical Methods. LWT-Food Science and Technology, 2025, 217: 117415（中科院一区，TOP）
[9] Jiao Wang, Yaao Zhou, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang,Jia Song, Yu Zheng*, Min Wang*.Revealing Correlations of Microbiota and Key Aroma-Active Compounds of Shanxi Aged Vinegar Fermentation using Metatranscriptomics and Metabolomics. LWT - Food Science and Technology, 2025, 231: 118375（中科院一区，TOP）
[10] Dantong Liu, Hao Wang, Liting Wang, Kia Liang, Shan Cao, Yanfang Wu, Jingli Zhou, Yu Zheng*, Min Wang *. Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar. LWT, 2024, 214: 117092（中科院一区，TOP）
[11] Wenqing Zhang, Chen Feng, Chunxue Zhang, Jia Song, Li Li, Menglei Xia, Yu Zheng*, Min Wang*. Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus. Journal of Industrial Microbiology and Biotechnology, 2024, 51, kuae036
[12] Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Liang, Juan J. Román-Camacho, Jingli Zhou, Jia Song, Yu Zheng*, Min Wang*. Identification of Aroma Active Compounds in Shanxi Aged Vinegar and Tracing the Source in the Entire Production Process. Food Chemistry: X, 2024, 24: 101918（中科院一区，TOP）
[13] Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Kai Liang, Chaochun Li, Yu Zheng*, Min Wang*. Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar. Food Science and Human Wellness, 2024, 11: 874-885（中科院一区，TOP）
[14] Dantong Liu, Ju Chen, Xuan Li, Ya’ao Zhou, Lei Shi, Yuan Liu, Jia Song, Yu Zheng*, Min Wang*. Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome. LWT-Food Science and Technology, 2024, 191: 115632（中科院一区，TOP）
[15] Jing Liu, Jiao Wang, Guangyue Shen, Huanmei Meng, Jingli Zhou, Menglei Xia, Yu Zheng*, Min Wang*. Extraction methods and compositions of polyphenols in Shanxi aged vinegar. Journal of Chromatography A. 2023, 1705: 464169（中科院二区，TOP）
[10] Hang Zhao, Zhiwei Feng, Xueli Han, Jiao Wang, Ying Xu, Weizhao Li, Yu Zheng*, Min Wang*. Quorum‐sensing in Acetobacter pasteurianus and its effect on acetic acid fermentation. Food Bioengineering, 2023, 2: 233-241.
[16] Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng*, Min Wang*. Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. Frontiers in Microbiology, 2022, 13: 964855（中科院二区，TOP）
[17] Jia Song, Jun Wang, Xinyu Wang, Hang Zhao, Zhiwei Feng, Zhi Lei, Weizhao Li, Yu Zheng*, Min Wang*. Improving the acetic acid fermentation of Acetobacter pasteurianus by enhancing the energy metabolism. Frontiers in Bioengineering and Biotechnology, 2022, 10: 815614（中科院二区，TOP）
[18] 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, 2022, 11: 874-885（中科院一区，TOP）
[19] Yu Zheng, Cuimei Zhao, Xiaowei Li, Menglei Xia, Xiaobin Wang, Qiang Zhang, Yufeng Yan, Fanfan Lang, Jia Song*, Min Wang*. Kinetics of predominant microorganisms in the multi-microorganism solid-state fermentation of cereal vinegar. LWT- Food Science and Technology, 2022, 159: 113209（中科院一区，TOP）
[20] Xiaoli Bai, Yi He, Bingyan Quan, Ting Xia, Xianglong Zhang, Yongqi Wang, Yu Zheng*, Min Wang*. Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation. Food Chemistry: X, 2022,14: 100340（中科院一区，TOP）
部分授权发明专利：
[1]郑宇，夏梦雷，王敏，赵翠梅，肖云，夏婷，李暄，刘丹彤. 一种食醋发酵人工菌群理性构建方法及应用. 日本特许第7796441号
[2]郑宇，王敏，刘春阳，张煜枫，刘静，申雁冰，宋佳 一种变温调控醋酸发酵方法及其应用．ZL 202510906410
[3]郑宇，王敏，李暄，郭小瑞，王浩，张艺馨，宋佳，申雁冰. 一株葡萄汁有孢汉逊酵母菌株YN321及其应用．ZL 202410172246.0
[4]郑宇，张傲，王敏，王浩，张瑞泽，申雁冰，夏梦雷. 醋酸发酵设备. ZL202323250048.1
[5]郑宇，王敏，夏梦雷，夏婷. 一种食醋固态发酵营养盐及应用. ZL2021106434076
[6]郑宇，夏梦雷，王敏，赵翠梅，肖云，夏婷，李暄，刘丹彤. 一种食醋发酵人工菌群理性构建方法及应用. ZL202111157939.5
[7]郑宇，王敏，王君，宋佳，夏梦雷，王馨宇，赵航，冯智伟.改善食醋风味的醋酸菌及其构建方法. ZL202111471319.9
[8]郑宇，王敏，夏梦雷，夏婷. 调控食醋固态发酵的营养盐及其应用. ZL202110643315X
[9]郑宇，王敏，刘静，赵方圆，宋佳，吴亚楠，张小凤，赵楠，刘小箐. 一种醋膏及食醋催陈、浓缩方法和应用. ZL201910876550.2
[10]郑宇，王敏，张强，赵翠梅，赵靖华，陈菊，郭晓萱，谢三款，夏梦雷. 一种传统固态食醋定向风味调控发酵技术及其应用. ZL201910876538.1
[11] 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. ZL201810399300.X
[12]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．ZL201710077558.3
[13]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．ZL201610186346.4
[14]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．ZL201611024366.8
[15]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．ZL201611093343.2
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
Email： yuzheng@tust.edu.cn
