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，入选天津市天津高校中青年骨干创新人才、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，获天津青年创新能手、全国创新创业优秀博士后等称号。先后获天津市科技进步一等奖2项，中国专利优秀奖2项。
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》、《中国酿造》、《食品研究与开发》等期刊编委/青年编委。
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] 食品发酵工程与智能发酵技术
[3] 微生物定向改造与创新应用
近3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
[4] 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
[5] 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
[6] 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3年发表的主要学术论文有：
[1] 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
[2] 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
[3] 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.
[4] 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
[5] 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
[6] 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.
[7] 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
[8] 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
[9] 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
[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.
[11] 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
[12] 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
[13] 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
[14] 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
[15] 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
[16] Ting Xia, Xiao Qiang, Beibei Geng, Xiaodong Zhang, Yiming Wang, Shaopeng Li, Yuan Meng, Yu Zheng*, Min Wang*. Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes. International Journal of Molecular Sciences. 2022, 23: 15839.
授权发明专利主要有：
[1] 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
[2]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
[3]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
[4]郑宇，王敏，夏梦雷，夏婷. 一种食醋固态发酵营养盐及应用. ZL2021106434076
[5]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
[6]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. 202111471319.9
[7]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 202410172246.0
[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，张傲，王敏，王浩，张瑞泽，申雁冰，夏梦雷. 醋酸发酵设备. ZL202323250048.1
[10]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. ZL201310743984.8
[11]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. ZL201410840533.0
[12]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. ZL201510188709.3
[13]郑宇，王敏，张祥龙，曹珊，申雁冰，宋佳．一种便携式调味品包装．ZL201620032158.1
[14]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
[15]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
[16]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
[17]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
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
