张博钦，博士，天津科技大学生物工程学院，师资博士后。
主讲课程
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主要教学研究及成果情况
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科研领域及方向
[1] 优良酿造微生物的选育及工业化应用；
[2] 白酒关键酿造工艺开发及微生物代谢调控网络解析；
[3] 调控多菌共酵呈香的关键代谢产物及其作用机制。
科研项目情况
[1] 主持2022年酿酒生物技术及应用四川省重点实验室开放课题：毕赤酵母对浓香型白酒酿造过程中菌群结构及挥发性风味物质的影响机制，2023-2024。
[2] 主持横向课题：用于拉曼光谱评价的白酒功能酵母菌菌种资源库的构建，2024-2026。
主要学术成果
先后发表各类科研论文16篇，授权发明专利2项。
发表的主要学术论文有：
[1] Zhang, Boqin, Zhang, Cuiying, Li, Jin, Zhou, Penghui, Lan, Yibin, Duan, Changqing, Yan, Guoliang. A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae, Food Microbiology, 2024, 119:104460.
[2] Zhang Boqin, Hu Juan, Cheng Chifang, Xu Yinhu, Duan Changqing, Yan Guoliang. Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale, Food Chemistry Advances, 2023, 2:100258.
[3] Zhang, B. Q., Liu, H., Xue, J., Tang, C., Duan, C. Q., & Yan, G. L. (2022). Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines. LWT-Food Science and Technology, 161:113360.
[4] Zhang, B. Q., Tang, C., Yang, D. Q., Liu, H., Xue, J., Duan, C. Q., & Yan, G. L. (2022). Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines. Food Chemistry, 368: 130807.
[5] Zhang, B. Q., Ivanova-Petropulos, V., Duan, C. Q., & Yan, G. L. (2021). Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. Food Bioscience, 41(7), 100925.
[6] Zhang, B. Q., Duan, C. Q., & Yan, G. L. (2021). Effects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii. International Journal of Food Science & Technology, 56, 5107–5118.
[7] Zhang, B. Q., Xu D. D., Duan, C. Q., & Yan, G. L. (2020). Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae. Process Biochemistry, 90, 44- 49.
[8] Zhang, B. Q., Shen, J. Y., Duan, C. Q., & Yan, G. L. (2018). Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermentation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal blanc icewine. Frontiers in Microbiology, 9:2303.
[9] Zhang, B. Q., Luan, Y., Duan, C. Q., & Yan, G. L. (2018). Use of Torulaspora delbrueckii co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of red wine aroma profile. Frontiers in Microbiology, 9:606.
[10] Yan, G. L, Zhang, B. Q., Joseph, L., & Waterhouse, A. L. (2020). Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae. Food Microbiology, 90:103460.
[11] Luan, Y., Zhang, B. Q., Duan, C. Q., & Yan, G. L. (2018). Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii. LWT-Food Science and Technology, 92, 177-186.
发明专利主要有：
[1] 燕国梁, 段长青, 张博钦. 一种克鲁维乳酸酵母CVE-LT1及其在葡萄酒酿造中的应用, CN109929766A[P]. 2019.
[2] 燕国梁, 段长青, 张博钦,等. 一种混合发酵与添加苯丙氨酸在酿造葡萄酒中的应用, CN110408494A[P]. 2019.
获奖情况
无
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
传 真：022-60602298
Email：boqin111@tust.edu.cn
