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教授


张翠英,博士,亚博APP手机版教授,博士生导师。天津市“131”创新型人才第一层次人选。国家自然科学基金评审专家,研究领域顶级期刊J Agric Food Chem、Int J Food Microbiol等审稿人,美国食品技术协会(IFT) 、中国微生物学会、中国食品学会会员。

主讲课程:
本科生:《酿造酒工艺学》
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1项,参编教材1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] 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。

科研领域及方向
[1] 现代酿造技术
[2] 微生物代谢调控与分子育种

科研项目情况
[1]张翠英,董健,等。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, 2016-2019,75.6万,项目编号:31571809。
[2]张翠英,陈叶福,等。酿酒酵母高级醇和酯代谢机理与调控研究,天津市自然科学基金重点项目,20万,2014-2017年,项目编号:14JCZDJC32900。
[3]张翠英。天津市“131”创新型人才培养工程第一层次支持项目,20万,2017-2019年。
[4]技术负责人,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,2017.2.10-2020.2.10,50万。
[5]张翠英。高效安全啤酒酵母菌种发酵性能评价,北京燕京啤酒股份有限公司,2015.06-2016.06。
[6]张翠英,肖冬光,等。面包酵母麦芽糖酶抗葡萄糖阻遏的分子遗传机制研究,国家自然科学基金项目,19万,2011-2013,项目编号:31000043。
[7]张翠英,陈叶福,等。耐冷冻面包酵母基因工程菌种的选育,天津市自然科学基金重点项目,20万,2010-2013年,项目编号:10JCZDJC16700。
[8]张翠英,等。木糖发酵高产2,3-丁二醇Klebsiella pneumoniae菌种的选育,亚博网页版登录引进人才基金项目,项目编号:20090401,2万。
[9]张翠英,等。酿酒酵母酯和高级醇代谢机理的研究及优良菌种的选育,亚博网页版登录自然基金项目,项目编号:20130110,0.5万。

主要学术成果
先后发表各类科研论文89篇,授权发明专利31项。发表的主要学术论文有:
[1]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):8556-8565(SCI 1区)
[2]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):7417-7427(SCI 1区)
[3]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 2区Top)
[4]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区,IF: 3.92)
[5]Wei Li,Dan-Yao Cui,Jian-Hui Wang,Xiao-Er Liu,Jia Xu,Zheng Zhou,Cui-Ying Zhang*,Ye-Fu Chen,Dong-Guang Xiao*. Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols,European Food Research and Technology,2018,244:555-564 
[6]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区,IF: 2.81)
[7]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 (SCI, 1.038)
[8]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 2区Top,IF: 3.420)
[9]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
[10]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
[11]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区,IF: 2.505)
[12]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区,IF: 2.871)
[13]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区,IF: 2.505)
[14]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)
[15]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区,IF: 4.250)
[16]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. (SCI 3区,IF: 1.322)
[17]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(SCI 3区,IF: 1.566)
[18]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. (SCI 4区, IF: 1.33)
[19]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. (SCI 3区, IF: 4.013)

授权发明专利主要有:
[1]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。
[2]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。
[3]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。
[4]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。
[5]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。
[6]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。
[7]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。
[8]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。
[9]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。
[10]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]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。
[3]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。
[4]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。
[5]天津市“131”创新型人才第一层次,2016
[6]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号亚博APP手机版
邮政编码:300457
办公电话:022-60602723
传 真:022-60602298
Email: cyzhangcy@tust.edu.cn