Associate Professors

Zheng Yu, Ph.D, Associate professor, College of Biotechnology, Tianjin University of Science and Technology, Master Supervisor

Research Interests
[1] Chinese traditional fermentation foods, including vinegars, fermented chili paste, especially, the brewing mechanism of traditional fermented food and fermentation technology
[2] The analysis of gene function of food microorganisms
[3] The screening and application of food microorganisms for fermented foods production

More than 20 papers were published in international journals, in addition 20s patent applications. The selected papers are as follows:
[1] 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, 45:781-788
[2] 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 
[3] 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. 
[4] 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. 
[5] 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. 
[6] Xie Xiaolin#, Zheng Yu#, Liu Xian, Cheng Cheng, Zhang Xianglong, Xia Ting, Yu Songfeng, Wang Min*. Antioxidant activity of Chinese Shanxi aged vinegar and its correlation with polyphenols and flavonoids during the brewing process. Journal of Food Science, 2017, 82(10):2479-2487.
[7] Nie Zhiqiang, Zheng Yu, Xie Sankuan, Zhang Xianglong, Song Jia, Xia Menglei, Wang Min*. Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar. Scientific Reports, 2017, 7(1): 9240.
[8] Zheng Yu; Jiao Xiaoyang; Chen Fang; Wang Xuelian; Wang Min*. Expiration date prediction of biocontrol agent prepared with Bacillus subtilis B579 using the accelerated aging method. Polish Journal of Microbiology, 2017, 65(4):461-464
[9] Zheng Yu, Zhang Keping, Su Guangyu, Han Qi, Shen Yanbing, Wang Min*. The evolutionary response of alcohol dehydrogenase and aldehyde dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to ethanol adaptation, Food Science and Biotechnology, 2015, 24(1): 133-140.
[10] Nie Zhiqiang, Zheng Yu, Du Hongfu, Xie Sankuan, Wang Min*. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar. Food Microbiology, 2015, 47(5): 62-68. 

College of Biotechnology, Tianjin University of Science and Technology, No. 29, St. No. 13 Tianjin Econmic-Technological Development Area (TEDA), Tianjin 300457, P. R. China 
Tel (mobile): +86 18920203088
Fax: +86 22 60602298
E-mail: yuzheng@tust.edu.cn