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Professors


CURRICULUM VITAE

Cuiying Zhang, PhD

Current Position:    Professor
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education
College of Biotechnology
Tianjin University of Science and Technology
Tianjin, P. R. China

Office Address:    29, the 13th Avenue
Tianjin Economic-Technological Development Area (TEDA)
Tianjin 300457, P. R. China

Contact information:
E-mail: cyzhangcy@tust.edu.cn
Phone: +86 22 60602723
Mobile: +86(0)15122077130

Education:
Sep. 2003 – Jul. 2008.   Ph.D student, Major in Microbiology, State Key Laboratory of Microbial Technology, College of Life Science, Shandong University, Jinan, Shandong, China
Sep. 1999 – Jul. 2003.    Undergraduate student, College of Life Science, Shandong University, Jinan, Shandong, China 

Academic Appointments:
Since Dec. 2015   Professor
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education
College of Biotechnology
Tianjin University of Science and Technology, Tianjin, P. R. China
Dec. 2010- Nov. 2015   Associate Professor
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education
College of Biotechnology
Tianjin University of Science and Technology, Tianjin, P. R. China
Jul. 2008 – Nov. 2010   Lecturer  
College of Biotechnology
Tianjin University of Science and Technology, Tianjin, P. R. China

Research:
Metabolism and regulation in yeast
Food fermentation and brewing

Awards:
2014, the second prize in National Science & Technology Progress Award (Ranked sixth).
2013, the Excellent Young Teachers Program of education of Tianjin, China.
2010, the first prize in Sience and Technology Progress Award of Chinese Institute of Food Science and Technology (Ranked third).
2010, the second prize in Sience and Technology Progress Award of China National Light Industry Council (Ranked fifth).

Grants and Funding: 
[1]31571809                      Cuiying Zhang (PI)              01/2016-12/2019
National Natural Science Foundation of China                         
RMB 756,000 
Title: Research on mechanism for Tup1 repressor-mediated regulation of maltose metabolism and molecular modification of maltase in baker"s yeast
[2]14JCZDJC32900                Cuiying Zhang (PI)              04/2014-03/2017
Major Project of Research Program on Applied Fundamentals and Advanced Technologies of Tianjin                                                          RMB 200,000
Title: Research on metabolic mechanism of higher alcohols and esters in Saccharomyces cerevisiae and genome targeting engineering of industrial strains
[3]31000043                      Cuiying Zhang (PI)              01/2011-12/2013
National Natural Science Foundation of China                         
RMB 190,000 
Title: Research on molecular genetics mechanism of maltase resistant against glucose repression in baker’s yeast
[4]10JCZDJC16700                Cuiying Zhang (PI)              04/2010-03/2013
Major Project of Research Program on Applied Fundamentals and Advanced Technologies of Tianjin                                                         RMB 200,000
Title: Research on mechanism of freeze tolerance of baker’s yeast and breeding of freeze tolerant strains
[5]20130110                      Cuiying Zhang (PI)              01/2014-07/2015
Natural Science Foundation of Tianjin University of Science and Technology   
RMB 5,000
Title: Research on metabolic mechanism of higher alcohols and esters in Saccharomyces cerevisiae and breeding of excellent strains
[6]20090401                      Cuiying Zhang (PI)              01/2009-07/2010
Natural Science Foundation of Tianjin University of Science and Technology  
RMB 20,000
Title: Breeding of Klebsiella pneumoniae producing high levels of 2,3-butanediol from xylose


Major Publications in recent years:
[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
[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
[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.
[4]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
[5]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.
[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.
[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 
[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 
[9]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
[10]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.
[11]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.
[12]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. 
[13]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. 
[14]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. 
[15]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. 
[16]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.
[17]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.
[18]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. 

Proceedings of meetings:
[1]Cui-Ying Zhang[], Hai-Yan Song, Xue Lin, Xiao-Wen Bai,Dong-Guang Xiao. Expression, purification and characterization of maltase from “quick” baker’s yeast. Lecture Notes in Electrial Engineering. 2015, 333(2): 265-275. 
[2]Mingyue Wu, Cuiying Zhang*, Xi Sun, Guanglu Wang, Yanwen Liu and Dongguang Xiao. Effects of Nth1 gene deletion and overexpressing Tps1 gene on freeze tolerance in baker’s yeast. Lecture Notes in Electrial Engineering. 2014, 249(1): 447-454.
[3]Xiaopei Peng, Cuiying Zhang*, Yujie Tian, Xuewu Guo, Yanwen Liu, Dongguang Xiao. Corncob Residue Pretreatment for 2,3-Butanediol Production by Simultaneous Saccharification and Fermentation. Lecture Notes in Electrial Engineering. 2014,251(3):1469-1479.
[4]Longhai Dai, Cuiying Zhang*, Jianwei Zhang, Yanan Qi, and Dongguang Xiao. Effects of IAH1 gene deletion on the profiles of Chinese yellow rice wine. Lecture Notes in Electrial Engineering. 2014, 249(1): 409-416. 
[5]Cui-ying Zhang, Dong-guang Xiao, Ye Lv. Influence of trehalose accumulation on response to freeze stress in baker’s yeast. The 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2010). 2010.9. 
[6]Cui-ying Zhang, Dong-guang Xiao, Man Xu. The study on the relationship of invertase activity and leavening ability in sweet dough. The 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2010). 2010.9. 
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