Dongguang Xiao: Professor, College of Biotechnology, Tianjin University of Science and Technology, Doctoral supervisor. Fermentation Engineering Team Leader of Tianjin Teaching Team, Fermentation Technology Leader of Tianjin Excellent Course, The director of innovation studio, the ten largest labor model in Tianjin. He is government special allowance specialist. Vice president of China Energy Society, Executive Director of China Fermentation Industry Association, Vice Chairman of Yeast Branch of China Fermentation Association, Member of National Fermentation Engineering Technology Working Committee, Member of National Technical Committee of Brewing Standardization, Director of Editorial Committee of Liquor-Making Science & Technology Magazine, Editorial Committee of China Brewing Magazine and Editorial Committee of China Beer Magazine. He has long been engaged in teaching and research of fermentation engineering. His main research direction is food fermentation and brewing. He has presided over and participated in 26 scientific research projects at the national, provincial and ministerial levels, and has obtained more than 30 scientific research achievements. A series of scientific research achievements have been obtained in the regulation of flavor substance metabolism of Saccharomyces cerevisiae, the development of active dry yeast (ADY) and the modification of traditional brewing process by modern biotechnology in his research. More than ten scientific research achievements have been awarded at or above the provincial and ministerial levels. The textbooks and books edited by him include "Production and Application Technology of Active Dry Yeast for Wine-making", "Principles of Microbial Engineering", "Production Technology of White Sprinkler" and so on. More than 300 papers have been published, including more than 60 papers in SCI and EI, and more than 40 and authorized national inventions patents. 

Research field
1.Using modern biotechnology to transform traditional brewing industry: Mainly through the determination and directional evolution of functional genes and key enzymes of brewing microorganisms, regulation and control of micro-metabolites, the production performance of brewing microorganisms and the quality of brewing products were improved, the reform of traditional brewing industry mode was promoted, and the production technology level of brewing industry was improved.
2.Environmental biotechnology: It mainly includes clean production technology, comprehensive utilization of fermentation raw materials, high-value development of fermentation by-products and resource treatment of fermentation waste.
3.Exploitation and utilization of microbial resources: mainly including the production of fuel ethanol, single cell protein and biochemicals from biomass resources, as well as the research and development of new biological products such as active dry yeast and physiological active substances. It has advanced international level in research of active dry yeast, production of fuel ethanol by concentrated mash fermentation and transformation of traditional brewing industry by modern biotechnology.
Grants and Funding:
1.Key technology research and industrialization demonstration of traditional brewing seasoning food quality control, national key research and development program sub-project, 6.8 million yuan, 2016YFD0400505, 2016-2020.
2.he above analysis of higher alcohol metabolic network of fermented yeast and the breeding of wheat beer industrial strains with low yield of higher alcohol,National Natural Science Foundation Project,31771969, 2018-2021.
3.Study on the mechanism of esterification of Saccharomyces cerevisiae and directional transformation of industrial strains,National Natural Science Foundation of China,860 thousand yuan,31471724,2015-2018.
4.Study on the mechanism of trehalose metabolism and the mechanism of freezing tolerance in baker's yeast,National Natural Science Foundation of China,600 thousand yuan, 31171730,2012-2015.
5.Genome transformation of food microorganis -Microbial genome transformation of liquor, Sub project of national 863 Program,2012AA022108,2012-2015.
6.Research on Key Technologies of low carbon processing for bulk food fermentation -development of new active dry yeast, Sub project of national 863 Program,2013AA102106-08,2013-2017.
7.Application of an improved Saccharomyces cerevisiae in the production of Ban dao jing, Shandong Ban dao jing Co., Ltd,1400040006,2014-2015.

[1]Ting‑Ting Shi, Ping Li, Shi‑Jia Chen, Ye‑Fu Chen,Xue‑Wu Guo,Dong‑Guang Xiao,Reduced production of diacetyl by overexpressing BDH2 gene and ILV5 gene in yeast of the lager brewers with one ILV2 allelic gene deleted,J Ind Microbiol Biotechnol,2017,44:397–405.
[2]Ping Li,Xuewu Guo,Tingting Shi,Zhihui Hu,Yefu Chen,Liping Du,Dongguang Xiao,Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum,J Ind Microbiol Biotechnol,DOI: 10.1007/s10295-017-1976-2.
[3]Xue-Wu Guo , Yuan-Zi Li , Jian Guo, Qing Wang, Shi-Yong Huang, Ye-Fu Chen, Li-Ping Du, Dong-Guang Xiao,Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae,J Ind Microbiol Biotechnol,2016,43:671–679.
[4]Guo X, Guan X, Wang Y, Li L,Wu D, Chen Y, Pei H, Xiao D. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. Food Chem. 2015,178:208-211.
[5]Ma LJ, Cui YZ, Cai R, Liu XQ, Zhang CY, Xiao DG. Optimization and evaluation of alkaline potassium permanganate pretreatment of corncob. Bioresource Technology,2015,180:1-6.
[6]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 May 24.
[7]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.
[8]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.
[9]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.
[10]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.
[11]Yefu Chen*, Feng Li, Jian Guo, Guangxin Liu, Xuewu Guo, Dongguang Xiao. Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1. Journal of Industrial Microbiology and Biotechnology. 2014, 41(3): 563-572.
[12]Liping Du, Jianxun Li, Wei Li, Yunfei Li, Tao Li, Dongguang Xiao,Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry, Food Research International,2014,57:61-70.
[13]Guo X, Cao C, Wang Y, Li C, Wu M, Chen Y, Zhang C, Pei H, Xiao D. Effect of the inactivation of lactate dehydrogenase, ethanol dehydrogenase, and phosphotransacetylase on 2,3-butanediol production in Klebsiella pneumoniae strain. Biotechnol Biofuels. 2014, 7(1):44.
[14]Guo XW, Zhang YH, Cao CH, Shen T, Wu MY, Chen YF, Zhang CY, Xiao DG. Enhanced production of 2,3-butanediol by overexpressing acetolactate synthase and acetoin reductase in Klebsiella pneumoniae. Biotechnology Applied Biochemistry   2014; 61(6):707-715.
[15]Dong J, Xu H, Zhao L, Chen Y, Zhang C, Guo X, Hou X, Chen D, Zhang C, Xiao D. Enhanced acetate ester production of Chinese liquor yeast by overexpressing ATF1 through precise and seamless insertion of PGK1 promoter. J Ind Microbiol Biotechnol. 2014,41(12):1823-1828.
[16]Bo-Yu Dong, Ye-Fu Chen*, Chang-Chun Zhao, Shi-Jie Zhang, Xue-Wu Guo, and Dong-Guang Xiao, Simultaneous Determination of Furfural, Acetic Acid, and 5-Hydroxymethylfurfural in Corncob Hydrolysates Using Liquid Chromatography with Ultraviolet Detection. Journal of AOAC International. 2013, 96 (6): 1239-1244.
[17]Deguang Wu, Xuewu Guo, Jun Lu, Xi Sun,Feng Li,Yefu Chen, Dongguang Xiao. A rapid and efficient one-step site-directed deletion, insertion , and substitution mutagenesis protocol. Analytical Biochemistry. 2013,434(2):254-8.
[18]Liping Du, Chao Wang,, Jianxun Li,, Dongguang Xiao,*,, Changwen Li,, and Yongquan Xu,Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea,Journal of Agricultural and Food Chemistry, 2013 ,61(3):561-8.
[19]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.
[20]Jing Zou, Xuewu Guo, Tong Shen, Jian Dong , Cuiying Zhang , Dongguang Xiao, Construction of lactose-consuming Saccharomyces cerevisiae for lactose fermentation into ethanol fuel, J Ind Microbiol Biotechnol , 2013,40:353–363.
[21]Xuewu Guo, Ruisheng Wang, Yefu Chen, Dongguang Xiao, Intergeneric yeast fusants with efficient ethanol production from cheese whey powder solution: Construction of a Kluyveromyces marxianus and Saccharomyces cerevisiae AY-5 hybrid, Eng. Life Sci.,2012,12(6):656–661.
[22]Xi Sun, Cuiying Zhang, Jian Dong, Mingyue Wu, Yan Zhang, Dongguang Xiao. Enhanced leavening properties of baker’s yeast overexpressing MAL62 with deletion of MIG1 in lean dough. J Ind Microbiol Biotechnol. 2012, 39(10): 1533-1539.
[23]Jun Lu, Jian Dong, Deguang Wu, Yefu Chen, Xuewu Guo, Yu Shi, Xi Sun, Dongguang Xiao. Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity. European Food Research and Technology. 2012,235(5): 951-961.
[24]Jian-Wei Zhang, Cui-Ying Zhang, Long-hai Dai, Jian Dong, Yu-Lan Liu, Xue-wu Guo, Dong-Guang Xiao. Effects of overexpression of the alcohol acetyltransferase-encoding gene ATF1 and disruption of the esterase-encoding gene IAH1 on the flavour profiles of Chinese yellow rice wine. International Journal of Food Science & Technology. 2012, 47(12): 2590-2596.

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Contact information:
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology,Tianjin university of science & technology.No.29, 13th Avenue, TEDA,Tianjin 300457, People’s Republic of China.
Office phone: 022-60600019
Fax: 022-60602298