姓 名：赵国忠
性 别：男
出生年月：1983.03
民 族：汉
政治面貌：中共党员
职称职务：教授，博士生导师，中国调味品协会感知技术委员会秘书长，中国调味品协会酱油专业委员会副秘书长，中国调味品协会团体标准委员会副主任委员，中国调味品协会科学技术委员会委员
主要工作经历及业绩：
1. 2021.12 - 今 天津科技大学 食品科学与工程学院 教授
2. 2019.11 - 2020.11 新加坡国立大学 食品科学与工程系 访问学者
3. 2017.07 - 2021.11 天津科技大学 食品科学与工程学院 副教授
4. 2013.07 - 2017.06 江南大学 食品学院 副教授
招收研究生学科及方向：
招收硕士研究生
（1）食品科学与工程
（2）食品营养与安全
（3）生物与医药
（4）食品工程
主要研究方向：
1. 调味品风味形成机理及定向升级技术
2. 调味品功能基因筛选及功能微生物挖掘
3. 微生物农田土壤改良技术
4. 农用酶制剂催化作物污染物转化的机理
科研项目
近年来，主持国家级项目3项，省部级项目9项，企业横向项目10余项。
纵向：
1. 大红浙醋酿造环境中乙醇和乙酸诱导酸居芽孢杆菌生成芳香味直链醛的分子机制（32272458），国家自然科学基金项目；
2. 多胁迫条件诱导酱油中植物乳杆菌调控脂肪醛转化的分子机制（31972194），国家自然科学基金项目；
3. 米曲霉胞外蛋白酶在酱油酿造过程中的表达规律研究及耐盐蛋白酶挖掘（31401682），国家自然科学基金项目；
4. 酱油发酵环境生理影响米曲霉胞外蛋白酶催化机制研究（BK20140146），江苏省自然科学基金青年基金项目；
5. 米曲霉耐盐蛋白酶表达谱及转录调控机制计算基因组分析（2015T80498），第八批博士后特殊资助项目；
6. 农用酶制剂的开发与应用（XC202057），天津市人力资源和社会保障局“项目+团队”重点培养专项；
7. 金纳尔复酶土壤调理剂修复天津小站稻稻区土壤微生态机理研究（20YDTPJC01360），企业优秀科技特派员项目；
横向：
1. 安琪酵母加工制品在酱油、食醋及饮料中应用研究，安琪酵母股份有限公司；
2. 致美斋重点产品与竞品特征性风味图谱对比研究，广州致美斋食品有限公司；
3. 致美斋腐乳、南乳、柱候酱风味指纹图谱对比研究，广州致美斋食品有限公司；
4. 致美斋酱油、南乳产品质量稳定性研究，广州致美斋食品有限公司；
5. 酿造用微生物的研究和应用，山东巧媳妇食品集团有限公司；
6. 酱油技术趋势分析及花生粕酱油产品预研，中粮油脂有限公司；
7. 零添加高鲜酱油实现方案研发，中粮油脂有限公司；
8. 浓香型黄豆酱特征香气研究及工艺开发，佛山市海天调味食品有限公司。
9. 丙酸类天然防腐抑菌剂和果蔬粉替代亚硝酸盐项目开发及应用，河南伟创生物科技有限公司；
科研论文
近年来，以第一作者或通讯作者发表论文40余篇。
1. Qifeng Wang, Rongrong Cui, Xueli Liu, Xuelian Zheng, Yunping Yao*, Guozhong Zhao*. Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation. Critical Reviews in Food Science and Nutrition, 2023, Doi: 10.1080/10408398.2023.2230285.
2. Hao Wang, Wenjun Wang, Shuyu Zhang, Zhenhao Hu, Ruohan Yao, Hadiatullah Hadiatullah, Pei Li, Guozhong Zhao*. Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3. Food Chemistry, 2023, 429, 136807.
3. Fengjun Wang, Ling Zhu, Hadiatullah Hadiatullah, Zhaofei Li, Jing He, Yunping Yao*, Guozhong Zhao*. Enhancing flavour with non-Saccharomyces during vinegar alcoholisation: a mechanism study. International Journal of Food Science and Technology, 2023, 58(10): 5001-5008.
4. Kaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah, Yulin Lu, Guozhong Zhao*, Shiru Jia, Rongfei Zhang, Yunping Yao*. Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar biochar. Journal of Hazardous Materials, 2021, 420, 126551. (1区top，IF 14.588)
5.Xinyun Zhou, Ting Guo, Yulin Lu, Hadiatullah Hadiatullah, Pei Li, Kaili Ding, Guozhong Zhao*. Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce. Food Chemistry, 2022, 393, 133289. (1区top，IF 9.514)
6. Guozhong Zhao, Li-Li Ding, Zhi-Hui Pan, De-Hua Kong, Hadiatullah Hadiatullah, Zhen-Chuan Fan*. Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae. Food Chemistry, 2019, 271: 606-613. (1区top，IF 9.514)
7.Guozhong Zhao, Li-Li Ding, Hadiatullah Hadiatullah, Shu Li, Xiaowen Wang, Yunping Yao*, Jinyu Liu, Shengping Jiang. Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Food Chemistry, 2020, 312: 126054. (1区top，IF 9.514)
8.Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Jian Zhang, Guozhong Zhao*. Determination of microbial diversities and aroma characteristics of Beitang shrimp paste. Food Chemistry. 2020, 344: 128695. (1区top，IF 9.514)
9.Tingting Liu#, Kaili Ding#, Xinyun Zhou, Zhi-Hui Pan, Guozhong Zhao*, Yunping Yao*. Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor. LWT-Food Science and Technology, 2021, 149: 111914. (1区top，IF 4.952)
10. Guozhong Zhao*, Geling Kuang, Yurong Wang, Yunping Yao*, Jian Zhang, Zhi-Hui Pan. Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench), LWT-Food Science and Technology, 2020, 129: 109579. (1区top，IF 4.952)
11.Guozhong Zhao, Qidou Gao, Hadiatullah Hadiatullah, Jian Zhang, Ailin Zhang, Yunping Yao*. Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products, LWT-Food Science and Technology, 2020, 135: 110026. (1区top，IF 4.952)
12.Guozhong Zhao, Chong Liu, Hadiatullah Hadiatullah, Yunping Yao*, Fuping Lu. Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce. LWT-Food Science and Technology. 2020, 139: 110543. (1区top，IF 4.952)
13.Yulin Lu#, Yi-Fei Wang#, Guozhong Zhao*, Yunping Yao*. Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China, LWT-Food Science and Technology, 2021, 142: 111057. (1区top，IF 4.952)
14. Aiyu Qu, Yujie Zhang, Huiqin Shi, Hao Wang, Kaili Ding, Zhi-Hui Pan, Guozhong Zhao*, Hadiatullah Hadiatullah*. Investigation of gas-producing bacteria in sufu and its effective method to control their growth. LWT-Food Science and Technology, 2022, 155: 112919. (1区top，IF 4.952)
15.Guozhong Zhao*, Chong Liu, Shu Li, Xiaowen Wang, Yunping Yao*.Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis, Food & Function, 2020, 11: 640-648. (2区，IF 5.396)
16. Yujie Zhang, Yixu Feng, Huiqin Shi, Kaili Ding, Xinyun Zhou, Guozhong Zhao*, Hadiatullah Hadiatullah*. Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce, LWT, 2022, 156: 113034.
17. Huiqin Shi, Xinyun Zhou, Yunping Yao, Aiyu Qu, Kaili Ding, Guozhong Zhao*, Shao Quan Liu*, Insights into the microbiota and driving forces to control the quality of vinegar. LWT, 2022, 157:113085.
18. Guozhong Zhao#, Geling Kuang#, Jingjing Li, Hadiatullah Hadiatullah, Zhenjia Chen, Xiaowen Wang, Yunping Yao*, Zhi-Hui Pan, Yurong Wang*. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses, Food Research International, 2020, 129: 108879. (2区top，IF 6.475)
19.Guozhong Zhao, Li-Li Ding, Yunping Yao*, Yanping Cao*, Zhihui Pan, Dehua Kong. Extracellular proteome analysis and flavour formation during soy sauce fermentation. Frontiers in Microbiology, 2018, 9: 1872. (2区，IF 5.640)
20.Guozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, Fuping Zheng*, Yunping Yao*. Chemical characteristics of three kinds of Japanese soy sauce based on electronic senses and GC-MS analyses. Frontiers in Microbiology, 2020, 11: 579808. (2区，IF 5.640)
21.Guozhong Zhao, Jingjing Li, Fuping Zheng*, Yunping Yao*. The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. Journal of the Science of Food and Agriculture. 2021, 101(7): 2920-2929. (2区top，IF 3.639)
22. Guozhong Zhao, Qidou Gao, Yifei Wang, Jianbiao Gao, Shu Li, Zhenjia Chen, Xiaowen Wang, Yunping Yao*. Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue, International Journal of Food Science and Technology, 2020, 55(6): 2599-2607. (2区，IF 3.713)
23.Guozhong Zhao, Yi-Fei Wang, Junling Chen, Yunping Yao*. Predominant mycotoxins, pathogenesis, control measures, and detection methods in fermented pastes, Toxins, 2020, 12(2): 78. (2区，IF 4.146)
24.Guozhong Zhao*, Man Cui, Mengying Wang, Wen Chen, Jingjing Li, Yunping Yao*. The correlation between colonization and the biological properties of Lactobacillus sp., Food Bioscience, 2020, 36: 100613. (2区，IF 4.240)
25. Huiqin Shi, Jingjing Li, Yujie Zhang, Kaili Ding, Guozhong Zhao*, Xiang Duan, Hadiatullah Hadiatullah*. Effect of wheat germination on nutritional properties and the flavor of soy sauce, Food Bioscience, 2022, 48: 101738.
可转化成果
1. 酱油质量稳定性及风味提升
2. 酱油、腐乳、黄豆酱等胀气、白黑点、沉淀问题解决
3. 酱油增酯、增稠、增红专利技术
4. 酱油、食醋产香微生物专利技术
5. 减盐酱油、零添加酱油生产技术
6. 食醋尖酸问题解决
7. 酸香馒头发酵剂（产气菌、产香菌、产酸菌等）专利技术
8. 农作物病害减除与植株营养吸收效率提升
专利成果：
1. 一种发芽小麦酱油的制备方法和产品ZL 201910956829.1
2. 一种富含酯类化合物油菜花酱油的制备方法和油菜花酱油ZL 201910956828.7
3. 一种高产醇的杏鲍菇酱油的制备方法及杏鲍菇酱油ZL 201910956831.9
4. 一种焦香咖啡香肉味香精制备方法及其产品ZL 201911035699.4
5. 一种香甜麦香型香精制备方法及其产品ZL 201911035797.8
6. 功能性减盐猴头菇酱油的制备方法及猴头菇酱油ZL 202011420974.7
7. 低酪氨酸低盐风味黄豆酱的制备方法ZL 202011420975.1
8. 一种汽爆花生壳花生酱油的制备方法及花生酱油产品ZL 202110797392.9
9. 一种增香型减盐酱油的制备方法及其产品ZL 202111158919.X
10. 一种花生复合调味汁的制作方法及其产品ZL 202211678162.1
11. 一种生物激活醋渣生物炭的制备方法和产品及其应用ZL 202010783203.8
12. 一种酱油渣生物炭重金属土壤改良剂的制备方法及其产品ZL 202010782682.1
13. 一种蒜秸还田农作物根腐防治剂的制作方法及产品ZL 202111234585.X
14. 一种去除水体中Cr(Ⅵ)的改性醋渣生物炭的制备方法和产品ZL 202110488957.5
15. 一种生物改性黏土矿物重茬土壤修复剂的制作方法及产品ZL 202111232928.9
16. 一种家禽球虫病防控饲料伴侣的制备方法和产品ZL 202111232958.X
17. 一种家禽肠道耐药虫卵驱除剂的制备方法和产品及其应用ZL 202111232934.4
专利菌株：
1. 一株植物乳杆菌及其应用ZL 202110806596.4
2. 一种能产生奶油果香风味的酸居芽孢杆菌及其应用ZL 202111288463.9
3. 一株高产低聚糖益生元的大仁红酵母及其应用ZL 202310195581.8
4. 一株酱油上色和产香的近玫色锁掷孢酵母及其应用ZL 202310164277.7
5. 一种耐环境胁迫及快速发酵产乙醇的酿酒酵母及其应用ZL 202310274418.0
6. 一种胶红酵母菌株及其在制备酱油中的应用ZL 202310164279.6
7. 戊糖片球菌GT_303及其在制备低盐黄豆酱中的应用202310947936.4
8. 巴氏醋酸杆菌SHQ-A-05及其应用202310213605.8
9. 一株拟威克酵母Z-WQ12及其在制备黄豆酱中的应用202410581217.X
10. 一株产香溢氮的鲁氏接合酵母及其在酿造酱油中的应用 202410601779.6
11. 一种乳酸片球菌菌株及其在制备食醋中的应用 202410632609.4
12. 一种鲁氏酵母菌株及其在制备黄豆酱中的应用202410862605.5
13. 一种地衣芽孢杆菌及其在制备鱼露中的应用202410929778.4
14. 贝莱斯芽孢杆菌菌株及其应用202410929781.6
15. 一种产4-乙烯基愈创木酚的埃切假丝酵母菌株及其应用 202411064833.4
16. 一株改善酱油色泽、抑菌和增香的解淀粉芽孢杆菌及其应用202411160212.6
17. 一种贝莱斯芽孢杆菌及其在种植中的应用202411320306.5
18. 索菲亚酵母菌株及其在制备酱油中的应用202410769862.4
19. 一株高产乙醇的耐盐鲁氏接合酵母及其在制备酱油中的应用202411585296.8
联系方式
通信地址：天津经济技术开发区十三大街29号
邮政编码：300457
E－mail ：zhaoguozhong@tust.edu.cn
