Faculty
Bai, Xiaojia
Cao, Ruge
Cheng, Dai
Guo, Honglian
Jiang, Yumei
Li, Fengjuan
Li, Jing
Li, Shuhong
Li, Whenzhao
Liu, Changjin
Liu, Qingdai
Liu, Rui
Lu, Yang
Pan, Mingfei
Wang, Fang
Wang, Hao
Wang, Xu
Wang, Yurong
Wang, Zhiwei
Wu, Tao
Yang, Rui
Zhao, Guozhong
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Zhao, Guozhong

  

Guozhong Zhao

Ph.D, Associate Professor

address:

Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China

email:

zhaoguozhong@tust.edu.cn

phone:

+86 022-60912422

Biography

Dr. Guozhong Zhao is a Associate Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Zhao completed Bachelor and Doctor Degrees from Tianjin University of Science & Technology at 2008 and 2013 and joined Jiangnan University for the following 4 years as lecture and associate professor, respectively. Since 2017, Dr. Zhao was employed by Tianjin University of Science & Technology as an associate professor.

Research Interests

Aspergillus oryzae plays a central role in soy sauce fermentation, because it can produce a lot of enzymes which are used to decompose raw materials. The enzymes can make a great contribution to the flavor of soy sauce. During post-fermentation, different organic acids may be from A. oryzae metabolizing sugars. Neutral and alkaline protease activities decline with the decrease in pH in fermentation broth. However, seldom acid protease is secreted by A. oryzae 3.042. So the utilization of raw material was low and we were not satisfied with the flavors in soy sauce. In our present work, A. oryzae which can secrete more acid proteases was isolated and screened. The genomes and transcriptomes of A. oryzae 3.042 and A. oryzae 100-8 were sequenced and analysed, and their proteomics were also researched. These projects laid a foundation for the development of cell factory and metabolic engineering.

Recent Publications

[1] Guozhong Zhao, Lihua Hou, Yunping Yao, Chunling Wang*, Xiaohong Cao*. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100–8 strains: Towards the production of different soy sauce flavors. Journal of proteomics. 2012, 75(13): 3914-3924. (IF 5.074)

[2] Guozhong Zhao, Yunping Yao, Wei Qi, Chunling Wang, Lihua Hou, Bin Zeng, Xiaohong Cao*. Draft genome sequence of Aspergillus oryzae strain 3.042. Eukaryotic Cell, 2012, 11(9): 1178. (IF 3.586)

[3] Guozhong Zhao, Lihua Hou, Meifang Lu, Yonghua Wei, Bin Zeng, Chunling Wang, Xiaohong Cao*. Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis. International Journal of Food Science & Technology, 2012, 47(3): 504-510. (IF 1.504)

[4] Guozhong Zhao, Yunping Yao, Chunling Wang, Lihua Hou, Xiaohong Cao*. Comparative Genomic analysis of Aspergillus oryzae strain 3.042 and RIB40 for soy sauce fermentation. International Journal of Food Microbiology, 2013, 164(2): 148-154. (IF 3.445)

[5] Guozhong Zhao, Yunping Yao, Wei Chen*, Xiaohong Cao*. Comparison and analysis of the genomes of two Aspergillus oryzae strains. Journal of Agricultural and Food Chemistry, 2013, 61(32): 7805-7809. (IF 3.107)

[6] Guozhong Zhao, Yunping Yao, Xiaohua Wang, Lihua Hou, Chunling Wang, Xiaohong Cao*. Functional properties of soy sauce and metabolism genes of strains for fermentation. International Journal of Food Science & Technology, 2013, 48(5): 903-909. (IF 1.504)

[7] Guozhong Zhao*, Yunping Yao, Lihua Hou, Chunling Wang and Xiaohong Cao*. Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042. Biotechnology Letters, 2014, 36(10): 2053-2058. (IF 1.853)

[8] Guozhong Zhao, Yunping Yao, Lihua Hou, Chunling Wang*, Xiaohong Cao*. Draft genome sequence of Aspergillus oryzae 100-8, an increased acid protease production strain. Genome Announcements, 2014, 2(3): e00548-00514.

[9] Guozhong Zhao, Yunping Yao, Guangfei Hao, Dongsheng Fang, Boxing Yin, Xiaohong Cao*, Wei Chen*. Gene regulation in Aspergillus oryzae promotes hyphal growth and flavor formation in soy sauce koji. RSC Advances, 2015, 5(31): 24224-24230. (IF 3.84)

[10] Guozhong Zhao, Yunping Yao, Chunling Wang, Fengwei Tian, Xiaoming Liu, Lihua Hou*, Zhen Yang, Jianxin Zhao, Hao Zhang, Xiaohong Cao*. Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungus Aspergillus oryzae in fermented soy sauce. BioMed Research International, 2015, http://dx.doi.org/10.1155/2015/456802. (IF 2.706)

[11] Bin Zeng, Guozhong Zhao (老师第一), Xiaohong Cao*, Zhen Yang, Chunling Wang, Lihua Hou. Formation and resuscitation of viable but nonculturable Salmonella typhi. BioMed Research International, 2013, http://dx.doi.org/10.1155/2013/907170 (IF 2.706)

[12] Qing Hao, Xiaoguang Liu, Guozhong Zhao*, Lu jiang, Ming Li, Bin Zeng*. Recombinant expression, purification, and characterization of an acyl-CoA binding protein from Aspergillus oryzae. Biotechnology Letters, 2016, 38(3): 519-525. (IF 1.853)

[13] Yunping Yao, Changsheng Ouyang, Lu Jiang, Xiaoguang Liu, Qing Hao, Guozhong Zhao*, Bin Zeng*. Specificity of acyl-CoA binding protein to acyl-CoAs: influence on the lipid metabolism in Aspergillus oryzae. RSC Advances, 2016, 6:94859-94865. (IF 3.84)

[14] Chen Chen, Shanshan Zhao, Guangfei Hao, Haiyan Yu, Huaixiang Tian*, Guozhong Zhao*. Role of lactic acid bacteria on the yogurt flavour: a review. International Journal of Food Properties, http://dx.doi.org/10.1080/10942912.2017.1295988

[15] Shuang Yan, Guozhong Zhao*, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Wei Chen*. Production of exopolysaccharide by Bifidobacterium longum isolated from elderly and infant feces and analysis of priming glycosyltransferase genes. RSC Advances, 2017, 7, 31736-31744.

[16] Chen Chen, Guozhong Zhao, Wei Chen*, Benheng Guo*. Metabolism of fructooligosaccharides in Lactobacillus plantarum ST-III via differential gene transcription and alteration of cell membrane fluidity. Applied and Environmental Microbiology, 2015, 81(22), 7697-7707. (IF 3.668)

Teaching

 Food Nutrition for undergraduate students