Biography

Dr. Lihua Hou is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof. Hou completed Bachelor degree from Heilongjiang Bayi Agricultural University at 1993 and 1997 and received Master degree from Shenyang Agricultural University at 2003. Dr. Hou received his Doctoral degree from Tianjin University at 2008. On the completion of his Ph.D, Dr. Hou worked as a postdoctoral fellow at the Tianjin University of Science and Technology at 2008 and 2010 and as visiting scholar Biomedical Research Centre, Glasgow University from 2009 to 2010. Since 2010, Dr. Hou is employed by Tianjin University of Science & Technology.

Research Interests

Prof. Hou is engaged in the research of fermented food (soy sauce, vinegar, etc.) and the development of functional food (algae, grey tree flowers, etc.). The genetic operation of salt tolerant yeast in soy sauce is studied, and its salt tolerance mechanism is discussed and its fermentation technology is studied. Microbial genome, transcriptional group, protein group and metabolic group are studied, including Aspergillus oryzae, Zygosaccharomyces rouxiito and Candida versatilis. At the same time, research on ethanol fermentation and genetic engineering; construction, mutant library and the mutant strains by plasmid using recombinant DNA technology; plasmid expression vector, prokaryotic and eukaryotic organisms, especially yeast expression system. Preside over two National Natural Science Foundation Project and multiple provincial and ministerial scientific research projects. Multiple scientific research awards from provincial and ministerial government. Application and authorization of multiple invention patents. A series of significant papers were published on these areas.

Recent Publications

corresponding author

1.Novel methods of genome shuffling used in Saccharomyces cerevisiae, Biotechnology Letters, 31, 671-677, 2009 (the only author)

2.Effect of overexpression of transcription factors on the fermentation properties of Saccharomyces cerevisiae industrial strains, Letters in Applied Microbiology, 49, 14-19, 2009 (the first and corresponding author)

3.Improved production of ethanol by novel genome shuffling in Saccharomyces cerevisiae, Applied Biochemistry and Biotechnology, 160, 1084-1093, 2010 (the only author)

4.A novel approach for the improvement of ethanol fermentation by Saccharomyces cerevisiae, Canadian Journal of Microbiology, 56, 1-6, 2010 (the corresponding author)

5.Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavor formation of soy sauce, Journal of the Science of Food and Agriculture, 90, 281-285, 2010 (the corresponding author)

6.Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance, International Journal of Food Science & Technology, 45, 17-22, 2010 (the corresponding author)

7.Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance, Food Science and Biotechnology, 19(1)145-150, 2010 (the corresponding author)

8.Identification of salt-tolerant gene HOG1 in Torulopsis versatilis, Biotechnology Letters, 33(7),1449-1456, 2011 (the corresponding author)

9.Genome shuffling of Hansenula anomala to improve the flavor formation of soy sauce, World Journal of Microbiology and Biotechnology, 28, 1857-1862, 2012 (the corresponding author)

10.Genome shuffling to improve fermentation properties of Acetobacter aceti by the improvement of ethanol tolerance, International Journal of Food Science & Technology, 47(10), 2184-2189, 2012 (the corresponding author)

11.Construction of ploidy series of Saccharomyces cerevisiae by the plasmid YCplac33-GHK, Journal of Industrial Microbiology & Biotechnology, 2013, 40, 393-397, 2013 (the first and corresponding author)

12.Comparative analysis of salt-tolerant gene HOG1 in a Zygosaccharomyces rouxii mutant strain and its parent strain, Journal of the Science of Food and Agriculture, 11, 2765-2770, 2013 (the corresponding author)

13.Analysis of salt-tolerance genes in Zygosaccharomyces rouxii, Applied Biochemistry and Biotechnology, 170, 1417-1425, 2013 (the first and corresponding author)

14.The development of functional black bean soy sauce, Journal of Pure and Applied Microbiology, 7, 95-100, 2013 (the corresponding author)

15.The development of soy sauce from organic soy bean, Agricultural Sciences, 4, No.5B, 116-121, 2013 (the corresponding author)

16.Torulopsis versatilis strains with increased salt tolerance carry mutations in the glycerol transporter gene FPS1, International Journal of Food Science & Technology. 49:673-678, 2014 (the corresponding author)

17.A comparison of whole cell directed evolution approaches in breeding of industrial strain of Saccharomyces cerevisiae, Biotechnology Letters, 37, 1393-1398, 2015 (the first and corresponding author)

18.Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungus Aspergillus oryzae in fermented soy sauce, BioMed Research International, 456802, 2015 (the corresponding author)

19.Genome sequence of Candida versatilis and comparative analysis with other yeast, Journal of Industrial Microbiology & Biotechnology, 43(8), 1131-1138, 2016 (the first and corresponding author)

20.A water-soluble polysaccharide from Grifola frondosa induced macrophages activation via TLR4-MyD88-IKKβ-NF-κB p65 pathways, Oncotarget, 8(49), 86604-86614, 2017 (the first author)

Teaching

Food Quality and Safety Control for graduate students; Food Microorganism Detection Technology for undergraduate students