Gender women
Date of birth 197 1.9
associate professor
Academic introduction
1989.9- 1993.7, Wuxi institute of light industry, bachelor of fermentation engineering.
1995.9-1997.12, Master of Fermentation Engineering, Wuxi Institute of Light Industry.
1999.10-2000.12, Institute of Brewing, National Tax Agency of Japan, Enzyme Engineering Laboratory.
research field
Fermentation engineering, industrial microorganisms and genetic improvement.
Current research direction: research on traditional brewing mechanism and development of related microorganisms and enzymes.
Main thesis
Published papers 1 1 in recent five years (2 included in SCI), and mainly participated in compiling 4 textbooks.
Representative works and papers are as follows:
Cao Yu, Lu Jian, Fang Hua, Li, Xie Guangfa, Zou, Ho Chi Minh. Study on Fungal Diversity in Shaoxing Rice Wine Maiqu, Food Science, 2008,29 (3): 277-282.
Cao Yu, Xie Guangfa, Chen, Li, Lu Jian. Study on the Dynamics of Fungi Community in the Fermentation of Yellow Rice Wine in Large Tanks, Food and Fermentation Industry, 2008,34 (11):15-20.
Cao Yu, Chen, Xie Guangfa, Lu Jian. Preliminary study on the cause of fungal community in natural fermentation of yellow rice wine and wheat starter, Food and Biotechnology, 2008,27 (5): 78-83.
Cao Yu, Kong Weibao, Lu Jian, Dong Jianjun, Lin Yan, Dan Ju Lian. Effect of solubility on polyphenol content and antioxidant capacity of barley malt, Food Industry Science and Technology, 2007,28 (12): 90-93.
Participated in compiling the textbook "Microbial Genetics and Breeding" in the 11th Five-Year Plan, Chemical Industry Press, February 2009.
Participated in compiling Microbiology, a textbook for the 11th Five-Year Plan, Science Press, 2nd edition, September 2009.
Protein Purification Technology and Application, Chemical Industry Press, published in September 2005.
project
Eight vertical and horizontal projects mainly participated in and completed in recent five years.
Representative scientific research projects are as follows:
1. Study on the Microbial Structure and Function of Shaoxing Yellow Rice Wine Maiqu Based on Macroproteomics, New Century Excellent Talents Support Program (NCET-08-0790), 2009+0-2038+0538+0.338+008.
2. The dominant key technologies and applications of traditional beer manufacturing industry, supported by the 11th Five-Year Plan of China, ranked second in 2009-20 10;
3. Study on microbial structure of biological treatment process of beer wastewater, level, 2008, ranking1;
4. Research on the quality of Shaoxing yellow rice wine wheat starter, the key scientific research industrialization project of Shaoxing (2006A2 1036), ranked second in 2006-2008;
5. The output of feed biological protein, horizontally, ranked second in 2008-2009.
6. Study on the detection method of contaminated microorganisms in mulberry fruit wine, horizontal, 2007, ranked second.
Scientific research achievements and awards
1 achievement 20 10 won the first prize of science and technology of China Business Federation. Two achievements were identified as reaching the domestic leading or international advanced level. 1 The teaching achievement won the second prize of provincial teaching achievement, and two teaching achievements won the first prize of the school. Authorized 2 invention patents.
Representative achievements and awards are as follows:
1. Teaching Reform and Practice of Engineering Microbiology Series Courses, Second Prize of Higher Teaching Achievements in Jiangsu Province (5th), Education Department of Jiangsu Province, 2005.5438+0.
2. Construction of excellent microbiology course group, First Prize of Teaching Achievements of Jiangnan University (4th), 2009+0
3. The development and application of fermented soybean meal, the first prize of science and technology of China Business Federation 20 10 (the third issue), 20 1 1.
4. Yao Yuan brand biosoluble glycoprotein passed the appraisal organized by Shanghai Science and Technology Department in September 2006 (certificate No.20060 13), which is the international advanced level. This achievement has been industrialized.
5. Research on the brewing technology of formaldehyde-free beer, 2005. 1 1 passed the appraisal organized by Anhui Science and Technology Department (certificate No.05524), which was the leading level in China. In 2006, the third prize (No.3) of Chuzhou Science and Technology Award in Anhui Province has been industrialized.
6. A method for producing low-alcohol yellow rice wine by reverse osmosis, which has been patented (ZL 2005 10038 763.6).
7. The production technology of a new type of healthy beer-dietary fiber beer was patented (ZL 2005 100 38693.4).