| 姓名：吴振强/ Zhenqiang Wu 学位：博士/Ph.D. 职称：教授，博士生导师、硕士生导师/Professor, Supervisor of Ph.D.and Master 研究方向：发酵工程、生物工程、绿色生物制造，药食同源健康元素转化理论与应用 Email：btzhqwu@scut.edu.cn 电话号码：020-39380663 |
招生专业
博士后：发酵工程、轻工技术与工程、生物学
博士生：发酵工程、生物化工、微生物学
硕士生：发酵工程、生物化工、微生物学
专业学位硕士：生物工程、药学
Biography
Prof. Wu got his B.Sc., M.Sc., Ph.D. degree in 1984, 1987 and 1997 from South China University of Technology (SCUT), respectively. He stared to work in SCUT since his graduation in 1987. During 1997 to 1998, he was invited to do collaboration research in the Hong Kong Polytechnic University and the Hong Kong institute of Biotechnology Ltd.. In 2007, he took the training courses in Dresden University of Technology, Germany. His research interests are in 1) the techniques and theories of modern solid-state fermentation, high-efficiency submerged fermentation, high cell density fermentation and extractive fermentation; 2) strain breeding for high productivity and prebiotics; 3) R&D of fermented health products from raw materials of natural plants and fruits and vegetables and traditional Chinese medicine (such as tea for lowing blood sugar or fat control, Chinese liquors with low intoxicating degree), natural edible pigment (such as astaxanthin, Monascus pigment, lycopene), enzymes for organic feed; 4) technologies and equipment for biological reaction and separation; 5) treatment technologies of recycling for the organic waste water and solid residues. He has presided over 40 research projects including the Natural Science Foundation of China, the Science and Technology Project of Guangdong Province, Major Project on Synergy Innovation in Enterprise-University-Institute of Guangzhou and Project from the enterprises. Prof. Wu has applied 23 Chinese patents with 8 innovation patents and 8 utility invention patents issued, and published 1 book and 1 textbook, as well as more than 150 research journal papers in which 70 were indexed by the ISI. He has supervised more than 80 graduated Master and Ph.D. students.
教育经历：
1984年获华南理工大学学士
1987年获华南理工大学硕士
1997年获华南理工大学发酵工程专业博士
工作经历：
1987年毕业留校于华南理工大学工作至今。多年来一直从事生物工程、发酵工程、生物化工、食品工程与环境工程等相关科研、教学及技术开发等工作。期间于1997-1998年先后应邀赴香港理工大学和香港生物科技研究院进行合作研究，2007年赴德国德累斯顿大学进行学习培训。
教学：
主讲了研究生课程和本科生生物工程类专业课程8门，已指导博士和硕士研究生80多名。
科研（科研兴趣）：
专注于现代固态发酵、高效液态发酵、高密度发酵、萃取发酵等新型发酵技术与理论、高产菌与益生菌选育、环境生物技术、新型生物反应与分离装备技术研究；重点研发天然产物与中药发酵制品、大健康产业产品（降血糖茶及食品原料、降血脂茶及食品原料、低醉度健康酒）、天然食用色素（虾青素、红曲色素、番茄红素）、饲用酶与有机饲料、生物农药与生物防腐剂、有机废水与废渣资源化处理与有机肥料、植物细胞与藻类细胞定向培养技术等。
主持了国家自然基金、国家水专项子课题、省部产学研结合项目、广州市科技支撑项目、企事业横向项目等项目50多项，参与国家973项目、香港创新科技署创新及科技支援计划、广东省攻关项目、广东省高新技术产业化项目、粤港招标项目及其它项目30多项。
1. 广州市重点研发计划项目，渔业加工废弃物安全辐照制备高值食医用原料关键技术研究,202103000087，2021-2023
2. 广东省重点领域研发计划项目（揭榜制-需求方），天然安全水溶性红曲黄色素发酵生产及应用开发，2019B040402002，2019-2021
3. 广东省重点领域研发计划项目，食品污染物及新型未知风险物质：κ侗鹩肫拦拦丶际-子课题，2019B020210002，2019-2021
4. 广东省重点领域研发计划项目，华南特色功能食品及饲用微生物组学研究与应用-子课题， 2018B020205002， 2019-2021
5. 广东省省级科技计划项目-公益研究与能力建设专项，富黄酮苷元的番石榴叶原料及其降糖食品制造关键技术，2017B020207003，2017-2020
6. 广州市科技计划项目-产学研协同创新重大专项，益生菌资源库建设及产业化关键技术研究和应用示范-子课题，201604046011，2016-2019
7. 广东省科技计划项目-公益研究与能力建设专项，微生物转化番石榴叶提升降血糖作用关键技术，2016A020210011，2016-2018
8. 广州市产学研协同创新重大专项，强效免疫抑制剂-他克莫司原料药的研制-子课题，201508010012，2015-2017
9. 国家自然科学基金项目，红曲霉高密度萃取发酵色素代谢与分泌行为研究, 31271925，2013-2016
10. 广东省部产学研专项，红曲霉一步法高密度发酵生产红曲黄色素关键技术研发及产业化，2013B090600015，2014-2016
11. 企事业单位委托技术开发项目，不同原料发酵白酒的醉度差异性研究，2021-2022
12. 企事业单位委托技术开发项目，白酒油脂氧化与醛类因素研究，2020-2021
13. 企事业单位委托技术开发项目，红曲黄色素液态发酵专利实施产品开发，2019-2021
14. 企事业单位委托技术开发项目，枸杞多糖功能成分挖掘与开发，2019-2020
15. 企事业单位委托技术开发项目，红曲黄色素固态发酵专利实施产品开发，2018-2020
16. 10.企事业单位委托技术开发项目，抗氧化健康白酒及泡酒浸肉工艺开发，2018-2019
17. 企事业单位委托技术开发项目，黔产树莓功能活性成分生物转化与产品开发，2017-2019
18. 企事业单位委托技术开发项目，通气搅拌调控白酒液态发酵菌群及其酸酯代谢，2016-2017
19. 企事业单位委托技术开发项目，白酒醉度评价标准体系的验证与应用开发，2015-2016
20. 企事业单位委托技术开发项目，大型米酒液态发酵罐研发中试，2014-2015
申报国家专利23件，其中已授权16件，转让4件；取得广东省教学成果一等奖1项、市级科技进步奖1项；发表学术论文150多篇，其中国际高水平论文70多篇，ESI高被引论文多篇；主编专著1部，参编高等德赢新版app专业教材1部。
1. Zhenfeng Huang, You Luo, Xuesen Xia, Anping Wu, Zhenqiang Wu*. Bioaccessibility, safety, and antidiabetic effect of phenolic-rich extract from fermented Psidium guajava Linn. leaves. Journal of Functional Foods, (2021) 86:104723.
2. Zhenfeng Huang, Shanzhong Yang, Haiqing Liu, Xiaofei Tian, Zhenqiang Wu*. Sodium starch octenyl succinate facilitated the production of water?soluble yellow pigments in Monascus ruber fermentation. Applied Microbiology and Biotechnology, (2021) 105:6691–6706.
3. Wenqi Huang, Xi Hu, Jiarui Zeng, Xiaofei Tian, Zhenqiang Wu*. Changing the nutrient composition and enhancing the hydrolytic enzyme activity of citrus pulp residue by cofermentation with Candida utilis and Bacillus subtilis. Process Biochemistry (2021) 107: 83–90.
4. Haiqing Liu, Zhenfeng Huang, Shanzhong Yang, Xiaofei Tian, Zhenqiang Wu*. Inducing red pigment and inhibiting citrinin production by adding lanthanum (III) ion in Monascus purpureus fermentation. Applied Microbiology and Biotechnology (2021) 105 (5) 1905-1912.
5. Daiyue Wei, Penghua Deng, Xiaofei Tian, Songgui He, Weigang Li and Zhenqiang Wu*. Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage. Journal of the Science of Food and Agriculture (2021) 101: 918–926
6. Shanzhong Yang, Zhenfeng Huang, HaiQing Liu, Xi Hu, Zhenqiang Wu*. Improving mycelial morphology and adherent growth as well as metabolism of Monascus yellow pigments using nitrate resources. Applied Microbiology and Biotechnology (2020) 104 (22): 9607-9617.
7. Daiyue Wei, Lingfang Lia, Songgui He, Jianxia Yu, Xiaofei Tian and Zhenqiang Wu*. Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor. LWT food science and techology (2020) 130: 109624.
8. Gong Chen, Yan Liu, Jiarui Zeng, Xiaofei Tian, Qi Bei and Zhenqiang Wu*. Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis. Journal of Cereal Science (2020)93: 102940.
9. You Luo, Haiqing Liu, Shanzhong Yang, Jiarui Zeng and Zhenqiang Wu*. Sodium Alginate-Based Green Packaging Films Functionalized by Guava Leaf Extracts and Their Bioactivities. Materials 2019 (12): 2923.
10. Lingfeng Wu, Yufeng Liu, Yin Qin, Lu Wang* and Zhenqiang Wu*. HPLC-ESI-qTOF-MS/MS Characterization, Antioxidant Activities and Inhibitory Ability of Digestive Enzymes with Molecular Docking Analysis of Various Parts of Raspberry (Rubus ideaus L.). Antioxidants 2019 (8): 274.
11. Lu Wang, Jiachao Zhang, Weimin Zhang, Xue Lin, Congfa Li, Zhenqiang Wu*. Role of carbohydrate-cleaving enzymes in phenolic mobilization of guava leaves tea during solid state bioprocessing with Monascus anka and Bacillus sp. Process Biochemistry 2019 (82): 51–58.
12. You Luo, Bin Peng, Weiqian Wei, Xiaofei Tian and Zhenqiang Wu*. Antioxidant and Anti-Diabetic Activities of Polysaccharides from Guava Leaves. Molecules 2019 (24) :1343.
13. Hailing Tan, Ziyi Xing, Gong Chen, Xiaofei Tian* and Zhenqiang Wu*. Evaluating Antitumor and Antioxidant Activities of Yellow Monascus Pigments from Monascus ruber Fermentation. Molecules2018 (23):3242.
14. Luo You, Peng Bin, Liu Yan, Wu Yanan, Wu Zhenqiang*. Ultrasound extraction of polysaccharides from guava leaves and their antioxidant and antiglycation activity. Process Biochemistry (2018) 73: 228-234.
15. Qi Bei, Gong Chen, Yan Liu, Yuan Zhang, Zhenqiang Wu*. Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation. Journal of Functional Foods (2018) 47: 512-520.
16. Xiaofei Tian*, Rui Tang*, Gong Chen, Fan Zhang, Zhenqiang Wu**. Separation of Monascus pigments from extractive fermentation broth with a high concentration of triton X-100. Separation Science and Technology (2018) 53(16): 2601-2611.
17. Yin Qin, Lu Wang, Yufeng Liu, Qunying Zhang, Yongxia Li, Zhenqiang Wu*. Release of phenolics compounds from Rubus idaeus L. dried fruits and seeds during simulated in vitro digestion and their bioactivities. Journal of Functional Foods (2018) 46: 57–65.
18. Lu Wang, You Luo, Yanan Wu, Fenggeng Xia, Zhenqiang Wu*. Quickly verifying the antioxidant contribution of the individual composition in natural antioxidants by HPLC-free radical scavenging detection. LWT - Food Science and Technology (2018) 96: 461–468.
19. Jia Xie, Xiao-Fei Tian, Song-Gui He, Yun-Lu Wei, Bin Peng and Zhen-Qiang Wu*. Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters. Molecules (2018) 23: 1239.
20. Lu Wang, You Luo, Yanan Wu, Yan Liu, Zhenqiang Wu*. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bioactivities of guava leaves tea. Food Chemistry (2018) 264:189–198.
21. Lu Wang, You Luo, Yanan Wu, Zhenqiang Wu*. Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. Journal of Functional Foods (2018) 41:183–190.
22. Tao Huang, Hailing Tan, Fangjv Lu, Gong Chen, Zhenqiang Wu*. Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910. Microbial Cell Factories (2017) 16:208.
23. Gong Chen, Meihua Wang, Xiaofei Tian, Zhenqiang Wu*. Analyses of Monascus pigment secretion and cellular morphology in nonionic surfactant micelle aqueous solution. Microbial Biotechnology (2018) 11(2): 409-419.
24. Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu*. Variations in Monascus pigment characteristics and biosynthetic gene expression using resting cell culture systems combinewith extractive fermentation. Applied Microbiology and Biotechnology (2018) 102(1): 117-126.
25. Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu *. Tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592. Microbial Cell Factories (2017) 16:172.
26. Qi Bei, Gong Chen, Fangju Lu, Sheng Wu, Zhenqiang Wu*. Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka. Food Chemistry (2018) 245: 297-304.
27. Lu Wang, Yanan Wu, Qi Bei, Kan Shi, Zhenqiang Wu*. Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities. Journal of Separation Science (2017) 40(19): 3817-3829.
28. Lu Wang, Yanan Wu, Yan Liu, Zhenqiang Wu *. Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves. Molecules (2017) 22(10): 1648.
29. Lu Wang, Yanan Wu, Tao Huang, Kan Shi, Zhenqiang Wu*. Chemical compositions, antioxidant and antimicrobial activities of essential oil of Psidium guajava L. leaves from different geographic regions in China. Chemistry & Biodiversity (2017) 14(9): e1700114.
30. Tao Huang, Hailing Tan, Gong Chen, Lu Wang, Zhenqiang Wu*. Rising temperature stimulates the biosynthesis of water-soluble fuorescent yellow pigments and gene expression in Monascus ruber CGMCC10910. AMB Express (2017) 7:134.
31. Lu Wang, Jia Xie, Tao Huang, Yi Ma, Zhenqiang Wu*. Characterization of silver nanoparticles biosynthesized using crude polysaccharides of Psidium guajava L. leaf and their bioactivities. Materials Letters (2017) 208: 126–129.
32. Kan Shi, Rui Tang, Tao Huang, Lu Wang, Zhenqiang Wu*. Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592. BMC Biotechnology (2017) 17:46.
33. Gong Chen, Tao Huang, Qi Bei, Xiaofei Tian, Zhenqiang Wu*. Correlation of pigment production with mycelium morphology in extractive fermentation of Monascus anka GIM 3.592. Process Biochemistry (2017) 58: 42–50.
34. Tao Huang, Meihua Wang, Kan Shi, Gong Chen, Xiaofei Tian, Zhenqiang Wu*. Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber. AMB Express (2017) 7: 79.
35. Gong Chen, Rui Tang, Xiaofei Tian, Peng Qin, Zhenqiang Wu*. Change of Monascus Pigment Metabolism and Secretion in Different Extractive Fermentation Process. Bioprocess and Biosystems Engineering (2017) 40: 857–866.
36. Qi Bei, Yan Liu, Lu Wang, Gong Chen, Zhenqiang Wu*. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods. (2017) 32: 185–194.
37. Lu Wang, Qi Bei, Yanan Wu, Wenzhen Liao, Zhenqiang Wu*. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bioactivities. Journal of Functional Foods (2017) 32: 149–159.
38. Gong Chen, Qi Bei, Kan Shi, Xiaofei Tian, Zhenqiang Wu*. Saturation effect and transmembrane conversion of Monascus pigment in nonionic surfactant aqueous solution. AMB Express (2017) 7: 24.
39. Meihua Wang, Tao Huang, Gong Chen, Zhenqiang Wu*. Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910. Applied Microbiology and Biotechnology (2017) 101: 3121–3130.
40. Zhiqiang Wu, Xiaofei Tian, Songgui He, Lei Quan, Yunlu Wei, Zhenqiang Wu*. Evaluation of intoxicating effects of liquor products on drunken mice. MedChemComm (2017) 8: 122–129.（Cover Story）
41. Lu Wang, Wenhao Wei, Xiaofei Tian, Kan Shi, Zhenqiang Wu*. Improving bioactivities of polyphenol extracts from Psidium guajava L. leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM 2.139. Industrial Crops and Products (2016) 94: 206–215.
42. Ben Chen, Xiaofei Tian, Lian Yu, Zhengqiang Wu*. Removal of pigments from molasses wastewater by combining micro electrolysis with biological treatment method. Bioprocess and Biosystems Engineering (2016) 39: 1867–1875.
43. Kan Shi, Gong Chen, Marco Pistolozzi, Fenggeng Xia, Zhenqiang Wu*. Improved analysis of Monascus pigments based on their pH-sensitive Uv-Vis absorption and reactivity properties. Food Additives and Contaminants (Part A) (2016) 33(9): 1396-1401.
44. Lu Wang, Xiaofei Tian, Wenhao Wei, Gong Chen, Zhenqiang Wu*. Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods. Journal of Separation Science (2016) 39: 3906–3916.
45. Gong Chen, Kan Shi, Song Da, Lei Quan, Zhenqiang Wu*. The Pigment Characteristics and Productivity Shifting in High Cell Density Culture of Monascus anka Mycelia, BMC Biotechnology (2015) 15:72.
46. Bo Wang, Xuehong Zhang, Zhenqiang Wu*, Zhilong Wang*. Investigation of relationship between lipid and Monascus pigment accumulation by extractive fermentation. Journal of Biotechnology (2015) 212:167–173.
47. Kan Shi, Da Song, Gong Chen, Marco Pistolozzi, Zhenqiang Wu*, Lei Quan. Controlling Composition and Color Characteristics of Monascus pigments by pH and Nitrogen Sources in Submerged Fermentation. Journal of Bioscience and Bioengineering (2015) 120(2):145-154
48. Xu Xiong, Xuehong Zhang, Zhenqiang Wu*, Zhilong Wang*. Optimal Selection of Agricultural Products to Inhibit Citrinin Production during Submerged Culture of Monascus anka. Biotechnology and Bioprocess Engineering (2014) 19:1005-1013.
49. Lu Peng, Xiao He, Peng Zhang, Jing Zhang, Yuanyuan Li, Junzhe Zhang, Yuhui Ma, Yayun Ding, Zhenqiang Wu*, Zhifang Chai and Zhiyong Zhang*. Comparative Pulmonary Toxicity of Two Ceria Nanoparticles with the Same Primary Size. International Journal of Molecular Sciences (2014) 15(4): 6072-6085.
50. Long Huang, Ben Chen, Marco Pistolozzi, Zhenqiang Wu*, Jufang Wang. Inoculation and alkali coeffect in volatile fatty acids production and microbial community shift in the anaerobic fermentation of waste activated sludge. Bioresource Technology (2014) 153:87-94.
51. Zhiqiang Hu, Xuehong Zhang, Zhenqiang Wu*, Hanshi Qi, Zhilong Wang. Perstraction of intracellular pigments by submerged cultivation of Monascus in nonionic surfactant micelle aqueous solution. Applied Microbiology and Biotechnology (2012) 94:81–89.
52. Yao Mingjing, Wang Zhilong, Wu Zhenqiang*. Evaluating kinetics of enzymatic saccharification of lignocellulose by fractal kinetic analysis. Biotechnology & Bioprocess Engineering (2011) 16(6):1240-1247.
53. Yashu Kuang, Xiao He, Zhiyong Zhang, Yuanyuan Li, Haifeng Zhang, Yuhui Ma, Zhenqiang Wu*, and Zhifang Chai. Comparison Study on the Antibacterial Activity of Nano- or Bulk- Cerium Oxide. Journal of Nanoscience and Nanotechnology (2011) 11(5):4103-8.
54. Kai Lu, Zhiyong Zhang, Xiao He, Yuhui Ma, Kebin Zhou, Haifeng Zhang, Wei Bai, Yayun Ding, Zhenqiang Wu*, Yuliang Zhao, and Zhifang Chai. Bioavailability and Distribution and of Ceria Nanoparticles in Simulated Aquatic Ecosystems, Quantification with a Radiotracer Technique. Journal of Nanoscience and Nanotechnology (2010) 10(12):8658-8662(5)
55. Tao Pan, Zhilong Wang, Jian-He Xu, Zhenqiang Wu*, Hanshi Qi. Extractive fermentation in cloud point system for lipase production by Serratia marcescens ECU1010. Applied Microbiology and Biotechnology (2010) 85(6):1789-1796.
专利：
1. 吴振强等，一种柑橘类果皮精油提取制备方法与应用，发明专利，申请号：202110376064.1
2. 吴振强等，一种复合发酵菌剂及其在制备柑橘果肉生物有机肥中的应用，发明专利，申请号：202010073870.7
3. 吴振强等，一种发酵饲料蛋白及其制备方法与应用，发明专利，申请号：201911132941.X
4. 吴振强等，一种番石榴果叶提取物的环状糊精包合物的制备方法及应用，发明专利，申请号：201811012587.2
5. 吴振强等，一种抗氧化番石榴叶营养餐条及其制备方法, 发明专利，申请号：201710514383.8
6. 吴振强等，从菌丝体中分离纯化中分离纯化他克莫司的方法及应用, 发明专利，专利号：201710281185.1
7. 吴振强等，从发酵菌丝体中提取高纯度他克莫司的装置，实用新型专利，专利号：201721400638.
8. 吴振强等，一种富含可溶性多酚以及黄酮苷元的番石榴叶及制备方法与应用, 发明专利，专利号：201710383696.4
9. 吴振强等，利用大孔吸附树脂分离水溶性红曲色素的方法及其应用, 发明专利，专利号：201610943653.2
10. 吴振强等，通过高碳源发酵获得胞外水溶性红曲黄色素的方法及应用，发明专利，专利号：201510450416.8
11. 吴振强等，一种高产胞外黄色素的红曲霉菌株及其选育方法与应用，发明专利，专利号：201510449543.6
12. 吴振强等，一种去淀粉高抗氧化红曲燕麦及其制备方法与应用，发明专利，专利号：201510317907.5
13. 吴振强等，一种检测蒸馏酒醉度的方法及应用，发明专利，专利号：201510058545.2,
华南理工大德赢新版app物科学与工程土耳其里拉兑换人民币副院长
广东省经济科技发展研究会副会长,科技专业委员会主任
曾任（华南理工大学）广州数园网络有限公司董事长
曾任华南理工大学资产与实验室管理处处长、实验室与设备管理处处长
