天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：侯麗華

發(fā)布時間：2021-11-20 編輯：考研派小莉 推薦訪問：
天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：侯麗華

天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：侯麗華內(nèi)容如下，更多考研資訊請關(guān)注我們網(wǎng)站的更新！敬請收藏本站，或下載我們的考研派APP和考研派微信公眾號（里面有非常多的免費(fèi)考研資源可以領(lǐng)取，有各種考研問題，也可直接加我們網(wǎng)站上的研究生學(xué)姐微信，全程免費(fèi)答疑，助各位考研一臂之力，爭取早日考上理想中的研究生院校。）

天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：侯麗華 正文

[導(dǎo)師姓名]
侯麗華

[所屬院校]
天津科技大學(xué)

[基本信息]
導(dǎo)師姓名：侯麗華
性別：女
人氣指數(shù)：583
所屬院校：天津科技大學(xué)
所屬院系：食品工程與生物技術(shù)學(xué)院
職稱：副教授
導(dǎo)師類型：
招生專業(yè)：食品科學(xué)、糧食、油脂及植物蛋白工程、水產(chǎn)品加工及貯藏工程、農(nóng)產(chǎn)品加工及貯藏工程
研究領(lǐng)域：1．功能性食品、釀造食品的研究與開發(fā)2．食品安全新技術(shù)的開發(fā)3．食品新資源的開發(fā)



[通訊方式]
辦公電話：022-60912420（辦公室）；02
電子郵件：lhhou@126.edu.cn
通訊地址：天津經(jīng)濟(jì)技術(shù)開發(fā)區(qū)13大街29號天津科技大學(xué)食品科學(xué)與生物技術(shù)學(xué)院 逸夫樓335（辦公室）；逸夫樓

[個人簡述]
1.侯麗華王春玲 “醬油發(fā)酵優(yōu)良菌種的構(gòu)建及其機(jī)理的研究與開發(fā)” 天津市政府 天津市科學(xué)技術(shù)進(jìn)步獎 三等獎 2014（2014JB-3-122-R1）2.侯麗華王春玲萬守朋，傳統(tǒng)發(fā)酵食品優(yōu)良菌種構(gòu)建及其機(jī)理和應(yīng)用的研究，中國商業(yè)聯(lián)合會科學(xué)技術(shù)獎，三等獎，2015（2015-3-11-R01）3.侯麗華王春玲，“醬油優(yōu)良發(fā)酵菌種的構(gòu)建與應(yīng)用及其機(jī)理的研究”獲得輕工業(yè)聯(lián)合會優(yōu)秀獎 2014（2014-Y-4-17）。4.侯麗華王春玲王瑩，低鹽固態(tài)工藝條件下米曲霉3.042和米曲霉RIB40釀造醬油發(fā)酵性能的比較，中國調(diào)味品協(xié)會，全國調(diào)味品行業(yè)“安琪酵母抽提物”杯科學(xué)技術(shù)論文大賽，一等獎，2013年5.侯麗華王春玲王聰，醬油釀造風(fēng)味菌株T酵母耐鹽機(jī)理的初步研究，中國調(diào)味品協(xié)會，全國調(diào)味品行業(yè)“安琪酵母抽提物”杯科學(xué)技術(shù)論文大賽，三等獎，2014年1.一種高鹽稀態(tài)黑豆醬油及其制備方法（ZL201210336224.0）（已授權(quán)）2.一種分析真菌發(fā)酵過程中蛋白表達(dá)的方法（號ZL 201310150061.1）（已授權(quán)）3.一種發(fā)酵型牛肉醬及其制備方法（ZL 201310361739.0）（已授權(quán)）4.一種快速高效的構(gòu)建S酵母優(yōu)良菌株的方法（200910068602.X）5.一種發(fā)酵紫菜醬油及其制備方法（201310319925.8）6.一種環(huán)保低成本營養(yǎng)黃豆醬的制備方法（201510355705X）7.一種快速發(fā)酵鮮味突出的海鮮發(fā)酵醬油的制備方法（201610409004.4）

[科研工作]
1. Novel methods of genome shuffling used inSaccharomyces cerevisiae Biotechnology Letters 31 671-677 2009（唯一作者）2. Effect of overexpression of transcription factors on the fermentation properties ofSaccharomyces cerevisiaeindustrial strains. Letters in Applied Microbiology 49 14-19 2009（通訊及第一作者）3. Improved production of ethanol by novel genome shuffling inSaccharomyces cerevisiae Applied Biochemistry and Biotechnology 160 1084-1093 2010（唯一作者）4. A novel approach for the improvement of ethanol fermentation bySaccharomyces cerevisiae. Canadian Journal of Microbiology 56 1-6 2010（通訊作者）5. Genome shuffling ofZygosaccharomyces rouxiito accelerate and enhance the flavor formation of soy sauce. Journal of the Science of Food and Agriculture 90 281-285 2010（通訊作者）6. Improvement of soy-sauce flavour by genome shuffling inCandida versatilisto improve salt stress resistance International Journal of Food Science & Technology 45 17-22 2010（通訊作者）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（通訊作者）8. Identification of salt-tolerant geneHOG1 in Torulopsis versatilis Biotechnology Letters 33(7) 1449-1456 2011（通訊作者）9. Genome shuffling ofHansenula anomalato improve the flavor formation of soy sauce World Journal of Microbiology and Biotechnology 28 1857-1862 2012（通訊作者）10. Genome shuffling to improve fermentation properties ofAcetobacter acetiby the improvement of ethanol tolerance International Journal of Food Science & Technology 47(10) 2184-2189 2012（通訊作者）11. Construction of ploidy series ofSaccharomyces cerevisiaeby the plasmid YCplac33-GHK Journal of Industrial Microbiology & Biotechnology 2013 40 393-397 （通訊及第一作者）12. Comparative analysis of salt-tolerant geneHOG1 in a Zygosaccharomyces rouxiimutant strain and its parent strain Journal of the Science of Food and Agriculture 2013（通訊作者）13. Analysis of salt-tolerance genes inZygosaccharomyces rouxii. Applied Biochemistry and Biotechnology. 170 1417-1425 2013（通訊及第一作者）14. The development of functional black bean soy sauce. Journal of Pure and Applied Microbiology. 7 95-100 2013（通訊作者）15. The development of soy sauce from organic soy bean. Agricultural Sciences. 4 No.5B 116-121 2013（通訊作者）16.Torulopsis versatilisstrains with increased salt tolerance carry mutations in the glycerol transporter geneFPS1. International Journal of Food Science & Technology. 49:673-678 2014（通訊作者）17. A comparison of whole cell directed evolution approaches in breeding of industrial strain ofSaccharomyces cerevisiae Biotechnology Letters. 37：1393-1398 2015（通訊及第一作者）18. Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungusAspergillus oryzaein fermented soy sauce. BioMed Research International. 456802，2015（通訊作者）19. Preparation and anticoagulation activity of a chemically sulfated polysaccharide (S-GFB) obtained fromGrifola frondosa Journal of Food Biochemistry. 34 1049-1060 201020. Lectin purified fromMusca domesticapupae up-regulates NO and iNOS production via TLR4/NF-κB signaling pathway in macrophages. International Immunopharmacology. 11 399-405 201121. A lectin fromMusca domesticapupae stimulates B cell proliferation and enhances IL-12 production via ERK1/2-NF-κB signaling pathways. Biotechnology Letters. 33(8) 1545-1550 201122. ROS-Ca2+ is associated with mitochondria permeability transition pore involved in surfactin-induced MCF-cells apoptosis. Chemico-Biological Interactions. 190(1) 16-27 201123. Comparative proteome analysis ofAspergillus oryzae3.042 andA. oryzae100-8 strains: towards the production of different soy sauce flavors. Journal of Proteomics.75(13) 3914-3924 201224. Draft genome sequence ofAspergillus oryzaestrain 3.042. Eukaryotic Cell. 11(9) 1178 201225. Construction of the mutant strain inAspergillus oryzae3.042 for abundant proteinase production by the N+ ion implantation mutagenesis International Journal of Food Science and Technology. 47 501-510 201226. Musca domesticapupa lectin improves the immunomodulatory activity of macrophages by activating NF-κB. Journal of Medicinal Food 15 145-151 201227. Musca domesticapupae lectin induces apoptosis in HepG2 cells through a NF-κB/p65-mediated caspase pathway. Bulletin du Cancer. 99(4) 49-54 201228. An antitumor peptide fromMusca domesticapupae (MATP) induces apoptosis in HepG2 cells through a JNK-mediated and Akt-mediated NF-κB pathway Anticancer Drugs 23(8) 827-835 201229. Inhibition on Hepatitis B virus in vitro of lectin fromMusca domesticapupa by activating NF-κB Virus Research 170 53-58 2012 Musca Domestica Larva Lectin Induces Apoptosis in BEL-7402 Cells Through a Ca2+/JNK-mediated Mitochondrial Pathway. Cell Biochem Biophys. 66(2) 319-329 201330. A chemically sulfated polysaccharide fromGrifola frondosinduces HepG2 cell apoptosis by notch1-NF-B pathway. Carbohydrate Polymers. 95 282-287 201331. Surfactin-induced apoptosis through ROS-ERS-Ca2+-ERK pathways in HepG2 Cells. Cell Biochem Biophys. 67 1433-1439 201332. Formation and resuscitation of viable but nonculturable salmonella typhi BioMed Research International 2013 doi:10.1155/2013/90717033. Comparative genomic analysis ofAspergillus oryzaeStrain 3.042 and RIB40 for soy sauce fermentation. International Journal of Food Microbiology. 164 (2-3) 148-154 201334. Functional properties of soy sauce and metabolism genes of strains for fermentation．International Journal of Food Science & Technology. 48(5) 903-909 201335. A polysaccharide fromGrifola frondosarelieves insulin resistance of HepG2 cell by Akt-GSK-3 pathway，Glycoconj J. 2014 31 355-36336. Comparison of the genomes and transcriptomes associated with the different protease secretions ofAspergillus oryzae100-8 and 3.042. Biotechnol Lett. 36:2053-2058 201437. Draft Genome Sequence ofAspergillus oryzae100-8 an Increased Acid Protease Production Strain. Genome Announcements. 2014 Volume 2 Issue 3 e00548-14.38. Effect of salt-tolerant yeast orCandida versatilisandZygosaccharomyces rouxiion the production of biogenic amines during soy sauce fermentation. Journal of the Science of Food and Agriculture. 94：1537-1542 201439. Comparative study of physiological adaptation to salt stress in the genome shuffledCandida versatilisand a wild-type salt-tolerant yeast strain. European Food Research and Technology. 38：675-682 201440. Non-targeted metabolomic reveals effect of salt stress on global metabolite of halotolerant yeastCandida versatilisand principal component analysis. Journal of Industrial Microbiology & Biotechnology. 41 1553-1562 201441. Anti-inflammatory activity and mechanism of surfactin in lipopolysaccharide-activated macrophages. Inflammation.38: 756-764 201542. Eicosapentaenoic acid (EPA) induced apoptosis in HepG2 cells through ROS- Ca2+- JNK mitochondrial pathways. Biochemical and Biophysical Research Communications (BBRC). 456 926-932 201543.Musca domesticalarvae lectin induced apoptosis in human breast cancer MCF-7 cells through ROS-JNK mediated caspase pathway and ROS-Ca2+ pathway. 5th International Conference on Bioinformatics and Biomedical Engineering ICBBE 2011論文集 1-5頁 2011.05.10-12 武漢 201144. Immunomodulatory effect of lectin fromMusca domesticpupa on immunosuppressive mice. Proceedings 2011 International Conference on Human Health and Biomedical Engineering HHBE，11-14 2011.08.19-22 201145. Effect of adding salt-tolerant microorganisms on the flavor of soy sauce The International Conference on Bioengineering Chemistry and Environment Science，7500-7502 2012.06.01-03 2012（通訊作者）46. Research on salt-tolerant geneHOG1 in Torulopsis versatilis The international conference on bioengineering chemistry and environment science 8454-8456 2012.06.01-03 2012（通訊作者）47. Flavour analysis of Chinese cereal vinegar. 2013 International Conference on Agricultural and Natural Resources Engineering 2013 5: 332-338 （通訊作者）48. Intracellular level of trehalose in soy sauce yeasts under different stresses. 2013 International Conference on Agricultural and Natural Resources Engineering 2013 5: 321-326（通訊作者）49. Effect of geneFPS1on accumulation of glycerol inZygosaccharomyces rouxii ICAB2012，249. 251-257 2012（通訊作者）50. Research on salt-tolerant geneGPD1 in Zygosaccharomyces rouxii ICAB2012，250. 1157-1163 2012（通訊及第一作者）51. β-Cyclodextrin inclusion method for taste masking of Jianweixiaoshi tablets. 2014 International Conference on Biological Engineering and Biomedical (BEAB 2014)，182-189 2014.01.10-12 2014（通訊作者）

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