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, Ph.D. / Master Supervisor
研究方向：发酵工程、生物工程、生物化工、微生物学、食品生物技术、环境生物技术，基于天然产物生物转化的大健康产业领域理论与应用
Email：btzhqwu@scut.edu.cn
办公地址：B6-314
电话号码：020-39380663
招生专业：
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 21 Chinese patents with 7 innovation patents and 7 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 60 graduated Master and Ph.D. students.
教育与工作经历
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。
教学与科研情况
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，已培养博、硕士研究生60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。
科研项目
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40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。
广东省科技创新战略专项-高水平院校联合研发机构建设，江门市泛亚生物工程与健康产品创制平台，项目文号：江科[2018]352号，2019-2021
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
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，201604046011，2016-2019
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
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，201508010012，2015-2017
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
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
广州市科技计划专项，红曲霉高密度发酵产红曲黄色素及其安全性评价研究，2014J4100192，2014-2015
环境保护部、住房与城乡建设部专项,东江流域油漆油墨水污染防治技术评估与示范, 2009-2012
广东省部产学研专项，聚赖氨酸发酵工艺与复合生物防腐剂产业优化应用研究, 2009-2011
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
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
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
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
企事业单位委托技术开发项目，以酒饼和低醉元素控制的健康米酒工艺开发，2017-2018
企事业单位委托技术开发项目，乙酰螺旋霉素片在比格犬中的生物等效性研究，2016-2018
企事业单位委托技术开发项目，泡酒肥肉高效浸制工艺优化及成熟指标制定，2016-2017
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
企事业单位委托技术开发项目，红曲米酒发酵产品研制， 2016-2017
企事业单位委托技术开发项目，酒饼叶功能成分分析及在白酒发酵与勾兑调中应用开发，2015-2016
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
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
企事业单位委托技术开发项目，酒厂曲房自动化控制技术开发，2013-2014
企事业单位委托技术开发项目，12000m3/D核苷酸基地废水站扩建工程技术方案优化与施工设计,2011-2013
代表性成果：
申报国家专利21件，其中已授权发明专利7件和实用新型专利7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SCI论文70多篇；主编专著1部，参编高等学校专业教材1部；
论文：
Hailing Tan, Ziyi Xing, Gong Chen, Xiaofei Tian* and Zhenqiang Wu*. Evaluating Antitumor and Antioxidant Activities of Yellow Monascus Pigments from Monascus ruber Fermentation. Molecules (2018) 23:3242.
LuoYou, PengBin, LiuYan, WuYanan, Wu Zhenqiang*. Ultrasound extraction of polysaccharides from guava leaves and their antioxidant and antiglycation activity. Process Biochemistry (2018) 73: 228-234.
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. （Q2 Top）
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.
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 bio-activities. Journal of Functional Foods (2018) 46: 57–65.（Q2 Top）
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.
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.
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 bio-activities of guava leaves tea. Food Chemistry (2018) 264:189–198.（Q2 Top）
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. （Q2 Top）
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. （Q1 Top）
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.
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, （Q2 Top）
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. （Q1 Top）
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.（Q2 Top）
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.
Lu Wang, Yanan Wu, Yan Liu, Zhenqiang Wu *. Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves. Molecules (2017) 22(10): 1648.
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.
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.
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.
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.
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.
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.
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.
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. （Q1 Top）
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 bio-activities. Journal of Functional Foods (2017) 32: 149–159. （Q1 Top）
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.
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. （Q2 Top）
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）
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. （Q1 Top）
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.
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.
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.
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.
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.
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
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.
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.
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.（Q1 Top）
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.
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.
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.
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)
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：
发明专利：一种抗氧化番石榴叶营养餐条及其制备方法,申请号：201710514383.8
发明专利：从菌丝体中分离纯化中分离纯化他克莫司的方法及应用,申请号：201710281185.1
实用新型专利：从发酵菌丝体中提取高纯度他克莫司的装置，专利号：201721400638.
发明专利：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,申请号：201710383696.4
发明专利：利用大孔吸附树脂分离水溶性红曲色素的方法及其应用,申请号：201610943653.2
发明专利：一种富降糖苷元的红曲番石榴叶茶及制备方法与应用,申请号：201510925108.6
发明专利：一种高产胞外黄色素的红曲霉菌株及其选育方法与应用，专利号：201510449543.6
发明专利：一种去淀粉高抗氧化红曲燕麦及其制备方法与应用，专利号：201510317907.5
发明专利：一种检测蒸馏酒醉度的方法及应用，专利号：201510058545.2,
发明专利：一种红曲霉及其固态发酵产色素方法与应用.专利号201010226863.2
发明专利：一种利用啤酒麦糟制备虾青素饲料添加剂的方法，专利号200910062635.3
发明专利：红曲霉突变株及其发酵得到黄色素的方法.专利号200710032525.3
实用新型专利：一种藻类细胞培养反应器.专利号201020630297.7
社会任职：
华南理工大学生物科学与工程学院副院长
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
