郑宇，博士，太阳成集团tyc7111cc教授，博士生导师。天津市天津高校中青年骨干创新人才，天津市131人才第二层次，天津青年创新能手。中国调味品协会感官品评技术委员会副主任委员、中国调味品协会科学技术委员会秘书长、中国食品科技学会青年工作委员会委员、中国食品工业协会理事、天津市食品学会理事等。
主讲课程
本科生：工程生物学导论、酒类风味化学与品评技术
研究生：发酵食品风味化学与品评分析
主编或参编教材或专著5部。
科研领域及方向
[1] 传统发酵食品酿造机理解析
[2] 优良微生物特征分析与开发应用
[3] 食品发酵工程
承担/参与科研项目情况
[1] 国家自然科学基金面上项目：传统食醋自我驱动发酵过程微生物群落协同代谢机制解析，2021.01-2024.12
[2] 天津市科技计划项目：传统食醋发酵过程微生物群落演替驱动因子及其作用机制解析，2021.04-2023.03
[3] 天津合成生物技术创新能力提升计划：天津独流老醋人工菌群可控发酵关键技术，2021.01-2023.12
[4] 国家重点研发计划：传统酿造调味食品品质控制关键技术研究及产业化示范，2016.07 - 2020.12
[5] 国家自然科学基金面上项目：传统食醋酿造乳酸合成代谢网络及其发酵机制研究，2017.01-2020.12
[6] 天津市科技支撑计划：高品质独流老醋发酵关键技术研究与应用，2016.04-2019.03
[7] 国家863计划：大宗食品发酵安全低碳加工关键技术研究（2013AA102106），2013.01-2017.12
主要学术成果
先后发表各类科研论文100余篇，授权发明专利30余项。发表的主要学术论文有：
[1] Yanfang Wu, Menglei Xia, Nan Zhao, Linna Tu, Danni Xue, Xianglong Zhang, Cuimei Zhao, Yang Cheng, Yu Zheng*, Min Wang*. Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar. Food Research International, 2021, 145(1):110400
[2] Songfeng Yu, Jia Song, Tao Hu, Jun Wang, Xiaojing Liu, Yu Zheng*, Lei Shi, Shoupeng Wan, Min Wang*. Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili. Food Science and Human Wellness
[3] Xie Sankuan, Zhao Cuimei, Fan Bingqian, Zheng Yu*, Xia Menglei, Tu Linna, Song Jia, Zhao Xinyi, Wang Min*. Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress. Food Microbiology, 2021, 95, 103684.
[4] Zhang Qiang, Zhao Cuimei, Wang Xiaobin, Li Xiaowei, Zheng Yu*, Sogn Jia, Xia Menglei, Zhang Rongzhan, Wang Min*. Bioaugmentation by pediococcus acidilactici aaf1-5 improves the bacterial activity and diversity of cereal vinegar under solid-state fermentation. Frontiers in Microbiology, 2021, 11:603721.
[5] Song Jia, Geng Xiaoqi, Su Yan, Zhang Xiaoyu, Tu Linna, Zheng Yu*, Wang Min *. Structure feature and antidepressant-like activity of a novel exopolysaccharide isolated from Marasmius androsaceus fermentation broth. International Journal of Biological Macromolecules, 2020, 165: 1646-1655.
[6] Song Jia, Zhang Jiaojiao, Su Yan, Zhang Xiaoyu, Li Jing, Tu Linna, Yu Jinping, Zheng Yu*, Wang Min*. Monascus vinegar-mediated alternation of gut microbiota and its correlation with lipid metabolism and inflammation in hyperlipidemic rats. Journal of Functional Foods, 2020, 74:104152.
[7] Song Jia, Jia Yuxiang, Su Yan, Zhang Xiaoyu, Tu Linna, Nie Zhiqiang, Zheng Yu*, Wang Min*. Initial analysis on the characteristics and synthesis of exopolysaccharides from Sclerotium rolfsii with different sugars as carbon sources. Polymers, 2020, 12(2): 348.
[8] Qiang Zhang, Chuanxue Fu, Cuimei Zhao, Shuai Yang, Yu Zheng*, Menglei Xia, Yufeng Yan, Fanfan Lang, Min Wang*. Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar." LWT-Food Science and Technology,133(2020): 109868.
[9] Zhang Xianglong, Wu Yanfang, Zheng Yu*, Xu Ying, Xia menglei, Tu Linna, Min Wang*. Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar. International Journal of Food Science and Technology, 2019, 54(10): 2927-2938
[10] Zheng Yu, Mou Jun, Niu Jiwei, Yang Shuai, Chen Lin, Xia Menglei, Wang Min*. Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar. Applied Microbiology and Biotechnology, 2018, 102(6): 2645-2658.
[11] Zheng Yu, Chang Yangang, Xie Sankuan, Song Jia, Wang Min*. Impacts of bioprocess engineering on product formation by Acetobacter pasteurianus. Applied Microbiology and Biotechnology, 2018, 102(6):2535-2541.
[12] Zheng Yu, Chang Yangang, Zhang Renkuan, Song Jia, Xu Ying, Liu Jing, Wang Min*. Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus. Journal of Industrial Microbiology and Biotechnology, 2018:45(9): 781-788.
[13] Zheng Yu, Wang Jing, Bai Xiaolei, Chang Yangang, Mou Jun, Song Jia, Wang Min*. Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA. Applied Microbiology and Biotechnology, 2018: 102(15):6493-6502.
[14] Zheng Yu, Zhang Renkuan, Yin Haisong, Bai Xiaolei, Chang Yangang, Xia Menglei, Wang Min*. Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions. Applied Microbiology and Biotechnology, 2017, 101(18):7007-7016.
授权发明专利主要有：
[1] 郑宇，王敏，符传学，宋佳，杨帅，夏梦雷．一种利用混合菌剂强化传统食醋固态发酵的方法及其应用．授权专利号：ZL201611024366.8
[2] 郑宇，王敏，张祥龙，张仁宽，申雁冰，宋佳．一种食醋的陈酿催陈工艺．授权专利号：ZL201610186346.4
[3] 郑宇，王敏，宋佳，白晓磊，夏梦雷，常燕钢．一种无醇啤酒醋饮料及其生产方法．授权专利号：ZL201611093343.2，
[4] 郑宇，王敏，殷海松，董爱静，王靖，骆健美，申雁冰．一种醋酸发酵营养盐及其使用方法．授权专利号：ZL201410840533.0
[5] 郑宇，王敏，申雁冰，牛丹丹，骆健美，聂志强，殷海松．过量表达辅酶PQQ合成蛋白的基因工程醋酸菌及其应用. 授权专利号：ZL201310743984.8
[6] 郑宇、王敏、宋佳、谢晓林、张祥龙、程程、申雁冰. 一种烤苹果醋饮料及其生产方法. 授权专利号：ZL 2017100775583，
[7] 郑宇，王敏，王靖，焦晓阳，申雁冰，骆健美. 可调控芽孢生成的枯草芽孢杆菌基因工程菌及其构建方法和应用. 授权专利号：ZL 201510188709.3
获奖情况
研究成果获得2015年天津市科技进步一等奖。
联系方式
办公地点：天津经济技术开发区第十三大街29号,太阳成集团tyc7111cc
邮政编码：300457
办公电话：022-6060xxxx
传 真：022-60602298
Email： yuzheng@tust.edu.cn
