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张博钦,博士,569vip威尼斯游戏,师资博士后。
科研领域及方向
[1] 优良酿造微生物的筛选及工业化应用;
[2] 非酿酒酵母与酿酒酵母混合发酵对葡萄酒香气化合物的调控机制;
[3] 白酒关键酿造工艺开发及微生物调控网络解析。
主要学术成果
先后发表各类科研论文11篇,授权发明专利2项。发表的主要学术论文有:
[1] Zhang, B. Q., Liu, H., Tang, T., Xue, J., Duan, C. Q., & Yan, G. L. (2022). Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines. LWT-Food Science and Technology, 161:113360. (IF: 4.952)
[2] Zhang, B. Q., Tang, T., Yang, D. Q., Xue, J., Liu, H., Duan, C. Q., & Yan, G. L. (2022). Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines. Food Chemistry, 368: 130807. (IF: 7.514)
[3] Zhang, B. Q., Ivanova-Petropulos, V., Duan, C. Q., & Yan, G. L. (2021). Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. Food Bioscience, 41(7), 100925. (IF: 4.240)
[4] Zhang, B. Q., Duan, C. Q., & Yan, G. L. (2021). Effects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii. International Journal of Food Science & Technology, 56, 5107–5118. (IF: 3.713)
[5] Zhang, B. Q., Xu D. D., Duan, C. Q., & Yan, G. L. (2019). Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae. Process Biochemistry, 90, 44- 49. (IF: 3.757)
[6] Zhang, B. Q., Shen, J. Y., Duan, C. Q., & Yan, G. L. (2018). Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermentation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal blanc icewine. Frontiers in Microbiology, 9:2303. (IF: 5.640)
[7] Zhang, B. Q., Luan, Y., Duan, C. Q., & Yan, G. L. (2018). Use of Torulaspora delbrueckii co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of red wine aroma profile. Frontiers in Microbiology, 9:606. (IF: 5.640)
[8] Yan, G. L, Zhang, B. Q., Joseph, L., & Waterhouse, A. L. (2020). Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae. Food Microbiology, 90:103460. (IF: 5.516)
[9] Luan, Y., Zhang, B. Q., Duan, C. Q., & Yan, G. L. (2018). Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii. LWT-Food Science and Technology, 92, 177-186. (IF: 4.952)
[10] 张博钦, 方梓庄, 成池芳, 张如意, 段长青, 燕国梁.五株低产乙醇的非酿酒酵母筛选及其酿造特性.食品科学, 2021, 42;114-121.
[11] 张博钦, 尤雅, 成池芳, 段长青, 燕国梁. 冷浸渍开始阶段接种戴尔有孢圆酵母( Torulaspora delbrueckii)对葡萄酒中挥发性成分和生物胺含量的影响. 食品与发酵工业, 2020, 46(14): 19- 27.
授权发明专利主要有:
[1] 燕国梁, 段长青, 张博钦. 一种克鲁维乳酸酵母CVE-LT1及其在葡萄酒酿造中的应用, CN109929766A[P]. 2019.
[2] 燕国梁, 段长青, 张博钦,等. 一种混合发酵与添加苯丙氨酸在酿造葡萄酒中的应用, CN110408494A[P]. 2019.
联系方式
办公地点:天津经济技术开发区第十三大街29号569vip威尼斯游戏
邮政编码:300457
办公电话:022-60602723
传 真:022-60602298
Email:boqin222@tust.edu.cn