导师姓名：侯丽华
性别：女
人气指数：37

所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：副教授
导师类型：
招生专业：食品科学、粮食、油脂及植物蛋白工程、水产品加工及贮藏工程、农产品加工及贮藏工程
研究领域： 1．功能性食品、酿造食品的研究与开发2．食品安全新技术的开发3．食品新资源的开发
研究领域： 1．功能性食品、酿造食品的研究与开发2．食品安全新技术的开发3．食品新资源的开发 [收起]




通讯方式 :
办公电话：**（办公室）；02
电子邮件：lhhou@126.edu.cn
通讯地址：天津经济技术开发区13大街29号天津科技大学食品科学与生物技术学院 逸夫楼335（办公室）；逸夫楼


个人简述 :
1.侯丽华王春玲 “酱油发酵优良菌种的构建及其机理的研究与开发” 天津市政府 天津市科学技术进步奖 三等奖 2014（2014JB-3-122-R1）2.侯丽华王春玲万守朋，传统发酵食品优良菌种构建及其机理和应用的研究，中国商业联合会科学技术奖，三等奖，2015（2015-3-11-R01）3.侯丽华王春玲，“酱油优良发酵菌种的构建与应用及其机理的研究”获得轻工业联合会优秀奖 2014（2014-Y-4-17）。4.侯丽华王春玲王莹，低盐固态工艺条件下米曲霉3.042和米曲霉RIB40酿造酱油发酵性能的比较，中国调味品协会，全国调味品行业“安琪酵母抽提物”杯科学技术论文大赛，一等奖，2013年5.侯丽华王春玲王聪，酱油酿造风味菌株T酵母耐盐机理的初步研究，中国调味品协会，全国调味品行业“安琪酵母抽提物”杯科学技术论文大赛，三等奖，2014年1.一种高盐稀态黑豆酱油及其制备方法（ZL**4.0）（已授权）2.一种分析真菌发酵过程中蛋白表达的方法（号ZL **1.1）（已授权）3.一种发酵型牛肉酱及其制备方法（ZL **9.0）（已授权）4.一种快速高效的构建S酵母优良菌株的方法（**2.X）5.一种发酵紫菜酱油及其制备方法（**5.8）6.一种环保低成本营养黄豆酱的制备方法（**5X）7.一种快速发酵鲜味突出的海鲜发酵酱油的制备方法（**4.4）

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（通讯及第一作者）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（通讯作者）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（通讯作者）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（通讯作者）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（通讯作者）8. Identification of salt-tolerant geneHOG1 in Torulopsis versatilis Biotechnology Letters 33(7) 1449-1456 2011（通讯作者）9. Genome shuffling ofHansenula anomalato improve the flavor formation of soy sauce World Journal of Microbiology and Biotechnology 28 1857-1862 2012（通讯作者）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（通讯作者）11. Construction of ploidy series ofSaccharomyces cerevisiaeby the plasmid YCplac33-GHK Journal of Industrial Microbiology & Biotechnology 2013 40 393-397 （通讯及第一作者）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（通讯作者）13. Analysis of salt-tolerance genes inZygosaccharomyces rouxii. Applied Biochemistry and Biotechnology. 170 1417-1425 2013（通讯及第一作者）14. The development of functional black bean soy sauce. Journal of Pure and Applied Microbiology. 7 95-100 2013（通讯作者）15. The development of soy sauce from organic soy bean. Agricultural Sciences. 4 No.5B 116-121 2013（通讯作者）16.Torulopsis versatilisstrains with increased salt tolerance carry mutations in the glycerol transporter geneFPS1. International Journal of Food Science & Technology. 49:673-678 2014（通讯作者）17. A comparison of whole cell directed evolution approaches in breeding of industrial strain ofSaccharomyces cerevisiae Biotechnology Letters. 37：1393-1398 2015（通讯及第一作者）18. Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungusAspergillus oryzaein fermented soy sauce. BioMed Research International. 456802，2015（通讯作者）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/**. 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论文集 1-5页 2011.05.10-12 武汉 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（通讯作者）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（通讯作者）47. Flavour analysis of Chinese cereal vinegar. 2013 International Conference on Agricultural and Natural Resources Engineering 2013 5: 332-338 （通讯作者）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（通讯作者）49. Effect of geneFPS1on accumulation of glycerol inZygosaccharomyces rouxii ICAB2012，249. 251-257 2012（通讯作者）50. Research on salt-tolerant geneGPD1 in Zygosaccharomyces rouxii ICAB2012，250. 1157-1163 2012（通讯及第一作者）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（通讯作者）