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更新日期：2018年9月2日 姓 名 吴振强 性 别 男 出生年月 1963年9月 籍贯 广东新会市 民 族 汉族 政治面貌 中国共产党党员 最后学历 博士研究生 最后学位 工学博士 技术职称 教授 导师类别 博、硕导 行政职务 副院长 Email btzhqwu@scut.edu.cn 工作单位 生物科学与工程学院 邮政编码 510006 通讯地址 广州市番禺区大学城 单位电话 02039380663 个人主页 http://www2.scut.edu.cn/biology/2013/1030/c3441a69478/page.htm 个人简介 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。 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。 申报国家专利20多件，其中已授权发明专利6件和实用新型专利6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100多篇，其中SCI论文50多篇；主编专著1部，参编高等学校专业教材1部。 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 社会、学会及学术兼职 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 研究领域 发酵工程、生物工程、生物化工、环境生态工程，基于天然产物生物转化的大健康产业领域理论与应用。 科研项目 1. 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 2. 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 3. 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 4. 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 5. 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 6. 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 7. 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 8. 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 9. 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 10. 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 11. 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 12. 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 13. 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 14. 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 15. 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 16. 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 17. 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 18. 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 19. 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 20. 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 发表论文 1. LuoYou,PengBin, LiuYan, WuYanan, WuZhenqiang*. Ultrasound extraction of polysaccharides from guava leaves and their antioxidant and antiglycation activity. Process Biochemistry xxx (xxxx) xxx–xxx. https://doi.org/10.1016/j.procbio.2018.08.003. 2. 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. https://doi.org/10.1016/j.jff.2018.04.046. （Q2 Top） 3. 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. https://doi.org/10.1016/j.lwt.2018.06.005. 4. 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; doi:10.3390/molecules23061239. 5. 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. https://doi.org/10.1016/j.foodchem.2018.05.035（Q2 Top） 6. Lu Wang, Fangju Lu, Yan Liu, Yanan Wu, Zhenqiang Wu*. Photocatalytic degradation of organic dyes and antimicrobial activity of silver nanoparticles fast synthesized by flavonoids fraction of Psidium guajava L. leaves. Journal of Molecular Liquids (2018) 263: 187–192. https://doi.org/10.1016/j.molliq.2018.04.151. 7. Lu Wang, Yufeng Liu, You Luo, Kuiying Huang, and Zhenqiang Wu*. Quickly Screening for Potential α‑Glucosidase Inhibitors from Guava Leaves Tea by Bioaffinity Ultrafiltration Coupled with HPLC-ESI-TOF/MS Method. J. Agric. Food Chem. 2018, 66(6):1576-1582. doi: 10.1021/acs.jafc.7b05280. 8. Lu Wang, Yanan Wu, Jia Xie, Sheng Wu, Zhenqiang Wu ⁎. Characterization, antioxidant and antimicrobial activities of green synthesized silver nanoparticles from Psidium guajava L. leaf aqueous extracts. Materials Science & Engineering C (2018)86:1-8. 9. 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 41 (2018) 183–190. https://doi.org/10.1016/j.jff.2017.12.044（Q2 Top） 10. 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.  DOI 10.1186/s12934-017-0828-0. （Q1 Top） 11. Gong Chen, Meihua Wang, Xiaofei Tian, Zhenqiang Wu*. Analyses of Monascus pigment secretion and cellular morphology in nonionic surfactant micelle aqueous solution. Microbial Biotechnology (2017), DOI: 10.1111/1751-7915.13038 12. 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 (2017) 1-10, https://doi.org/10.1007/s00253-017-8576-y（Q2 Top） 13. 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, DOI 10.1186/s12934-017-0786-6 （Q1 Top） 14. 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 245(2018)297-304. http://dx.doi.org/10.1016/j.foodchem.2017.10.086（Q2 Top） 15. 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. DOI: 10.1002/jssc.201700477 16. Lu Wang, Yanan Wu, Yan Liu, Zhenqiang Wu *. Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves. Molecules, 2017, 22, 1648; doi:10.3390/molecules22101648 17. 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. DOI: 10.1002/cbdv.201700114. 18. 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 DOI 10.1186/s13568-017-0441-y 19. 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 208 (2017)126–129. http://dx.doi.org/10.1016/j.matlet.2017.05.014 20. 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 DOI 10.1186/ s12896-017-0366-1 21. 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 58 (2017) 42–50, https://doi.org/10.1016/j.procbio.2017.04.012 22. 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 DOI 10.1186/s13568-017-0382-5 23. 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 DOI 10.1007/s00449-017-1750-x 24. 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. 32(2017)185–194. http://dx.doi.org/10.1016/j.jff.2017.02.028. （Q1 Top） 25. 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 32 (2017) 149–159. http://dx.doi.org/10.1016/j.jff.2017.02.029. （Q1 Top） 26. 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. doi:10.1186/s13568-017-0327-z. 27. 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  doi:10.1007/s00253-017-8106-y（Q2 Top） 28. 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. DOI: 10.1039/c6md00491a （封面文章） 29. 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. http://dx.doi.org/10.1016/j.indcrop.2016.08.0430926-6690（Q1 Top） 30. 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. 31. 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. 32. 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. 33. 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. 34. Bo Wang, Xuehong Zhang, Zhenqiang Wu∗, Zhilong Wang∗. Investigation of relationship between lipid and Monascus pigmentaccumulation by extractive fermentation. Journal of Biotechnology. 2015, 212:167–173. 35. 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 36. 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. 37. 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. 38. 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） 39. 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. 40. 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. 41. 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. 42. 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) 43. 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. 出版专著和教材 1. 教材 高等学校专业教材：生物工程设备（第二版），中国轻工业出版社，北京，2011年1月 2. 专著 实用生物技术丛书：固态发酵技术与应用，化学工业出版社，北京，2006年3月 科研创新 1. 发明专利：一种富游离多酚燕麦及其制备方法与应用，申请号：201711352087.9，申请人：华南理工大学，发明人：吴振强，贝琦，陈功，申请日：2017.12.15 2. 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.，申请人：华南理工大学，发明人：吴振强，田霄飞，胡梦花，授权公告日：2018年6月19日。 3. 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，申请人：华南理工大学，发明人：吴振强，邬亚男，罗游，申请日：2017.6.29 4. 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，申请人：华南理工大学，发明人：吴振强，王露，申请日：2017.5.26 5. 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，申请人：华南理工大学，发明人：吴振强，田霄飞，申请日：2017.4.26 6. 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,中国发明专利，申请号：201610943653.2，申请人：华南理工大学，发明人：吴振强，汪梅花，陈功，申请日：2016.11.02 7. 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，申请人：华南理工大学，发明人：吴振强，魏文浩，王露，申请日：2015.12.11 8. 发明专利：通过高碳源发酵获得胞外水溶性红曲黄色素的方法及应用，申请号：201510450416.8，申请人：华南理工大学，发明人：吴振强，汪梅花，陈功，申请日：2015.07.29 9. 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，申请人：华南理工大学，发明人：吴振强，陈功，汪梅花，授权公告日：2018.06.22， 10. 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，申请号：201510317907.5，申请人：华南理工大学，发明人：吴振强，卢颖，吴晓英，申请日：2015.06.11 11. 发明专利：一种检测蒸馏酒醉度的方法及应用,中国发明专利，专利号：201510058545.2，申请人：华南理工大学&广东省九江酒厂有限公司，发明人：吴振强，吴志强，卫云路，何松贵，刘幼强，黎伟刚，方毅斐， 授权公告日：2016年05月04日。 12. 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，申请人：华南理工大学，发明人：吴振强；程哲灏；夏枫耿；梁淑娃，授权公告日：2012.07.18 教学活动 主讲了研究生课程和本科生生物工程类专业课程8门。 指导学生情况 已培养博、硕士研究生60多名. 我的团队 团队有教授1名，副教授2名，实验室技术教师1名，研究生20名。