I. BRIEF INTRODUCTION
Prof. Bobo ZHANG
Ph.D. (Institute of Zoology, Chinese Academy of Sciences)
E-mail: bbzhang@stu.edu.cn
Educational Background:
Ph.D., The Chinese University of Hong Kong, from August 2008 to December 2011
M.S., South China University of Technology, from September 2005 to July 2008
B.S., South China University of Technology, from September 2001 to July 2005
Work Experience:
From January 2020 to present, Professor, Department of Biology, College of Science, Shantou University
From January 2012 to December 2019, Lecturer - Associate Professor, School of Biotechnology, Jiangnan University
From June 2016 to January 2016, Postdoctoral Researcher in the Research Group of Academician Su Baolian, European Academy of Sciences
II.REASEARCH
Main Research Interests:
Mainly engaged in research in the fields of microbial fermentation, food science and biomedical: (1) Fermentation production of natural products by edible and medicinal fungi: Natural edible pigments of Monascus and substances with lipid-lowering functions, fermentation synthesis of pharmaceutically active substances by medicinal fungi such as Antrodia camphorata and Phellinus linteus, mushroom polysaccharides, fermentation of traditional Chinese medicine, etc.; (2) Research related to probiotics and the development and application of postbiotics in the fields of food, health products and medicine; (3) Application of active substances from marine algae in food/cosmetics. (4) Comprehensive utilization of food waste.
Awards Received:
In 2010, Excellent Master's Thesis in Guangdong Province
In 2010, Second Place in the IFT (Institute of Food Science, USA) Research Paper Competition
In 2012, Excellent Paper Award of the 6th Youth Academic Forum In 2013, Zhishan Young Scholar of Jiangnan University
In 2016, Excellent Completion of the EU FOTOBIOMAT Project
In 2017, Excellent Doctor of the "Lvyang Jinfeng Plan" in Yangzhou City
In 2018, Vice President of Science and Technology of the "Double Creation Plan" in Jiangsu Province
In 2018, The 9th ICMBMP Excellent Presentation Award
In 2019, Two postgraduate students under my guidance won the National Scholarship
In 2018, One student among the postgraduate students under my guidance won the title of Excellent Master's Thesis in Jiangsu Province
Projects Undertaken:
Sub-project of the National Key R & D Program (Principal Investigator) Research on the Industrial Production and Stabilization Technology of Monascus Yellow Pigment; (Project Number: 2016YFD0400802)
General Project of the National Natural Science Foundation (Principal Investigator) Molecular Mechanism of Inducing the Synthesis of Natural Yellow Pigment by Co-culture of Bacillus subtilis and Monascus; (Project Number: 32072184)
Youth Project of the National Natural Science Foundation (Principal Investigator) Research on the Regulatory Mechanism of Androquinonol Biosynthesis in Antrodia camphorata Mycelium; (Project Number: 21306065)
Natural Science Foundation of Jiangsu Province (Principal Investigator) Research on the Molecular Synthesis and Regulatory Response Mechanism of Antroquinonol, a Specific Active Substance of Antrodia camphorata; (Project Number: BK20130134)
Natural Science Foundation of Jiangsu Province (Principal Investigator) Research on the Biosynthesis Mechanism of Active Metabolites in Antrodia camphorata Liquid Fermentation Based on Proteomics; (Project Number: BK20130134)
Special Funds for Basic Scientific Research of Central Universities (Principal Investigator) Research on High-yield Active Polysaccharides in Antrodia camphorata Mycelium by Liquid Fermentation
Open Project of Beijing Food Additive Engineering Technology Research Center (Principal Investigator)
Horizontal Cooperation Project with Enterprises (Principal Investigator) Detection, Analysis and Preparation Technology of Active Products of Antrodia camphorata
Horizontal Cooperation Project with Enterprises (Principal Investigator) Research and Development of Extraction and Refining Technology of Monascus Yellow Pigment
Horizontal - Enterprise Cooperation Project (Principal Investigator) Research on Bacteriostatic Substances in Lactobacillus
Research Findings:
[ 1 ] Bo-Bo Zhang*, Li Wang, Valérie Charles, Joanna C. Rooke, Bao-Lian Su*；Robust and biocompatible hybrid matrix with controllable permeability for microalgae encapsulation；ACS Applied Materials & Interfaces, 2016, 8: 8939–8946；
[ 2 ] Bo-Bo Zhang*, Yu-Yan Guan, Peng-Fei Hu, Lei Chen, Gan-Rong Xu, Liming Liu, Peter C.K. Cheung；Production of bioactive metabolites by submerged fermentation of the medicinal mushroom Antrodia cinnamomea: recent advances and future development；Critical Reviews in Biotechnology, 2019, 39, 541-554；
[ 3 ] Bo-Bo Zhang, Peter C K Cheung*；A mechanistic study of the enhancing effect of Tween 80 on the mycelial growth and exopolysaccharide production by Pleurotus tuber-regium；Bioresource Technology, 2011, 102: 8323–8326；
[ 4 ] Li Wang, Zhi-Yi Hu, Xiao-Yu Yang*, Bo-Bo Zhang*, Wei Geng, Gustaaf Van Tendelooce, Bao-Lian Su*；Polydopamine nanocoated whole-cell asymmetric biocatalyst；Chemical Communications, 2017, 53, 6617–6620；
[ 5 ] Peng-Fei Hu, Jing Huang, Lei Chen, Zhongyang Ding, Liming Liu, Istva?n Molna?r*, and Bo-Bo Zhang*；Oxidative stress induction is a rational strategy to enhance the productivity of Antrodia cinnamomea fermentations for the antioxidant secondary metabolite antrodin C；Journal of Agricultural and Food Chemistry, 2020, 68: 3995–4004；
[ 6 ] Bo-Bo Zhang*, Peng-Fei Hu, Jing Huang, Yong-Dan Hu, Lei Chen, Gan-Rong Xu；Current advances on the structure, bioactivity, synthesis and metabolic regulation of novel ubiquinone derivatives in the edible and medicinal mushroom Antrodia cinnamomea；Journal of Agricultural and Food Chemistry, 2017, 65, 10395–10405；
[ 7 ] Jun Lv, Gao-Fei Qian, Lei Chen, Huan Liu, Hai-Xiao Xu, Gan-Rong Xu, Bo-Bo Zhang*, Chan Zhang*；Efficient biosynthesis of natural yellow pigments by Monascus purpureus in a novel integrated fermentation system；Journal of Agricultural and Food Chemistry, 2018, 66: 918?925；
[ 8 ] Bo-Bo Zhang, Peter C K Cheung*；Use of stimulatory agents to enhance the production of bioactive exopolysaccharide from Pleurotus tuber-regium by submerged fermentation；Journal of Agricultural and Food Chemistry, 2011, 59: 1210-1216；
[ 9 ] Bo-Bo Zhang, Lei Chen, Peter C K Cheung*；Two-dimensional gel electrophoresis analysis of mycelial cells treated with Tween 80: Differentially expressed protein related to enhanced metabolite production；Journal of Agricultural and Food Chemistry, 2012, 60: 10585–10591；
[ 10 ] Bo-Bo Zhang, Jing Cheng, Wen-Yong Lou, Pan Wang, Min-Hua Zong*；Efficient anti-Prelog enantioselective reduction of acetyltrimethylsilane to (R)-1-trimethylsilylethanol by immobilized Candida parapsilosis CCTCC M203011 cells in ionic liquid-based biphasic systems；Microbial Cell Factories, 2012, 11: 108–120；
[ 11 ] Yong-Dan Hu, Bo-Bo Zhang*, Gan-Rong Xu, Xiang-Ru Liao*, Peter C.K. Cheung；A mechanistic study on the biosynthetic regulation of bioactive metabolite Antroquinonol from edible and medicinal mushroom Antrodia camphorata；Journal of Functional Foods, 2016, 25: 70–79；
[ 12 ] Yong-Dan Hu, Huan Zhang, Rui-Qiu Lu, Xiang-Ru Liao, Bo-Bo Zhang*, Gan-Rong Xu*；Enabling the biosynthesis of Antroquinonol in submerged fermentation of Antrodia camphorata；Biochemical Engineering Journal, 2014, 91: 157-162；
[ 13 ] Huan Zhang, Yong-Dan Hu, Rui-Qiu Lu, Yong-jun Xia, Bo-Bo Zhang*, Gan-Rong Xu*；Integrated strategy of pH?shift and glucose feeding for enhanced production of bioactive Antrodin C in submerged fermentation of Antrodia camphorata；Journal of Industrial Microbiology & Biotechnology, 2014, 41: 1305–1310；
[ 14 ] Bo-Bo Zhang, Li-Ping Lu, Gan-Rong Xu*；Why solid-state fermentation is more advantageous over submerged fermentation for converting high concentration of glycerol into Monacolin K by Monascus purpureus 9901: A mechanistic study；Journal of Biotechnology, 2015, 206, 60–65；
[ 15 ] Jun Lv, Bo-Bo Zhang*, Xiao-Dong Liu, Chan Zhang, Lei Chen, Gan-Rong Xu, Peter C.K. Cheung；Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology；Journal of Bioscience and Bioengineering, 2017, 124, 452–458
