姓名：张薄博

性别：男

学历：博士

职称：教授

工作单位：汕头大学 生物系

教育情况：

2008/08 – 2011/12，香港中文大学，生物学，博士

2005/09 – 2008/07，华南理工大学，发酵工程，硕士

2001/09 – 2005/07，华南理工大学，生物工程，学士

工作经历：

2020/01 – 至今   汕头大学，理学院，生物系，教授

2012/01 – 2019/12 江南大学，生物工程学院，副教授

2014/06 – 2016/01 欧洲科学院苏宝连院士课题组，博士后

所受奖项:

[1] 广东省优秀硕士论文获得者 (省级；2010年)

[2] IFT（美国食品科学学会）研究论文竞赛第二名 (国际会议；2010年)

[3] “至善青年学者” (江南大学；2013年)

[4] 欧盟FOTOBIOMAT项目优秀完成者 (国际项目，比利时，2016年)

[5] 扬州市“绿扬金凤计划” 优秀博士资助对象（市级，2017年）

[6] 江苏省“双创计划”科技副总项目入选对象（省级，2018年）

[7] The 9th ICMBMP Excellent Presentation Award第九届世界食用菌生物学与产品大会杰出报告奖（国际会议，TOP 5%；2018年）

[8] ELSEVIER Outstanding Contribution in reviewing (爱思唯尔英文期刊杰出审稿人) DYES AND PIGMENTS 2016年度: Journal of Bioscience and Bioengineering 2018年度

[9] 江苏省“六大人才高峰”高层次人才项目入选对象（省级，2019年）

主要研究方向：

主要从事发酵工程，食品科学与生物医药方向的研究：（1）食药两用真菌发酵生产天然产物：红曲天然食用色素及降脂功能物质，牛樟芝、桑黄等药用真菌发酵合成药用活性物质，蘑菇天然活性多糖，中药发酵等；（2）益生菌调节肠道健康的研究，新一代益生菌相关产品（后生元在食品、保健品和医药领域的开发和应用）；（3）海洋藻类活性物质在食品/化妆品中的应用。（4）食品废弃物的综合利用：利用果皮/渣、中药渣、豆渣、麦糟、茶梗等，进行发酵获取高附加值产品。

代表性著作：

发表论文近40篇，其中以第一作者/通讯作者发表SCI论文30篇，按中科院期刊JCR分区，1 区 10篇：

[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. (1区杂志IF=9.229)

[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. (1区杂志IF=8.429)

[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. (1区杂志IF=9.642)

[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. (1区杂志IF=6.222)

[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. (1区杂志IF=5.279)

[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. (1区杂志IF=5.279) 

[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. (1区杂志IF=5.279)

[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. (1区杂志IF=5.279)

[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. (1区杂志IF=5.279)

[10] Gao-Fei Qian, Jing Huang, Ardavan Farhadi, Bo-Bo Zhang*. Ethanol addition elevates cell respiratory activity and causes overproduction of natural yellow pigments in submerged fermentation of Monascus purpureus. LWT-Food Science and Technology, 2021, 139: 110534. (1区杂志IF=4.952)

[11] Jing Huang, Hong-Wei Guan, Yue-Ying Huang, Ke-Sheng Lai, Hui-Ying Chen, Han Xue, Bo-Bo Zhang*. Evaluating the effects of microparticle addition on mycelial morphology, natural yellow pigments productivity, and key genes regulation in submerged fermentation of Monascus purpureus. Biotechnology and Bioengineering, 2021, 118: 2503-2513. (2区杂志IF=4.530)