Zhennai Yang

Contact Details

Email:yangzhennai@th.btbu.edu.cn

Telephone/Mobile (optional):86-10-68984870

Position

Professor

Education Background

1981.9-1985.7，Jiangxi Agricultural University, Majoring in Animal Science, Received B.Sc. Degree

1985.9-1988.7，Northeast Agricultural College, Majoring in Animal Food Science, Received M.Sc. Degree

1992.9-2000.5，University of Helsinki, Finland, Majoring in Dairy Technology, Received Ph.D.Degree

Research Field/Interests

Dairy Science and Processing Technology：Biotechnology of lactic acid bacteria (Probiotics); R&D of dairy ingredients (exopolysaccharides, oligosaccharides, milk-clotting enzymes); Functional dairy products and safe processing technology; Technological modernization of traditional dairy products

Research Grants

1. Natural Science Foundation of China (No. 31871823): Influencing mechanism of double stresses from low temperature and acidity on the probiotic activity during cold storage of fermented milk and protection strategy

2. Natural Science Foundation of China (No. 31571857):Mechanism of bacterial cell injury by freezing stress during processing of probiotic ice cream and studies of the control strategy

3. Natural Science Foundation of China (No. 31371804): Studies on microecological changes and mechanism of quality formation during ripening of probiotic cheese by omics methods

4. The 13th Five-Year National Key Research and Development Program (No.2018YFC1604302): Study on the directional hydrolysis of milk protein and its functions by proteases with different characteristics

5. Key Project of Scientific Research Plan of Beijing Municipal Education Commission (No. KZ201310011011): Molecular mechanism of anti-coagulation effect of milk

Publications

1. Jiang Y., Yang Z.*. A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum. Journal of Functional Foods 2018, 47:229-240.

2. Wang J., Wu T., Fang X., Min W., Yang Z.*. Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu. International Journal of Biological Macromolecules 2018, 115:985-993.

3. Wang J., Fang X., Wu T., Min W., Yang Z.*. Exopolysaccharide producing Lactobacillus plantarum SKT109 as adjunct culture in Cheddar cheese production. LWT - Food Science and Technology 2018, 97:419–426.

4. Zhang J., Zhao X., Jiang Y., Zhao W., Guo T., Cao Y., Teng J., Hao X., Zhao J., and Yang Z.*. Antioxidant status and gut microbiota change in an aging mouse model as influenced by exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibetan kefir. Journal of Dairy Science 2017, 100:6025-6041.

5. Zhang J., Cao Y., Wang J., Guo X., Zheng Y., Zhao W., Mei X., Guo T., Yang Z.*. Physicochemical characteristics and bioactivities of the exopolysaccharide and its sulphated polymer from Streptococcus thermophilus GST-6. Carbohydrate Polymers 2016, 146:368-375.

6. Wang J., Zhao X., Tian Z., Yang Y., Yang Z.*. Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir. Carbohydrate Polymers 2015, 125:16-25.

7. Wang J., Zhao X., Yang Y., Zhao A., Yang Z.*. Characterization and bioactivities of an exopolysaccharide produced by Lactobacillus plantarum YW32. International Journal of Biological Macromolecules 2015, 74:119-126.

8. Zhang L., Liu C., Li D., Zhao Y., Zhang X., Zeng X., Yang Z.*, Li S. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88. International Journal of Biological Macromolecules 2013, 54:270-275.

9. Li S., Zhao Y., Zhang L., Zhang X., Huang L., Li D., Niu C., Yang Z.*, Wang Q.* Antioxidant Activity of Lactobacillus plantarum strains Isolated from Traditional Chinese Fermented Foods. Food Chemistry. 2012, 135:1914-1919.

10. Yang Z., Rogers M. L., Song Y., Guo W., Kolattukudy P. E.*. Homoserine and asparagine are host signals that trigger in planta expression of a pathogenesis gene in Nectriahaematococca, Proceedings of the National Academy of Sciences, U.S.A. 2005, 102:4197-4202.

Teaching Interests

Technology of animal products processing; Introduction to food science and safety; Principle and practice of food microbiology and biotechnology