Professor | Han Beizhong | Asia Growth Partners

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Name	Han Beizhong
Contact Information	bz.han@cau.edu.cn
Language ability	Chinese, English
Province	Beijing

Upload Avatar (500 x 500)

Name

Han Beizhong

Contact Information

bz.han@cau.edu.cn

Language ability

Chinese, English

Province

Beijing

University/Lab Affiliation and Title	China Agricultural University
Faculty	department of nutrition and health
Academic Background & Achievements	1979.9 - 1983.7: Bachelor's in Fermentation Engineering, Tianjin University of Light Industry 1985.9 - 1988.5: Master's in Fermentation Engineering, Tianjin University of Light Industry 1999.11 - 2003.2: PhD in Food Microbiology, Wageningen University, Netherlands

University/Lab Affiliation and Title

China Agricultural University

Faculty

department of nutrition and health

Academic Background & Achievements

1979.9 - 1983.7: Bachelor's in Fermentation Engineering, Tianjin University of Light Industry
1985.9 - 1988.5: Master's in Fermentation Engineering, Tianjin University of Light Industry
1999.11 - 2003.2: PhD in Food Microbiology, Wageningen University, Netherlands

Areas of Focus	Food Microbiology Fermentation Engineering Microbiome and Metabolome in Qu and Baijiu Brewing
Publications	Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter, Kang J M, Xue Y S, Chen X X, Han B Z, 2022 Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu, Kang J M, Chen X X, Han B Z, Xue Y, 2022 Green synthesis of silver nanoparticles using sodium alginate and tannic acid: characterization and anti- S. aureus activity, Tian S M, Hu Y N, Chen X X, Liu C, Xue Y S, Han B-Z, 2021 Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu, Hu Y N, Huang X N, Yang B, Zhang X, Han Y, Chen X X, Han B-Z, 2021 Understanding the shifts of microbial community and metabolite profile from wheat to mature Daqu, Zhang Y D, Shen Y, Cheng W, Wang X, Xue Y S, Chen X X, Han B-Z, 2021 Understanding the Interactions between Staphylococcus aureus and the Raw-Meat-Processing Environment Isolate Klebsiella oxytoca in Dual-Species Biofilms via Discovering an Altered Metabolic Profile, Chen X X, HU Y N, Tian S M, Han B-Z, 2021 Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Pang X N, Chen C, Huang X N, Yan Y Z, Chen J Y, Han B-Z, 2021 Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu, Huang X N, Fan Y, Meng J, Sun, S F, Han B-Z, 2021 Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu, Pang X N, Huang X N, Chen J Y, Han B-Z, 2020 Composition and metabolic functions of the microbiome in fermented grain during light-flavor Baijiu fermentation, Huang X N, Fan Y, Lu T, Kang J M, Han B-Z, Chen J Y, 2020 Formation of a Mixed-Species Biofilm is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter, Fan, Yi, Huang, XN, Chen, JY, Han, B-Z, 2020 Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China, Li, RY, Zheng, XW, Yang, J, Shen, XM, Jiao, L, Yan, Z, Chen, B, Han, B-Z, 2019 Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1 H NMR-based metabolomics approach, Li, RY, Zheng, XW, Zhang, X, Yan, Z, Wang, XY, Han, B-Z, 2018

Areas of Focus

Food Microbiology
Fermentation Engineering
Microbiome and Metabolome in Qu and Baijiu Brewing

Publications

Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter, Kang J M, Xue Y S, Chen X X, Han B Z, 2022
Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu, Kang J M, Chen X X, Han B Z, Xue Y, 2022
Green synthesis of silver nanoparticles using sodium alginate and tannic acid: characterization and anti- S. aureus activity, Tian S M, Hu Y N, Chen X X, Liu C, Xue Y S, Han B-Z, 2021
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu, Hu Y N, Huang X N, Yang B, Zhang X, Han Y, Chen X X, Han B-Z, 2021
Understanding the shifts of microbial community and metabolite profile from wheat to mature Daqu, Zhang Y D, Shen Y, Cheng W, Wang X, Xue Y S, Chen X X, Han B-Z, 2021
Understanding the Interactions between Staphylococcus aureus and the Raw-Meat-Processing Environment Isolate Klebsiella oxytoca in Dual-Species Biofilms via Discovering an Altered Metabolic Profile, Chen X X, HU Y N, Tian S M, Han B-Z, 2021
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu, Pang X N, Chen C, Huang X N, Yan Y Z, Chen J Y, Han B-Z, 2021
Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu, Huang X N, Fan Y, Meng J, Sun, S F, Han B-Z, 2021
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu, Pang X N, Huang X N, Chen J Y, Han B-Z, 2020
Composition and metabolic functions of the microbiome in fermented grain during light-flavor Baijiu fermentation, Huang X N, Fan Y, Lu T, Kang J M, Han B-Z, Chen J Y, 2020
Formation of a Mixed-Species Biofilm is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter, Fan, Yi, Huang, XN, Chen, JY, Han, B-Z, 2020
Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China, Li, RY, Zheng, XW, Yang, J, Shen, XM, Jiao, L, Yan, Z, Chen, B, Han, B-Z, 2019
Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1 H NMR-based metabolomics approach, Li, RY, Zheng, XW, Zhang, X, Yan, Z, Wang, XY, Han, B-Z, 2018

Microbiology Fermentation Qu Baijiu Microbiome Metabolome Food Safety Starter Cultures Microbial Interaction Metabolic Profiling

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