个人简介
副教授，硕士生导师，中国科学院微生物研究所微生物学博士学位，主持过国家自然科学基金-青年项目1项、国家863项目子课题1项、浙江省自然科学基金-一般项目1项。
主要研究方向：工业酶挖掘与分子改造、工业微生物代谢工程育种、传统发酵工程与科学。
联系方式
Email：zhulinjiang@zjut.edu.cn
电话：0571-88320571
代表性论文论著
1. Zhu Linjiang, Xu Min, Lu Changxin, Chen Luyi, Xu Anjie, Fang Jinyi, Chen Hanchi, Lu Yuele, Fan Yongxian, Chen Xiaolong (2019) Optimization of whole-cell biotransformation for scale-up production of -arbutin from hydroquinone by the use of recombinant Escherichia coli. Amb Express 9
2. Zhu Linjiang，Jiang Dan, Zhou Yaoyao, Lu Yuele, Fan Yongxian, Chen Xiaolong, (2019) Batch-feeding whole-cell catalytic synthesis of alpha-arbutin by amylosucrase from Xanthomonas campestris. J Ind Microbiol Biotechnol 46:759-767.
3. Zhu Linjiang, Ma Ting, Mei Yimin, Li Qi. 2017. Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process. Food Sci Biotechnol 26:1227-1233.
4. Zhu Linjiang, Fan Zihao, Kuai Hui, Li Qi. 2017. Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes. Lett Appl Microbiol 65(3):226-233.
5. Zhu Linjiang, Li Yin & Cai Zhen (2015) Development of a stress-induced mutagenesis module for autonomous adaptive evolution of Escherichia coli to improve its stress tolerance. Biotechnol Biofuels 8, 93.
6. Zhu Linjiang, Cai Zhen, Zhang Yanping & Li Yin (2014) Engineering stress tolerance of Escherichia coli by stress-induced mutagenesis (SIM)-based adaptive evolution. Biotechnol J 9, 120-127.
7. Zhu Linjiang, Ma Ting, Li Yongxian & Li Qi (2015) Permeability analysis of high-adjunct-ratio spent grain layer in the high-gravity wort separation process. Process Biochemistry 50, 846-852.
8. Zhu Linjiang, Xu Hongtao, Zhang Yanping, Wu PQ & Li Yin (2014) BOX-PCR and PCR-DGGE analysis for bacterial diversity of a naturally fermented functional food (Enzyme?). Food Bioscience 5, 115-122.
9. 朱林江 & 李崎 (2015) 工业微生物基因组编辑技术的研究进展. 生物工程学报 31, 338-350.
10. 朱林江 & 李崎 (2015) L-丝氨酸的微生物法制备研究进展. 食品与发酵工业 41, 181-185.
11. 朱林江 & 李崎 (2014) 环境胁迫诱导的细胞适应性突变. 遗传 36, 327-335.
12. Niu C#, Zhu L#, Xu X, Li Q (2017) Rational design of thermostability in bacterial 1,3-1,4-beta-glucanases through spatial compartmentalization of mutational hotspots. Appl Microbiol Biotechnol 101, 1085-1097. (#共第一作者)
13. Niu C#, Zhu L#, Xu X, Li Q. (2016)Rational Design of Disulfide Bonds Increases Thermostability of a Mesophilic 1,3-1,4-beta-Glucanase from Bacillus terquilensis. PLoS One, 11: e0154036.
14. Niu C#, Zhu L#, Zhu P & Li Q (2015) Lysine-Based Site-Directed Mutagenesis Increased Rigid beta-Sheet Structure and Thermostability of Mesophilic 1,3-1,4-beta-Glucanase. J Agric Food Chem 63, 5249-5256.
15. Ruan Y#, Zhu L & Li Q (2015) Improving the electro-transformation efficiency of Corynebacterium glutamicum by weakening its cell wall and increasing the cytoplasmic membrane fluidity. Biotechnol Lett 37, 2445-2452
16. Ma T#, Zhu L#, Zheng F, Li Y & Li Q (2014) Evaluation of emerging factors blocking filtration of high-adjunct-ratio wort. J Agr Food Chem 62, 8486-8490.
17. Niu C#, Zhu L#, Wang J & Li Q (2014) Simultaneous enhanced catalytic activity and thermostability of a 1,3-1,4-beta-glucanase from Bacillus amyloliqueformis by chemical modification of lysine residues. Biotechnol Lett 36, 2453-2460
主要研究项目
1. 野油菜黄单胞菌L-薄荷醇-β-糖基转移酶的鉴定及功能研究，浙江省自然科学基金-一般项目，LY19B060008，10万，2019.1-2021.12。
2. 固态酱曲微生物群落结构中的米曲霉-细菌相互作用机制研究，国家自然科学基金-青年项目，31601445，20万，2017.1-2019.12
3. 食醋发酵过程中风味物质的形成规律与调控技术研究，国家863项目子课题，2013AA102106-03，20万，2013.1-2017.12