Professors

Guocheng Du

By: Source: Date:2018-11-07 Updating:2018-11-07 View:


 

Professor, Cheung Kong   Scholar Professor, MoE, China

Tel: +86 0510 85913653

Email: gcdu@jiangnan.edu.cn

Web: http://biotech.jiangnan.edu.cn/info/1014/1059.htm 


Education & Experience

2003 – present        Professor, Jiangnan University, School of Biotechnology

2003-2004          Visit Scientist, Hawaii University

1999 – 2003        Associate   Professor, Jiangnan University, School of Biotechnology

2000-2001          Postdoctoral Fellow, Hongkong University of Science & Technology

1998 – 1999        Lecturer,   Jiangnan University, School of Biotechnology

1995 – 1997        Ph.D.,   Jiangnan University

1987 – 1989        Master,   Jiangnan University

1983-1987           B.Sc., Yangzhou University


Research Fields

Dr. Du’s current main research focus is on bioprocess   engineering and metabolic engineering that lead to deal with the design and   modification of microorganisms, and development and optimization of processes   for the manufacturing of bio-products such as industrial enzymes, nutraceuticals and   bio-chemicals. Dr. Du has   about 300 publications/communications, which include 68 patents, 10 books, 176   original and review papers, etc. He is associate editors of Journal of the   Science of Food and Agriculture, and Microbial Cell   Factories, and Board member of Bioresource Technology.

 

Selected Publications

1. YangSong, Jianghua Li, Hyun-dongShin, LongLiu, GuochengDu*, JianChen. Biotechnological production of alpha-keto acids: Current status and   perspectives. Bioresource Technology. 2016, 219: 716-724.

2. Yang Song, Jianghua Li, Hyun-dong Shin, Guocheng Du*, Long   Liu*, Jian Chen. One-step biosynthesis of α-ketoisocaproate   from L-leucine by an Escherichia coli whole-cell biocatalyst expressing an   L-amino acid deaminase from Proteus vulgaris. Scientific   Reports. 2015, 5: 12614.

3. Hou Ying, Hossain Gazi Sakir, Li Jianghua, Shin Hyun-dong,   Liu Long*, Du Guocheng*. Production of phenylpyruvic acid from   L-phenylalanine using an L-amino acid deaminase from Proteus mirabilis:   Comparison of enzymatic and whole-cell biotransformation approaches.Applied   Microbiology and Biotechnology. 2015, 99: 8391-8402.

4. Liu Long, Zhuge Xin, Li Jianghua, Shin Hyun-dong, Du   Guocheng*, Chen Jian*. Improved production of propionic acid via   combinational overexpression of glycerol dehydrogenase and malate   dehydrogenase from Klebsiella pneumoniae in Propionibacterium jensenii.Applied   and Environmental Microbiology. 2015, 81: 2256-2264.

5. Zhuge Xin, Li Jianghua, Shin Hyun-dong, Liu Long*, Du   Guocheng*, Chen Jian. Improved propionic acid production with metabolically   engineered Propionibacterium jensenii by an oxidoreduction potential-shift   control strategy.Bioresource Technology.2015,   175: 606-612.

6. Liu Long, Guan Ningzi, Li Jianghua, Shin Hyun-dong, Du   Guocheng*, Chen Jian. Developing GRAS strains as promising cell factories for   the production of nutraceuticals by systems and synthetic biology approaches:   Advances and prospects.Critical Reviews in Biotechnology.2015.   In press. 10.3109/07388551.2015.1121461

7. Yang Y, Kang Z*, Zhou J, Chen J, Du G*. High-level expression   and characterization of recombinant acid urease for enzymatic degradation of   urea in rice wine.Applied Microbiology and   Biotechnology. 2015, 99(1): 301-308.

8. Zhen Fang, Juan Zhang*, Baihong Liu, Guocheng Du*, Jian Chen.   Enhancement of the catalytic efficiency and thermostability of Stenotrophomonas   sp. keratinase KerSMD by domain exchange with KerSMF.Microbial   Biotechnology. 2016, 9(1): 3546.

9. Zhen Fang, Juan Zhang*, Baihong Liu, Guocheng Du*, Jian Chen.   Insight into the substrate specificity of keratinase KerSMD from   Stenotrophomonas maltophilia by site-directed mutagenesis studies in S1   pocket.RSC Advances. 2015, 5: 7495374960.

10. Nestor Ishimwe, Eric B. Daliri, Byong H. Lee*, Fang Fang and   Guocheng Du*. The perspective on cholesterol-lowering mechanisms of   probiotics.Molecular Nutrition & Food Research.   2015,59(1):94-105.

 

 

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