Associate Professor

Tel: 86-15190207193

Email: tsaoy5@jiangnan.edu.cn

Web:

2009 – present       Associate   Professor, Jiangnan University, School of Biotechnology

2016 – 2017         Visiting   scholar, University of Minnesota (USA)

1999 – 2009         Lecturer,   Jiangnan University

1998 – 2000           Oversea trainee, National Research Institute of Brewing (Japan)

1995 – 1997           M.Sc., Jiangnan University

1993 – 1995         Research   assistant, Wuxi Institute of Light Industry

1989 – 1993           B.Sc., Wuxi Institute of Light Industry

Main research interesting on the microorganisms, enzymes and   resource conversion technologies in fermentation field, include four topics:

1.      Focus on brewing microbial resources in traditional   fermentation, analyzing community structure and interaction, influencing the quality of traditional fermented   products, and separating and screening microorganisms with special value, Aspergillus,   yeast, lactic acid bacteria and Bacillus.

2.      Developing microorganisms, enzymes and related technologies   involved in the process of utilizing by-products or waste from industrial and   agricultural production transformed high-value products.

3.      Application of biotechnology to control safety risk in food   and fermentation industry.

4.      Application of biotechnology to develop natural skin-care   active materials.

1. MA Sumei, Cao   Yu, SONG Chuangyan, LUO Wei, LI Zhengyi. Screening, identification and   optimization of fermentation condition of oleaginous yeast using xylose.   China oils and fats, 2017, 42(10), 115-120.

2. PAN   Huiqing, Cao Yu, SHI Huiyuan, LU Jian, XIE Guangfa. Effect of   post-fermentation technology on amino acid nitrogen generating during Chinese   rice wine brewing. Journal of Food Science and Biotechnology, 2016, 35(2):   144-150.

3. Zhang   Qiu-pei, You Meng-zhu, Cai Guo-lin, Cao Yu. Effect of mechanical   pretreatment on extraction of feruloyl oligosaccharides from brewer’s spent   grain by enzymatic hydrolysis. Food and Fermentation Industries, 2015, 41(1):   1-6.

4. Xie   Guang-fa, Cao Yu, Cheng Fei, Wang Zhedi, Lu Jian. Effect of Biological   Acidification Soaking Technology on Chinese Rice Wine Brewing, Journal of   Food Science and Biotechnology, 2014, 33(2): 217-223.

5. Sun Fubao,   Wang Liang, Tan Ling, Cao Yu, Liu Jianquan, Zhang Zhenyu. Analytic   technology of characterizing the substrate architecture in the Lignocellulose-to-sugar   platform, Chemical Industry and Engineering Progress, 2014, 4: 883-890, 895.

6. Cheng Fei,   Zhou Gao-feng, Xie Guang-fa, Lu Jian, Cao Yu. Screening of Lactic acid   Bacteria Suitable for Biological Acidification of Rice Soaking in Chinese   Rice Wine, Journal of Food Science and Biotechnology, 2013, 32(10): 1079-1084.

7. Zhou   Gao-feng, Cheng Fei, Lu Jian, Cao Yu. Effects   on co-culture of filamentous fungi and Aspergillus oryzae Su-16 in   solid state fermentation, Industrial Microbiology,   2013, 43(4): 56-63.

8. Guan   Zheng-Bing, Zhang Zhong-Hua, Cao Yu, Chen Liang-Liang, Lu Jian.   Analysis and comparison of bacterial communities in two types of 'wheat Qu',   the starter culture of Shaoxing rice wine, using nested PCR-DGGE, Journal of   the Institute of Brewing, 2012, 118(1): 127-132.

9. Zhang Bo, Guan   Zheng-Bing, Cao Yu, Xie Guang-Fa, Lu Jian. Secretome of Aspergillus   oryzae in Shaoxing rice wine koji. International Journal of Food   Microbiology, 2012, 155(3):113-119.

10. Zhang Bo,   Kong Ling-Qiong, Cao Yu, Xie Guang-Fa, Guan Zheng-Bing, Lu Jian. Metaproteomic   characterisation of a Shaoxing rice wine "wheat Qu" extract. Food Chemistry.   2012, 134(1): 387-391.

11. Yu Cao,   Guangfa Xie, Chun Wu and Jian Lu. A study on characteristic flavor compounds   in traditional Chinese rice wine-Guyue Longshan rice wine, Journal of the   institute of brewing. 2010, 116(2): 182-189.

12. Wu Chun, Cao   Yu, Cai Guolin, Xie Guangfa, Sun Junyong, Lu Jian. Analysis of Free Fatty   Acids by Multilevel Solvent Gas Chromatography in Yellow Rice Wine, Science   and Technology of Food Industry, 2009(12): 372-375.

13. Yu Cao,   Dejing Meng, Jian Lu, Jie Long. Statistical optimization of xylanase   production by Aspergillus niger AN-13 under submerged fermentation   using response surface methodology, African Journal of Biotechnology. 2008,   7(5): 631-638.

14. Cao Yu,   Chen Jian-yao, Xie Guang-fa, Lu Jian. Study on the Factors of Fungal   Community Formation during the Fermentation Course of Wheat Qu. Journal of   Food Science and Biotechnology, 2008(5): 78-83.

15. Cao Yu,   Lu Jian, Fang Hua, Li Wangjun, Xie Guangfa, Zou Huijun, Hu Zhiming. Fungal   Diversity of Wheat Qu of Shaoxing Rice Wine. Food Science, 2008, 29(3):   277-282.

16. Cao Yu,   Xie Guangfa, Chen Jianyao, Li Wangjun, Lu Jian. Dynamic Analysis of Fungal   Communities in Chinese Rice Wine Tank Fermentation, Food and Fermentation   Industries, 2008, 34(11): 15-20.