主持的科研項目

　　1.主持完成國家自然科學(xué)基金面上項目“醬油發(fā)酵優(yōu)良菌株的構(gòu)建及其耐鹽機制的研究”

　　2.主持完成第三批中國博士后科學(xué)基金特別資助項目

　　3.主持完成第四十五批中國博士后科學(xué)基金面上資助項目

　　4.主持天津市教委項目“醬油發(fā)酵中耐鹽酵母家族耐鹽機制的研究”

　　作為主要參與人的科研項目

　　1.國家“十二五”科技支撐計劃項目“增強免疫功能因子的制備關(guān)鍵技術(shù)及其應(yīng)用”

　　2.國家863計劃項目 “食品微生物基因組改造”

　　3.國家863計劃項目“大宗食品發(fā)酵安全低碳加工關(guān)鍵技術(shù)研究”

　　4.國家農(nóng)業(yè)科技成果轉(zhuǎn)化資金項目“醬制品發(fā)酵生產(chǎn)關(guān)鍵技術(shù)研究與產(chǎn)業(yè)化”

　　5.天津市科技支撐計劃重點項目“米曲霉功能基因組研究”

　　6.教育部“長江學(xué)者和創(chuàng)新團隊發(fā)展計劃”食品安全與營養(yǎng)關(guān)鍵控制技術(shù)研究

　　7.國家“十一五”科技支撐計劃重點項目“傳統(tǒng)發(fā)酵食品安全控制及產(chǎn)業(yè)化示范”

　　8.國家863計劃項目“家蠅抗病毒肽的功能域分析及作用機制研究”

　　9.國家自然科學(xué)基金項目“家蠅凝集素的氨基酸序列分析及免疫活性研究”

　　10.天津市科技轉(zhuǎn)化項目“高鹽稀態(tài)醬油質(zhì)量安全控制技術(shù)生產(chǎn)性試驗”

　　11.天津市科技轉(zhuǎn)化項目“利用現(xiàn)代高新技術(shù)改造傳統(tǒng)的醬油生產(chǎn)技術(shù)”

　　12.江西省對外合作項目“健胃消食片矯味技術(shù)的研究”

　　完成的主要論文（2009年以來）

　　1.Lihua Hou*, Novel methods of genome shuffling used in Saccharomyces cerevisiae, Biotechnology Letters, 31, 671-677, 2009（唯一作者）

　　2.Lihua Hou*, Xiaohong Cao, Chunling Wang, Meifang Lu, Effect of overexpression of transcription factors on the fermentation properties of Saccharomyces cerevisiae industrial strains. Letters in Applied Microbiology, 49, 14-19, 2009（通訊及第一作者）

　　3.Lihua Hou*, Improved production of ethanol by novel genome shuffling in Saccharomyces cerevisiae, Applied Biochemistry and Biotechnology, 160, 1084-1093, 2010（唯一作者）

　　4.Lihua Hou*, Xiaohong Cao, Chunling Wang, A novel approach for the improvement of ethanol fermentation by Saccharomyces cerevisiae. Canadian Journal of Microbiology, 56, 1-6, 2010（通訊作者）

　　5.Xiaohong Cao, Lihua Hou*, Chunling Wang, Bin Zeng, Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavor formation of soy sauce. Journal of the Science of Food and Agriculture, 90, 281-285, 2010（通訊作者）

　　6.Xiaohong Cao, Lihua Hou*, Meifang Lu, Chunling Wang, mprovement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance, International Journal of Food Science & Technology, 45, 17-22, 2010（通訊作者）

　　7.Haiyong Wang, Lihua Hou*, Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance, Food Science and Biotechnology, 19(1)145-150, 2010（通訊作者）

　　8.Xiaohong Cao, Meng Meng, Yuanyuan Wang, Chunling Wang, Lihua Hou*, Identification of salt-tolerant gene HOG1 in Torulopsis versatilis, Biotechnology Letters, 33(7),1449-1456, 2011（通訊作者）

　　9.Xiaohong Cao, Qian Song, Lihua Hou*, Chunling Wang. Genome shuffling of Hansenula anomala to improve the flavor formation of soy sauce, World Journal of Microbiology and Biotechnology, 28, 1857-1862, 2012（通訊作者）

　　10.Ke Wei, Xiaohong Cao, Xin Li, Chunling Wang, Lihua Hou*, Genome shuffling to improve fermentation properties of Acetobacter aceti by the improvement of ethanol tolerance, International Journal of Food Science & Technology, 47(10), 2184-2189, 2012（通訊作者）

　　11.Lihua Hou*, Xiaoyang Li, Cong Wang, Xiaohong Cao, Haiyong Wang, Construction of ploidy series of Saccharomyces cerevisiae by the plasmid YCplac33-GHK, Journal of Industrial Microbiology & Biotechnology, 2013, doi:10.1007/s10295-013-1241-2（通訊及第一作者）

　　12.Yonghua Wei, Xiaohong Cao, Chunling Wang, Lihua Hou*, Comparative analysis of salt-tolerant gene HOG1 in a Zygosaccharomyces rouxii mutant strain and its parent strain, Journal of the Science of Food and Agriculture, 2013（通訊作者）

　　13.Xiaohong Cao*, Qingwei Yang, Meifang Lu, Lihua Hou, Yuwan Jin, Jing Yuan, Chunling Wang, Preparation and anticoagulation activity of a chemically sulfated polysaccharide (S-GFB) obtained from Grifola frondosa, Journal of Food Biochemistry, 34, 1049-1060, 2010

　　14.Xiaohong Cao*, Minghui Zhou, Chunling Wang, Lihua Hou, Bin Zeng, Lectin purified from Musca domestica pupae up-regulates NO and iNOS production via TLR4/NF-κB signaling pathway in macrophages, International Immunopharmacology, 11, 399-405, 2011

　　15.Xiaohong Cao*,Yuanyuan Li, Lihua Hou, Minghui Zhou, Zhuo Wang, Qi Cui, Xiaohe Gao, Chunling Wang, A lectin from Musca domestica pupae stimulates B cell proliferation and enhances IL-12 production via ERK1/2-NF-κB signaling pathways, Biotechnology Letters, 33(8), 1545-1550., 2011

　　16.Xiaohong Cao*, Sisi Zhao, Dongyue Liu, Zhuo Wang, Lili Niu, Lihua Hou, Chunling Wang, ROS-Ca2+ is associated with mitochondria permeability transition pore involved in surfactin-induced MCF-cells apoptosis. Chemico-Biological Interactions, 190(1),16-27, 2011

　　17.Xiaohong Cao*, Minghui Zhou, Chunling Wang, Lihua Hou, Yuanyuan Li, Linye Chen. Musca domestica pupa lectin improves the immunomodulatory activity of macrophages by activating NF-κB. Journal of Medicinal Food, 15, 145-151, 2012

　　18.Jianzeng Nie, Xiaohong Cao*, Minghui Zhou, Xiao Zhang, Rongping Zhang, Lili Niu, Yan Xia, Lihua Hou, Chunling Wang, Musca domestica pupae lectin induces apoptosis in HepG2 cells through a NF-κB/p65-mediated caspase pathway, Bulletin du Cancer, 99(4),49-54, 2012

　　19.Rongping Zhang, Xiaohong Cao*, Chunling Wang, Lihua Hou, Jianzeng Nie, Minghui Zhou, Yan Feng, An antitumor peptide from Musca domestica pupae (MATP) induces apoptosis in HepG2 cells through a JNK-mediated and Akt-mediated NF-κB pathway, Anticancer Drugs, 23(8), 827-835, 2012

　　20.Guozhong Zhao, Lihua Hou, Meifang Lu, Yonghua Wei, Bin Zeng, Chunling Wang, Xiaohong Cao*, Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis, International Journal of Food Science and Technology, 47, 501-510, 2012

　　21.Guozhong Zhao, Lihua Hou, Yunping Yao, Chunling Wang, Xiaohong Cao*, Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: towards the production of different soy sauce flavors, Journal of Proteomics, 75( 13) , 3914-3924, 2012

　　22.Guozhong Zhao, Yunping Yao, Wei Qi, Chunling Wang, Lihua Hou, Bin Zeng, Xiaohong Cao*, Draft genome sequence of Aspergillus oryzae strain 3.042, Eukaryotic Cell, 11(9),1178, 2012

　　23.Xiaohong Cao*, Minghui Zhou, Songxue Wang, Chunling Wang, Lihua Hou, Yiqing Luo, Linye Chen, Inhibition on Hepatitis B virus in vitro of lectin from Musca domestica pupa by activating NF-κB, Virus Research, 170, 53-58, 2012

　　24.Guozhong Zhao, Yunping Yao, Xiaohua Wang, Lihua Hou, Chunling Wang, Xiaohong Cao*, Functional properties of soy sauce and metabolism genes of strains for fermentation, International Journal of Food Science and Technology, 2012 doi:10.1111/j.1365-2621.2012.03219.x

　　25.Bin Zeng, Guozhong Zhao, Xiaohong Cao*, Zhen Yang, Chunling Wang, Lihua Hou, Formation and resuscitation of viable but nonculturable salmonella typhi, BioMed Research International, 2013. doi:10.1155/2013/907170

　　26.Shoupeng Wan, Chunling Wang, Lihua Hou*, Xiaohong Cao, Effect of adding salt-tolerant microorganisms on the flavor of soy sauce, The International Conference on Bioengineering, Chemistry and Environment Science. doi: 10.1109/RSETE.2011.5966106（通訊作者）

　　27.Xiaohong Cao, Yuanyuan Wang, Lihua Hou*, Research on salt-tolerant gene HOG1 in Torulopsis versatilis, The International Conference on Bioengineering, Chemistry and Environment Science. doi: 10.1109/RSETE.2011.5964131（通訊作者）

　　28.Yonghua Wei, Xiaohong Cao, Chunling Wang, Lihua Hou*, Effect of gene FPS1 on accumulation of glycerol in Zygosaccharomyces rouxii, ICAB2012

　　29.Yanfei Yu, Xiaohong Cao, Chunling Wang, Lihua Hou*, Research on salt-tolerant gene GPD1 in Zygosaccharomyces rouxii, ICAB2012

　　30.Zhuo Wang, Lihua Hou, Chunling Wang, Jianzeng Nie, Yuanyuan Li, Xiaohong Cao*. Musca domestica larvae lectin induced apoptosis in human breast cancer MCF-7 cells through ROS-JNK mediated caspase pathway and ROS-Ca2+ pathway. 5th International Conference on Bioinformatics and Biomedical Engineering, ICBBE2011. doi: 10.1109/icbbe.2011.5780249

　　31.Xiaohong Cao*, Minghui Zhou, Chunling Wang, Lihua Hou, Linye Chen. Immunomodulatory effect of lectin from Musca domestic pupa on immunosuppressive mice. Proceedings 2011 International Conference on Human Health and Biomedical Engineering, HHBE 2011. doi: 10.1109/HHBE.2011.6027885

　　招收研究生主要研究方向

　　1．功能性食品、釀造食品的研究與開發(fā)

　　2．食品安全新技術(shù)的開發(fā)

　　3．食品新資源的開發(fā)