Chinese name（中文）：高秀芝 Pinyin（拼音）：Gao Xiuzhi

Lecturer of Food Science and Engineering  at Beijing University of Agriculture (BUA)

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Contact Information（联系信息）

Englishname（英文名）: Gao Xiuzhi

Nickname（昵称）:     

Office（办公室）:       

Email（邮箱）: gxz@bua.edu.cn               

Office Phone（办公电话）: 010-80799174         

Office Fax（传真）:010-80799174

Recruitment Status（接受研究生情况）:   accepting graduate students？

Websites（个人网站）:     http://www.

Education & Experience（教育及工作经历）:

1995.9-1999.7   Bachelor Degree in Biology Department of Tianjin Normal University

1999.9-2002.6   Master Degree in Food and Fermentation Technology College of Tianjin University of Commerce

2006.9-2008.6   Ph. D Degree in Agriculture and Biotechnology College of China Agricultural of University

Since 2002      Teacher in Beijing University of Agriculture

Research Interests（研究方向）:

1. Microbial diversity of fermented food

2. Bacillus of soybean paste fibrinolytic enzyme activity

3. Bacteriostasis function of Bacillus

Primary Teaching Area（主讲课程）: Agricultural Microbiology; Environmental Microbiology; General Biology; Nutrition & Health

Positions & Employment（社会职务及活动）: Member: of Beijing Food Institute

Honors（荣誉）:

Profile（自我评价或他人评价）:(Only 500 Words)

Selected Publications（代表成果）:

1.         Gao Xiu-zhi,Ai Qi-jun, Tong Qi-gen, Xu wen-sheng, Wang Xiao-dong, Yi Xin-xin, Zhang Qi-zeng, Cui Zong-Jun Dynamics of Nutrients and Physical Parameters during Traditional and Commercial Soybean Pastes Fermentation. Journal of Chinese Institute of Food Science and Technology, 2013,13(2): 207-210

2.         Gao Xiu-zhi, Fan Xing, Sun Bo,Wang Xiao-dong, Zhang Hong-xing, Liu Hui. Study on Fermentation Technology of Natto Paste by Soybean Paste Bacillus. Food Science and Technology, 2013,4:82-84

3.         Gao Xiu-Zhi , Liu Hui, Wang Xiao-dong, Yi Xin-xin,Cui Zong-Jun. Dynamics of Nutrients and Physical and Chemical Parameters during Yanji Traditional Soybean Pastes Fermentation. Journal of Beijing University of Agriculture,2012,7：73-76

4.         Gao Xiu-zhi，Wang Xiao-fen，Liu Hui,Tong Qi-gen,Wang Xiao-dong, Zhang Qi-zeng, Cui Zong-Jun.Microbial Diversity of Tianyuan Jiangyuan Soybean Paste during Fermentation as Analyzed by PCR-DGGE. Food Science, 2011, 32(1): 112-114

5.         Gao Xiu-Zhi , Wang Xiao-fen, Li Xian-mei,Yi Xin-xin,Cui Zong-Jun. Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes. Food Science, 2009, 30 (3): 222-226

6.         Gao Xiu-Zhi, Wang Xiao-fen, Li Xian-mei, Zhang Qi-zeng,Tong Qi-gen, Liu Yi-qian, Cui Zong-Jun. Dynamics of Nutrients and Physical and Chemical Parameters during Fermentation of Tianyuan Jiangyuan Soybean Paste. Food Science, 2008, 29(9): 352-354

7.         Xiu-zhi Gao, Xiao-Fen Wang, Xian-Mei Li, Hui Wang, Meng-ying Li, Wei Zhang, Zong-Jun Cui.Changes of Nutrition and Bacterial Diversity during Traditional Soypaste Fermentation. Microbiology China , 2008,(5): 748-753