姓名：赵格
职称：讲师
研究领域：微生物生物技术和生物炼制
(1)农业废弃物高值化利用 (2)工业应用乳酸菌种培育(3) 新型微生物抗菌肽挖掘以及功能机制研究
个人简介:赵格，女，重庆人，博士，硕士生导师。2022年10月毕业于丹麦技术大学，获博士学位；2018年6月毕业于华南理工大学食品科学专业，获工学硕士学位；2015年6月年毕业于西南大学食品质量与安全专业，获工学学士学位。2023年9月以高层次人才引进到昆明理工大学食品科学与工程学院工作。第一作者和通讯作者发表SCI学术论文7篇。
代表性成果：
1. Zhao, G, Zhao, S, Zhou, F, Gu, L, Solem, C, & Jensen, P. R. 2024. Unveiling the hidden potential of nisin-permeabilized Streptococcus thermophilus as proteolysis accelerant during cheese ripening. LWT. 2024, 191, 115693.（SCI 一区）
2. Zhao S, Dorau R, Tømmerholt L, Gu L, Tadesse BT, Zhao G * & Solem C *. Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties. Int. J. Food Microbiol . 2023, 407, 110398. （SCI 一区）
3. Zhao G , Zhao S, Nielsen L H, Zhou F, Gu L, Solem, C*.Transforming acid whey into a resource by selective removal of lactic acid and galactose using optimized food-grade microorganisms. Bioresour Technol. 2023,129594. （SCI 一区）
4. Zhao G, Kempen PJ, Tao Zheng, Jakobsen TH, Zhao S, Gu L, Jensen PR * & Solem C *. Synergistic bactericidal effect of nisin and phytic acid against pathogenic Escherichia coli O157: H7. Food Control . 2023,144. （SCI 一区）
5. Zhao G, Kempen PJ, Shetty R, Gu L, Zhao S, Jensen PR* & Solem C*. Harnessing cross-resistance – sustainable nisin production from low-value food side streams using a Lactococcus lactis mutant with higher nisin- resistance obtained after prolonged chlorhexidine exposure. Bioresour Technol. 2022,348,1–35. （SCI 一区）
6. Zhao G, Liu J, Zhao J, Dorau R, Jensen PR * & Solem C *. Efficient Production of Nisin A from Low-Value Dairy Side Streams Using a Nonengineered Dairy Lactococcus lactis Strain with Low Lactate Dehydrogenase Activity. J Agric Food Chem. 2021,69,2826–35. （SCI 一区）
7. Zhao G, Wang J, Tang Q, Lan D, Wang Y. Improving the Catalytic Activity and Thermostability of MAS1 Lipase by Alanine Substitution. Mol Biotechnol. 2018, 60,319–28.
8. 赵格,康阳妃,刘津宁,张宇昊.胶原明胶化程度快速评价体系构建分析与展望 [J].食品工业科技,2015:370-374.
招生专业: 食品科学与工程、生物与医药等
电子邮箱: gezhao0102@outlook.com
