Jing TAO

Associate Professor

ADDRESS：No.136 Kexue Avenue, Zhengzhou, Henan, 450000, China

PHONE：86-371-86609631

E-mail：taojing@zzuli.edu.cn

Research Interests:

Food quality and safety; Probiotic properties of industrial strains of Lactobacilli; Creation of new systems of “active packaging” for the storage of fresh food

Education Background:

3/2019-7/2022   University of Camerino of Italy, Ph.D.

9/2003-7/2005National Technical University of Ukraine, Master 9/1999-7/2003National Technical University of Ukraine, Bachelor

Courses Offered:

Microbiology, Fermentation Engineering, Introduction to Modern Biotechnology

Book:

Xueru Li, Junming Tu, Jing Tao, etc. Theory and technology of fermentation process. Wuhan: Huazhong University of Science and Technology Press, 2014. (in Chinese) 

Patent:

Jing Tao, Hongling Li, Zhiping Zhang，Li Han, etc. Immobilization of Lactobacillus plantarum for production of extracellular polysaccharides. Patent No. ZL 201810953538.2April 9, 2021

Publications:

1. Jing Tao, XiaohuiHuang, Feiyue Ling, Bilian Yu, Xiao Zhou, Qing Shen, Gianni Sagratini.(2022). Immobilization of Lactic acid bacteria for production of extracellular polysaccharides. Food Science and Technology. https://doi.org/10.1590/fst.99021

2. Jing Tao, Feiyue Ling, Bo Zhang, Jiajing Song, Anqi Zhou, Wei Zong. Study on extraction and purification technology of Lactococcus Lactis exopolysaccharide. China Food Additives. 2019(10), 100-104. (In Chinese)

3. Jing Tao, Saixin Xu, Dejun Meng, Xuedi Zhang, Zhen Su, Wei Zong. The conditions optimazition of Lactobacillus exopolysaccharides fermentation. Food Industry. 2017, 38(1), 28-31. (In Chinese)

4. Jing Tao, Jinqi Li, Kaifeng Zhang, Hang Su, Jingya Rong, Peixin He.Fermentation production of nisin by immobilized cell technology. China Food Additives. 2014, 124(3), 158-162. (In Chinese)

5. Jing Tao, Xincheng Sun, Kaifeng Zhang, Pengjuan Liang, Peixin He. Study on mixed fermentation of jujube juice yogurt with co-immobilized multi-microorganisms.Food Industry. 2014, 35(11), 70-73. (In Chinese)

6. Franks kamgang Nzekoue, Gulzhan Khamitova, Simone Angeloni, Alba Nácher Semperec, Jing Tao, Filippo Maggi, Jianbo Xiao, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli (2020). Spent coffee grounds: A potential commercial source of phytosterols. Food Chemistry 325(4):126836.https://doi.org/10.1016/j.foodchem.2020.126836

Research Projects：

Rapid detection by low-temperature meat products putrefaction microbial chromatography and preparation of new bacteriostatic active packaging films. The Key Research Projects of the Science and Technology Department of Henan Province (Grant numbers 222102110352)