Professor, Master Supervisor

ADDRESS：136 Kexue Ave, Zhengzhou, Henan, 450000, China

E-mail：taojing@zzuli.edu.cn

Websites：

https://sgxy.zzuli.edu.cn/2020/1104/c18401a230046/page.htm

Research Field and Interests：

Food quality and safety.

Probiotic properties of industrial strains of Lactic acid bacteria.

Education Background：

2019.03-2022.07   University of Camerino of Italy, Doctor

2003.09-2005.07   National Technical University of Ukraine, Master 1999.09-2003.07   National Technical University of Ukraine, Bachelor

Teaching Courses：

Microbiology, Fermentation Engineering, Introduction to Modern Biotechnology

Publications：

Book

Xueru Li, Junming Tu,Jing Tao, etc.Theory and technology of fermentation process. Wuhan: Huazhong University of Science and TechnologyPress, 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, Yajing Huang, Xianshuang Deng, JialLe He, Fei Zhao, Qingping Xu, Jinliang Chen, Jiaheng Yan (2025). Screening dominant bacteria and establishing models to predict the growth of Serratia in cold fresh chicken.Journal of Food Measurement and Characterization.

[2]Jing Tao, Xiaohui Huang, Franks Kamgang Nzekoue, Manuella Lesly Kouamo Nguefang, Xiao Zhou, Zixu Zhang, Gianni Sagratini, Giovanni Caprioli, Stefania Silvi (2024). The relationship between biogenic amines and the growth of spoilage related microorganisms in sliced cooked ham stored under different packaging.ScienceAsia.

[3]Jing Tao, Bilian Yu, Franks Kamgang Nzekoue, Xiao Zhou, Qing Shen, Jiale He, Gianni Sagratini, Xiaohui Huang, Sauro Vittori, Giovanni Caprioli, Hua Zhang, Yanhong Bai (2023). Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants ofLactiplantibacillus plantarumon the shelf life of sliced dry-cured ham.Food Bioscience.

[4] 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

[5]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

Projects：

Multi-omics analysis of the co-fermentation of Monascus and lactic acid bacteria to enhance the synthesis mechanism of Monacolin K and its application in beverages. The Key Research Projects of the Science and Technology Department of Henan Province (Grant numbers 262102310552)

Honors：

Second Prize of Henan Province Science and Technology Progress, First Prize of Scientific and Technological Achievements from Henan Provincial Department of Education.