Mrs. Zhou Yingjun
Associate Professor
Institute of Bast Fiber Crops (IBFC)
Chinese Academy of Agricultural Sciences (CAAS)
Address: No.348, West Xianjiahu Rd., Changsha 410205, Hunan province, P.R. China
Phone: +86-731-88998549
Fax: +86-731-88998549
E-mail: zhouyingjun@caas.cn
Website: www.ippcaas.cn
Education Background:
Ph.D. (Plant pathology)
Huazhong agricultural University, China, 2017
M.S. (Plant pathology)
Huazhong agricultural University, China, 2013
B. S. (Plant protection)
Huazhong agricultural University, China, 2011
Research Area:
Dr. Yingjun Zhou got her Ph.D. degree in Huazhong Agricultural University, 2017, and now as an associate professor in the Institute of Bast Fiber Crops, CAAS. Dr. Zhou’s research focuses mainly on the diversity and causes of the flora of Xiangxi paocai, screening and evaluation of functional probiotics and their application in functional fermented food, microbial transformation mechanism of functional active ingredients.
Selected Publications:
Zhou YJ, Yang L, Wu MD, Chen WD, Li GQ, Zhang J. A single-nucleotide deletion in the transcription factor gene Bcsmr1 causes sclerotial-melanogenesis deficiency in Botrytis Cinerea. Frontiers in Microbiology. 2017, 8:2492.
Zhou YJ, Li N, Yang JY, Yang L, Wu MD, Chen WD, Li GQ, Zhang J. Contrast between orange- and black-colored sclerotial isolates of Botrytis Cinerea: melanogenesis and ecological fitness. Plant Disease. 2018, 102(2):428-436.
Zhou YJ, S JJ, Wang YC, Wu MD, Li GQ, Zhang J. Biological characterization of the melanin biosynthesis gene Bcscd1 in the plant pathogenic fungus Botrytis cinerea. Fungal Genetics and Biology. 2022, 160:103693.
Zhou YJ, Gong WB, Xu C, Zhu ZH, Peng YD, Xie CL. Probiotic assessment and antioxidant characterization of Lactobacillus plantarum GXL94 isolated from fermented chili. Frontiers in Microbiology. 2022, 13:997940.
Zhou YJ, Xie CL, Chen BZ, Gong WB, Zhu ZH, Xu C, Yang Q, Peng YD. Effect of different yeast and Lactobacillus plantarum combined fermentation on the quality of Xinhui citrus ferment. Science and Technology of Food Industry. 2021,43(6):118-125.