Dr. Gao Xiuzhi is a Lecturer of Food Science and Engineering at Beijing University of Agriculture (BUA). Gao Xiuzhi Education & Experience in Bachelor Degree in Biology Department of Tianjin Normal University, Master Degree in Food and Fermentation Technology College of Tianjin University of Commerce Ph. D Degree in Agriculture and Biotechnology College of China Agricultural of University and Teacher in Beijing University of Agriculture. Xiuzhi Research Interest includes Microbial diversity of fermented food, Bacillus of soybean paste fibrinolytic enzyme activity and Bacteriostasis function of Bacillus. Primary Teaching Area Agricultural Microbiology; Environmental Microbiology; General Biology; Nutrition & Health. Member of Beijing Food Institute. Gao Xiuzhi major is Food Microbiology, especially in Microbial Diversity of Fermented food (Chinese traditional fermented food). The main research program is Harmful microbial diversity analysis and safety evaluation during soybean paste fermentation (the general program of the science and technology development project of the Beijing Municipal Education Commission).

Microbial diversity of fermented food, Bacillus of soybean paste fibrinolytic enzyme activity, Bacteriostasis function of Bacillus