Mehrdad Azin | Fermentation | Best Scholar Award

Posted on by Molecular Biologist

Prof. Dr. Mehrdad Azin | Fermentation | Best Scholar Award 

Professor, at IROST, Iran.

Dr. Mehrdad Azin is a distinguished professor at the Iranian Research Organization for Science and Technology (IROST), specializing in biotechnology and microbiology. With a prolific career, he has contributed significantly to the fields of bioethanol production and biopolymer synthesis. His research encompasses the development of second and third-generation bioethanol from lignocellulosic materials and microalgae, as well as the overproduction of xanthan gum using native lactose-consuming Xanthomonas citri strains. Dr. Azin’s expertise extends to biofuels derived from lignocellulosic biomass, solid-state fermentation, and bioprocess engineering. His dedication to advancing industrial microbiology has earned him recognition both nationally and internationally.

Professional Profile

Scopus

ORCID

Google Scholar

Education 🎓

Dr. Azin’s academic journey began with a Bachelor of Science in Microbiology from Tehran University in 1985. He continued at the same institution to obtain a Master of Science in Microbiology in 1989, where his thesis focused on identifying three Cellulomonas species from Iran and evaluating their potential in single-cell protein production. In 1996, he earned his Ph.D. in Biotechnology (Biological Products) from the Pasteur Institute of Iran, with a dissertation on the production, purification, and immobilization of glucose isomerase for high fructose syrup preparation. This solid educational foundation has been instrumental in shaping his research career.

Experience 🧪

Throughout his tenure at IROST, Dr. Azin has led numerous research projects aimed at optimizing biotechnological processes. His work includes enhancing bacterial cellulose production through mutagenesis and evolutionary techniques, developing robust biocatalyst microbeads via keratin-reinforced encapsulation, and improving carotenogenesis in Blakeslea trispora through mixed cultures with bacteria. His extensive experience in industrial microbiology has positioned him as a key contributor to advancements in bioenergy and bioconversion processes.

Research Interests 🔬

Dr. Azin’s research interests are centered on industrial microbiology, with a particular focus on biofuel production from renewable resources. He investigates innovative pretreatment methods to enhance carbohydrate release from microalgae for bioethanol production and explores strategies to improve ethanol tolerance in industrial yeast strains through mutation and evolutionary engineering. Additionally, he is involved in optimizing the production of biopolymers like polyhydroxybutyrate-co-valerate (PHBV) using cost-effective substrates, reflecting his commitment to sustainable biotechnological solutions.

Awards 🏆

Dr. Azin’s contributions to biotechnology have been recognized with several awards, highlighting his dedication to research and innovation. His work has not only advanced scientific understanding but also led to practical applications in industrial microbiology, benefiting both academia and industry. These accolades underscore his commitment to excellence and his role as a leading figure in his field.

Top Noted Publications 📚

Dr. Azin has an extensive publication record, with his research findings disseminated in reputable journals. His studies cover a range of topics, including the enhancement of bacterial cellulose production, development of biocatalyst microbeads, and optimization of bioethanol production processes. His work is widely cited, reflecting its impact on the scientific community and its contribution to advancing industrial biotechnology.

  1. Enhanced bacterial cellulose production by indigenous isolates: Insights from mutagenesis and evolutionary techniques

  2. Keratin-reinforced encapsulation of whole cells expressing glucose isomerase: Development of robust and reusable biocatalyst microbeads

  3. Enhancement of carotenogenesis by Blakeslea trispora in a mixed culture with bacteria

  4. Screening of production of industrial cellulase by Aspergillus niger sp. isolated from salt ecosystem

  5. The importance of acetate, pyruvate, and citrate feeding times in improving xanthan production by Xanthomonas citri

  6. Comparison of different pretreatment methods to facilitate the carbohydrate release from two microalgae isolates: A critical step in bioethanol production

    • Published in: Biomass Conversion and

Conclusion

Dr. Mehrdad Azin is a highly qualified candidate for the Research for Best Scholar Award 2024, given his extensive contributions to biotechnology, microbial fermentation, and bioenergy research. His impressive publication record, interdisciplinary expertise, and research impact make him a strong contender.

Kye Man Cho | Food fermentation | Best Researcher Award

Posted on by Molecular Biologist

Prof. Kye Man Cho | Food fermentation | Best Researcher Award 

Professor, at Gyeongsang National Univeristy, South Korea.

Kye Man Cho, Ph.D., is a distinguished professor at Gyeongsang National University in South Korea. With a focus on Food Science and Technology within the GreenBio Science Department, Dr. Cho has dedicated his career to advancing research in microbial ecosystems and bioactive metabolites. He is renowned for his work on fermentation technology and biotransformation enzymes derived from microorganisms in fermented foods. Dr. Cho’s contributions have led to innovations in bioactive metabolite production and agricultural biotechnology, establishing him as a prominent figure in the scientific community. His published works cover extensive research on ginseng sprouts, bioactive compounds, and microbiome studies, significantly impacting both the academic and industrial sectors.

Profile

Scopus

Education 🎓

Dr. Cho earned his Doctorate and Master’s in Applied Life Science from Gyeongsang National University, focusing on food microbiology and fermentation processes. His doctoral thesis explored the fermentation of kimchi using lactic acid bacteria with an organophosphorus hydrolase gene, a pioneering study that contributed to the development of insecticide-free food preservation methods. Previously, he completed his Bachelor’s degree in Food Processing at Jinju National University, where he researched the role of lactic acid bacteria in the food industry. His robust academic foundation has been instrumental in advancing his research on microbial ecosystems, bioactive compounds, and food biotechnology.

Experience 🌍

Dr. Cho has over two decades of academic and research experience, primarily as a professor at Gyeongsang National University. His expertise encompasses food science, microbiology, and fermentation technology, where he has conducted pioneering studies on bioactive metabolites and microbial biotransformation. Dr. Cho collaborates with international research teams, and his work spans various areas, including the development of bioactive metabolites for agricultural and food applications. His research has not only enhanced the understanding of microbial ecosystems in fermented foods but also contributed to innovations in biotechnology for sustainable food production and agricultural resilience.

Research Interests 🔬

Dr. Cho’s research interests are diverse, centering on metabolite farming, biomaterial production, and microbial ecosystems. He focuses on maximizing metabolite production through innovative farming technology, enhancing bioactive compound synthesis for health and agricultural applications. Additionally, he investigates the microbial biotransformation processes within agricultural and food systems, emphasizing the role of the microbiome in food and human health. His studies on enzyme biotransformation from fermented foods are at the forefront of developing sustainable biomaterials, supporting advancements in food science, microbiology, and bioprocess technology.

Awards 🏆

Dr. Cho has received several prestigious awards, recognizing his contributions to food science and microbiology. His pioneering research on bioactive metabolites and microbial ecosystems has earned him accolades for scientific excellence and innovation in biotechnology. His work on biotransformation enzymes and sustainable bioactive compound production has significantly influenced agricultural and food technology, attracting national and international honors. His dedication to advancing sustainable and health-promoting food technologies highlights his commitment to improving food quality and safety through innovative research.

Top Noted Publications 📑

Dr. Cho has published extensively, with recent articles in high-impact journals on topics like ginseng fermentation, antioxidant activities, and microbial interactions in plant systems. His publications include:

  1. Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts
    • Journal: LWT (2022)
    • Summary: This study compares the chemical composition and antioxidant properties of ginseng sprouts at different growth stages. It provides insights into the potential health benefits associated with consuming ginseng sprouts based on their compositional changes.
    • Citations: Cited by 15.
  2. Unveiling chlorpyrifos mineralizing and tomato plant-growth activities of Enterobacter sp.
    • Journal: Frontiers in Microbiology (2022)
    • Summary: This research explores the abilities of an Enterobacter strain to degrade chlorpyrifos, a widely used pesticide, and enhance tomato plant growth. The study highlights the strain’s potential for bioremediation and as a biofertilizer.
    • Citations: Cited by 10.
  3. Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng
    • Journal: Molecules (2022)
    • Summary: This article investigates how the chemical composition and antioxidant properties of mountain-cultivated red ginseng alter through fermentation. The findings suggest fermentation may enhance the functional properties of ginseng, increasing its value as a health supplement.
    • Citations: Cited by 7.
  4. Comparative Assessment of Nutritional Metabolites in Yellow Soybeans
    • Journal: Agronomy (2023)
    • Summary: The study provides a comprehensive analysis of the nutritional metabolites present in yellow soybeans, with comparisons to other soybean varieties. It aims to guide soybean selection for dietary and health purposes.
    • Citations: Cited by 5.
  5. Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves
    • Journal: Nutrients (2024)
    • Summary: This research assesses the changes in chemical composition, particularly in isoflavones, in soybean leaves before and after lactic acid fermentation. The study indicates that fermentation may increase bioavailability and nutritional value.
    • Citations: Cited by 3.

Conclusion

Dr. Cho’s sustained research output, along with his pioneering work in microbial ecosystems and biotransformation technologies, makes him a deserving candidate for the Best Researcher Award. His contributions to sustainable agriculture, biotechnology, and food science demonstrate both depth and applicability, with a positive impact on industry practices and academic advancement.