University of Agriculture and Forestry, Hue University

https://en.huaf.edu.vn

CV_DO THI BICH THUY

CV_DO THI BICH THUY
CURRICULUM VITAE
 
1. Full name: Do Thi Bich Thuy
2. Date of birth: 31/03/1964 3. Sex: Female
4. Academic title:  Associate Professor  
Degree: PhD Year of graduation:  2007
5. Working position: Lecturer  
6. Home address:  2/4/77- Tran Thai Tong  street – Hue city
7. Mobile phone: +84914091340 Email: dothibichthuy@huaf.edu.vn
8. Fax:
9. Office:
Name of leader of office: Le Van An
Address of working place: 102 – Phung Hung street – Hue city
Phone:
10. EDUCATION
Academic Training Places of training Specialization Graduated year
Engineer Da nang University of Polytechnic, Vietnam Food Technology    1987
Master Da nang University of Polytechnic, Vietnam Food Technology    2001
PhD Da nang University of Polytechnic, Vietnam Food Technology    2007
Postdoc Ghent University, Belgium Food Technology    2012
11. EMPLOYMENT RECORD
No Time of beginning Time of ending Working places In charge of
1 1988 1994 Hue Company of Food Processing Engineer
2 1995 Present Hue University of Agriculture and Forestry Lecturer
12. Publications
List of publications for 10 years
No Name of journals/articles/magazines Type of journals/articles/magazines Languages Year of publication Pages
1 Production and Characterizations of Bacillus subtilis Protease Preparation Science and Technology Journal of Agriculture & Rural Development, 87 Vietnamese 2006 41-43
2 Characterization of extracellular proteinases from Bacillus subtilis by using SDS – PAGE.
 		 Journal of science. Natural science and technology VNU., XXII (3) Vietnamese 2006 1-12.
3 The Deproteinization of By-product from Shrimp Processing by Bacillus subtilis to Product chitin,  , pp..
 		 Review of Science and Technology Fishery, 2 Vietnamese 2006 47-51
4 Partitioning of extracellular protease from Bacillus subtillis in peg/potassium phosphate aqueous two-phase systems
 		 Journal of biotechnology 6(3) English 2008 375-382
5 Cloning and expression of neutral protease gen from Bacillus subtilis Journal of biotechnology  6(4B).
 		 Vietnamese 2008 963-970
6 The Influences of the Substitution of Protein by Shirmp By-products on the medium on the  Extracellular Proteinase production of Bacillus subtilis”,  , Science and Technology Journal of Agriculture & Rural Development Vietnamese 2008 64-69
7 Improving the soybean sauce production process by method of combination enzyme hydrolysis and acid hydrolysis in the laboratory scale”,  , Journal of biotechnology  6(4B) Vietnamese 2008 971-980
8 Study on cassava starch hydrolysis by a commercial thermo stable α-amylase (Termamyl) immobilized on calcium alginate capsules”, , Journal of biotechnology  6(4B) Vietnamese 2008 981-990
9 Application of Bacillus subtilis fermentation in deproteinization of shrimp by-product on the production of chitin Science and Technology Journal of Agriculture & Rural Development,8 Vietnamese 2008 52-57
 
10 Effects of the replacement of protein and starch contents by raw materials on the extracellular α-amylase production of Bacillus subtilis”,   Science and Technology Journal of Agriculture & Rural Development, 8, Vietnamese 2010 24-29
11 Isolation and Screening for strain with high lactic acid productivity from “Tom chua”, a traditional lactic fermented shrimp in Hue city, Vietnam:.
 		 Journal of biotechnology 8(3B) Vietnamese 2010 1583-1589
12 Screening and investigation of growth conditions on biosynthesis of extracellular protease by Bacillus amyloliquefaciens T9.   Journal of biotechnology 8(3B): Vietnamese 2010 1591-1600
13 Screeing and characterization of the highly lactic acid producing bacterium Lactobacillus plantanum N1 isolated from “Nem chua” in Hue city, Vietnam Journal of biotechnology 8(3B)
 		 Vietnamese 2010 1609-1615.
14 Strain screening and optimization of culture conditions for amylase production by Bacillus amyloliquefaciens N1”. Journal of biotechnology 8(3B): 1617-1621   2010 Journal of biotechnology 8(3B): 1617-1621
15 Purification of extracellular α-amylase from Bacillus subtilis by partitioning in a polyethylene glycol/potassium phosphate aqueous two-phase system. Annals of Microbiology 60 (4 ) English 2010 623-628.
16 Characterization of Multiple Extracellular Protease Produced by a Bacillus subtilis Strain and Identification of the Strain. International Journal of Biology 3(1) English 2011 101-110
17 Isolation, screening, identification and probiotical characterization of Lactobacillus fermentum MC9 from “Mang chua”, a traditional lactic fermented product in Hue city, Vietnam Science and Technology Journal of Agriculture & Rural Development,18 Vietnamese 2011 19-26.
18 Isolation, screening and some factors effecting on amylase production of Bacillus amyloliquefaciens T9 from Tom chua, a traditional lactic acid fermented food in Hue city, Vietnam”. Science and Technology Journal of Agriculture & Rural Development Vietnamese 2012 : 229 -235
19 Isolation, screening and optimization of acetic bacteria growth for production of acetic acid fermentation’s starter. Journal of biotechnology 10(1). Vietnamese 2012 123-131
20 Effect of some factors on extracellular protease of Bacillus amyloliquefaciens N1.
 		 Journal of science and technology of Hue University 71(2). Vietnamese 2012 277 – 288.
21 Effect of some factors on extracellular protease of Bacillus subtilis DC5. Journal of science and technology of  Hue University  71(2) Vietnamese 2012 187 -199.
22 Identification and benefit properties of Lactobacillus fermentum DC1 isolated from Dua Cai, a traditional lactic acid fermented food in Hue city, Vietnam. Journal of science and technology of  Hue University 71(2).: Vietnamese 2012 175 -185.
 
23 Study on Properties of Lactobacillus plantarum DC2 Isolated from Traditional lactic fermented product ‘Dua Cai’ in Hue City, Vietnam.”  Journal of Biotechnology 11(1).
 		 Vietnamese 2013 145-152
24 Identification and Some Probiotic Potention Properties of Lactic Acid Bacteria Isolated from ‘Tom Chua’ Hue, Science and Technology Journal of Agriculture & Rural Development: Vietnamese 2014 97 – 104.
 
25 Some properties of soymilk fermented by Lactobacillus sp. and Pediococcus sp., Journal of Science and Technology, 52(5C).
 		 Vietnamese 2014 192-197
26 Optimazation of growth conditions and production of extracellular protease by Bacillus subtilis DC5. Journal of Biology, 37(1se): Vietnamese 2015 177-183.
27 The okara fermentation ability of Lactobacillus sp. Science and Technology Journal of Agriculture & Rural Development, 4-2015:.
 		 Vietnamese 2015 200-206
28 Identification and some benefit properties of lactic acid bacteria isolated from anchovy. Science and Technology Journal of Agriculture & Rural Development, 14 Vietnamese 2015 72-80.
29 Isolation, identification and some useful properties of lactic acid bacteria isolated from ‘mam ruoc”, a traditioanal fermented product in Hue, Vietnam. Hue university journal of science, 121 (7). Vietnamese 2016 35-44.
 
30 Isolation, identification and some benefit properties of lactic acid bacteria isolated from ‘mam ro’
 		 . Hue university journal of science, 121 (7). Vietnamese 2016 45 – 55.
31 Optimal conditions for high exopolysaccharide production with Lactobacillus plantarum W5. Hue university journal of science, 121 (7). Vietnamese 2016 57 – 68.
 
32 Effect of nitrogen source and culture conditions on the production of exopolysaccharide biosynthesis by Lactobacillus fermentum MC3. Hue university journal of science, 121 (7). Vietnamese 2016 89 – 100.
 
33 Study on technological process of hydrolyzing soy bean pulp (okara) by  Bacillus subtilis DC5. Hue university journal of science, 121 (7): Vietnamese 2016 147 – 156.
 
34 Effect of lactose content and incubation condition on the biosynthesis of exopolysaccharide by   Lactobacillus plantarum W1.
 		 Hue university journal of science, 121 (7). Vietnamese 2016 157 – 167.
13. Certificates (If possible)
 
14. Application of scientific research works in reality (If possible)
 
15. List of project titles hosted for 5 years (If possible)
 
16. Rewards (If possible)
(…………………………………………..)
 
17. Other achievements (If possible)
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