ok138太阳集团

王玉荣
2026-07-03 14:55:20 来源: 浏览:

姓名

王玉荣

招生领域

食品工程

职称

教授

研究方向

微生物资源挖掘及菌株开发应用、酿酒生物技术与应用

所属硕士点

生物与医药

邮箱

wang_HFu6456@163.com

行政职务

食品系主任

办公地址

N3-119

个人简介主持国家自然科学基金、湖北省自然科学基金和襄阳市科技计划项目7项,在《Food Research International》、《Food Function》和《Food Bioscience》等杂志发表学术论文40余篇,《食品工业科技》、《现代食品科技》等杂志审稿人,指导学生获省级以上竞赛奖励10余项。

代表性成果:

1.Z Zhang, X Ran, Z Guo, Q Hou, D Qu, C Wang, Y Xu, Y Wang*. Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors, Food Research International, 2025,212,116406IF=71TOP

2.Y Qiao, J Yu, Z Zhang, Q Hou, Z Guo, Y Wang*. Regulatory effects of Lactobacillus zhachilii HBUAS52074T on depression-like behavior induced by chronic social defeat stress in mice: modulation of the gut microbiota. Food Funct. 2025, 16(2): 691-706 IF=5.1, 1TOP

3.M Cui, W Cai, P Yu, W Chen, C Shan, Z Guo, Y Wang*. Characterization and Correlation Analysis of Bacterial Composition and Physicochemical Quality in High- and Medium-Temperature Daqu from China's Binzhou Region. Current Microbiology, 2025, 82(2): 72 IF=2.3, 3区)

4.Y Wang, Q Hou, H Ni, L Tian, J Liu, J Zhou, Z Guo, Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and mediumhigh-temperature Daqu. LWT, 2024, 209, 116804 (IF=6, 1TOP)

5.Z Zhang, Y Meng, J Zhan, Z Guo, H Zhang, X Dong, L Li, Q Hou, Y Wang*, Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China, Food and Bioproducts Processing, 2024, 147: 483-494 (IF=3.5, 2)

6.D Ge, W Cai, Z Guo, B Wang, M Liu, C Shan, Y Wang*. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area. Heliyon, 2024, 10, e31718 IF=3.4, 3区)

7.Z Zhang, H Zhao, R Zhu, S Cheng, Y Yu, L Xiang, Z Xiang, Z Guo, Y Wang*. Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment. Food Chemistry-X, 2024, 22, 101311IF=6.1, 1区)

8.Y Lei, W Cai, Z Guo, C Shan, Y Wang*. Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics. LWT, 2024,192, 115733 (IF=6, 1TOP)

9.王玉荣,侯强川,田龙新,.基于纯培养和超高深宏基因组测序技术分析茅台镇两企业高温大曲微生物多样性差异[J].食品科学,2024,45(04):108-115.

10.Y Wang, J Gai, Q Hou, H Zhao, C Shan, Z Guo. Ultra‑high‑depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium–high temperature Daqu. World Journal of Microbiology and Biotechnology, 2023,39,337 (IF=4.1, 3)

11.Y Wang, W Cai, J Gai, H Liu, Q Hou, H Zhao, C Shan, Z Guo. Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing. Food Bioscience, 2023, 56, 103109 (IF=5.2, 1TOP)

12.Z Zhang, H Zhao, Y Deng, W Luo, X Luo, C Wang, C Quan, Z Guo, Y Wang*. Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, China. Food Research International, 2023, 168,112789, (IF=7.245, 1Top)

13.Y Wang, Q Hou, Z Guo, N Wu, F Zhang, Q Shuang. Bacterial community structure in acidic gruel from different regions and its influence on quality. Food Research International, 2021, 141(11): 110130 IF=6.475, 1TOP

14.Y Wang, W Cai, W Wang, N Shu, Z Zhang, Q Hou, C Shan, Z Guo. Analysis of microbial diversity and functional differences in different types of hightemperature Daqu[J]. Food science & nutrition, 2021, 9(2): 1003-1016 IF=2.863, 3区,高被引)

教授课程:

研究生:制药工艺与技术;

本科生:食品微生物学、食品微生物学实验、无机及分析化学实验;

科研项目:

1.国家自然科学基金青年科学基金项目,鲊广椒中食品乳杆菌群体遗传学及功能基因组学研究,主持;

2.湖北省自然科学基金联合基金,酱酒酿造中高产乳酸乙酯魏斯氏菌属菌株的选育及其作用机制研究,主持;

3.湖北省创新发展联合基金,基于多组学技术具有增香作用芽孢杆菌菌株的选育及其作用机制研究,主持;

4.襄阳市科技计划项目,鄂西地区发酵食品乳酸菌菌株资源库和基因库建立,主持;

5.湖北文理学院科研启动基金,华中地区乳酸菌菌株资源挖掘与多样性分析,主持;

6.横向课题,基于电子鼻和GC-IMS技术市售不同白酒判别分析,主持;

7.横向课题,中高温大曲发酵过程中理化指标及真菌群落变化规律研究,主持;

8.横向课题,低温大曲发酵过程中细菌群落结构及其基因功能,主持;

教育经历:

20169-20217月   内蒙古农业大学  食品科学硕  导师:双全教授;

20129-20167月   湖北文理学院    食品科学与工程学士。

工作经历

20217月进入湖北文理学院工作至今;

期间:20218~20221月借调至襄阳市科学技术局;

20226-20236月担任襄阳市科技特派员;

招生意愿:具备食品、生物、化学等相关专业背景


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