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Lectures

Wei Qi, Ph.D, Lecturer 


Research Interests 
[1] Microbial physiological function mechanism;
[2] Optimization of the fermentation and food manufacturing processes; Regulation mechanism of hazard factors in fermentation;


Recent Publications 
1. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Carbon metabolism and transcriptional variation in response to salt stress in the genome shuffled Candida versatilis and a wild-type salt tolerant yeast strain. RSC Advances. 2017(7): 1646 -1653. 
2. Wei Qi, Hong-Lian Guo, Chun-Ling Wang, Li-Hua Hou, Xiao-Hong Cao, Jin-Fu Liu & Fu-Ping Lu. Comparative study on fermentation performance in the genome shuffled Candida versatilis and wil-type salt tolerant yeast strain. Journal of the Science of Food and Agriculture. 2016 (97): 284-290. 
3. Wei Qi, Zhen-Chuan Fan, Hong-Lian Guo, Chun-Ling Wang, Li- Hua Hou, Jin-Fu Liu and Xiao-Hong Cao. Non-targeted metabolomic reveals the effect of salt stress on global metabolite of halotolerant yeast Candida versatilis and principal component analysis. Journal of Industrial Microbiology & Biotechnology. 2014 (41):1553-1562.
4. Wei Qi, Li-Hua Hou, Hong-Lian Guo, Chun-Ling Wang, Zhen-Chuan Fan, Jin-Fu Liu & Xiao-Hong Cao. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. Journal of the Science of Food and Agriculture. 2014 (94): 1537-42.
5. Wei Qi, Zhen-Chuan Fan, Chun-Ling Wang, Li-Hua Hou, Xiao-Hua Wang, Jin-Fu Liu & Xiao-Hong Cao. Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and wil-type salt tolerant yeast strain. European Food Research and Technology. 2014 (238): 675-682. 
6. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Reduction of characteristic biogenic amines production by synergistic fermentation of salt-tolerant yeast in soy sauce. ICAB2016. 
7. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Effect of temperature, NaCl and ferulic acid concentration on bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol by Halotolerant Yeasts Candida versatilis. ICAB2016. 
8. Wei Qi, Cong Wang, Xiao-Hong Cao, Guo-Zhong Zhao, Chun-Ling Wang & Li-Hua Hou. Flavour analysis of Chinese cereal vinegar. 2013 International Conference on Agricultural and Natural Resources Engineering. IERI Procedia.

Address: College of biotechnology, Tianjin University of Science and Technology, Tianjin Economy and Technology Development Area, Tianjin 300457, P.R. China.
Tel:022-60602099
Email: qiweiwei@tust.edu.cn

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