天津科技大学生物工程学院欢迎您!
讲师

齐威,博士,天津科技大学生物工程学院,讲师


科研领域及方向
[1] 益生菌生理代谢、功能机制解析与环境因子互作机制研究
[2] 食品发酵微生物发酵过程优化与危害因子调控机制研究


科研情况:
[1] 国家自然科学基金青年科学基金项目:高糖介导乳酸乳球菌Agu酶家族表达机理研究,主持
[2] 天津市微生物代谢与发酵过程控制技术工程中心开放课题课题:乳酸乳球菌高糖发酵过程代谢组学研究,主持
[3] 工业发酵微生物教育部重点实验室主任基金:高盐环境耐盐酵母4-VG生成反应动力学机理研究,主持


主要学术成果
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.


联系方式
办公地点:天津经济技术开发区第十三大街29号天津科技大学生物工程学院
邮政编码:300457
办公电话:022-60602099
传真:022-60602298
Email: qiweiwei@tust.edu.cn


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