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教授


王海宽,男,1974.1出生,博士,天津科技大学教授博士生导师。中国老年医学学会营养与食品安全分会常委,中国发酵协会酵素分会委员在国内外学术期刊发表论文50多篇,承担国家自然科学基金等项目11项,承担横向重要课题9项,作为第一发明人获得授权发明专利8项,获得天津市科技进步奖1项(第一完成人),常州“龙城英才计划”引进高层次人才。

一直从事肠道微生物及后生元、发酵工程相关研究,重点进行了益生菌分段固态发酵技术;后生元功能和分子构效关系的研究;益生菌之间的相互作用规律研究。

教育经历

2001/9 - 2005/1,天津科技大学,发酵工程,博士

1998/9 - 2001/7,东北农业大学,食品科学,硕士

1993/9 - 1997/7,内蒙古农牧学院,食品科学与工程,工学学士

研究工作简历:

2014/2-2015/2,新加坡国立大学医学院微生物系访问学者,主要进行了肠道微生物组以及益生菌相互作用方面的研究。

2012/12 - 至今, 天津科技大学生物工程学院,教授

2007/12-2012/11,天津科技大学生物工程学院,副教授

2005/01-2007/11,天津科技大学生物工程学院,讲师

主要论著及出处:

(1) 近年主要SCI收录学术论文

1) Wang, H. K., Ng, Y. K., Koh, E., Yao, L., Chien, A. S., Lin, H. X., & Lee, Y. K.. RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation. Food Microbiology, 2015; 51, 25-32.

2) Zhang, N., Li, D., Zhang, X., Shi, Y., & Wang HaiKuan *. Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics. Food & function, 2015, 6(8), 2620-2625.

3) Zhang, S., Wang, Y., Zhang, N., Sun, Z., Shi, Y., Cao, X., & Wang, H. (2015). Purification and Characterisation of a Fibrinolytic Enzyme from Rhizopus micro sporus var. tuberosus. Food Technology and Biotechnology, 53(2), 243-248.

4)ShanTing Zhang, Yan Shi, ShuLi Zhang, Wei Shang, XueQin Gao, HaiKuan Wang*. Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation, Food control, 41(7):16, 2014.

4)Xiao-Lu Li, Wen-Hui Zhang, Ying-Dong Wang, Yu-Jie Dai, Hui-Tu Zhang, Yue Wang, Hai-Kuan Wang*, Fu-Ping Lu*. A high-detergent-performance, cold-adapted lipase from Pseudomonas stutzeri PS59 suitable for detergent formulation, Journal of Molecular Catalysis B: Enzymatic, 102(4):16-24, 2014.

5)Zhang XQ, Zhang SL, Shi Y, Shen FD, Wang HK*. A new high phenyl lactic acid-yielding Lactobacillus plantarum IMAU10124 and a comparative analysis of lactate dehydrogenase gene, Fems Microbiology Letters, 356(1):89-96, 2014.

6)Wang W, Wang HK*. The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety. International Journal of Food Engineering, 10(2): 203-210, 2014.

7) Haikuan Wang, Yan Shi, Shuli Zhang, Xueqin Gao, Feifei Liu, Huitu Zhang, Yujie Dai, Yue Wang, Fuping Lu*. The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8, Food Science and Technology Research, 20 (5): 1005-1011, 2014.

8)HaiKuan Wang, Yao Sun, Chong Chen, Zhe Sun, YanChao Zhou, FaDi Shen, HePing Zhang* and YuJie Dai*. Genome shuffling of Lactobacillus plantarum for improving antifungal activity, Food control, 32 (2):341-347, 2013.

9)HaiKuan Wang*, FaDi Shen, RuiFeng Xiao,YanChao Zhou, YuJie Dai. Purification and Characterization of Antifungal Compounds from Bacillus coagulans TQ33 isolated from skimmed milk powder, Annals of Microbiology, 63(3):1075-1081, 2013.

10)Hai Kuan Wang*, Rui Feng Xiao and Wei Qi. Antifungal Activity of Bacillus coagulans TQ33, Isolated from Skimmed Milk Powder, against Botrytis cinerea, Food Technology and Biotechnology, 51(1):7883, 2013.

11)Haikuan Wang*Shanting Zhang, Yan Sun, Yujie Dai. ACE-inhibitory peptide isolated from fermented soybean meal as functional food. International Journal of Food Engineering, 9(1):17, 2013.

12)HaiKuan Wang, YanHua Yan, JiaMing Wang, HePing Zhang* and Wei Qi*. Production and characterization of antifungal compounds produced by Lactobacillus plantarum IMAU10014, Plos one, 7(1): e29452, 2012

13) HaiKuan Wang, Jie Zhang, XiaoJie Wang, Wei Qi, Yujie Dai. Genome shuffling improves production of the low temperature alkalophilic lipase by Acinetobacter johnsoniiBiotechnology Letters, 34(1):145-151, 2012.

14)HaiKuan Wang, XiaoJie Wang, XiaoLu Li, YeHong Zhang, YuJie Dai, Heng Zheng. QSAR study and the hydrolysis activity prediction of three alkaline lipases from different lipase-producing microorganisms, Lipids in Health and Disease, 11:124, 2012.

15) HaiKuan Wang, Shaojiong Zhong, Huijing Ma, Jie Zhang, and Wei Qi*. Screening and characterization of a novel alkaline lipase from Acinetobacter calcoaceticus 1-7 isolated from Bohai Bay in China for detergent formulation, Brazilian Journal of Microbiology, 43(1):148-156, 2012.

(2)发明专利:

已经授权专利:

1王海宽,肖瑞峰, 戚薇. 一种直投式凝结芽孢杆菌发酵剂的制备方法. 中国发明专利(授权专利号:ZL201110418728.2

2王海宽,刘菲菲,戚薇. 一种丁酸梭菌及丁酸梭菌饲料添加剂的生产方法. 中国发明专利(授权专利号:ZL201110126498.2

3王海宽,刘菲菲,戚薇. 一种直投式丁酸梭菌发酵剂及其制备方法. 中国发明专利(授权专利号:ZL201110199123.9

4) 王海宽, 路福平,张会图,高雪芹,一种生产富含苯乳酸凝结芽孢杆菌固态发酵饲料及其制备, 2015.12.30,中国,ZL 201310544807.7

5王海宽等.一种丁酸梭菌与凝结芽孢杆菌混菌固态发酵方法,中国发明专利(专利申请号:201310546125.x)

6)路福平,王海宽等,一种益生菌谷物饮料与粉剂及其制备方法ZL201510284945.5


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(300457)

办公电话:022-60601958

Email: hkwang@tust.edu.cn