王海宽，男，博士，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。人用和动物用途多项微生态制剂产品实现了产业化生产。
一直从事肠道微生物及后生元；工业化微生态制剂产品相关研究，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。
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):1–6, 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):78–83, 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):1–7, 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 johnsonii，Biotechnology 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
邮政编码：300457
Email： hkwang@tust.edu.cn
