姓名：王金晶

性别：女

学历：博士

职称：副教授

工作单位：江南大学生物工程学院

教育情况：

2002.9-2006.7，武汉大学生命科学学院，生物科学专业，理学学士学位；

2006.9-2011.6，中国科学院微生物研究所，遗传学专业，博士学位；

2009.6-2011.3，美国华盛顿州立大学，生物系统工程系，联合培养

工作经历：

2011.7-2014.10，江南大学生物工程学院校聘副教授；

2014.11至今，江南大学生物工程学院副教授，硕士生导师；

2017.12至今，江南大学生物工程学院院长助理。

所受奖项：

1．2017 4th International conference on food security and nutrition 最佳报告人奖

              2．2016年度中国商业联合会科学技术奖三等奖

              3．2016年度中国酒业协会科学技术奖优秀论文           

                 奖（啤酒类）二等奖

4．2016年度中国酒业协会科学技术奖优秀论文奖（啤酒类）三等奖

5．2015年度江苏省啤酒行业技术交流会优秀论文奖特等奖

6．2015年度江苏省啤酒行业技术交流会优秀论文奖一等奖

7．2014年度江苏省啤酒行业技术交流会优秀论文奖二等奖

主要研究方向：

从事啤酒酿造科学与技术研究，主要研究方向为啤酒的营养、风味以及啤酒酵母的菌种改良。包括基于酵母生理过程的优良菌种选育/酵母在酿造酒以及其它相关行业生产中占有重要的地位，以啤酒酵母为主要研究对象，研究酵母在发酵过程中生理过程，揭示酵母的生理变化及衰老进程，针对性的挖掘具有产生不同功能的包括优良风味、抗氧化、抗老化的基因以及功能元件，对酵母进行遗传改造，获得目的代谢产物。通过对具有不同特性的酿酒酵母的选育，获得性能优良的酵母菌株，应用于啤酒生产、调味品加工以及饲料行业，提高产品营养价值及附加值。

              代表性著作：

1．Wang, J., H. Ding, F. Zheng, Y. Li, C. Liu, C. Niu and Q. Li. Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation. Journal of the American Society of Brewing Chemists, 2019: 1-11. (IF=0.880)

2．Wang, J.;Li, M.;Zheng, F.;Niu, C.;Liu, C.;Li, Q.;Sun, J.; Cell wall polysaccharides: before and after autolysis of brewer’s yeast. World Journal of Microbiology and Biotechnology, 2018,34, 137. (IF=2.1)

3．Wang, J.;Mao, J.;Yang, G.;Zheng, F.;Niu, C.;Li, Y.;Liu, C.;Li, Q.; The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae. Bioresource technology, 2017,249, 49-56. (IF=5.807)

4．Zheng, F.;Niu, C.;Tang, D.;Liu, C.;Li, Y.;Wang, J.;Li, Q.; Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region China. J Am Soc Brew Chem, 2018,76, 125-129. (IF=0.880)

5．Niu, C.T., Han, Y.P., Wang, J.J., Zheng, F.Y., Liu, C.F., Li, Y.X., Li, Q. Comparative analysis of the effect of protein Z4 from barley malt and recombinant Pichia pastoris on beer foam stability: Role of N-glycosylation and glycation, International Journal of Biological Macromolecules, 2017, DOI:10.1016/j.ijbiomac.2017.08.001. (IF=3.909)

6．Niu, C.;Fan, Z.;Zheng, F.;Li, Y.;Liu, C.;Wang, J.;Li, Q.; Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste. Food Control, 2018,84, 8-16. (IF=3.667)

7．Niu, C.;Liu, C.;Li, Y.;Zheng, F.;Wang, J.;Li, Q.; Production of a thermostable 1,3-1,4-beta-glucanase mutant in Bacillus subtilis WB600 at a high fermentation capacity and its potential application in the brewing industry. International journal of biological macromolecules, 2017. (IF=3.909)

8．Han Y.P., J.J., Wang, Y. Li, X. Wang, Q. Li. Heterologous expression of Hordeum vulgare protein  Z4 in Pichia pastoris shows increased structural stability. Process Biochemistry, 51, 828-837, 2016. (IF=2.616)

9．Xu W.N., J.J.,Wang, Q. Li*. Microarray studies on lager brewer’s yeasts reveal cell status in the process of autolysis. FEMS Yeast Research, 14: 714-728, 2014. (IF=2.609)

10．Xu W.N., J.J.,Wang, Q. Li*. Comparative proteome and transcriptome analysis of lager brewer’s yeast in the process of autolysis. FEMS Yeast Research, 14(8):1273-85, 2014. (IF=2.609)

11．Han Y.P., J.J.,Wang, Q. Li*. Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes. Food Chemistry, doi: 10.1016/j.foodchem.2015.04.053, 2015. (IF=4.946)

12．Wang, J.J., C.T. Niu, H. Yin, X.L., Liu, X., Chen, Q., Li*. Characterization of a New 1,3-1,4-β-Glucanase Gene from Bacillus tequilensis CGX5-1, Applied Biochemistry and Biotechnology, 173, 826-837, 2014. (IF=1.797)

13．Wang, J.J., W.N. Xu, X. Li, J. Li, Q. Li*. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability, World Journal of Microbiology and Biotechnology, 30, 1901-1908, 2014. (IF=2.1)

14．Xin-er Li, J.J., Wang, S., Phornsanthia, X.S., Yin, Q., Li. Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast, Journal of the American Society of Brewing Chemists, 72(2), 88-94,2014. (IF=0.880)

15．Shen, N., J.J., Wang, C.F., Liu, Y.X., Li, Q., Li*. Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability. European Food Research and Technology, Doi:10.1007/s00217-014-2169-0, 2014. (IF=1.919)

16．Wang, J.J., N.Shen, H. Yin, C.F., Liu, Y.X., Li, Q., Li*. Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability, Applied Biochemistry and Biotechnology, 169:1016-1025, 2013. (IF=1.797)

17．Li, Q., J.J. Wang, C., Liu. Beers in Current Developments in Biotechnology and Bioengineering, Volume III: Biotechnology in Food & Beverages Industry, Chapter 12, 2017