姓名：王玉荣

性别：男

学历：硕士研究生

职称：副研究员

工作单位：天津科技大学

教育情况：

1995.9-2000.7，南开大学，生命科学学院生物系，生物学专业，学士

2003.9-2006.7，中国农业科学院研究生院，生物化学与分子生物学专业，硕士

工作经历：

2006.7-2015.11，天津科技大学，食品工程与生物技术学院，助理研究员

2015.11-至今， 天津科技大学，食品工程与生物技术学院，副理研究员

主要研究方向：

微生物发酵与益生菌资源开发

代表性著作：

1. Weidong Li, Yao Li, Wanjun Yu, Ailing Li, Yurong Wang*.Study on production of yellow pigment from potato fermented by Monascus. Food Bioscience 50 (2022) 102088.

2. Zhang, Rui, Jiyuan Yu, Xiaoyu Guo, Weidong Li, Yunhan Xing, and Yurong Wang*. 2021. Monascus pigment-mediated green synthesis of silver nanoparticles: Catalytic, antioxidant, and antibacterial activity, Applied Organometallic Chemistry, 35. doi: 10.1002/aoc.6120

3. Guozhong Zhao, Geling Kuang, Jingjing Li, Hadiatullah Hadiatullah, Zhenjia Chen,  Xiaowen Wang, yunping yao, Zhi-Hui Pan, Yurong Wang. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses. Food Research International.

4. Xiaoyu Guo; Yao Li; Rui Zhang; Jiyuan Yu; Mianhua Chen; Yurong Wang*; transcriptional regulation contributes more to Monascus pigments diversity in different strains than to DNA sequence variation, World Journal of Microbiology and Biotechnology, 2019, 35: 138.

5.  Guozhong Zhao; Geling Kuang; Jingjing Li; Hadiatullah Hadiatullah;Zhenjia Chen; Xiaowen Wang; Yuhping Yao*; Zhi-hui Pan; Yurong Wang*; Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses, Food Research International, 2019, 129: 108879.

6. 王陆亚，李  瑶，郭晓宇，余济源，张  蕊，焦亚华，王玉荣*. 光照影响红曲霉桔霉素代谢机制的研究[J]. 中国酿造, 2019, 38(11):. doi: 10.11882/j.issn.0254-5071.2019.11.