Professor

Tel: 0510-85197082

Email: dwang@jiangnan.edu.cn

Web:

2009 – present           Associate Professor, Jiangnan University

2009 –   2009         Visiting scholar,   Oregon State University, USA.

2001 – 2009              Associate Professor, Jiangnan University

2000 – 2001               Researcher, Osaka University, Japan

1997 – 2000               Lecture, Wuxi Light Industry University

1994 – 1997               M.Sc., Wuxi Light Industry University

1990 – 1994               B.Sc., Shanghai Jiaotong University

There   are many unsolved mysteries in the production processes of Chinese traditional   fermented foods, and improving these products’ quality is still a major   challenge in the industry. My research field is focused on the Huangjiu   (Chinese rice wine), a fermented alcoholic beverage with a longest history in   china, and relative microorganism and enzymes. Representative academic researches   include:

1.      Sensory and flavor chemistry of Huangjiu and relative   products, and their quality evaluation.

2.      The safety of Huangjiu and relative products, and the elimination   technology of some hazard   factors   such as ethyl   carbamate.

3.      Modification of traditional production process and development   of new technology.

4.      Filamentous fungus Rhizopus spp. used in the production   of Chinese traditional fermented foods and their morphology and metabolism   using the omics technology.

5.      Fermentation and production of enzymes, such as lipase, by the   fungus.

6.      The activity regulation of enzymes and their application in   biocatalysis.

1.      Dong Wang, Zengliang Zhu,   Xiaoqing Wang, Mauricio Bustamante, Yan Xu*, Yan Liu, Wei Liao “Improving   mycelium-bound lipase production by aggregating Rhizopus chinensis on   a draft tube in a modified stirred tank fermentor” Process Biochemistry. 2015,50,2019

2.      Shuang Chen ,   Dong Wang, Yan Xu* “Characterization of Odor-Active Compounds in   Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special   Emphasis on Sotolon” Journal of Agricultural and Food Chemistry. 2013, 61, 9712

3.      Dong Wang, Rong Wu,   Yan Xu “Draft genome sequence of Rhizopus chinensis CCTCCM201021, used   for brewing traditional Chinese alcoholic beverages” Genome Announcements. 2013, 1 e00195-12

4.      Yan Xu,   Dong Wang, Wenlai Fan, Xiaoqing Mu, Jian Chen “Traditional Chinese Biotechnology” Adv. Biochem.   Engin./Biotechnol. 2010, 122, 189

5.      Yun Teng, Yan   Xu, Dong Wang “Changes   in morphology of Rhizopus chinensis in submerged fermentation and   their effect on production of mycelium-bound lipase” Bioprocess and   Biosystems Engineering. 2009, 32, 397

6.      Qin He, Yan   Xu*, Yun Teng, Dong Wang “Biodiesel production catalyzed by   whole-cell lipase from Rhizopus chinensis” Chinese Journal of   Catalysis. 2008, 29,41

7.      Dong Wang, Yan Xu*,   Yun Teng “Synthetic   activity enhancement of membrane-bound lipase from Rhizopus chinensis   by pretreatment with isooctane” Bioprocess and Biosystems Engineering. 2007, 30, 147

8.      Kai Fan, Dong   Wang*, Yan Xu “Transcriptome   comparison of Rhizopus chinensis mycelia with different morphology in   submerged fermentation for lipase production” Microbiology China. 2018, 45, 29   (in Chinese)

9.      Jun Cai, Dong   Wang*, Yan Xu “Comparison   of extracellular proteome from Rhizopus chinensis in solid-state and   submerged cultures” Microbiology China. 2017, 44, 402 (in Chinese)

10.    Rong Wu, Dong Wang, Yan Xu*,   Ming Li “The   safety analysis on mycotoxins of Rhizopus chinensis based on whole   genomic sequences” Microbiology China. 2013, 40, 1437 (in Chinese)

11.    Dong Wang, Bin Jing,   Yan Xu, Guangao Zhao “Sensory   Flavor Characteristics of Chinese Yellow Rice Wine and Construction of Flavor   Wheel” Food Science. 2013, 34, 90(in Chinese)