Associate Professor

Tel: 86-510-85918176

Email: jjwang@jiangnan.edu.cn

Web:

2014 – present     Associate   Professor, Jiangnan University, School of Biotechnology

2011 – 2014        Assistant   Professor, Jiangnan University, School of Biotechnology

2009 – 2011        Ph.D,   BBEL, Washington State University (Joint education)

2006 – 2011        M.Sc.   and Ph.D, Chinese Academy of Science , Institute of Microbiology

2002 – 2006        B.Sc.,   Wuhan University, College of Life Science

Brewing yeast   significantly affect the process of beer brewing. Jinjing Wang’s research is   focused on the metabolism and physiology of industrial beer brewing yeast   that leads to discovery of genes and pathways which affect the flavor and   quality of beer. Based on the genetic research of industrial brewing yeast, we   do a lot of applied researches including genetic breeding of yeast for beer   and wine production. Via construction of different yeast strains, the   problems of off-flavor and oxidant-related compounds in final products are   addressed. Meanwhile, we do some new products development about fermentation   such as draft beer, fruit wine, soybean source, etc..

1.  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

2.   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.

3.   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

4.   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.

5.   J.J., Wang, 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.

6.   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.

7.   J.J., Wang, 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

8.   J.J., Wang, 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.

9.   J.J., Wang, A.L., Xu, Y.S., Wan, Q., Li*. Purification and characterization   of a new metallo-neutral protease for beer brewing from Bacillus   amyloliquefaciens SYB-001. Applied Biochemistry and Biotechnology   170:2021-2033, 2013