Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr Yanping Wang is a Professor of Food Engineering and Biotechnology in Tianjin University of Science and Technology. Dr/Prof Wang received her Bachelor’s degree in Biology at Nankai University in 1984 and Master’s degree in at Microbial Pharmacology Peking Union Medical College in 1987. She joined Tianjin Institute of Light Industry for seven years as a lecturer and became an associate professor in 1996. In 1997, she received her doctoral degree in the subject of Fermentation Engineering at Tianjin Institute of Light Industry. Dr Wang pursued a postdoctoral fellowship at the University of Florida in the USA from 2000 to 2002. She has been working at Tianjin University of Science and Technology and became a full professor in 2003. She has published over one hundred scientific papers and supervised more than one hundred graduate students including two international students.
Dr Wang has been committed to the research of function and application of lactic acid bacteria (Probiotics) for many years. Recently, the whole genome sequence of Lactobacillus kefiranofaciens ZW3 was published in the world for the first time, which has made important contributions to the research in the field of probiotics in China.
It has undertaken more than 30 national, provincial and ministerial level cooperation projects. Over 100 papers have been published in core journals at home and abroad, 8 authorized patents and 6 monographs have been published. It has won 2 items of the three prize for scientific and technological progress in Tianjin. For many years, She has been in the forefront of teaching, and has won the title of the famous teacher in Tianjin. As the principal of the "food biotechnology" and "biochemistry" undergraduate course, it has won the excellent course of Tianjin city. Once won the honorary title of "2003 outstanding students who returned to the country of Tianjin in 2003", which was awarded by the Tianjin municipal government, and the "3 8" red flag of Tianjin City, and was repeatedly rated as an excellent teacher of the Tianjin University of Science and Technology.
lSupported by the National Natural Science Foundation of China
nMolecular mechanism of cholesterol-lowering effect of Lactobacillus plantarum by cholesterol assimilation）；
nThe mechanism of different responses of SD rats and hamsters to high cholesterol diet
lSupported by the 12th Five-Year "hi-tech Development Research Plan" of Ministry of science and Technology (863 plan)
nKey technologies for the production of fruit and vegetable fermented foods, condiments and microbial oils and fats
nPreparation technology and products of multifunctional milk bioactive peptides by continuous enzymatic hydrolysis
lSupported by the "11th Five-Year" National Science and technology support program
nProduction technology research and industrialization demonstration of probiotics starter
nDevelopment of new dairy products and its industrial development
lSupported by the National Education Committee project
nStudy on the relationship between histidine kinase and its regulatory genes and Pseudomonas aeruginosa resistance
lSupported by the Tianjin applied basic and frontier technology research project plan
nResearch and development of lactic acid bacteria producing extracellular polysaccharide
nThe development and application of a series of functional cheese products
nIsolation and identification of Lactobacillus with spore
nPilot production technology and application of casein phosphopeptide
lSupported by the Tianjin Municipal Education Committee project
nStudy on the mutagenicity of casein and its hydrolytic active peptides
lSupported by the Plan of transformation and extension of agricultural science and technology achievements in Tianjin
nMicroorganism ferment green cow feed
1.Zhuqing Xing，Wei Tang，Weitao Geng，Yongna Zheng，Yanping Wang，In vitro and in vivo evaluation of the probiotic attributes of Lactobacillus kefiranofaciens XL10 isolated from Tibetan kefir grain，Appl Microbiol Biotechnol (2017) 101:2467–2477
2.Wei Tang, Zhuqing Xing, Chao Li, Jinju Wang, Yanping Wang*，Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2， Food Chemistry 2017（4）1642-1649
3.Wei Tang，Zhuqing Xing ，Wei Hu，Chao Li，Jinju Wang，Yanping Wang，Antioxidative effects in vivo and colonization of Lactobacillus plantarum MA2 in the murine intestinal tract，Appl Microbiol Biotechnol 2016（8）：7193-7202
4.Jingrui Wang,Wei Tang, Yongna Zheng, Zhuqing Xing ,Yanping Wang, Functional and bioinformatics analysis of an exopolysaccharide-related gene (epsN) from Lactobacillus kefiranofaciens ZW3，ARCHIVES OF MICROBIOLOGY，2016 (9) : 611-618
5.Jingrui Wang, Zhuqing Xing, Wei Tang, Yongna Zheng, Yanping Wang*, Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain. Food Science and Biotechnology. (2015) 24 (5): 1775-1780
6.Ping Xiao, Siping Yao, Rizwan-ur-Rehman, Ran Kang, Yanping Wang* ，A Fibrinolytic Enzyme Produced by Bacillus subtilis Using Chickpea (Cicer arietinum L.) as Substrate，Advance Journal of Food Science and Technology 6(12): 1294-1300, 2014
7.Yanping Wang，Jingrui Wang, Zaheer Ahmed, Xiaojia Bai, Jinju Wang, Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3, J. Bacteriol. 2011;193 4280-4281
8.Yanping Wang*, Jingrui Wang, Weili Dai，Use of GFP to trace the colonization of Lactococcus lactis WH-C1 in the gastrointestinal tract of mice，Journal of Microbiological Methods，86（2011）：390-392
9.Yanping Wang *, Chao Li, Peng Liu, Zaheer Ahmed, Ping Xiao, Xiaojia Bai，Physical characterization of exopolysaccharide produced by Lactobacillus plantarum KF5 isolated from Tibet Kefir, Carbohydrate Polymers. Vol, 82:895-903,2010
10.Zheer Ahmed, Yanping Wang*, Qiaoling Cheng and M. Imran，Lactobacillus acidophilus bacteriocin, from production to their application: An overview, African Journal of Biotechnology Vol. 9 (20), pp. 2843-2850, 17 May, 2010
11.Yanping Wang * Nv Xu Aodeng Xi Zaheer Ahmed Bin Zhang Xiaojia Bai , Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on Lipid metabolism and Intestinal Micro?ora of Rats fed on high-cholesterol diet, Applied Microbiology and Biotechnology, 2009 , 84:341-347
12.Yanping Wang* Qiaoling Cheng Zaheer Ahmed Xiaoxue Jiang Xiaojia Bai , Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor, The Korean Journal of Chemical Engineering, 26(5), 1313-1318, 2009
13.Yanping Wang* , Zaheer Ahmed, Wu Feng, Chao Li, Shiying Song，Physiochemical properties of Exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir，International Journal of Biological Macromolecules，Vol.43：283-288, 2008
14.Xiaojun Zhao, Lisa R. Hilliard, Shelly John Mechery, Yanping Wang, Rahul P. Bagwe, Shouguang Jin, and Weihong Tan, A rapid bioassay for single bacterial cell quantitation using bioconjugated nanoparticles，Proc Natl Acad Sci U S A. 2004 Oct 19;101(42):15027-32.
15.Yanping Wang, Jin S. et al. DsbA of Pseudomonas aeruginosa is essential for multiple virulence factors, Infect Immun. 2003 Mar, 71(3):1590-5.
16.Yanping Wang , Jin S et al. Regulation of Membrane permeability by a Two-Component regulation system in pseudomonas aeruginosa. Antimicrob Agents Chemother. 2003 Jan; 47(1):95-101