Wang Zhixin
| Date：2013-07-15
WANG ZHI XIN
Ph.D.
Department of Bioengineering, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Teaching assistant
Email: wangzhixin@hebust.edu.cn
Education:
2003.9-2006.6, Agricultural University of Hebei, Microbiology, Master of Science
2006.9-2010.3, Jiangnan University, Fermentation engineering, Doctor of Engineering
2010.7-nowadays, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Teaching assistant
Research fields:
Fermentation engineering, Enzyme engineering, Environmental Engineering, Etc.
Research projects:
1. National Natural Science Fundation of China, Study the antibacterial mechanism of benzene lactic acid on foodborne pathogens based on cell membrane damage and DNA binding, Project number: 31101358, Start and end time: 2012-2014, Main member.
2. "863" Project in the National Science & Technology Program during the Twelfth Five-year Plan Period, The key technology of high-throughput screening and application of excellent probiotics, Project number: 2011AA100901, Start and end time: 2011-2015, Main member.
3. National Science & Technology Pillar Program during the Twelfth Five-year Plan Period, The preparation and application of feed additive by antimicrobial peptides from Bacillus laterosporus, Project number: 2013BAD10B03, Start and end time: 2013-2015, Main member.
4. Key Project in Hebei Province Technological Innovation Program during the Eleventh Five-year Plan Period, Preparation of safe and efficient bacterial peptide and application of it in food preservation, Project number: 09221002D, Start and end time: 2009-2012, Main member.
5. Innovative Research Team in Hebei University of Science and Technology, Food biological technology and security, Start and end time: 2012-2014, Main member.
Research achievements:
1. Special Project in Hebei Province Key Technological Innovation Program during the Eleventh Five-year Plan Period, The research and demonstration of the slaughtering and processing key technology on excellent and safe pork, 2010, Ranked fifth.
2. Special Project in Hebei Province Key Technological Innovation Program during the Eleventh Five-year Plan Period, The research of the safe and efficient bacterial peptide and its applications, 2012, Ranked third.
Published papers:
1. Wang Zhixin, Cai Yujie, Liao Xiangru, Tao Guanjun, Li Yanyan, Zhang Feng, Zhang Dabing. Purification and characterization of two thermostable laccases with high cold adapted characteristics from Pycnoporus sp. SYBC-L1. Process Biochemistry, 2010, 45(10): 1720-1729.
2. Wang Zhixin, Cai Yujie, Liao Xiangru, Zhang Feng, Zhang Dabing, Li Zhiling. Production and characterizati on of a novel laccase with cold adaptation and high thermal stability from an isolated fungus. Applied Biochemistry and Biotechnology, 2010, 162(1): 280-294.
3. Li Xingfeng, Wang Zhixin, Jia Yingmin. Bioactivity auantification of a novel antimicrobial peptide by agar diffusion bioassay. ICAE 2011 Proceedings: 2011 International Conference on New Technology of Agricultural Engineering. 2011, 5, ISBN-13:9781424495757.
4. Wang Zhixin, Cai Yujie, Liao Xiangru, Qian Liyuan, Zhang Dabing. 18S rDNA sequence analysis of Pycnoporus sp. SY BC-L1 and studies of Laccase production on Hyacinth Solid-state fermentation. Food and fermentation industries, 2009, 35(8): 5-10.
5. Wang Zhixin, Cai Yujie, Li Yanyan, Liao Xiangru, Zhang Feng, Zhang Dabing. Effect of fermentation medium and conditions on Laccase production by Pycnoporus sp. SYBC-L1. Journal of Food Science and Biotechnology, 2009, 28(6): 832-839.
6. Wang Zhixin, Shi Xiaoyan, Cai Yujie, Liao Xiangru. Purification of Laccase from the white rot fungus strain SYBC-L2 and its application in decolorization of woolen dyes. Biotechnology bulletin, 2009, 8:156-161.
Teaching work:
Opitimization and Control of Fermentation Process, Environmental Biotechnology, Practical Techniques of Industrial Enzymes, Fermented Food and Health