王敏，博士，教授，博士生导师，3044am永利集团党委常委、副校长。国务院特贴专家，国务院学位委员会学科评议组成员，教育部生物技术、生物工程类专业指导委员会委员。先后入选国家重点人才、教育部新世纪优秀人才、天津市杰出津门学者等。目前担任中国调味品协会科学技术工作委员会副主任委员、全国调味品标准化技术委员会副主任委员、中国生物发酵产业协会第三届理事会理事、中国发酵工程技术工作委员会委员、中国生物发酵产业协会微生物育种与应用分会副理事长、天津市交叉科学学会副理事长等。担任《Food Safety and Health》期刊副主编，《食品科学》、《中国粮油学报》、《食品与发酵工业》等期刊编委。
主要从事微生物资源挖掘、细胞工厂与微生物群落构建，微生物发酵技术与过程精准调控，发酵食品营养与健康等方面的教学与研究工作。近5年承担国家重点研发计划、国家自然科学基金等国家级科研项目10余项。先后在Food Chemistry、Journal of Agricultural and Food Chemistry、Green Chemistry、Bioresource Technology等国际权威期刊发表论文200余篇，申请/授权发明专利100余项，多项研究成果在企业得到产业化应用，取得了显著的经济和社会效益，先后获得天津市科技进步一等奖2项、二等奖4项,中国专利优秀奖2项，中国食品工业协会科学技术一等奖1项，以及天津市产学研合作突出贡献奖等科技奖励。
主讲课程：
本科生：《生物制药工艺学》、《制药过程安全与环保》
研究生：《生物制药技术》、《发酵工程前沿技术》
主要教学研究及成果情况
先后主持或参与教育部、天津市教育教学研究与教学改革项目10余项，发表教改论文10余篇，主编或参编教材或专著8部。教学成果荣获国家教学成果二等奖2项、天津市教学成果奖特等奖2项、一、二等奖5项。
科研领域及方向
[1] 微生物资源挖掘、细胞工厂与微生物群落构建[2] 微生物发酵技术与过程精准调控[3] 发酵食品的营养和健康因子解析、营养保健功能评价和作用机制研究
近5年主持科研项目情况
先后承担国家重点研发计划、863计划、国家自然科学基金等国家级科研项目10余项。
[1] 国家重点研发计划课题：食品功能组分合成关键酶与调控元件机制解析及定向进化，2024-2027
[2] 国家重点研发计划课题：甾体激素重头合成途径的设计与验证，2020-2024
[3] 国家重点研发计划课题：传统酿造调味食品风味调控与优良菌种选育，2016-2020
[4] 国家自然科学基金项目：传统食醋发酵过程线型代谢机制解析，2025-2028
[5] 国家自然科学基金项目：传统食醋酿造乳酸合成代谢网络及其发酵机制研究，2016-2020
[6] 宁夏自治区重点研发计划：枸杞发酵代谢网络的重构与合成微生物组创制，2022-2024
[7] 山东省重点研发计划：高血脂症非全营养配方食品开发及关键技术研究，2019-2021
[8] 企业合作项目：甾体生物催化新技术开发，2024-2027
近年发表的主要学术论文
[1] Wang, J., Zhang, N., Xia, T., Nie, Y., Zhang, X., Lang, F., Liang, Kai., Li, T., & Wang, M. (2025). Melanoidins from Shanxi aged vinegar: Characterization and behaviour after in vitro simulated digestion and colonic fermentation[J]. Food Chemistry, 464: 141769.
[2] Liu, J., Wang, J., Zhu, B., Liang, K., Zhang, Y., Song, J., Tu, L., Zheng, Y., & Wang, M. (2025) Identification of the phenols and their formation network during the entire brewing process of Shanxi aged vinegar[J]. Food Chemistry, 470: 142635.
[3] Zhang, A., Zhang, W., Guo, X., Wang, J., Liang, K., Zhou, Y., Lang, F., Zheng, Y., & Wang, M. (2025) Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar[J]. Food Chemistry: X, 25: 101952.
[4] Zhang, A., Wang, J., Zhou, Y., Wang, H., Liu, C., Liang, K., Lang, F., Zheng, Y., & Wang, M. (2025) Impact of spatial heterogeneity on fermentation characteristics of cereal vinegar: A comparison of manual and mechanical methods[J]. LWT-Food Science and Technology, 217: 117415.
[5] Su, Z., Shi, C., Fan, Y., Gao, Y., Wang, L., Ren, X., Shen, Y., Wang, M. (2025) Engineering a two-enzyme system in Mycolicibacterium neoaurum for efficient biotransformation of phytosterols to dihydrotestosterone, International Journal of Biological Macromolecules, 287: 138443.
[6] Su, Z., Li, Y., Shi, C., Liu, D., Yang, Y., Shen, Y., Wang, M. (2025) A highly efficient mixed strain fermentation strategy to produce 11α-Hydroxyandrost-4-ene-3,17-dione from phytosterols. Journal of Biotechnology, 399: 1-8.
[7] Liu, D., Wang, H., Wang, L., Liang, K., Cao, S., Wu, Y., Zhou, J., Zheng, Y., & Wang, M. (2024) Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar[J]. LWT-Food Science and Technology, 214: 117092.
[8] Liu, D., Chen, J., Li, X., Zhou, Y., Shi, L., Liu, Y., Song, J., Zheng, Y., & Wang, M. (2024) Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome[J]. LWT-Food Science and Technology, 191: 115632
[9] Zhang, X., Zhang, X., Wang, Z., Quan, B., Bai, X., Wu, Z., Meng, Y., Wei, Z., Xia, T., Zheng, Y., & Wang, M. (2024). Melanoidin-like carbohydrate-containing macromolecules from Shanxi aged vinegar exert immunoenhancing effects on macrophage RAW264.7 cells[J]. International Journal of Biological Macromolecules, 264(1): 130088.
[10] Wang, J., Zhang, A., Zhou, Y., Zhang, W., Liang, K., Román-Camacho, J., Zhou, J., Song, J., Zheng, Y., & Wang, M. (2024). Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process[J]. Food Chemistry: X, 24: 101918.
[11] Wu, Y., Liu, J., Liu, D., Xia, M., Song, J., Liang, K., Li, C., Zheng, Y., & Wang, M. (2024). Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar[J]. Food Science and Human Wellness, 13(6): 3472-3481.
[12] Cui, M., Wang, M., Sun, H., Yu, L., Su, Z., Zhang, X., Zheng, Y., Xia, M., Shen, Y., & Wang, M. (2024). Identifying and characterization of novel broad-spectrum bacteriocins from the Shanxi aged vinegar microbiome: Machine learning, molecular simulation, and activity validation[J]. International Journal of Biological Macromolecules, 270(2): 132272.
[13] Cui, M., Wang, M., Liu, X., Sun, H., Su, Z., Zheng, Y., Shen, Y., & Wang, M. (2024). Mining and characterization of novel antimicrobial peptides from the large-scale microbiome of Shanxi aged vinegar based on metagenomics, molecular dynamics simulations and mechanism validation[J]. Food Chemistry, 460: 140646.
[14] Zhang, M., Shi, H., Wang, X., Zhu, Y., Li, Z., Tu, L., Zheng, Y., Xia, M., Wang, W., & Wang, M. (2024). AI-based automated construction of high-precision Geobacillus thermoglucosidasius enzyme constraint model[J]. Metabolic Engineering, 86: 208-233.
[15] Song, J., Wang, J., Wang, X., Zhao, H., Hu, T., Feng, Z., Lei, Z., Li, W., Zheng, Y., & Wang, M. (2022). Improving the acetic acid fermentation of acetobacter pasteurianus by enhancing the energy metabolism[J]. Frontiers in Bioengineering and Biotechnology, 10: 815614.
[16] Xia, T., Zhang, Z., Zhao, Y., Kang, C., Zhang, X., Tian, Y., Yu, J., Cao, H., & Wang, M. (2022). The anti-diabetic activity of polyphenols-rich vinegar extract in mice via regulating gut microbiota and liver inflammation[J]. Food Chemistry, 393: 133443.
[17] Su, Z., Zhang, Z., Yu, J., Yu, C., Shen, Y., Wang, J., Su, L., & Wang, M. (2022) Combined enhancement of the propionyl‑CoA metabolic pathway for efficient androstenedione production in Mycolicibacterium neoaurum[J]. Microbial Cell Factories, 21: 218.
[18] Wang, Z., Zhang, Z., Li, S., Zhang, X., Xia, M., Xia, T., & Wang, M. (2021). Formation mechanisms and characterization of the typical polymers in melanoidins from vinegar, coffee and model experiments[J]. Food Chemistry, 355: 129444.
[19] Jia, H., Cao, S., Wu, Y., Zhu, W., Luo, J., Shen, Y., & Wang, M. (2021). Genomewide transcriptome responses of arthrobacter simplex to cortisone acetate and its mutants with enhanced 1-Dehydrogenation efficiency[J]. Journal of Agricultural and Food Chemistry, 69(43): 12773-12784.
[20] Xia, T., Zhang, B., Li, S., Fang, B., Duan, W., Zhang, J., Song, J., & Wang, M. (2020) Vinegar extract ameliorates alcohol-induced liver damage associated with modulation of gut microbiota in mice[J]. Food & Function, 11: 2898-2909. （封面文章）
[21] Du，P., Zhou，J., Zhang, L., Zhang, J., Li, N., Zhao, C., Tu, L., Zheng, Y., Xia, T., Luo, J., Song, J., & Wang, M. (2020) GC × GC-MS analysis and hypolipidemic effects of polyphenol extracts from Shanxi-aged vinegar in rats under a high fat diet[J]. Food & Function, 11: 7468-7480. （封面文章）
[22] Su, L., Xu, S., Shen, Y., Xia, M., & Wang, M. (2020) The sterol carrier hydroxypropyl-β-cyclodextrin enhances the metabolism of phytosterols by Mycobacterium neoaurum[J]. Applied and Environmental Microbiology, 86(15): e00441-20. （封面文章）
[23] Ma, Q., Gao, X., Bi, X., Han, Q., Tu, L., Yang, Y., Shen, Y., & Wang, M. (2020). Dissolution and deacetylation of chitin in ionic liquid tetrabutylammonium hydroxide and its cascade reaction in enzyme treatment for chitin recycling[J]. Carbohydrate Polymers, 230: 115605.
[24] Zhou, X., Zhang, Y., Shen, Y., Zhang, X., Zan, Z., Xia, M., & Wang, M. (2020) Efficient repeated batch production of androstenedione using untreated cane molasses by Mycobacterium neoaurum driven by ATP futile cycle[J]. Bioresource Technology, 309: 123307.
[25] Zhou, X., Zhang, Y., Shen, Y., Xiao, Z., Zhang, Z., Xu, P., Luo, J., Xia. M., & Wang, M. (2019) Economical production of androstenedione and 9α-hydroxyandrostenedione using untreated cane molasses by recombinant mycobacteria[J]. Bioresource Technology, 290: 121750.
[26] Tang, R., Shen, Y., Xia, M., Tu, L., Luo, J., Geng, Y., Gao, T., Zhou, H., Zhao, Y., & Wang, M. (2019) A highly efficient step-wise biotransformation strategy for direct conversion of phytosterol to boldenone[J]. Bioresource Technology, 283: 242–250.
[27] Zhou, X., Zhang, Y., Shen, Y., Zhang, X., Xu, X., Shang, Z., Xia, M., & Wang M. (2019) Efficient production of androstenedione by repeated batch fermentation in waste cooking oil media through regulating NAD+/NADH ratio and strengthening cell vitality of Mycobacterium neoaurum[J]. Bioresource Technology, 279, 209–217.
[28] Zhao, Y., Shen, Y., Ma, S., Luo, J., Ouyang, W., Zhou, H., Tang, R., & Wang, M. (2019) Production of 5 alpha-androstene-3,17-dione from phytosterols by co-expression of 5 alpha-reductase and glucose-6-phosphate dehydrogenase in engineered Mycobacterium neoaurum[J]. Green Chemistry, 21(7): 1809-1815.
获得主要荣誉
荣获全国五一巾帼标兵、霍英东教育基金会高等院校青年教师奖、天津市三
八红旗手、天津市最美女教师、天津青年科技奖、天津市优秀科技工作者等。
联系方式
办公地点：天津经济技术开发区第十三大街9号3044am永利集团3044noc
邮政编码：300457
办公电话：022-60601256，022-60600045
传 真：022-60602298
Email： minw@tust.edu.cn
