个人简介
王斌，博士研究生，硕士生导师，现任葡萄与葡萄酒工程系党支部书记，石河子大学“3152”青年骨干教师。主要从事微生物代谢与调控、微生物多样性分析以及葡萄酒风味修饰等研究工作，曾获第四届国际醋酸菌大会青年讲座“二等奖”、第三届石河子大学“互联网+”大学生创新创业大赛“一等奖”、石河子大学2018年度“三进两联一交友”活动“先进个人”称号等荣誉14项。主持国家自然科学基金1项、国家科技部“科技助力经济2020”重点专项1项、八师石河子市科技计划项目2项、石河子大学拔尖人才项目1项、石河子大学高层次人才科研启动项目1 项，参与国家级、省部级和师厅级项目5项；在国内外各级刊物上公开发表科研论文20余篇，其中SCI 收录论文15篇；申请授权发明专利2项，在国际学术会议上汇报2次。
研究方向：
（1）微生物代谢与调控
（2）微生物多样性分析
（3）葡萄酒风味修饰
教育经历
2012.09—2016.07 华中农业大学，食品科学专业，博士
2009.09—2012.07 广西大学，食品科学专业，硕士
2005.09—2009.07 湖南农业大学，食品科学与工程专业，学士
工作经历
2020. 09-至今，石河子大学食品学院，葡萄与葡萄酒工程系党支部书记
2019. 05-至今， 石河子大学食品学院，副教授，硕士生导师
2016. 09-2019. 04，石河子大学食品学院，讲师
科研项目
1. 石河子大学青年创新拔尖人才项目课题“哈萨克族奶酪发酵过程中微生物种群结构演替及溯源解析研究”，项目编号：CXBJ202004，2021.01-2023.12，课题负责人；
2. 国家科技部“科技助力经济2020”重点专项课题“星形假丝酵母在葡萄酒增香中的应用及示范研究”，项目编号：SQ2020YFF0418880，2020.07-2022.07，课题负责人；
3. 国家自然科学基金项目课题“巴氏醋杆菌耐酸的分子机理研究”，项目编号：31960465，2020.01-2023.12，课题负责人；
4. 石河子大学高层次人才科研启动项目课题“基于转录组揭示底酸促进巴氏醋杆菌产酸的机制研究”，项目编号：RCSX201712，2017.12-2020.12，课题负责人；
5. 八师石河子市科技计划项目课题“富硒葡萄酒酵母制剂的研发”，项目编号：2017TX16，2017.01-2017.12，课题负责人。
学术论文
1. Liu, W., Pu, X., Sun, J., Shi, X., Cheng, W., & Wang, B.* (2022). Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk. LWT, 113254.
2. Su, C., Li, T., Wang, Y., Ge, Z., Xiao, J., Shi, X., & Wang, B.* (2022). Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang. Journal of Food Science, 87(1), 231-250.
3. Zheng, X., Xu, X., Ma, Y., Zhu, L., Xiao, J., Deng, L., ... & Wang, B.* (2021). Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese. Process Biochemistry, 111, 191-200.
4. Zhu, L., Li, T., Xu, X., Shi, X., & Wang, B.* (2021). Succession of Fungal Communities at Different Developmental Stages of Cabernet Sauvignon Grapes From an Organic Vineyard in Xinjiang. Frontiers in microbiology, 12.
5. Ma, Y., Li, T., Xu, X., Ji, Y., Jiang, X., Shi, X., & Wang, B.* (2021). Investigation of volatile compounds, microbial succession and their relation during spontaneous fermentation of Petit Manseng. Frontiers in microbiology, 2283.
6. Xu, X., Li, T., Ji, Y., Jiang, X., Shi, X., & Wang, B.* (2021). Origin, Succession, and Control of Biotoxin in Wine. Frontiers in microbiology, 1960.
7. Zheng, X., Shi, X., & Wang, B*. (2021). A Review on the general cheese processing technology, flavor biochemical pathways and the influence of yeasts in cheese. Frontiers in Microbiology, 2186.
8. Zhang, D., Zhang, Y., Lin, K., Wang, B., Shi, X., & Cheng, W. (2021, June). Comparison of sugars, organic acids and aroma components of five table grapes in Xinjiang. In IOP Conference Series: Earth and Environmental Science (Vol. 792, No. 1, p. 012029). IOP Publishing.
9. Gao, F., Zeng, G., Wang, B., Xiao, J., Zhang, L., Cheng, W., ... & Shi, X. (2021). Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model. Lwt, 145, 111333.
10. Zheng, X., Ge, Z., Lin, K., Zhang, D., Chen, Y., Xiao, J., Wang, B.*& Shi, X. (2021). Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese. International Dairy Journal, 113, 104878.
11. Xiao, J., Chen, Y., Li, J., Shi, X., Deng, L., & Wang, B.* (2020). Evaluation of the effect of auxiliary starter yeasts with enzyme activities on Kazak cheese quality and flavor. Frontiers in microbiology, 3154.
12. Su, C., Zheng, X., Zhang, D., Chen, Y., Xiao, J., He, Y., Wang, B.*& Shi, X. (2020). Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang. Journal of Food Science, 85(12), 4300-4311.
13. Shi, X., Chen, Y., Xiao, J., Li, D., & Wang, B.* (2020). Effects of harvest dates on microbial communities of ice grape skins from Xinjiang of China. Process Biochemistry, 98, 202-210.
14. Xu, Z., Chen, J., Shi, X., Wang, B., Zheng, X., & Zheng, X. (2020). Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening. Food Bioscience, 35, 100586.
15. Li, J., Huang, Q., Zheng, X., Ge, Z., Lin, K., Zhang, D., Wang, B.* & Shi, X. (2020). Investigation of the lactic acid bacteria in Kazak cheese and their contributions to cheese fermentation. Frontiers in microbiology, 11, 228.
16. Chen, Y., Zhang, W., Yi, H., Wang, B., Xiao, J., Zhou, X., ... & Shi, X. (2020). Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. Process Biochemistry, 92, 365-377.
17. Li, A., Xiao, R., He, S., An, X., He, Y., Wang, C., ... Wang, B., ...& He, J. (2019). Research advances of purple sweet potato anthocyanins: extraction, identification, stability, bioactivity, application, and biotransformation. Molecules, 24(21), 3816.
18. Liu, Z., Wang, B., Zhang, Y., Jiang, L., Dai, C., Cheng, W., & Shi, X. (2019, June). Investigation of biosynthetic mechanisms of Monacolin K and pigments in Monascus purpureus based on transcriptomic analysis. In AIP Conference Proceedings (Vol. 2110, No. 1, p. 020009). AIP Publishing LLC.
19. Gao, F., Chen, J., Xiao, J., Cheng, W., Zheng, X., Wang, B.*, & Shi, X. (2019). Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China. Food research international, 122, 348-360.
20. He, Y., Wang, B., Chen, W., Cox, R. J., He, J., & Chen, F. (2018). Recent advances in reconstructing microbial secondary metabolites biosynthesis in Aspergillus spp. Biotechnology Advances, 36(3), 739-783.
21. Zheng, X., Liu, F., Shi, X., Wang, B., Li, K., Li, B., & Zhuge, B. (2018). Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Research International, 105, 733-742.
22. Wang, B., Shao, Y., Chen, T., Chen, W., & Chen, F. (2015). Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics. Scientific reports, 5(1), 1-14.
23. Wang, B., Shao, Y., & Chen, F. (2015). Overview on mechanisms of acetic acid resistance in acetic acid bacteria. World Journal of Microbiology and Biotechnology, 31(2), 255-263.
承担教学
主要承担本科生课程《食品微生物学》、《食品生物化学》、《食品安全检测技术与仪器分析》，研究生课程《食品安全与检测技术进展》等。
研究生培养
每年招收硕士研究生3名左右。
