吴艳芳，女，1990年生，博士。2024年进入山西师范大学食品科学学院任教。研究方向：传统发酵食品酿造机理，酿造微生物资源开发与利用。联系邮箱：amwyvonne@163.com

教育背景：

2009.09-2013.06 山西农业大学 食品质量与安全 学士

2013.09-2016.06 山西农业大学 食品科学 硕士

2016.09-2021.09 天津科技大学 发酵工程 博士

工作经历：

2021.12-2024.09 北京工商大学 食品科学与工程 博士后

科研项目及获奖情况：

国家自然科学基金青年项目，32302034，乳酸胁迫下克氏梭菌DSM555己酸代谢的响应机制，2024.01-2026.12，30万，主持

中国博士后基金面上项目，2022M720310，浓香型白酒酿造过程微生物协同代谢风味乙酯机制研究，2022.11-2024.08，8万，主持

学术论文及获奖情况：

1. Wu, Y., Xia, M., Zhao, N., Tu, L., Xue, D., Zhang, X., Cao S., Cheng Y., Zheng Y.#, Wang, M.# (2021). Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar. Food Research International, 145, 110400.

2. Wu, Y., Liu, J., Liu, D., Xia, M., Song, J., Liang, K., Zheng, Y.#, Wang, M.#, (2024). Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar. Food Science and Human Wellness.

3. Wu, Y., Duan, Z.,Niu, J., Zhu, H., Zhang, C., Li, W., Li, X.#, Sun, B. (2023). Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China. Food Chemistry: X, 20, 100970.

4. Wu, Y., Xia, M., Zhang, X., Li, X., Zhang, R., Yan, Y., Lang, F., Zheng, Y.#, Wang, M.# (2021). Unraveling the metabolic network of organic acids in solid-state fermentation of Chinese cereal vinegar. Food Science & Nutrition, 9(8), 4375-4384.

5. Duan, Z., Han, M., Niu, J., Zhao, J., Li, W., Zhu, L., Ma, H., Wu, Y.#, Li, X.#, Sun, B. (2024). Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances. Journal of the Science of Food and Agriculture, 104(10), 5973-5981.

6. Ali, A.‡, Wu, Y.‡, Li, W., Xi, C., Patil, P., Han, M., Shah, H., Zhao, L., Li, X.# (2024). Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production. Food Bioscience, 104885.

7. Duan, Z.‡, Wu, Y.‡, Zhang, C., Niu, J., Zhao, J., Li, W., Li, X.# (2023). Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu. Journal of bioscience and bioengineering, 136(4), 295-303.

8. Ali, A.‡, Wu, Y.‡, Li, W., Duan, Z., Zhang, R., Liu, J., Patil, P., Shah, H., Li, X.# (2024). Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu. Process Biochemistry, 146, 433-450.