石玮｜合肥工业大学｜学者主页

2026

Spatiotemporal temperature trajectories underpin predictive modeling of microbial succession in single-batch high-temperature daqu solid-state fermentation.

Jun-Jie Fu, Wei Shi, Han-Jun Shen, Sheng-Bing Yang, Bo Ren, Rong-Ze Ren, Xiao-Juan Zhang, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, S. Zhang, Cai-Hong Shen, Zheng-Hua Lu, Zheng-Hong Xu

Bioresource Technology

DOI

2026

Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu

Wei Shi, Li-Juan Chai, Junhua Guo, Ting Huang, Fang Li, Yin-Ye Wang, Hong-Mei Zheng, Yang-Xue He, Jun-Lan Mei, Xiao-Juan Zhang, Zheng-Hua Lu, Zheng-Hong Xu

LWT

DOI

2026

Integrating ecological networks and metagenomics to decipher core microbial drivers of organic acid metabolism during heaped fermentation of sauce-flavor Baijiu.

Hong-Yan Zhang, Ting Huang, Li-Juan Chai, Wei Shi, Yang-Xue He, Zhen-Ming Lu, Xiao-Juan Zhang, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

Food Research International

DOI

2025

碱性蛋白酶法提取鹰嘴豆淀粉工艺优化

谭云霞，杜梦瑶，王俊楠，石玮，崔露平，张春兰

《食品研究与开发》

2024

超声处理对核桃蛋白性能的影响

石玮，杨惠，崔露平，陆健康，付超，王萍，马上超，张锐，张春兰

《食品研究与开发》

2024

高压均质处理对鹰嘴豆分离蛋白理化特性的影响

崔露平，梅燕茹，石玮，张春兰

《食品科技》

2024

Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Wei Shi, Li-Juan Chai, Han Zhao, Ya-Ning Song, Jun-Lan Mei, Yang-Xue He, Zheng-Hua Lu, Xiao-Juan Zhang, Bo Yang, Song-Tao Wang, Caihong Shen, Zheng-Hong Xu

Food Bioscience

DOI

2024

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.

Zheng-Pei Chen, Qian Cao, Tian-Tian Meng, Wei Shi, Xiao-Juan Zhang, Li-Juan Chai, Jin-Song Shi, Fu-Wei Chen, Song-Tao Wang, S. Zhang, Cai-Hong Shen, Zheng-Hua Lu, Zheng-Hong Xu

Food Research International

DOI

2024

Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics

Yang Yang, Man-Si Niu, Hui Yu, Wei Shi, Li-Juan Chai, Zhen-Ming Lu, Xiao-Tong Liu, Caihong Shen, Zheng-Hong Xu, Song-Tao Wang, Jin-Song Shi

LWT

DOI

2024

Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation

Yang-Xue He, Wei Shi, Ting Huang, Jun-Lan Mei, Zheng-Hua Lu, Xiao-Juan Zhang, Bo Yang, Xing Chen, Song-Tao Wang, Cai-Hong Shen, Zheng-Hong Xu, Li-Juan Chai

LWT

DOI

2024

餐饮服务食品加工者不适当食品安全操作及相关人口因素

陈玉娟，宋建根，石玮，陈佰锋，陈国东，黄月娥

《现代预防医学》

2023

Solibacillus daqui sp. nov., isolated from high-temperature Daqu.

Yuan Liang, Wei Shi, Lin-Huan Wu, Xiao-Juan Zhang, Li-Juan Chai, Guangqian Liu, Lei Zheng, Song-Tao Wang, S. Zhang, Fu-Wei Chen, Caihong Shen, Zheng-Hong Xu, Zhen-Ming Lu

International Journal of Systematic and Evolutionary Microbiology

DOI

2023

Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu.

Yuan Liang, Zhen-Ming Lu, Wei Shi, Lin-Huan Wu, Li-Juan Chai, Xiao-Juan Zhang, S. Zhang, Song-Tao Wang, Caihong Shen, Zheng-Hong Xu

International Journal of Systematic and Evolutionary Microbiology

DOI

2023

Genomic Plasticity of Acid-Tolerant Phenotypic Evolution in Acetobacter pasteurianus

Ling Gao, Wei Shi, Xiaole Xia

Applied Biochemistry and Biotechnology

DOI

2022

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.

Wei Shi, Li-Juan Chai, Gu Fang, Jun-Lan Mei, Zhen-Ming Lu, Xiao-Juan Zhang, Chen Xiao, Song-Tao Wang, Caihong Shen, Jin-Song Shi, Zheng-Hong Xu

Food Research International

DOI

2021

Heterologous expression, fermentation strategies and molecular modification of collagen for versatile applications

Zhi-Xiang Xiang, Jin-Song Gong, Heng Li, Wei Shi, Min Jiang, Zheng-Hong Xu, Jin-Song Shi

Critical reviews in food science and nutrition

DOI

石玮

精选作品

期刊论文

Spatiotemporal temperature trajectories underpin predictive modeling of microbial succession in single-batch high-temperature daqu solid-state fermentation.

Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu

Integrating ecological networks and metagenomics to decipher core microbial drivers of organic acid metabolism during heaped fermentation of sauce-flavor Baijiu.

碱性蛋白酶法提取鹰嘴豆淀粉工艺优化

超声处理对核桃蛋白性能的影响

高压均质处理对鹰嘴豆分离蛋白理化特性的影响

Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.

Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics

Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation

餐饮服务食品加工者不适当食品安全操作及相关人口因素

Solibacillus daqui sp. nov., isolated from high-temperature Daqu.

Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu.

Genomic Plasticity of Acid-Tolerant Phenotypic Evolution in Acetobacter pasteurianus

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.

Heterologous expression, fermentation strategies and molecular modification of collagen for versatile applications