齊威

[1] 益生菌生理代謝、功能機制解析與環境因子互作機制研究

[2] 食品發酵微生物發酵過程優化與危害因子調控機制研究 ^[1] 

[1] 國家自然科學基金青年科學基金項目：高糖介導乳酸乳球菌Agu酶家族表達機理研究，主持

[2] 天津市微生物代謝與發酵過程控制技術工程中心開放課題課題：乳酸乳球菌高糖發酵過程代謝組學研究，主持

[3] 工業發酵微生物教育部重點實驗室主任基金：高鹽環境耐鹽酵母4-VG生成反應動力學機理研究，主持 ^[1] 

1. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Carbon metabolism and transcriptional variation in response to salt stress in the genome shuffled Candida versatilis and a wild-type salt tolerant yeast strain. RSC Advances. 2017(7): 1646 -1653.

2. Wei Qi, Hong-Lian Guo, Chun-Ling Wang, Li-Hua Hou, Xiao-Hong Cao, Jin-Fu Liu & Fu-Ping Lu. Comparative study on fermentation performance in the genome shuffled Candida versatilis and wil-type salt tolerant yeast strain. Journal of the Science of Food and Agriculture. 2016 (97): 284-290.

3. Wei Qi, Zhen-Chuan Fan, Hong-Lian Guo, Chun-Ling Wang, Li- Hua Hou, Jin-Fu Liu and Xiao-Hong Cao. Non-targeted metabolomic reveals the effect of salt stress on global metabolite of halotolerant yeast Candida versatilis and principal component analysis. Journal of Industrial Microbiology & Biotechnology. 2014 (41):1553-1562.

4. Wei Qi, Li-Hua Hou, Hong-Lian Guo, Chun-Ling Wang, Zhen-Chuan Fan, Jin-Fu Liu & Xiao-Hong Cao. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. Journal of the Science of Food and Agriculture. 2014 (94): 1537-42.

5. Wei Qi, Zhen-Chuan Fan, Chun-Ling Wang, Li-Hua Hou, Xiao-Hua Wang, Jin-Fu Liu & Xiao-Hong Cao. Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and wil-type salt tolerant yeast strain. European Food Research and Technology. 2014 (238): 675-682.

6. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Reduction of characteristic biogenic amines production by synergistic fermentation of salt-tolerant yeast in soy sauce. ICAB2016.

7. Wei Qi, Wen-Tao Zhang, Fu-Ping Lu. Effect of temperature, NaCl and ferulic acid concentration on bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol by Halotolerant Yeasts Candida versatilis. ICAB2016.

8. Wei Qi, Cong Wang, Xiao-Hong Cao, Guo-Zhong Zhao, Chun-Ling Wang & Li-Hua Hou. Flavour analysis of Chinese cereal vinegar. 2013 International Conference on Agricultural and Natural Resources Engineering. IERI Procedia. ^[1]