Weiwei Dong - Hubei Normal University

基本信息

Career Trajectory

Bio

Weiwei Dong currently works at the College of Life Science, Hubei Normal University. Weiwei does research in Molecular Biology and Brewing Microbiology. The current projects include ”Revealment of the functions of brewing microbes and their applications” and “Study of acyl-homoserine lactonase (AHLase)".

Research Interests

Papers共 39 篇Author StatisticsCo-AuthorSimilar Experts

By YearBy Citation主题筛选期刊级别筛选合作者筛选合作机构筛选

Native Synthetic Microbial Communities Enhance Zha‐chili by Boosting the Fermentation Capacity of Indigenous Microorganisms

Hongye Shen, Chuanyu Du, Shu Jiang,Weiwei Dong, Jinshan Li,Yongmei Hu,Nan Peng,Shumiao Zhao

iMetaOmicsno. 2 (2025): n/a-n/a

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Effects of Ultrasound-Assisted Low-Salt Curing on Water Retention, Tenderness and in Vitro Digestive Characteristics of Grass Carp (ctenopharyngodon Idellus)

Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao,Weiwei Dong, Youwei Chen,Yuanliang Hu,Yanli Feng, Xiang Yu

ULTRASONICS SONOCHEMISTRY (2025)

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Elucidating the Degradation Mechanism of Beef Myofibrillar Proteins under Hydroxyl Radical Oxidation Through the Lens of Cysteine Oxidation Modifications

Jiale Li,Jun Liu, Hui Yue, Yuanyuan Ma,He Li,Yuanliang Hu, Xiang Yu,Weiwei Dong,Yanli Feng

FOOD CHEMISTRY-X (2025)

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Ultrasound Combined with Adenosine 5'-Monophosphate Treatment: A Strategic Approach for Enhancing the Tenderness of Chicken Wooden Breast Meat

Xiang Yu,Yanli Feng, Wenhan Ma, Xue Xiao,Jun Liu,Weiwei Dong,Yuanliang Hu,Huan Liu

Ultrasonics sonochemistry (2025): 107284-107284

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Differences in Microbial Communities among Different Types of Zaopei and Their Effects on Quality and Flavor of Baijiu

Xinyue Li, Chuanyu Du, Yufei Zhao,Jinshan Li,Yongmei Hu,Weiwei Dong,Nan Peng,Shumiao Zhao

FOOD RESEARCH INTERNATIONAL (2024)

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Metagenome-assembled Genome Reveals Species and Functional Composition of Jianghan Chicken Gut Microbiota and Isolation of Pediococcus Acidilactic with Probiotic Properties

Hongye Shen,Tinghui Wang,Weiwei Dong, Guoping Sun,Jun Liu,Nan Peng,Shumiao Zhao

MICROBIOME（2024）

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Unveiling the Microbiota of Sauce-Flavor Daqu and Its Relationships with Flavors and Color During Maturation

Weiwei Dong,Xiang Yu,Luyao Wang, Menglin Zou, Jiyuan Ma,Jun Liu,Yanli Feng,Shumiao Zhao,Qiang Yang,Yuanliang Hu,Shenxi Chen

FRONTIERS IN MICROBIOLOGY (2024)

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Direct Lactic Acid Production from Raw Jerusalem Artichoke Powder by Lacticaseibacillus Paracasei NJ and the Comparative Transcriptomic Profiling of Inulin and Monosaccharide Utilization

Yuyuan Cai,Yaohao Dun,Weiwei Dong,Qitong Chen,Yutian Lei,Jinlong Hu,Nan Peng,Shumiao Zhao

Food Bioscience（2024）

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Characteristics and Functions of Dominant Yeasts Together with Their Applications During Strong-Flavor Baijiu Brewing

Weiwei Dong,Yulun Zeng, Jiyuan Ma,Kaiyun Cai,Tingting Guo,Guangxun Tan,Xiang Yu,Yuanliang Hu,Nan Peng,Shumiao Zhao

Foods（2024）

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High-Throughput Sequencing Analysis of Microbiota and Enzyme Activities in Xiaoqu from Seven Provinces in Southern China

Weiwei Dong, Jingjing Zhang, Menglin Zou, Liang Chen,Liping Zhu,Long Zhang,Gang Zhang,Jie Tang,Qiang Yang,Yuanliang Hu,Shenxi Chen

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGYno. 11 (2024): 2290-2300

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