Yang Wang

About

Yang Wang received a B.S. degree in bioengineering from China Agriculture University, Beijing, China, in 2009 and a Dr. degree in food biotechnology from China Agriculture University, Beijing, China, in 2015. Her research interests include probiotics and their application in aquaculture, horticulture, food production or preservation; the antibacterial mechanism, and the application of antimicrobial peptides.

Employment

• Tianjin Agricultural University
  2016 - Present

Education

• China Agricultural University
  2005 - 2015

Projects & Funding

Projects & funding information is unavailable.

Publications (5)

• Synergistic Inhibition of Plantaricin E/F and Lactic Acid Against Aeromonas hydrophila LPL-1 Reveals the Novel Potential of Class IIb Bacteriocin
  Frontiers in Microbiology 2022 DOI: 10.3389/fmicb.2022.774184
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• Dietary cinnamaldehyde and Bacillus subtilis improve growth performance, digestive enzyme activity, and antioxidant capability and shape intestinal microbiota in tongue sole, Cynoglossus semilaevis
  Aquaculture 2021 DOI: 10.1016/j.aquaculture.2020.735798
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• Synergistic inhibition mechanism of pediocin PA-1 and L-lactic acid against Aeromonas hydrophila
  Biochimica et Biophysica Acta (BBA) - Biomembranes 2020 DOI: 10.1016/j.bbamem.2020.183346
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• Two-peptide bacteriocin PlnEF causes cell membrane damage to Lactobacillus plantarum
  Biochimica et Biophysica Acta (BBA) - Biomembranes 2016 DOI: 10.1016/j.bbamem.2015.11.018
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• Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage
  Food Control 2015 DOI: 10.1016/j.foodcont.2014.09.045
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