武晓乐，博士，毕业于天津大学，现任36365路检测中心讲师，硕士研究生导师，36365路检测中心发酵工程教研室副主任。
主讲课程
本科生：《发酵工程》、《发酵过程检测与控制》、《蒸馏酒工艺学》
研究生：《生物分离工程》
主要教学研究及成果情况
2023年高等院校劳动教育课程精品课《精酿啤酒的酿造与品评》
科研领域及方向
[1] 合成生物学方向：以酿造过程中所需要的脂肪酸乙酯为产物目标，采用合成生物学手段在酿酒酵母中实现巴豆酸乙酯、丁酸乙酯和己酸乙酯的生物合成。本研究方向获得国家重点研发计划“绿色生物制造”重点专项和中国轻工业浓香型白酒固态发酵重点实验室开放基因等项目支持。
[2] 现代酿造技术方向：以课题组深厚的“现代酿造技术”为基础，同众多企业开展横向项目课题研究，主要研究内容包括微生物资源的开发与利用和酒类发酵机理研究，共主持横向科研项目1项，参与6项横向科研项目。
科研项目情况
[1] 国家重点研发计划，“绿色生物制造”重点专项（2021YFC2100800），子课题主持。
[2] 横向项目：料酒酵母的选育及应用，主持。
主要学术成果（第一作者及通讯作者身份发表论文）
Huan Wang, Yumei Wang, Yulei Ruan, Dan Ma, Han Wang, Shengzhi Yang, Linjie Lyu, Fengjun Yang, Xiaole Wu*, Yefu Chen*. Core microbes identification and synthetic microbiota construction for the Production of Xiaoqu light-aroma Baijiu. Food Research International, 2024. （IF: 8.100, JCR:1区）
Huan Wang, Chunhong Sun, Shengzhi Yang, Yulei Ruan,, Linjie Lyu, Xuewu Guo, Xiaole Wu*, Yefu Chen*. Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation. Food Chemistry：X, 2023. （IF: 6.100, JCR:1区）
Xinjian Wang, Youdan Zhang, Yupeng Wang, Xiaofen Fu, Yingjian Mu, Liyun Guo, Xiaohang Liu, Xiaole Wu*, Yefu Chen*. Revealing Potential Genes Affecting Flocculation and/or Viability of Saccharomyces pastorianus by Comparative Genomic Analysis. Journal of Agricultural and Food Chemistry, 2023. (IF: 6.100 JCR: 1区)
Ruirui Li, Yanjun Liu, Jia Zheng, Meng Xu, Huan Wang, Chunhong Sun, Shijie Cai, Xuewu Guo, Xiaole Wu*, Yefu Chen*. Oenological characteristics of two indigenous Starmerella bacillaris strains isolated from Chinese wine regions. Applied Microbiology and Biotechnology, 2023. (IF: 5.000 JCR: 2区)
Guo Zhang, Xinyue Kang, Mingxiao Xie, Min Wei, Youdan Zhang, Qian Li, Xuewu Guo, Xiaole Wu*, Yefu Chen*. Metabolic engineering of Saccharomyces cerevisiae for the biosynthesis of ethyl crotonate. LWT-Food Science and Technology, 2022. (IF: 6.000 JCR: 1区)
Guo Zhang, Mingxiao Xie, Xinyue Kang, Min Wei, Youdan Zhang, Qian Li, Xiaole Wu*, Yefu Chen*. Optimization of ethyl hexanoate production in Saccharomyces cerevisiae by metabolic engineering. LWT-Food Science and Technology, 2022. (IF: 6.000 JCR: 1区)
Ruirui Li, Meng Xu, Jia Zheng, Yanjun Liu, Chunhong Sun, Huan Wang, Xuewu Guo, Dongguang Xiao, Xiaole Wu*, Yefu* Chen. Application Potential of Baijiu Non-Saccharomyces yeast in winemaking through sequential fermentation with Saccharomyces cerevisiae. Frontiers in Microbiology, 2022. (IF: 5.200 JCR: 2区)
Xiaole Wu, Yanhui Bi, Feng Gao, Zexiong Xie, Xia Li, Xiao Zhou, Dejun Ma, Bingzhi Li*, Yingjin Yuan. The effect of autonomously replicating sequences on gene expression in Saccharomyces cerevisiae. Biochemical Engineering Journal, 2019. (IF: 3.475 JCR: 2区)
Xiaole Wu, Bingzhi Li, Wenzhen Zhang, Kai Song, Hao Qi, Junbiao Dai, Yingjin Yuan*. Genome-wide landscape of position effects on heterogeneous gene expression in Saccharomyces cerevisiae. Biotechnology for Biofuels, 2017. (IF: 5.497 JCR: 1区)
武晓乐，秦秀林，姚高峰，储炬，钱江潮。优化甲硫氨酸补料策略提高重组毕赤酵母G12-CBS合成S-腺苷甲硫氨酸。华东理工大学学报，2012, 38(5): 587-593.
联系方式
办公地点：天津经济技术开发区第十三大街29号36365路检测中心
Email：wuxiaole@tust.edu.cn
