职务

无

职称

未定级

学历/学位

博士

导师类别

硕导

电子邮箱

2548001448@qq.com

研究方向

农业微生物组学

教育经历

和

工作经历

教育经历：

2016-09至2020-07，红河学院，食品质量与安全，学士；

2020-09至2022-07，304am永利集团，食品加工与安全，硕士；

2022-09至2025-07，304am永利集团，食品科学与工程，博士

工作经历：

2025-12-至今，304am永利集团

教学情况

和

科研情况

科研情况：

以第一作者在Food Research   International、Food   Chemistry: X、LWT等期刊发表学术论文16篇，其中在中科院1区发表SCI论文7篇（累计影响因子52.4），EI收录论文3篇；另以共同第一作者在Trends in Food   Science & Technology（IF=15.4）、Comprehensive Reviews   in Food Science and Food Safety（IF=14.1）等期刊发表SCI论文5篇。已授权发明专利3项、实用新型专利4项。在攻读硕博期间，主持省教育厅科研基金项目1项（普洱熟茶发酵过程核心微生物组成及其能研究；2023Y1007）、校级双创项目3项。

代表性成果

1、代表性论文：

[1] Wang T, Bo N,   Sha G, et al. Identification and molecular mechanism of novel hypoglycemic   peptide in ripened pu-erh tea: Molecular docking, dynamic simulation, and   cell experiments[J]. Food Research International, 2024,   194114930-114930. (中科院1区Top, IF₂₀₂₅=8.0)

[2] Teng   W, Ruo-yu L, Kun-yi L, et al. Changes in sensory characteristics,   chemical composition and microbial succession during fermentation of ancient   plants Pu-erh tea[J]. Food Chemistry: X, 2023, 101003. (中科院1区, IF₂₀₂₅=8.2)

[3] Teng   W, Guangqiang W, Faqiang C, et al. Integrated metabolomics and   peptidomics to delineate characteristic metabolites in milk fermented with   novel Lactiplantibacillus plantarum L3[J]. Food Chemistry: X,   2023, 18100732-100732. (中科院1区, IF₂₀₂₄=8.2)

[4] Wang   T, An J, Sha G, et al. A metagenomics analysis of microbial functional   genes linked to vitamins metabolism in the pile fermentation of pu-erh   tea[J]. LWT, 2025, 215117215-117215. (中科院1区Top, IF₂₀₂₅=6.6)

[5] Wang   T, An J, Bo N, et al. Changes and metabolic mechanisms of organic acids   in the fermentation of pu-erh tea[J]. LWT, 2024, 203116304-116304. (中科院1区Top, IF₂₀₂₅=6.6)

[6] Wang   T, Bo N et al. An integrated flavoromics and chemometric analysis of the   characteristic flavor, chemical basis and flavor wheel of ancient plant   ripened pu-erh tea[J]. Food Chemistry: X, 2025, 26 102278-102278. (中科院1区Top, IF₂₀₂₅=8.2)

[7] Wang   T, Li R, Bo N, et al. Improvement of the floral aroma of ripened pu-erh   tea via inoculation of Saccharomyces cerevisiae in industrial-levlel   fermentation[J]. LWT, 2025, 223 117776-117776. (中科院1区Top, IF₂₀₂₄=6.6)

[8] Wei G,   Wang T^#, Wang Y, et al. Bioactive Peptides Derived From   Chinese Acid-Curd Cheeses: A Comprehensive Review of Formation,   Identification, Biological Activities, and Structure-Activity Relationships.   [J]. Comprehensive reviews in food science and food safety, 2026, 25 (1):   e70392.  (中科院1区Top, IF₂₀₂₅=14.1)

[9] Zhao   M, Wang T^#, Zeng L, et al. Ripened Pu-erh tea modulates the   gut microbiome to enhance metabolic homeostasis and redox-inflammatory   balance: A systematic review of core health benefits and mechanisms [J]. Trends   in Food Science & Technology, 2026, 167 105448-105448. (中科院1区Top, IF₂₀₂₅=15.2)

[10] 王藤, 伯年国, 沙艮， 等. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学,   2025,46(05):124-133.（EI收录）

[11] 王藤, 蒋帅涵， 刘琨毅，等. 滇黄精酸奶的配方优化及品质评价[J]. 食品工业科技, 2024,   45(15):195-202.（EI收录）

[12] 王藤,卢万洋,马燕,等.   乔木普洱熟茶的风味品质特征及化学成分分析 [J/OL]. 食品科学, 1-12[2026-03-05].（EI收录）

2、专利

[1] 发明专利：机械化普洱茶发酵翻堆一体设备，授权时间：2025.06.20（排名第三）

[2] 发明专利：一种提高普洱熟茶可溶性糖含量的发酵方法及其用途，授权时间：2025.07.15（排名第三）