个人简介
吴佳佳，女，内蒙古呼和浩特人，助理研究员；2011年获华中农业大学微生物学博士学位；曾于2008~2009年赴意大利The University of Modena and Reggio Emilia 学习交流1年；2012~2014年于浙江工商大学从事博士后研究工作2年；2015~2018年任教于中国计量大学；2018年6月起任职于浙江工商大学海洋食品研究院。
研究领域
传统腌制水产品中微生物菌群变化与品质及安全相关性研究
水产品中耐药基因的检测及溯源
近期论文
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1. He Zhang, Yan Li,KunhuaXu, Jiajia Wu*, Zhiyuan Dai*. Microbiological changes and biodiversity of cultivable indigenous bacteria in Sanbao Larger Yellow Croaker, a Chinese salted and fermented seafood. (Corresponding author)
2. Zhiyuan Dai, Yan Li, Jiajia Wu*, Qiaolin Zhao. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish). (Corresponding author)
3. Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage.
4. Qianqian Jiang, Zhiyuan Dai, Tao Zhou, Jiajia Wu,Junzhi Bu, TingluZheng. Histamine production and bacterial growth in Mackerel (Pneumatophorusjaponicus) duringstorage.
5. Jiajia Wu, Yingkun Ma, Fenfen Zhang, Fusheng Chen. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar.
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