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제목 Shuangping Liu, CHINA 등록일 -0001.11.30 00:00
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Shuangping Liu 劉雙平

Associate professor

School of Food Science and Technology, Jiangnan University

 

Academic Position

2015 - current: Associate professor in Food science and technology Pro Jian Mao’ team, Jiangnan Univerisity (China). Courses on food microbiology and Chinese traditional fermentation foods.

 

Education

2014 School of Biotechnology, Jiangnan University Doctoral degree in Fermentation Engineering

2011 School of Biotechnology, Jiangnan University Doctoral degree in Microbiology

2009 School of Biotechnology, Jiangnan University Bachelor degree in Biotechnology

 

Research Background

>Fields

- Traditional fermentation foods, especially on rice wine

- Microbial ecology of fermentation food

- Microbial metabolism of food production

 

>Fundings

1. The construction of flavor-forming pathway of Chinese traditional fermentation foods based on metagenomic analysis. Supported by National Key R&D Program of China (No. 2017YFD0400103-05), Principle investigator, Jul. 2017~Dec. 2020.

2. The R&D of key Automation equipment for Chinese rice wine brewing. Supported by National Key R&D Program of China (No. 2016YFD0400504-05), Principle investigator, Jul. 2016~Dec. 2020.

3. Regulation mechanism analysis of β-phenylethanol biosynthesis pathway in Saccharomyces cerevisiae CRWY. Supported by National Nature Science Foundation of China (NO. 31771968), Principle investigator, Jan. 2018~Dec. 2020.

4. The effecting mechanism of lactic acid bacteria community succession on the biogenic amines in Chinese rice wine. Supported by National Nature Science Foundation of China (NO. 31771968), Co-PI, Jan. 2018~Dec. 2021.

5. Construciton of typical flavour-forming metabolic network during Chinese rice wine brewing process base on metagenomic analysis. Supported by National Nature Science Foundation of China (NO. 31571823), Co-PI, Jan. 2016~Dec. 2019.

 

Achievements

> Published papers

1. Shuang Ping Liu, Jian Xin Yu, Xiao Lu Wei, Zhong Wei Ji, Zhi Lei Zhou, Xiang Yong Meng, Jian Mao*. Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Control, 2016, 64:98-104.

2. Shuang Ping Liu, Jian Mao*, Yun Ya Liu, Xiang Yong Meng, Zhong Wei Ji, Zhi Lei Zhou, Aisikaer Ai-lati. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World Journal of Microbiology and Biotechnology, 2015, 31:19071921.

3. Shuangping Liu, Liang Zhang, Jian Mao*, Zhong Yang Ding, Gui Yang Shi*. Metabolic engineering of Escherichia coli for the production of phenylpyruvate derivatives. Metabolic engineering, 2015, 32: 55-65.

4. Shuangping Liu, Rui Xia Liu, Liang Zhang, Gui Yang Shi*. Sequence-based screening and characterization of cytosolic mandelate oxidase using oxygen as electron acceptor. Enzyme & Microbial Technology, 2015, 69: 24-30.

5. Xiao Lu Wei, Shuang Ping Liu#, Jian Shen Yu, Yong Jian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, Jian Mao*. Innovation Chinese rice wine brewing technology by bi-acidication to exclude rice soaking process. Journal of Bioscience and Bioengineering, 2017, 123(4):460-465.

 

> Patents

1. Jian Mao, Shuangping Liu, Xiangyong Meng, Zhongwei Ji, Huan Li. A method to producing Chinese rice wine using compound lactic acid bacteria. Chinese Patent, No. 201510016732.4.

2. Jian Mao, Shuangping Liu, Xiangyong Meng, Zhongwei Ji, Xiaolu Wei. A method to producing Chinese rice wine using lactic acid bacteria. Chinese Patent, No. 201510017543.9.

3. Jian Mao, Shuangping Liu, Xiangyong Meng. A method to producing Chinese rice wine with high ethanol concentration using fed-batch fermentation technology. Chinese Patent, No. 201510189065.X.

4. Jian Mao, Shuangping Liu, Xiangyong Meng. A method to producing mechanized raw wheat koji with multi-strains. Chinese Patent, No. 201510195221.3

5. Jian Mao, Shuangping Liu, Xiaolu Wei, Xiangyong Meng. The application of lactic acid bacteria with urease producing ability but without amino acid decarboxylase. Chinese Patent, No. 201510195626.7.

 

Awards

1. The key technology for green brewing of Chinese rice wine. Second prize of National Science and Technology Invention Award. It is the top prize about fermentation food in China, 2017 (Rank 2).

2. The construction and application of quality-stable producing system for Chinese rice wine with high comfortableness. First prize of scientific and technical awards in China Light Industry Council, 2016. It is the top prize about fermentation food in China Light Industry Council (Rank 2).

3. Key technology and application of functional vinegar based on regulation of microbiota. First prize of technology innovation in Chinese Institute of Food Science and Technology, 2016. It is the top prize about fermentation food in Chinese Institute of Food Science and Technology (Rank 4).

4. National Scholarship (2014), National Encouragement scholarship (2013), Excellent Ph.D Candidate Award (2012), Student Pacemaker (2012-2014). These prizes were awarded when I was a Ph.D Candidate. The National Scholarship is the top prize for Chinese Ph.D Candidate.

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