姓名：刘双平

性别：男

学历：博士研究生

职称：教授

工作单位：江南大学

教育情况：

（1）2005.9-2014.12 江南大学生物工程学院 本硕博连读

工作经历：

2015.1-至今 江南大学食品学院，粮食发酵与食品生物制造国家工程研究中心，讲师、副教授、教授。

所受奖项：

获得科技成果奖励12项，以第二完成人获得国家技术发明二等奖1项、中国专利银奖1项，同时获得中国轻工业联合会科技进步一等奖、中国商业联合会科技进步特等奖等省部级科技奖励6项。

主要研究方向：

食品微生物分子生态学、食品人工智能、合成微生物组学及产业化技术开发

代表性著作：

1. Huakun Yu#,Shuangping Liu#*, Hui Qin, Zhilei Zhou, Hongyuan Zhao, Suyi Zhang*, Jian Mao*. Artificial Intelligence-Based Approaches for Traditional Fermented Alcoholic Beverages Development: Review and Prospect, Critical Reviews in Food Science and Nutrition, Accepted.

2. Yuzong Zhao#,Shuangping Liu#*, Qilin Yang, Xiao Han, Zhilei Zhou, Jian Mao*.Saccharomyces cerevisiaestrains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu. Food Research International, 2022, 161: 111763,

3. Yuzong Zhao#,Shuangping Liu#*, Xiao Han, Zhilei Zhou, Jian Mao*. Combined effects of fermentation temperature andSaccharomyces cerevisiaestrains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation. Food Microbiology, 2022, 108: 104091.

4. Hailong, Sun#;Shuangping, Liu#*; Jing, Zhang; Songjing, Zhang; Jieqi, Mao; Yuezheng, Xu; Jiandi, Zhou; Jian, Mao*. Safety evaluation and comparative genomics analysis of the industrial strainAspergillus flavusSU-16 used for huangjiu brewing. International Journal of Food Microbiology, 2022, 380: 109859.

5. Yilun Li#,Shuangping Liu#*, Suyi Zhang*, Tiantian Liu, Hui Qin, Caihong Shen, Haipo Liu, Fng Yang, Chen Yang, Qianqian Yin, Jian Mao*. Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu. Food Research International, 2022, 156: 111126.

6. Qilin Yang#, Hongli Yao,Shuangping Liu*, Jian Mao*.Interaction and application of molds and yeasts in Chinese fermented foods.Frontiers in Microbiology, 2022, 12:664850.

7. Shuangping Liu#*, Mei Bai, Jiabing Zhou, Zimo Jin, Yuezheng Xu, Qilin Yang, Jiandi Zhou, Songjing Zhang, Jian Mao*. Analysis of genes fromSaccharomyces cerevisiaeHJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation. LWT - Food Science and Technology, 2022, 154:112705.

8. Jing Zhang#,Shuangping Liu#*, Hailong Sun, Zhengfei Jiang, Yuezheng Xu, Jieqi Mao, Bin Qian, Lan Wang, Jian Mao*.Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. Food Research International, 2022, 152: 110707.

9.Shuangping Liu#*, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang, Jian Mao*. Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated withLactobacillus plantarumJN01.Food Research International,2021, 150:110793

10.Shuangping Liu#*, Donglin Ma#, Zhihui Li, Hailong Sun, Jieqi Mao, Ying Shi, Xiao Han, Zhilei Zhou, Jian Mao*. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control, 2021, 121:107660