石贵阳-正高--

国家级重点学科

一级学科博士学位授予点

“双一流”建设学科

师资队伍
Faculty and staff

刘春凤

刘春凤

职称:高级实验师、硕士生导师

学历/学位:研究生、博士

电话:0510-85918176

电子邮箱:liuchunfeng@jiangnan.edu.cn

简介

点击展开

长期从事传统酿造科学及啤酒酿造和风味的研究,主要承担《酿酒工业分析》、《酿酒工艺综合实验》、《生物分离原理与技术实验》课程的讲授工作。联合发表论文30余篇,其中SCI收录论文20余篇;申请发明专利50余项,其中授权20余项;主编或参编中英文专著2部;主持或参与包括国家自然基金,“863”项目子课题在内的国家及省部级科研项目6项;获得中国酿酒工业协会啤酒行业科技进步优秀论文奖等在内的行业协会奖励3项。担任Food Science and Nutrition3BiotecJASBCJIB等国际期刊杂志审稿人。


学习工作经历

点击展开

2001-2005河北经贸大学,生物工程专业,工科学士

2005-2008江南大学,发酵工程专业,工学硕士

2008-2010江南大学,生物工程学院,助理实验师

2011-2016江南大学,生物工程学院,实验师

2016-2017江南大学,生物工程学院,助理研究员

2013-2019江南大学,发酵工程专业,工学博士2017-2022江南大学,生物工程学院,高级实验师

2022-至今江南大学,生物工程学院,副研究员


主要成果

点击展开

一、论文(论著)发表情况

部分代表性论文如下:

1.Chunfeng Liu, Mingxia Li, Tao Ren, Jinjing Wang, Chengtuo Niu, Feiyun Zheng, Qi Li.Effect ofSaccharomyces cerevisiaeand non-Saccharomycesstrains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine[J]. LWT-Food Science and Technology, 2022, 155: 112993.

2.Chunfeng Liu, Liandeng Lu, Chuanjia Yang, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li. Effects of thermal treatment on alliin and its related sulfides during black garlic processing[J]. LWT-Food Science and Technology, 2022, 159: 113158.

3.Miao Ye1,Chunfeng Liu1, Shanshan Chen, Chengtuo Niu, Jinjing Wang,Feiyun Zheng, Xin Xu, Qi Li. Screening of strains with potential hypoglycemic effect and its application in fermented garlic production[J]. Systems Microbiology and Biomanufacturing, 2022, https://doi.org/10.1007/s43393-022-00129-0

4.Chunfeng Liu, Tianao Zhu, Haoyang Song, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li. Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste[J]. Journal of Food Science and Technology, 2021, 58(7):2734-2748.

5.Sun W-K,Liu C-F,Luo J-Y, Niu C-T, Wang J-J, Zheng F-Y, Li Q. Residue

analysis of gibberellic acid isomer (iso-GA3) in brewing process and its toxicity evaluation in mice [J]. Regulatory Toxicology and Pharmacology, 2020, 110: 104514.

6.Sun W-K,Liu C-F,Duan H-X, Niu C-T, Wang J-J, Zheng F-Y, Li Y-X,

Li Q. Isomerization of Gibberellic Acid During the Brewing Process[J]. Journal of Food Science, 2019, 84(6): 1353-1361.

7.Liu C-F, Li Q, Niu C-T, Zheng F-Y, Zhao Y. Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process [J]. Journal of the Science of Foodand Agriculture, 2018, 12(98): 4733-4741.

8.Liu C-F, Li Q, Niu C-T, Tian Y-P, Zhao Y-J, Yin X-S. The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production [J]. Journal of the Institute of Brewing, 2018, 124(3): 236-243.

9.Liu C-F, Niu C-T, Zhao Y, Tian Y-P, Wang J-J, Li Q. Genome analysis of the yeast M14, an industrial brewing yeast strain widely used in China. Journal of the American Society of Brewing Chemists, 2018, 76(4): 223-235.

10.Liu C-F, Li Q, Niu C-T, Zheng F-Y, Li Y-X, Zhao Y, Yin X-S. Genome sequence of the lager-brewing yeast Saccharomyces sp. Strain M14, used in the high-graviry brewing industry in China [J]. Genome Announcements, 2017, 5(43): e01194-17.

11.Liu C-F, Shen Y-Y, Yin X-SPeng L, Li Q. Influence of pasteurization and microfiltration on beer aging and anti-aging levels [J]. J. Am. Soc. Brew. Chem., 2014, 72(4): 285-295.

12.Liu C-F, Shan Y, Yin X-S, Li Q. Antioxidatvie capacity of proanthocyanidins from China bitter Jumulus lupulus in vitro [J]. J. Am. Soc. Brew. Chem., 2013, 71(4):224-232.

13.Liu C-F, Zhu L-J, Yin X-S, Xu Z , Li Q. Study on the Gibberellic Acid Residues in Brewing [J]. J. Am. Soc. Brew. Chem., 2013, 71(2): 76-82.

14.Liu C-F,Dong J-J, Yin X-S, Li Q, Guoxian Gu. Influencing factors of hydrogen bonding intensity in beer [J]. Journal of Food Science and Technology, 2014, 5111:2964-2976

15. Liu C-F,Dong J-J, Wang J-J, Yin X-S, Li Q. A comprehensive sensory evaluation of beers from the Chinese market [J]. Journal of the Institute of Brewing & Distilling, 2012, 118: 325-333.




二、专利情况

1.刘春凤,卢连登,周御,王栋,李崎,郑飞云,王金晶,钮成拓.一种同时检测黑蒜中蒜氨酸及其硫化物的方法,ZL 2020 1 0290807.9,中国,2020.04.14

2.刘春凤;李崎;朱天傲;郑飞云;李永仙;王金晶;钮成拓.一株降低生物胺的解淀粉芽孢杆菌及其应用, ZL 201710149154.02019,-09-17

3.刘春凤;贾瑞楠;李崎;王海鸣;李永仙;杨惠成;郑飞云;王金晶;钮成拓.一种评价啤酒酿造用佛手汁苦味的方法, ZL 201711167630.8, 2019-09-03

4.刘春凤;李崎;李永仙;郑飞云;王金晶;朱林江;赵一瑾.一株低产乙醛的啤酒酵母及其应用.授权号:ZL 201610812546.6, 2019-07-02

5.李崎,刘春凤,朱天傲,郑飞云,李永仙,王金晶,钮成拓.一株解淀粉芽孢杆菌及其在降低生物胺中的应用.授权号:ZL 2001710149177.12017-03-14

6.刘春凤;史晗;李崎;樊伟;董建军;尹花;余俊红;常宗明;李华;王书谦.一种高浓酿造后稀释啤酒风味协调性的评价方法.授权号:ZL 201410141232.92017-02-15

7.刘春凤,周芸芸,李崎,王金晶,李永仙,郑飞云.一种同时测定酒花中的α-酸、β-酸和异α-酸的方法.授权号:ZL 201210197306.1, 2014-01-18

8. 刘春凤,李佳,李崎,王金晶,李永仙,郑飞云.一种同时测定酒花中七种黄酮类物质的方法.授权号:201410089061.X, 2015-05-13



三、承担教学科研项目情况

1、国家自然科学基金青年基金项目,316015582016.1-2018.12,主持,结题

2国家重点研发计划课题,2021YFC21004002021.7-2024.6,参与,在研

3、国家自然科学基金面上项目,315719422016.1-2019.12,参与,结题

4国家自然科学基金面上项目,312729292012.1-2016.12,参与,结题

5、国家重点研发计划子课题,2018YFD04004032018.6-2020.12,参与,结题




四、获奖情况(含指导学生获奖)

1、中国酿酒工业协会啤酒行业科技进步优秀论文奖三等奖,(2011,1/4)

2、中国酿酒工业协会啤酒行业科技进步优秀论文奖一等奖,(2012, 2/3)

3、中国酿酒工业协会啤酒行业科技进步优秀论文奖二等奖,(2014, 2/3)

4、第六界江苏省自然科学学术活动月优秀论文三等奖,(2015, 1/6)

5、江南大学教学成果二等奖,(2021, 1/6)

以上资料更新时间截止:20228



分享转发

分享到QQ空间

分享到QQ

分享到微博

分享到朋友圈

分享到微信

石贵阳-正高--
Baidu
map