个人简介
2001.9-2005.7 河北经贸大学，生物工程专业，工科学士
2005.9-2008.3 江南大学，发酵工程专业，工学硕士
2008.4-2010.12 江南大学，生物工程学院，助理实验师
2011.1-2017.7 江南大学，生物工程学院，实验师
2013.9-2019.6 江南大学，发酵工程专业，工学博士
2017.7-至今江南大学，生物工程学院，高级实验师
近期论文
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1、 Chunfeng Liu, Qi Li, Chengtuo Niu, Feiyun Zheng, Yun Zhao. Simultaneous determination ofdiethylacetal and acetaldehyde during beer fermentation and storage process [J]. Journal of the Scienceof Foodand Agriculture, 2018, 12(98): 4733-4741
2、Chunfeng Liu, Qi Li, Chengtuo Niu, Yaping Tian, Yinjin Zhao, Xiangsheng Yin. The use ofatmospheric and room temperature plasma mutagenesis to create a brewing yeast with reducedacetaldehyde production [J]. Journal of the Institute of Brewing, 2018, 124(3): 236-243.
3、Chunfeng Liu, Chengtuo Niu, Yun Zhao,Yaping Tian, Jinjing Wang, Qi Li. Genome analysis of theyeast M14, an industrial brewing yeast strain widely used in China. Journal of the American Society ofBrewing Chemists, 2018, 76(4): 223-235.
4、Chunfeng Liu, Qi Li, Chengtuo Niu, Feiyun Zheng, Yongxian Li, Yun Zhao, Xiangsheng Yin.Genome sequence of the lager-brewing yeast Saccharomyces sp. Strain M14, used in the high-gravirybrewing industry in China. Genome Announcements, 2017, 5(43): e01194-17.
5、Chunfeng Liu,Yaoyao Shen,Xiangsheng Yin，Lou Peng,Qi Li. Influence of pasteurization andmicrofiltration on beer aging and anti-aging levels [J]. J. Am. Soc. Brew. Chem., 2014,72(4):285-295.
6、 Chunfeng Liu, Yan Shan, Xiangsheng Yin, Qi Li. Antioxidatvie capacity of proanthocyanidins fromChina bitter Jumulus lupulus in vitro [J]. J. Am. Soc. Brew. Chem., 2013, 71(4):224-232.
7、Chunfeng Liu, Linjiang Zhu, Xiangsheng Yin,Zhen Xu ,Qi Li. Study on the Gibberellic AcidResidues in Brewing [J]. J. Am. Soc. Brew. Chem., 2013, 71(2): 76-82.
8、 Chunfeng Liu, Jianjun Dong, Xiangsheng Yin, Qi Li, Guoxian Gu. Influencing factors of hydrogenbonding intensity in beer [J]. Journal of Food Science and Technology,
9、 Chunfeng Liu, Jianjun Dong, Jinjing Wang, Xiangsheng Yin, Qi Li. A comprehensive sensoryevaluation of beers from the Chinese market [J]. Journal of the Institute of Brewing & Distilling, 2012,118: 325-333.
10、Weikang Sun,∗ Chunfeng Liu,∗ Hongxu Duan, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, YongxianLi, and Qi Li. Isomerization of Gibberellic Acid During the Brewing Process[J]. Journal of FoodScience, 2019, 84(6): 1353-1361.
11、Xin Xu, Chunfeng Liu, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Yongxian Li, Qi Li. Rationallydesigned perturbation factor drives evolution in Saccharomyces[J]. Journal of industrial microbiology &biotechnology, 2018, 45: 869-880.
12、Xin Xu, Jinjing Wang, Min Bao, Chengtuo Niu, Chunfeng Liu, Feiyun Zheng, Yongxian, Qi Li.Reverse metabolic engineering in lager yeast: impact of the NADH/NAD+ ratio on acetaldehydeproduction during the brewing process[J]. Applied Microbiology and Biotechnology, 2019, 103: 869–880.
13、Chengtuo Niu, Yupeng Han, Jinjing Wang, Feiyun Zheng, Chunfeng Liu, Yongxian Li, Qi Li.Comparative analysis of the effect of protein Z(4) from barley malt and recombinant Pichia pastoris onbeer foam stability: Role of N-glycosylation and glycation [J]. International Journal of BiologicalMacromolecules, 2018, 106: 241-247.
14、Chengtuo Niu, Yupeng Han, Jinjing Wang, Feiyun Zheng, Chunfeng Liu, Yongxian Li, Qi Li. Maltderived proteins: Effect of protein Z on beer foam stability [J]. Food Bioscience, 2018, 25: 21-27.
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