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Liu, Shuangping Ph.D., Assistant Professor Tel：+86-15006180852 E-Mail：[email protected] Areas of Expertise：Fermentation Food

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Liu, Shuangping Ph.D., Assistant Professor Tel：+86-15006180852 E-Mail：Liushuangping668@126.Com Areas of Expertise：Fermentation Food Liu, Shuangping Ph.D., Assistant Professor Tel：+86-15006180852 E-mail：[email protected] Areas of Expertise：Fermentation Food 2005-Present Assistant Professor，Jiangnan University, PRC 2005-2015 Undergraduate Student, PhD Candidate, Jiangnan University, PRC Research Interest The microbial ecology of Chinese traditional fermentation food Chinese traditional fermentation foods have developed more than 5,000 years, and they are still very popular in Chinese. Their market was more than $2 trillion. Chinese rice wine, liquor, black vinegar, soy sauce, Chinese sauerkraut, stinky mandarin fish and Chinese ham are popular fermentation foods in China. These foods are still been produced in a traditional multispecies co-fermentation process which was naturally driven by reproducible microbiota. The flavor and healthy compounds in these foods were mostly produced by microbiota in food ecosystem, while, some harmful compounds like biogenic amines and ethyl carbamate were also produced by them. However, the associations between microbiota and key compound-producing are still poorly understood. Thus the fermentation process of Chinese rice wine was takes as a typical multispecies co-fermentation process. Microbial metabolism of food production Aromatic compounds like phenylethanol and phenylacetic acid are key flavors in most fermentation foods. Their biosynthesis pathway was one of the most complicate metabolic pathways in microorganisms. A phenylpyruvate derivatives producing chasis was constructed using systems level engineering, then the metabolic pathways and regulation sites were reviewed for aromatic compounds synthesis. Then it was found that Saccharomyces cerevisiae CRWY for huangjiu brewing possessed a distinct metabolic regulation mechanism in β-phenylethanol synthetic pathway, especially the Pha2p was feedback inhibited by L-phenylalanine. Current research 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. 6. Study on metabolic pathway and molecular regulation mechanism for phenylalanine in Saccharomyces cerevisiae. Supported by National Nature Science Foundation of China (NO.31571817), Co-PI, Jan. 2016~Dec. 2019. 7. Constructing a chassis for L-phenylalanine biosynthesis. Supported by Doctor Candidate Foundation of Jiangnan University (NO.JUDCF12016), Principle investigator, Sep. 2011~ Sep. 2014. 8. Systems metabolic engineering of E. coli to produce L-phenylglycine. Supported by The Fundamental Research Funds for the Central Universities (NO.CXLX12_0733), Principle investigator, Sep. 2011~ Sep. 2013. 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, 31:1907–1921. 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-acidification to exclude rice soaking process. Journal of Bioscience and Bioengineering, 2017, 123(4):460-465. 6. Zhilei Zhou#，Shuangping Liu，Xiangwei Kong，Zhongwei Ji，Xiao Han, Jianfeng Wu，JianMao*. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. Journal of Chromatography A, 2017, 1487: 218-226 7. Shuang Ping Liu#, Rui Xia Liu, Jian Mao , Liang Zhang, Zhong Yang Ding, Zheng Hua Gu, Gui Yang Shi*. Structural-based screening of L-phenylglycine aminotransferase using L-phenylalanine as the optimal amino donor: Recycling of L-phenylalanine to produce L-phenylglycine. Biotechnology & Bioprocess Engineering, 2016, 21(1):153-159. 8. R. X. Liu#, S. P. Liu, S. Cheng, L. Zhang, Z. Y. Ding, Z. H. Gu, G. Y. Shi*. Screening, Characterization and Utilization of D-amino Acid Aminotransferase to Obtain D-phenylalanine. Applied Biochemistry & Microbiology, 2015, 51. 9. Shuangping Liu#, Rui Xia Liu, Meng Rong Xiao, Liang Zhang, Zhong Yang Ding, Zheng Hua Gu, Gui Yang Shi*. A systems level engineered E. coli capable of efficiently producing L-phenylalanine. Process Biochemistry, 2014, 49: 751-757. 10. Shuangping Liu#, Rui Xia Liu, Ashraf A.M.M. El-Rotail, Zhong Yang Ding, Zheng Hua Gu, Liang Zhang, Gui Yang Shi*. Heterologous pathway for the production of l-phenylglycine from glucose by E. coli. J Biotechnol, 2014, 186:91-97. 11. Shuangping Liu#, Meng Rong Xiao, Liang Zhang, Jian Xu, Zhong Yang Ding, Zheng Hua Gu, Gui Yang Shi*. Production of l-phenylalanine from glucose by metabolic engineering of wild type Escherichia coli W3110. Process Biochemistry, 2013,48:413-419. 12. Shuangping Liu#, Zhongyang Ding, Liang Zhang, Zhenghua Gu, Xiaolan Wang, Xiaojun Sun, Guiyang Shi*. Ethanol Production From Lycoris Radiata Herbert (Amarylllidaceae) Residues As A New Resource. Biomass and Bioenergy, 2012, 37:237-242. 13. Zhongyang Ding#*, Lianzhong Ai, Anran Ouyang, Mingliang Ding, Wangfei Wang, Boda Wang, Shuangping Liu, Zhenghua Gu, Liang Zhang, Guiyang Shi*. A two-stage oxygen supply control strategy for enhancing milk-clotting enzyme production by Bacillus amyloliquefaciens. European Food Research and Technology, 2012, 234: 1043-1048. 14. Zhongyang Ding#*, Wangfei Wang, Boda Wang, Anran Ouyang, Siwei Xiao, Yingna Wang, Shuangping Liu, Mingliang Ding, Liang Zhang, Guiyang Shi*. Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation. European Food Research and Technology, 2012, 234: 415-421. 15. Shuangping Liu#, Qing Zhou*. Response of respiration during seed germination to environment. Chinese Journal of Eco-Agriculture, 2009, 17:1035-1038. 16. Shuangping Liu#, Di Li, Lihua Tao, Qing Zhou *. Effects of Lanthanum on germination and respiration of rice seeds under acid rain stress. Hybrid Rice, 2008, 23: 69-72. （1） Mao Jian, Liu Shuangping, Fu Jianwei, Jin Jianshun, Yu Jianshen, Zou Huijun, The key technology of green brewing ofhuangjiu and the creation and application of intelligent equipment, The National Science and Technology Invention Award, Second Prize, 2017 （2） Mao Jian, Liu Shuangping, Fu Jianwei, Fu Zukang, Yu Jianshen, Zou Huijun, Hu Jian, Mao Qingzhong, Gong Min, Construction and application of quality stability monitoring system for high comfort huagnjiu. China Light Industry Council Award for Science and Technology Progress Awards, First Prize, 2016 （3） Mao Jian, Xu Zhenghong, Yu Yongjian, Liu Shuangping, Lu Zhenming, Zou Huijun, Qian Bin, Zhu Shenghu, Li Tong, Zhou Zhilei, Gong Min, Ji Zhongwei, Peng Lin, Han Xiao, Wang Zongmin. Rich in functional materials of Zhenjiang vinegar production technology and application based on the control of bacteria ， Chinese Institute of Food Science and Technology Technological Innovation Award - Technical Progress Award, First Prize，2016.
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