硕士生培养导师李春生(食品科学与工程)
李春生,男,1988年2月生,工学博士,中国水产科学研究院南海水产研究所副研究员,担任中国水产科学研究院“海水产品品质评价与调控创新团队”副首席科学家、国家自然科学基金函评专家,入选首届广东省科学技术协会“青年科技人才”、中国水产科学研究院“百名科技英才”培育计划,获中国水产科学研究院“水科英寸-拔尖人才”、广东水产学会“科技青年先锋”等荣誉称号,现为福建农林大学、青岛大学、广东海洋大学、江苏海洋大学、天津农学院等高校硕士研究生导师。
2006年9月考入中国海洋大学食品科学与工程学院生物工程专业,2010年6月本科毕业,获工学学士学位;2010年9月免试保送至中国海洋大学食品科学与工程学院食品科学专业,攻读硕士研究生,2012年申请硕博连读,2015年6月博士研究生毕业,获工学博士学位。2015年7月入职中国水产科学研究院南海水产研究所,担任助理研究员;2020年1月晋升为副研究员。主要从事水产品现代化发酵及危害因子微生物控制的基础理论与应用研究,包括发酵水产品中关键风味和品质形成机制解析及改善技术研发、发酵水产品中新型生物活性肽筛选及产生和活性机制解析、发酵水产品中新型功能微生物定向筛选及功能改造、多耐性食品微生物的交互保护改善机制解析、水产品中有害物质的微生物脱除/降解机制解析及相关技术研发等。主持包括国家自然科学基金(青年和面上)、国家重点研发计划子课题、广东省自然科学基金(博士启动和面上)等科研项目20项。以第一/通讯作者在《Journal of Hazardous Materials》、《Bioresource Technology》、《Food Chemistry》等期刊上发表SCI/EI收录论文40余篇,其中中科院1区论文22篇、ESI高被引论文3篇,H-index=25;出版专著3部。授权国家发明专利20余件,其中第一发明人7件。作为主要起草人制定国家和广东省地方标准4项,其中第二完成人1项。获“国家海洋科学技术奖”二等奖、“广东省农业技术推广奖”二等奖、“山东省海洋与渔业科学技术奖”一等奖等科研奖励3项。
代表性科研项目
1. 国家自然科学基金面上项目,基于菌群协同的代谢调控定向提升传统发酵鱼露品质的作用机制(32272348),2023/01-2026/12,54万元,主持
2. 国家自然科学基金青年科学基金项目,基于交互保护的氯化钠胁迫提高库德毕赤酵母高温耐性机制(31801520),2019/01-2021/12,26万元,主持
3. 国家重点研发计划“蓝色粮仓科技创新”重点专项子课题,鱼露发酵过程控制技术与产品开发(2019YFD0901903),2019/11-2022/12,179万元,主持
4. 广东省自然科学基金-面上项目,基于微生物调控的罗非鱼发酵鱼糜品质及风味提高机制研究(2021A1515010872),2021/01-2023/12,10万元,主持
5. 广东省自然科学基金-博士启动,微生物代谢调控对传统鱼露风味形成的影响机制研究(2018A030310686),2018/05-2021/04,10万元,主持
6. 广东省科学技术协会青年科技人才培育计划项目(2022QNRC10),2022/04-2023/03,3万元,主持
7. 广州市科技计划项目,基于转录组学的氯化钠胁迫提高库德毕赤酵母高温耐性的主要机理研究(201707010300),2017/05-2020/04,20万元,主持
代表性论文
1. Chunsheng Li*, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus. Food Chemistry, 2024, 449: 139239(SCI 收录,中科院1区)
2. Chunsheng Li*, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks. Food Chemistry, 2024, 440: 138260(SCI 收录,中科院1区)
3. Qiaoyan Cui, Laihao Li, Hui Huang, Yanping Yang*, Shengjun Chen, Chunsheng Li*. Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution. Food Research International, 2024, 187: 114456(SCI 收录,中科院1区)
4. Yan Li, Wenjing Li, Chunsheng Li*, Laihao Li, Daqiao Yang, Yueqi Wang, Shengjun Chen, Di Wang, Yanyan Wu. Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism. Food Research International, 2023, 166: 112586(SCI 收录,中科院1区)
5. Chunsheng Li*, Daqiao Yang, Laihao Li, Yueqi Wang, Shengjun Chen, Yongqiang Zhao, Wanling Lin. Comparison of taste mechanism of umami and bitter peptide from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology. Food & Function, 2023, 14: 9671(SCI 收录,中科院1区)
6. Daqiao Yang, Chunsheng Li*, Laihao Li*, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yang Feng. Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-IV inhibitory peptides from fermented mandarin fish (Chouguiyu). Food Science and Human Wellness, 2023, 12: 2408-2416(SCI 收录,中科院1区)
7. Chunsheng Li#, Wanqing Sun#, Shucheng Liu, Chuang Pan, Di Wang, Yang Feng, Jianwei Cen*, Shengjun Chen*. Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water. Food Bioscience, 2023, 53: 102599(SCI 收录,中科院1区)
8. Daqiao Yang, Chunsheng Li*, Laihao Li*, Shengjun Chen, Xiao Hu, Huan Xiang. Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry, 2022, 389: 133019(SCI 收录,中科院1区,ESI高被引)
9. Chunsheng Li*, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu, Bo Qi. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International, 2022, 156: 111153(SCI 收录,中科院1区)
10. Daqiao Yang, Chunsheng Li*, Laihao Li*, Yueqi Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Ya Wei, Di Wang. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Research International, 2022, 157: 111211(SCI 收录,中科院1区)
11. Daqiao Yang, Chunsheng Li*, Laihao Li*, Yueqi Wang, Shengjun Chen, Yongqiang Zhao, Xiao Hu, Hui Rong. Discovery and functional mechanism of novel dipeptidyl peptidase IV inhibitory peptides from Chinese traditional fermented fish (Chouguiyu). Current Research in Food Science, 2022, 5: 1676-1684(SCI 收录,中科院1区)
12. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Jianlian Huang*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao. Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus. LWT - Food Science and Technology, 2022, 154: 112628(SCI 收录,中科院1区)
13. Jing Wu#, Chunsheng Li#, Laihao Li*, Xianqing Yang, Yueqi Wang, Wenguo Zhou*. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. LWT - Food Science and Technology, 2022, 167: 113822(SCI 收录,中科院1区)
14. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou*. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Research International, 2021, 147: 110476(SCI 收录,中科院1区)
15. Chunsheng Li, Qiuying Liu, Yueqi Wang, Xianqing Yang*, Shengjun Chen, Yongqiang Zhao, Yanyan Wu, Laihao Li. Salt stress improves thermotolerance and high‑temperature bioethanol production of multi‑stress‑tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage. Biotechnology for Biofuels, 2021, 14: 222(SCI 收录,中科院1区)
16. Yue Zhao#, Yueqi Wang#, Chunsheng Li*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International, 2021, 141: 110122(SCI 收录,中科院1区,ESI高被引)
17. Yueqi Wang, Chunsheng Li*, Yongqiang Zhao*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang, Daqiao Yang. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry, 2020, 323: 126839(SCI 收录,中科院1区,ESI高被引)
18. Chunsheng Li, Ying Xu*, Laihao Li, Xianqing Yang*, Yueqi Wang. Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system. Journal of Hazardous Materials, 2019, 366: 151-159(SCI 收录,中科院1区)
19. Yueqi Wang, Chunsheng Li*, Laihao Li*, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yongqiang Zhao, Jinxu Wang, Ya Wei, Daqiao Yang. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chemistry, 2019, 296: 132-141(SCI 收录,中科院1区)
20. Chunsheng Li, Xianqing Yang*, Ying Xu*, Laihao Li, Yueqi Wang. Cadmium detoxification induced by salt stress improves cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii. Environmental Pollution, 2018, 242, 845-854(SCI 收录,中科院1区)
代表性国家发明专利
1. 李春生, 崔巧燕, 李来好, 黄卉, 陈胜军, 赵永强, 王悦齐, 杨少玲, 冯阳. 一种利用植物乳植杆菌改善罗非鱼发酵鱼糜品质的方法,申请时间: 2023-7-25, 授权时间: 2024-01-26, 国家发明专利, ZL202310915732.2
2. 李春生; 杨大俏; 李来好; 王悦齐; 杨少玲; 黄卉; 潘创; 魏涯. 来源于臭鳜鱼的鲜味肽,申请时间: 2023-3-9, 授权时间: 2023-08-21, 国家发明专利, ZL202310228846.X
3. 李春生; 杨大俏; 李来好; 相欢; 陈胜军; 王悦齐; 杨少玲; 胡晓; 赵永强. 具有DPP-IV 抑制作用的臭鳜鱼源活性肽, 申请时间: 2022-8-19, 授权时间: 2023-08-08, 国家发明专利, ZL202211000709.2
4. 李春生; 李琰; 李来好; 杨贤庆; 陈胜军; 王悦齐; 吴燕燕; 郝淑贤; 戚勃; 杨少玲; 王迪. 一种利用枯草芽孢杆菌改善快速发酵鱼露品质的方法, 申请时间: 2022-12-13, 授权时间: 2023-06-27, 国家发明专利, ZL202211602867.5
5. 李春生; 李文静; 李来好; 杨贤庆; 陈胜军; 吴燕燕; 赵永强; 王悦齐; 杨少玲. 一种利用盐渍四生球菌改善低盐发酵鱼露风味的方法, 申请时间: 2022-01-05, 授权时间: 2022-09-09, 国家发明专利, ZL202210007634.4
6. 李春生; 李文静; 李来好; 杨贤庆; 陈胜军; 吴燕燕; 赵永强; 王悦齐. 一种利用发酵盐厌氧菌改善鱼露发酵品质的方法, 申请时间: 2021-08-19, 授权时间: 2022-4-19, 国家发明专利, ZL202110955495.3
7. 李春生; 杨贤庆; 李来好; 杨少玲; 赵永强; 马海霞; 吴燕燕; 戚勃; 胡晓; 邓建朝. 一种提高库德毕赤酵母高温耐性的方法, 申请时间: 2016-04-21, 授权时间: 2019-8-27, 国家发明专利, ZL201610249731.9
学术任职
1. 担任中国水产科学研究院“海水产品品质评价与调控创新团队”副首席科学家
2. 担任国家自然科学基金(青年、地区)函评专家
3. 担任EI收录期刊《食品工业科技》青年编委
4. 担任ESCI收录期刊《Journal of Future Foods》青年编委
5. 担任国际期刊《Food Science of Animal Products》青年编委
6. 担任SCI收录期刊《Foods》“Utilization and Control of Microorganisms during the Processing and Storage of Aquatic Products”特刊的客座编辑
7. 担任SCI收录期刊《Molecules》“Yummy Chemistry: Volatile Compounds in Food Products”特刊的客座编辑
8. 担任SCI收录期刊《Frontiers in Marine Science》“Quality Improvement Approaches to Marine-Sourced Food, Protein, Peptide and Fish Oil”特刊的客座编辑
9. 担任SCI收录期刊《Frontiers in Microbiology》评审编辑
10. 担任《Trends in Food Science & Technology》、《Food Chemistry》、《Food Research International》、《食品科学》、《食品工业科技》等30余个SCI、EI和中文核心期刊的审稿专家,获得“《食品科学》杂志2022年度优秀审稿专家”荣誉称号
获得荣誉
1. 2024年入选中国水产科学研究院“水科英寸-拔尖人才”
2. 2022年入选首届广东省科学技术协会“青年科技人才”培育计划
3. 2022年获广东水产学会“科技青年先锋”荣誉称号
4. 2018年入选中国水产科学研究院“百名科技英才”培育计划
5. 2018年、2022年、2023年获中国水产科学研究院南海水产研究所“先进工作者”
联系方式
通讯地址:广州市海珠区新港西路231号南海水产研究所
邮政编码:510300
联系电话:020-89020911
E-mail:lichunsheng@scsfri.ac.cn
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