Education：
1998.9-2002.7B.S. in Food Engineering, College of Food Science and Technology, Nanjing Agricultural University, China 2002.9-2007.6 Ph.D. in Food Science, College of Food Science and Technology, Nanjing Agricultural University, China Professional Experience： 2007.7-2009.6 Postdoctoral research in Food Fermentation, Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, China 2009.7-present Research Scientist, Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, China 2011.6-2012.6 Visiting Scholar, Food Research and Development Center, Agriculture and Agri-food Canada, Canada Scientific Research Field： Food Microbiology; Fermentation Engineering; Non-thermal sterilization technology Social academic post and honor： [1] Entrepreneurship and innovation talents in Jiangsu, 2015; [2] Advanced individual of scientific and technological innovation, Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 2018; [3] Specially-invited Expert (Deputy general manager) of the 3rd enterprise innovation in Jiangsu [4] Invited expert for entrepreneurship and innovation talents gathering plan in Suqian Teaching Courses： Published papers： [1] Yanxin Hu, Xiaoli Liu**, Chengjun Shan, et al. Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristic. Food control, 2017,77：290-297 [2] Xiaoli Liu, Yangyang Jia, Yanxin Hu, et al. Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintainance of white shrimps (Litopenaeus vannamei Boone), Food control, 2016, 68: 83-91 [3] Li, Ying; Zhao, Jiangtao; Liu, Xiaoli; Xia, Xiudong; Wang, Ying; Zhou, Jianzhong*. Transport of a Novel Angiotensin-I-Converting Enzyme Inhibitory Peptide Ala-His-Leu-Leu Across Human Intestinal Epithelial Caco-2 Cells , Journal of Medicinal Food, 2017, 20(3): 243~250 [4] Xia Xiudong; Wang Ying; Liu Xiaoli; Li Ying; Zhou Jianzhong, Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions , PeerJ, 2016. 11.10, 4: 0~e2701 [5] Qing Li, Xiaoli Liu, Mingsheng Dong, et al. Aggregation and adhesion abilities of 18 lactic acid bacteria strains isolated from traditional fermented food，International Journal of Agricultural Policy and Research, 2015, 3 (2): 84-92 [6] Qing Li, Xiaoli Liu, Mingsheng Dong, et al. Adhesion and probiotic properties of Lactobacillus plantarum isolated from Chinese traditional fermented soybean paste，Global Advanced Research Journal of Food Science and Technology, 2015, 4(1): 1-9 [7] Xiaoli Liu, Claude P. Champagne, Byong H. Lee, et al. Thermostability of probiotics and their β-galactosidases and the potential for bean products，Biotechnology Research International, 2014, Article ID 472723 [8] Xiaoli Liu, Kaihong Huang, Jianzhong Zhou. Composition and antitumor activity of the mycelia and fruiting bodies of Cordyceps militaris，Journal of Food and Nutrition research, 2014, 2: 74-79 [9] Liu XL, Huang KH, Zhou JZ, et al. Identification and antibacterial characteristics of an endophytic fungus Fusarium oxysporum from Lilium lancifolium，Letters in Applied Microbiology, 2012, 55: 399-406 Main Scientific Research Projects： [1] Jiangsu Natural science Fund: Mechanism of gold nanoparticles on broadening the antimicrobial spectrum of bacteriocin by surface assembling, BK20181242, 2018-2021； [2] Jiangsu Fishery science and technology project: Technology integration and demonstration of mechanized acquisition technology of crab muscle and cream, Y2018-18，2018-2020； [3] Jiangsu Key R&D Program (Modern agriculture): Key technology and product development of high-valued small crabs，BE2018377，2018-2020； [4] Branch of Jiangsu Agriculture Technological Innovation Foundation: Technology integration and demonstration of high efficiency processing of economic woody fruits in Jiangsu, CX（18）2018，2018-2021； [5] Branch of Jiangsu Agriculture Technological Innovation Foundation: Key technology innovation and integration of micropterus salmoides industry chain，CX(17)2008，2017-2020 [6] National Natural Science Fund: Enzymatic mechanism of the eco-friendly biosynthesis of silver nanoparticles as a novel biopreservative, 31401534 [7] National Natural Science Fund: Solidification and related mechanism of soybean milk induced by lactic acid bacteria 31501460, 2016-2018 [8] National Natural Science Fund: Identification and function analysis of related genes in Lactococcus lactis on the shelf life of Pleurotus eryngii, 31471637, 2015-2018 Patents： Applied for more than 30 invention patents, 15 of them have been authorized. Scientific Research Achievements and Awards： [1] Second prize of China agriculture science and Technology Award: Key technology innovation and application of the manufacturing of lactic acid bacteria starter, 2009/12 [2] First prize of Scientific and Technological Progress Award of China food industry association: Key technology innovation and application of food bioengineering —— Technology integration and application of food starter, 2011 [3] Second prize of Scientific and Technological Progress Award of Jiangsu Academy of Agricultural Sciences: Study and application of liquid core encapsulated starter. 2011 [4] Second prize of Scientific and Technological Progress Award of Jiangsu Academy of Agricultural Sciences: Key technology innovation and application of high-valued processing of berries. 2015 Number of postgraduates under supervision： 2 Number of supervised masters and Ph.D. 3 Number of supervised undergraduates 20 The above information updated Apr.2021 | 