李华敏

李华敏，男，副教授，硕士生导师，中国农业大学微生物学博士，新加坡南洋理工大学博士后，农产食品教研中心

主任。

研究方向：

传统发酵食品中微生物资源的挖掘，基因工程菌株的构建，传统发酵食品的高质化生产，发酵食品中风味物质的形

成机理等研究。

现授课程：

《食品生物化学》、《食品生物化学实验》、《食品前沿进展》、《分子生物学研究进展》（研究生）。

主要成果：

主持国家自然科学基金、企业横向课题等，参与“十四五”国家重点研发计划、国家自然科学基金、山东省重大基

础研究、山东省自然科学基金、山东省重点研发计划、烟台市科技创新发展计划等20余项。发表论文40余篇，授权

发明专利6项。指导学生获山东省大学生科技创新大赛三等奖2项，山东省“互联网+”大学生创新创业大赛铜奖1

项，山东省食品加工与安全创新设计大赛一等奖、二等奖、三等奖20余项。

代表性论文：

1. Xiru Zhang, Yaxin Li, Yaran Zhao, Hui Guan, Chengwu Jin, Hansheng Gong, Xuemei Sun, Ping Wang, Hu

amin Li*, Wenli Liu*. Effect of Levilactobacillus brevis as a starter on the flavor quality of radis

h paocai, Food Research International, 2023, 168, 112780.（一区TOP）

2. Xiru Zhang, Hui Guan, Qiang Zhao, Hansheng Gong, Dacheng Wang, Ping Wang, Huamin Li*, Wenli Liu*.

Effect of thermal treatment on the flavor quality of Chinese spicy cabbage, Food Control, 2023, 14

4: 109338.（一区TOP）

3. Shaohua Xing, Xiru Zhang, Hui Guan, Huamin Li*, Wenli Liu*. Predictive model for growth of Leucon

ostoc mesenteroides in Chinese cabbage juices with different salinities, LWT - Food Science and Tech

nology, 2023, 173: 114264.（一区TOP）

4. Huamin Li, Hui Guan, Xiru Zhang, Shaohua Xing, Wenli Liu*, In-Cheol Kim, Hansheng Gong*. The impa

ct of different cooking methods on the flavor profile of fermented Chinese spicy cabbage, Molecules,

2023. 28, 6539.

5. Shaohua Xing, Lu Liu, Xiru Zhang, Hui Guan, Hansheng Gong, Huamin Li*, Wenli Liu*. A mathematical

model to predict the color change of fresh dough sheets under fluctuation temperatures, LWT - Food

Science and Technology, 2022, 162: 113447.（一区TOP）

6. Shaohua Xing, Lu Liu, Hui Guan, Xiru Zhang, Xuemei Sun, Huamin Li*, Wenli Liu*. Dynamic predictio

n model of ripening degree of Chinese spicy cabbage under fluctuation temperatures, Food Packaging a

nd Shelf Life, 2021, 30, 100744.

7. 张锡茹, 关慧, 邢少华, 刘文丽*, 李华敏*. 泡菜微生物演替与风味物质变化的研究进展. 食品科学, 2021, 4

2(23), 294-305.

8. Huamin Li, Dongqi Jiang, Wenli Liu, Yanqing Yang, Yunshu Zhang, Chengwu Jin, Shuyang Sun*. Compar

ison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoh

olic fermentations. Food Research International, 2020, 128: 108801.

9. Wenli Liu, Huamin Li, Long Liu, Kanghee Ko, Ping Wang, Incheol Kim. γ-Aminobutyric acid produced

by Levilactobacillus brevis using Chinese cabbage waste, LWT - Food Science and Technology, 2023,

180, 114691.

10. Wenli Liu*, Huamin Li, Long Liu, Kanghee Ko, Incheol Kim*. Screening of gamma-aminobutyric acid-

producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacil

lus brevis F109-MD3 isolated from kimchi, Journal of Applied Microbiology, 2022, 132(3):1967-1977.

联系方式：hmli@ldu.edu.cn