刘大群｜浙江农林大学｜学者主页

2026

基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究

黎佳莉，张程程，鲍天牧，程哲，李云龙，刘大群

《浙江农业学报》

2026

缙云梅干菜不同部位营养成分、抗氧化活性及挥发性风味物质分析

蒋力豪，赵风亮，范涛，章检明，刘大群，张程程

《食品科学》

2026

糖基化联合pH偏移改性方法对黑豆蛋白品质特性的影响研究

鲍天牧，张程程，程哲，李云龙，刘大群，陈文伟

《中国粮油学报》

2026

益生菌单菌封装技术、功能特性及其在食品工业中的应用研究进展

刘悦，任大勇，刘猛，刘大群，张程程，章检明

《食品安全质量检测学报》

DOI

2026

CO2-modified atmosphere improves the flavor quality of low-salt Xuecai by regulating microbial communities and metabolic functions.

Da-Qun Liu, Jiali Li, Jian-Ming Zhang, Cheng-Cheng Zhang

Food Research International

DOI

2026

Improving quality, flavor profiles, and safety of low-salt pickled potherb mustard using Lactiplantibacillus plantarum WZW-1 as microbial starter on an industrial-scale fermentation

Cheng-Cheng Zhang, Dong Yang, Jia-Li Li, Feng Zhao, Ping Chen, Liang Zhao, Da-Qun Liu

Food Research International

DOI

2026

Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components

Cheng-Cheng Zhang, Li-Hao Jiang, Jia-Li Li, Da-Qun Liu

Food Chemistry: X

DOI

2025

蔬菜发酵专用乳酸菌筛选鉴定及直投式发酵剂制备

王娣，刘欢欢，刘大群，张程程，张莉丽，章检明

《食品研究与开发》

2025

胧月果汁/粗多糖对高尿酸血症小鼠血尿酸及肠道菌群的影响

张程程，李婷，武青杭，章检明，周家郁，吴勇，刘大群

《中国食品学报》

DOI

2025

缙云梅干菜腌制过程中细菌群落与品质的变化

张程程，范涛，章检明，赵风亮，忻晓庭，牛海月，刘大群

《浙江农业学报》

2025

油橄榄果渣植物化学物质分析及抗氧化活性的研究

李婷，武青杭，刘大群，章检明，朱申龙，牛二利，张程程

《中国粮油学报》

DOI

2025

负载植物乳植杆菌CXG9的可食用复合薄膜的制备表征及抗菌特性研究

刘欢欢，王娣，刘大群，张程程，张莉丽，章检明

《食品安全质量检测学报》

DOI

2025

膜醭毕赤酵母Y019产膜影响因素研究

杨姗，张其圣，伍亚龙，史梅莓，吕鹏军，杨博文，刘大群，汪冬冬，尹礼国

《食品与发酵科技》

2025

Anti- Pseudomonas fluorescens mechanism of plantaricin Q7 from Lactiplantibacillus plantarum Q7 based on proteomics

Dingkun Wang, Yuexiang Liu, T. Han, Cheng-Cheng Zhang, Da-Qun Liu, Jian-Ming Zhang

Food Science of Animal Products

DOI

2025

Biotransformation of inorganic selenium into selenium nanoparticles and organic selenium by Lactiplantibacillus plantarum CXG4

Yilong Li, Ting Wang, Da-Qun Liu, Cheng-Cheng Zhang, Wei-Cheng Wu, Huaxi Yi, Jian-Ming Zhang

Food Bioscience

DOI

2025

Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice

Li-Hao Jiang, Qing-Hang Wu, Zhiyi Lu, Jian-Ming Zhang, Dan-Dan Zhao, Da-Qun Liu, Cheng-Cheng Zhang

Frontiers in Nutrition

DOI

2025

Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation

Haiyue Niu, Jian-Ming Zhang, Cheng-Cheng Zhang, Xiaoting Xin, Da-Qun Liu

Journal of Food Measurement & Characterization

DOI

2024

八种酱腌菜生物胺含量检测及形成原因探讨

黄润秋，王琴，骆建忠，张鹏，蒋玉凤，尹礼国，刘大群，汪冬冬，唐垚

《食品与发酵工业》

DOI

2024

生姜提取物种类、生物学活性及其在食品包装上的应用研究进展

郝芮青，张程程，牛海月，忻晓庭，刘大群，章检明

《食品科学》

2024

食品基碳量子点的制备、生物活性及其在食品包装中的应用研究进展

韩天奇，任大勇，牛海月，张程程，刘大群，忻晓庭，章检明

《食品安全质量检测学报》

2024

Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria.

Qing-Hang Wu, Da-Qun Liu, Jian-Ming Zhang, Ting Li, Haiyue Niu, Xiaoting Xin, Shen Zhao, Chengyun He, Cheng-Cheng Zhang

Food Chemistry

DOI

2024

Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish

Haiyue Niu, Jian-Ming Zhang, Cheng-Cheng Zhang, Xiaoting Xin, Da-Qun Liu

LWT

DOI

2024

Glucosinolate extract from radish (Raphanus sativus L.) seed attenuates high-fat diet-induced obesity: insights into gut microbiota and fecal metabolites

Quan-Feng Zhu, Peng Zhang, Da-Qun Liu, Leilei Tang, Jia-Wen Yu, Cheng-Cheng Zhang, Guojun Jiang

Frontiers in Nutrition

DOI

2024

Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3.

Hui Liu, Dai-Yao Liu, Cheng-Cheng Zhang, Haiyue Niu, Xiaoting Xin, H. Yi, Da-Qun Liu, Jian-Ming Zhang

Journal of food microbiology

DOI

2023

油橄榄叶抗氧化活性成分及其作用机制研究进展

李婷，张程程，吴文俊，章检明，牛海月，刘大群

《中国粮油学报》

2023

外源诱导及共培养对植物乳杆菌J23合成细菌素Lac-B23的影响研究

韩天奇，刘伊索，任大勇，牛海月，张程程，刘大群，忻晓婷，易华西，章检明

《食品安全质量检测学报》

2023

Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.

Cheng-Cheng Zhang, Jian-Ming Zhang, Xiaoting Xin, Haiyue Niu, X. Liao, Da-Qun Liu

Food Research International

DOI

2023

Fabrication of buckwheat-shellac complex by pH-driven enhances the viability of Lactiplantibacillus plantarum during simulated gastrointestinal and storage conditions

Yang Guo, Zhiguo Zhang, Weiwei Hu, Wei-rong Li, Jian-ming Zhang, Cheng-Cheng Zhang, Da-Qun Liu, Wei-Cheng Wu

LWT

DOI

2023

The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts.

Jian-Ming Zhang, Dai-Yao Liu, Cheng-Cheng Zhang, Haiyue Niu, Xiaoting Xin, Juan Chen, H. Yi, Da-Qun Liu

Food Chemistry

DOI

2023

Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation.

Qing-Hang Wu, Cheng-Cheng Zhang, Jian-Ming Zhang, Xiaoting Xin, Ting Li, Chen He, Sheng-Ming Zhao, Da-Qun Liu

Current Research in Food Science

DOI

2022

番薯叶多酚提取工艺优化及其生物活性研究

吴卫成，忻晓庭，张程程，刘大群，卢立志，胡宏海，章检明，张治国，郭阳

《中国食品学报》

2022

漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响

忻晓庭，刘大群，章检明，张程程，杨广廷

《浙江农业学报》

2022

Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.

Da-Qun Liu, Cheng-Cheng Zhang, Jian-Ming Zhang, Xiaoting Xin, Qing-Hang Wu

Food Research International

DOI

2022

Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation.

Xiao-Qiong Li, Da-Qun Liu

Food Research International

DOI

2022

Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable

Jian-Ming Zhang, Cheng-Cheng Zhang, Peng Lei, Xiaoting Xin, Da-Qun Liu, H. Yi

DOI

2022

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran

Xiao-Qiong Li, Da-Qun Liu

Frontiers in Nutrition

DOI

2022

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice

Dai-Yao Liu, Jian-Ming Zhang, Juan Chen, Cheng-Cheng Zhang, H. Yi, Da-Qun Liu

Frontiers in Nutrition

DOI

2021

我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用

忻晓庭，刘大群，张程程，吴敏，陈登高，章检明

《浙江农业学报》

2021

Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Jian-Ming Zhang, Cheng-Cheng Zhang, Xiaoting Xin, Da-Qun Liu, Wenwu Zhang

Frontiers in Microbiology

DOI

2021

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps).

Da-Qun Liu, Cheng-Cheng Zhang, Jian-Ming Zhang, Xiaoting Xin, X. Liao

Food Research International

DOI

2021

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China.

Cheng-Cheng Zhang, Jian-Ming Zhang, Da-Qun Liu

Journal of food microbiology

DOI

2021

Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

Jian-Ming Zhang, H. Song, Cheng-Cheng Zhang, Yeon Bee Kim, S. Roh, Da-Qun Liu

Archives of Microbiology

DOI

2020

热风干燥温度对冰菜干燥动力学、多酚含量及抗氧化活性的影响

忻晓庭，刘大群，郑美瑜，李小琼，李乔，张程程

《中国食品学报》

DOI

2020

云南乳饼中乳酸菌的筛选及其功能活性

刘江，程群，王振兴，孙健，何雪梅，刘大群，周贵七，熊智，张雪春

《食品与发酵工业》

DOI

2020

Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.

Jian-Ming Zhang, Cheng-Cheng Zhang, Wei-Cheng Wu, Xu-Cong Lv, Xiaoting Xin, Da-Qun Liu, Hai-Jiao Hu, Sitong Guo

Food Research International

DOI

2020

Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production by Lactobacillus plantarum J23

Jian-Ming Zhang, Yu-Shan Bu, Cheng-Cheng Zhang, H. Yi, Da-Qun Liu, Jing-Kai Jiao

Biology

DOI

2019

Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres.

Cheng-Cheng Zhang, Jian-Bing Chen, Xiao-Qiong Li, Da-Qun Liu

Food Research International

DOI

2018

冲泡条件对明日叶发酵茶活性物质及抗氧化能力的影响

张程程，李小琼，郑美瑜，刘大群

《浙江农业学报》

2017

Bacterial community diversity of traditional fermented vegetables in China

Da-Qun Liu, C. Tong

DOI

2016

盐量对渍菜盐渍品质和微生物的影响研究

刘大群，陈文烜，吴伟杰

《现代食品科技》

2015

低盐条件下CO2置换对汉逊德巴利酵母生长及渍菜品质的影响

刘大群，陈文烜，华颖

《现代食品科技》

2015

利用番茄废渣混菌固体发酵生产蛋白饲料

巩莉，华颖，刘大群，陈文烜

《食品与发酵工业》

DOI

2015

混合乳酸菌对笋壳青贮品质的影响

刘大群，陈文烜，华颖

《动物营养学报》

2015

Effect of Lactic Acid Bacteria Mixture on Silage Quality of Bamboo Shoots Shell

Da-Qun Liu

2014

CO2胁迫对膜醭毕赤酵母细胞膜通透性的影响

刘大群，华颖

《浙江农业学报》

2014

基于电子鼻与SPME-GC-MS法分析不同脱水方式下萧山萝卜干中的挥发性风味物质

刘大群，华颖

《现代食品科技》

2014

白萝卜多酚氧化酶的酶学特性研究

华颖，沈国华，刘大群

《现代食品科技》

2014

Detection of Volatile Flavor Compounds in Different Dehydrated Xiaoshan Pickled Radish by SPME-GC-MS and E-Nose Methods

Da-Qun Liu

2013

尿素包合法分离纯化山核桃油中亚油酸的研究

陈丽敏，郜海燕，陈杭君，房祥军，穆宏磊，刘大群

《浙江农业学报》

2012

核桃油的超临界CO2流体萃取及其脂肪酸成分分析

刘大群，郜海燕，房祥军，陈杭君，沈国华，华颖

《中国粮油学报》

2011

黄帝椒加工过程中的天然黄色素稳定性研究及控制

华颖，沈国华，刘大群，方红星，龚欣惠，孙进，师成斌

《食品工业科技》

2010

乳酸菌发酵剂冻干工艺优化及过程机理分析

沈国华，华颖，刘大群

《中国食品学报》

2009

菜谷系列乳酸发酵饮料工艺与发酵配套工业化条件

沈国华，刘大群，华颖

《食品研究与开发》

2009

冻干西兰花HACCP质量控制体系的构建与应用

沈国华，刘大群，华颖，郑纪慈，徐明飞，孙金才，郑丹丹

《现代食品科技》

2007

测定发酵调味品中微量铁的新法研究

冯启利，刘大群，吕锋

《食品与发酵工业》

2006

HPLC法检测莲心水提取液中生成的沉淀对其主要保健组分—黄酮类物质的影响

刘大群，冯启利，吕锋

《饮料工业》

精选作品

期刊论文

基于喷雾干燥工艺的复合杂粮蛋白固体饮料制备及其冲调品质与消化特性研究

缙云梅干菜不同部位营养成分、抗氧化活性及挥发性风味物质分析

糖基化联合pH偏移改性方法对黑豆蛋白品质特性的影响研究

益生菌单菌封装技术、功能特性及其在食品工业中的应用研究进展

CO2-modified atmosphere improves the flavor quality of low-salt Xuecai by regulating microbial communities and metabolic functions.

Improving quality, flavor profiles, and safety of low-salt pickled potherb mustard using Lactiplantibacillus plantarum WZW-1 as microbial starter on an industrial-scale fermentation

Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components

蔬菜发酵专用乳酸菌筛选鉴定及直投式发酵剂制备

胧月果汁/粗多糖对高尿酸血症小鼠血尿酸及肠道菌群的影响

缙云梅干菜腌制过程中细菌群落与品质的变化

油橄榄果渣植物化学物质分析及抗氧化活性的研究

负载植物乳植杆菌CXG9的可食用复合薄膜的制备表征及抗菌特性研究

膜醭毕赤酵母Y019产膜影响因素研究

Anti- Pseudomonas fluorescens mechanism of plantaricin Q7 from Lactiplantibacillus plantarum Q7 based on proteomics

Biotransformation of inorganic selenium into selenium nanoparticles and organic selenium by Lactiplantibacillus plantarum CXG4

Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice

Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation

八种酱腌菜生物胺含量检测及形成原因探讨

生姜提取物种类、生物学活性及其在食品包装上的应用研究进展

食品基碳量子点的制备、生物活性及其在食品包装中的应用研究进展

Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria.

Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish

Glucosinolate extract from radish (Raphanus sativus L.) seed attenuates high-fat diet-induced obesity: insights into gut microbiota and fecal metabolites

Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3.

油橄榄叶抗氧化活性成分及其作用机制研究进展

外源诱导及共培养对植物乳杆菌J23合成细菌素Lac-B23的影响研究

Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.

Fabrication of buckwheat-shellac complex by pH-driven enhances the viability of Lactiplantibacillus plantarum during simulated gastrointestinal and storage conditions

The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts.

Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation.

番薯叶多酚提取工艺优化及其生物活性研究

漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响

Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.

Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation.

Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice

我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用

Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps).

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China.

Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

热风干燥温度对冰菜干燥动力学、多酚含量及抗氧化活性的影响

云南乳饼中乳酸菌的筛选及其功能活性

Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.

Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production by Lactobacillus plantarum J23

Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres.

冲泡条件对明日叶发酵茶活性物质及抗氧化能力的影响

Bacterial community diversity of traditional fermented vegetables in China

盐量对渍菜盐渍品质和微生物的影响研究

低盐条件下CO2置换对汉逊德巴利酵母生长及渍菜品质的影响

利用番茄废渣混菌固体发酵生产蛋白饲料

混合乳酸菌对笋壳青贮品质的影响

Effect of Lactic Acid Bacteria Mixture on Silage Quality of Bamboo Shoots Shell

CO2胁迫对膜醭毕赤酵母细胞膜通透性的影响

基于电子鼻与SPME-GC-MS法分析不同脱水方式下萧山萝卜干中的挥发性风味物质

白萝卜多酚氧化酶的酶学特性研究

Detection of Volatile Flavor Compounds in Different Dehydrated Xiaoshan Pickled Radish by SPME-GC-MS and E-Nose Methods

尿素包合法分离纯化山核桃油中亚油酸的研究

核桃油的超临界CO2流体萃取及其脂肪酸成分分析

黄帝椒加工过程中的天然黄色素稳定性研究及控制

乳酸菌发酵剂冻干工艺优化及过程机理分析

菜谷系列乳酸发酵饮料工艺与发酵配套工业化条件

冻干西兰花HACCP质量控制体系的构建与应用

测定发酵调味品中微量铁的新法研究

HPLC法检测莲心水提取液中生成的沉淀对其主要保健组分—黄酮类物质的影响

会议论文

明胶-壳聚糖/细菌素-玉米淀粉抗菌三层膜的制备、表征及应用

富含GABA发酵胡萝卜汁对小鼠睡眠改善作用研究

植物乳杆菌苯乳酸分离纯化及抑制单增李斯特菌机制研究

基于气体置换控制的雪菜坯料低盐长效保存技术研究

添加麸皮与乳酸菌对笋壳青贮发酵品质的影响研究

研究方向