1.国家自然科学基金优青项目,22422807,酿造微生物学,2025/01- 2027/12,主持

2.国家重点研发计划专项项目,2022YFD2101204-03,基于麦曲微生物群落形成机制的多尺度调控方法,2022/11- 2027/10,主持

3.国家自然科学基金重点项目,22138004,酿造工业微生物群落代谢风味形成机制与跨尺度调控, 2022/01-2026/12,在研,参与

4.国家自然科学基金面上项目, 32072205,黄酒酿造中酿酒酵母HJ与黄曲霉Su-16的交互作用机制, 2021/01-2024/12,在研,主持

5.中国工程院咨询研究项目, 2019-XZ-67,我国食品高质量发展体系战略研究,参与

6.江苏省科协青年科技人才托举工程，2019年，主持

7.国家自然科学基金青年项目, 31701593,黄酒酵母中β-苯乙醇合成代谢调控机理解析,主持

8.国家自然科学基金面上项目, 31771968,黄酒酿造乳酸菌群落结构影响生物胺形成的机理,参与

9.中国博士后科学基金第62批面上项目, 2017M620190,基于黄酒酵母β-苯乙醇合成调控机理提升料酒风味品质,主持

10.江苏省自然科学基金面上项目, BK20171405,黄酒中β-苯乙醇合成机理解析及增香技术开发,主持

11.国家重点研发计划项目, 2017YFD0400103,中华传统特色发酵制品特征风味物质构成及其形成机理,主持

12.企业横向合作项目,上海石库门酒业有限公司,黄酒总酸调控技术开发,主持

13.国家重点研发计划项目, 2016YFD0400504-05,黄酒酿造关键装备及自动化控制系统研发,主持

14.横向合作项目，大曲微生物复刻机理和应用，主持

15.横向合作项目，浙江古越龙山绍兴酒股份有限公司，一株高产β-苯乙醇的酿酒酵母菌株及其应用，主持

16.藏医药“十四五”规划内涵建设一期项，藏药保健型露酒开发研究，主持

部分论文如下：

1.Qilin Yang, Yitao Bai,Shuangping Liu*, Xiao Han, Tian Liu, Dongna Ma, Jian Mao*, Multicopper Oxidase fromLactobacillus hilgardii:Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food, Journal of Agricultural and Food Chemistry, 2024, 72, 31:17465-17480.

2.Hongyuan Zhao, Suyi Zhang, Hui Qin, Xiaogang Liu, Dongna Ma, Xiao Han, Jian Mao*,Shuangping Liu*, DSNetax: a deep learning species annotation method based on a deep-shallow parallel framework, Briefings in Bioinformatics, 2024, 25, 3:bbae157.

3.Dongliang Ren,Shuangping Liu*, Hui Qin, Mengyang Huang, Xiao Han, Suyi Zhang*, Jian Mao*.Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes,Food Research International, 2024, 192:114770.

4.Shuangping Liu,Zhifeng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco*, Jian Mao*. Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations, npj Biofilms and Microbiomes, 2023, 9(1), 65.

5.Shuangping Liu, Dongliang Ren, Hui Qin, Qianqian Yin, Yan Yang, Tiantian Liu, Suyi Zhang*, Jian Mao*. Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei, Food Research International, 2023, 172, 113057.

6.Huakun Yu^#,Shuangping Liu^#*, Hui Qin, Zhilei Zhou, Hongyuan Zhao, Suyi Zhang*, Jian Mao*. Artificial Intelligence-Based Approaches for Traditional Fermented Alcoholic Beverages Development: Review and Prospect, Critical Reviews in Food Science and Nutrition, https://doi.org/.1080/10408398.022. 2128034, 2022.

7.Yizhou Liu,Shuangping Liu^#, Caihong Huang, Xiangyang Ge, Beidou Xi*, Jian Mao*. Chinese Baijiu distiller's grains resourcing: Current progress and future prospects[J]. Resources Conservation and Recycling, 2022, 176: 105900.

8.Shuangping Liu^#,Yu Zhou, Dongna Ma, Suyi Zhang, Yi Dong, Xiu Zhang, Jian Mao*. Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu[J]. Food Bioscience, 2023, 52: 102467.

9.Ying Zhu,Shuangping Liu^#, Donglin Ma, Yuezheng Xu, Chen Yang, Jian Mao^*.Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis[J]. Food Bioscience, 2023, 52: 102370.

10.Yuzong Zhao^#,Shuangping Liu^#*, Qilin Yang, Xiao Han, Zhilei Zhou, Jian Mao*.Saccharomyces cerevisiaestrains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu. Food Research International, 2022, 161: 111763.

11.Yuzong Zhao^#,Shuangping Liu^#*, Xiao Han, Zhilei Zhou, Jian Mao*. Combined effects of fermentation temperature andSaccharomyces cerevisiaestrains on free amino acids, flavor substances, and undesirable secondarymetabolites in huangjiu fermentation. Food Microbiology, 2022, 108: 104091.

12.Hailong, Sun^#;Shuangping, Liu^#*; Jing, Zhang; Songjing, Zhang; Jieqi, Mao; Yuezheng, Xu; Jiandi, Zhou; Jian, Mao*. Safety evaluation and comparative genomics analysis of the industrial strainAspergillus flavusSU-16 used for huangjiu brewing. International Journal of Food Microbiology, 2022, 380: 109859.

13.Yilun Li^#,Shuangping Liu^#*, Suyi Zhang*, Tiantian Liu, Hui Qin, Caihong Shen, Haipo Liu, Fng Yang, Chen Yang, Qianqian Yin, Jian Mao*. Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu. Food Research International, 2022, 156: 111126.

14.Qilin Yang^#,Hongli Yao,Shuangping Liu^*, Jian Mao^*.Interaction and application of molds and yeasts in Chinese fermented foods.Frontiers in Microbiology, 2022, 12:664850.

15.Shuangping Liu^#*, Mei Bai, Jiabing Zhou, Zimo Jin, Yuezheng Xu, Qilin Yang, Jiandi Zhou, Songjing Zhang, Jian Mao^*. Analysis of genes fromSaccharomyces cerevisiaeHJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation.LWT - Food Science and Technology, 2022, 154:112705.

16.Jing Zhang^#,Shuangping Liu^#*, Hailong Sun, Zhengfei Jiang, Yuezheng Xu, Jieqi Mao, Bin Qian, Lan Wang, Jian Mao*. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu.Food Research International,2022, 152:110707.

17.Shuangping Liu^#*, Hailong Sun, Caixia Liu, Zhilei Zhou, Jieqi Mao, Zhiming Hu, Xibiao Xu, Xiao Han, Songjing Zhang, Jian Mao*.Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated withLactobacillus plantarumJN01. Food Research International, 2021, 150:110793.

18.Shuangping Liu^#*, Donglin Ma^#, Zhihui Li, Hailong Sun, Jieqi Mao, Ying Shi, Xiao Han, Zhilei Zhou, Jian Mao^*. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control, 2021, 121:107660.

19.Shuangping Liu^#*, Qilin Yang^#, Jieqi Mao, Mei Bai, Jiandi Zhou, Xiao Han, Jian Mao^*. Feedback inhibition of the prephenate dehydratase fromSaccharomyces cerevisiaeand its mutation in huangjiu (Chinese rice wine) yeast. LWT-Food Science & Technology, 2020, 133:110040.

20.Shuangping Liu^#, Jian Hu, Yuezheng Xu, Jingbo Xue, Jiandi Zhou, Xiao Han, Zhongwei Ji, JianMao^*.Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu. Food Research International, 2020, 132: 109062.

21.Hailong Sun^#,Shuangping Liu^#,*, Jieqi Mao, Ziwei Yu, Zhijie Lin, Jian Mao^*. New insights into the impacts of huangjiu compontents on intoxication. Food Chemistry, 2020, 317: 126420.

22.Shuangping Liu^#, Qingliu Chen, Huijun Zou, Yongjian Yu, Zhilei Zhou, Jian Mao*, Si Zhang. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.International Journal of Food Microbiology, 2019, 303:9-18.

部分科技奖励成果如下：

1.刘双平(2/6),黄酒绿色酿造关键技术与智能化装备的创制及应用,中华人民共和国国务院,国家技术发明奖,二等奖,2017

2.刘双平(2/3),一种多菌种黄酒生麦曲机械化生产工艺,中国专利奖,银奖,2019, 201510195221.3

3.刘双平(2/8),传统酿造食品风味与功能导向关键调控技术开发与应用,中国轻工业联合会科技进步奖,一等奖,2024

4.刘双平(6/6),海洋生物资源发掘及其在传统发酵食品中的应用,中国发明协会发明创业奖创新奖,一等奖,2022

5.刘双平(1/3),宏基因组分析绍兴机械化黄酒发酵醪中微生物与风味形成的关系,中国酒业协会科技进步优秀论文奖,一等奖,2021

6.刘双平(3/8),黄酒酿造降低生物胺关键技术研究,中国酒业协会科学技术进步奖,三等奖,2021

7.刘双平(4/15),特色发酵食品核心发酵菌种研究开发与应用,中国商业联合会科学技术奖,二等奖,2021

8.刘双平(1/1),高产洛伐他汀红曲菌的筛选及菌种共酵对红曲固态发酵的影响,中国酒业协会科技进步优秀论文奖,一等奖,2020

9.刘双平(3/8),β-苯乙醇合成代谢调控机理解析与应用,中国酒业协会科学技术进步奖,一等奖,2020

10.刘双平(3/10),基于组学技术的黄酒酿造关键技术与装备的创新及应用,中国轻工业联合会科技进步奖,一等奖,2019

11.刘双平(3/10),基于组学技术的黄酒酿造关键技术与装备的创新及应用,中国轻工业联合会科技进步奖,一等奖,2019

12.刘双平(10/10),传统酿造食品微生物群落功能调控关键技术及其产业化应用,中国轻工业联合会科技进步奖,一等奖,2018

13.刘双平(11/13),黄酒安全优质生产关键技术及应用,中国商业联合会科学技术奖,特等奖,2018

14.刘双平(2/9),高舒适度黄酒品质稳定性监控系统构建及应用,中国轻工业联合会,科技进步奖,一等奖,2016

1.毛健,刘双平,姬中伟,韩笑,一株高产β-苯乙醇的酿酒酵母菌株及其应用, 2020.7.22,美国US10982295B2;韩国, KR102139018B1;日本, 6946358

2.毛健,刘双平,周志磊,姬中伟,韩笑,糖多孢菌组合物及其在食品中的应用, 2024.9.17,美国US12089619B2;日本7329221

3.毛健,刘双平,刘小刚,周志磊,姬中伟,韩笑,糖多孢菌及其在降低生物胺中的应用, 2024.1.11,日本7417964

4.毛健,刘双平,一种分部位机械化仿真的生麦曲生产工艺及其应用, 2023.1.31,中国,ZL 2019 1 0711312.6

5.毛健,刘双平,吴玉峰,一株高产洛伐他汀的紫色红曲菌Z-27及其应用,2022.8.23,中国,ZL2021 1 0330370.1

6.毛健,刘双平,韩笑,张嘉铭,艾斯卡尔·艾拉提,一种接种不产生物胺的乳酸菌循环浸米降低生物胺的方法,2022.6.10,中国,ZL2019 1 1174368.9

7.毛健,刘双平,韩笑,一种紫色红曲菌及其共酵产洛伐他汀的方法与应用, 2021.11.2,中国, ZL201910655078.X

8.毛健,史瑛,刘双平,韩笑,一种富含高活性乳酸菌的黄酒制备工艺, 2021.9.3,中国, ZL201911042297.7

9.毛健,刘双平,张晶,尹倩倩,一株降低生物胺的糖多孢菌及其应用, 2021.7.27,中国, ZL202010812299.6

10.毛健,刘双平,周志磊,俞宏,孙春田,刘西乾,一株去除黑木耳土腥味的乳酸菌及其酵素制备方法, 2021.7.27,中国, ZL201911322977.4

11.毛健,刘双平,张晶,糖多孢菌组合物及其在食品中的应用, 2021.6.25,中国, ZL202010812161.6

12.毛健,刘双平,白梅,韩笑,姬中伟,周志磊,郝永亮,王树锴,一种发酵型魔芋香醋及其生产方法, 2021.5.8,中国, ZL201710971277.2

13.毛健,刘双平,姬中伟,韩笑,一株高产β-苯乙醇的酿酒酵母菌株及其应用, 2021.4.20,美国, US10982295B2

14.毛健,孟祥勇,刘双平,姬中伟,周志磊,一种抗老化馒头及其生产方法, 2019.03.19,中国, ZL201510391308.8

15.毛健,徐菁苒,刘双平,一株高产谷胱甘肽的果酒酵母及其应用, 2018.11.09,中国, ZL201510632236.1

《微生物学》、《微生物学实验》、《学术研讨与科研创新方法》