刘昀阁

讲师

个人简介：

刘昀阁，中共党员，工学博士，硕士生导师，希腊雅典农业大学大学访问学者，国家肉牛牦牛产业技术体系骨干成员。主讲本科生课程《食品工艺学2》、《食品生物技术》，获得校级青年教师讲课技能比赛二等奖。主持国家自然科学基金1项、山东省自然科学基金1项、山东省重点研发计划子课题2项，参与国家重点研发计划国家自然科学基金项目等重大项目及企业横向课题多项。近5年在《Food Microbiology》等国内外刊物发表文章40余篇，均为SCI、EI收录。

主要研究方向：

1. 肉品加工与质量安全控制

2. 食品微生物。

代表性科研项目：

1. 国家自然科学基金青年基金，No. 32302181，30万，主持

2. 山东省自然科学基金青年基金，No.Z R2022QC182，12万，主持

3. 山东省重点研发计划（重大科技创新工程）子课题，No.2023CXGCO10708，19.5万，主持

4. 山东省重点研发计划(乡村振兴科技创新提振行动计划）子课题，No. 2024TZXD031，24.6万，主持

5.横向课题，10万，主持

6.山东省现代农业产业技术体系，125万，参与

7.国家农业农村部现代农业产业技术体系岗位任务，293万，参与

8. 山东省优秀青年基金，50万，参与

代表性科研论文：

1. Liu, Y.;Yan, Y.; Yang, K.;Yang, X.;Dong, P.;Wu, H.;Luo, X.;Zhang, Y.;Zhu, L., Inhibitory mechanism of Salmonella Derby biofilm formation by sub-inhibitory concentrations of clove and oregano essential oil: A global transcriptomic study. Food Control2023, 150, 109734.

2. Liu, Y.; Zhang, Y.;Zhu, L.; Niu, L.; Luo, X.;Dong, P*., The acid tolerance responses of the Salmonella strains isolated from beef processing plants. Food Microbiology2022, 104, 103977.

3. Sun, G.; Zhang, Y.; Mao,Y.; Ni,L.; Ling, F.; Huang,Q.; Cai, Y.; Liu, Y*., Unexpected Nitrite Accumulation in Quick-Frozen Traditional Chinese Pork Meatballs: The Influence of Vegetable Ingredients and Microbial Communities. LWT-Food Science and Technology 2025, 118691.

4. Yang, H.; Dong, P.;Huo, S.; Nychas G J E.; Luo, X.;Zhu, L.; Mao,Y.; Han, G.; Liu, M.;Liu, Y*., Zhang, Y*., Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces. Food Research International2025, 204, 115946.

5. Zhou,G.; Dong, P.;Luo, X.;Zhu, L.; Mao,Y.;Liu, Y*.; Zhang, Y*., Combined effects of cold and acid on dual-species biofilms of Pseudomonas fluorescens and Listeria monocytogenes under simulated chilled beef processing conditions. Food Microbiology2024, 117, 104394.

6. Liu, Y.; Yan, Y.; Dong, P.; Ni,L.; Luo, X.;Zhang, Y.;Zhu, L*., Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant. LWT-Food Science and Technology 2022, 162, 113486.

7. Liu, Y.; Dong, P.;Zhu, L.; Zhang, Y.; Luo, X*., Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China. LWT-Food Science and Technology 2020, 133, 110020.

8. Liu, Y.; Wu, L,; Yan, Y.;Yang, K.; Dong, P.; Luo, X.; Zhang, Y.; Zhu, L*.,Lactic acid and peroxyacetic acid inhibit biofilm of Escherichia coli O157: H7 formed in beef extract. Foodborne Pathogens and Disease2021, 18(10): 744-751.

9. Yang, H.^#;Liu, Y.^#;Nychas G J E.; Luo, X.; Zhu, L.; Mao,Y.;Dong, P.; Zhang, Y*., Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives. Trends in Food Science & Technology2024, 152, 104699.

10. Fengou, L C.^#;Liu, Y.^#; Roumani, D.; Tsakanikas, P.; Nychas G J E*., Spectroscopic data for the rapid assessment of microbiological quality of chicken burgers. Foods2022, 11(16): 2386.

联系方式：邮箱：liuyunge@sdau.edu.cn