刘大群，男，博士，研究员，硕士生导师，中国食品科学技术学会果蔬加工技术分会、非热加工技术分会委员会委员，浙江省食品添加剂和配料行业协会专家委员会专家。主要从事果蔬加工及品质提升研究，重点围绕大宗果蔬精深加工、乳酸菌资源挖掘与传统发酵食品现代化提升、功能活性成分挖掘与功能食品制造开展研究。先后主持“十四五”国家重点研发计划子课题、国家自然科学基金面上及省重点研发计划等省级以上项目10余项，授权国内外发明专利15件；研究成果获浙江省科学技术进步三等奖4项，发表论文70余篇，其中以第一或者通讯作者在《Food Chemistry》《Food Packaging and Shelf Life》《Food Research International》《International Journal of Food Microbiology》等国际刊物上发表论文30余篇，多项成果实现产业化。
联系方式：
邮箱：daqun.liu@hotmail.com、abcd9366@163.com
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学食品与健康学院，邮编311300
主要研究方向：
果蔬精深加工与品质调控、乳酸菌资源挖掘与传统发酵食品现代化提升、果蔬功能活性成分挖掘与功能食品制造
工作学习经历:
2025.11-至今，浙江农林大学，食品与健康学院，研究员
2006.07-2025.10，浙江省农业科学院，副研究员/研究员/硕士生导师/研究室主任
2020.09-2024.01，中国农业大学，食品科学与营养工程学院，农产品加工与贮藏专业，博士
2003.09-2006.07，南昌大学，食品学院，农产品加工与贮藏专业，硕士
1999.09-2003.07，西南大学（原西南农业大学），食品学院，食品科学与工程专业，本科
主要科研项目
1.“十四五”国家重点研发计划子课题，典型蔬菜产地加工与品质升级关键技术研究与示范，75万元，2024.12-2027.11，在研，主持；
2.国家自然科学基金面上项目，CO2调控榨菜低盐化加工中亚硝酸盐降解及风味形成的作用机制，2017.01-2020.12，76万元，结题，主持；
3.浙江省重点研发计划，活菌型营养健康发酵蔬菜加工关键技术研究与制造，2020.01-2023.12，200万元，验收，主持；
4.山西省GG项目，XXXXXX，2024.01-2026.12，100万元，在研，主持；
5.浙江省“三农九方”科技协作计划项目，亩增万元冬闲田利用的可持续、规模化芥菜产业高质量发展关键技术研究与示范，2024.01-2025.12，30万元，在研，主持
6.浙江省援疆科技特派团项目，经费10万元，2024.4-2025.03，主持，在研
7.浙江省省派团队科技特派员首席，生姜衍生食品开发，2019.01-2025.12，60万元，在研，主持；
8.浙江省“三农九方”科技协作计划项目，榨菜加工节水减排综合控制关键技术研究与应用，2017.01-2018.12，20万元，主持，验收
9.浙江省“尖兵”科技计划项目，活性因子挖掘与功能食品制造，2025.01-2026.12，550万元，参与，在研，排名第二；
10.浙江省重点研发计划，特色蔬菜营养健康成分分析及产品开发，2017.01-2019.12，250万元，参与，验收，排名第二。
发表论文
1.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.Food Chemistry, 2024, 432, 137169.通讯作者
2.Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria. Food Chemistry, 2025, 141689.
3.Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3. International Journal of Food Microbiology, 2024, 421, 110787.通讯作者
4.Fabrication of buckwheat-shellac complex by pH-drivenenhances the viability ofLactiplantibacillus plantarum during simulated gastrointestinal and storage conditions.LWT-Food Scienceand Technology, 2023,179,114665.通讯作者
5.Antioxidant capacity of free and bound phenolics from olive leaves: in vitro and in vivo responses. Antioxidants. 2023, 12, 2033.通讯作者
6.Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation.Journal Of Food Measurement And Characterization.2025,19(2)：1022-1036.通讯作者
7.Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish.LWT-Food Scienceand Technology, 2025,193,115746.通讯作者
8.Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation.Current Research in Food Science,2023, 6:100493.通讯作者
9.Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.Food Research International, 2023,163,112256.通讯作者
10.Preparation, characterization, and application of edible antibacterialthree-layer films based on gelatin–chitosan–corn starch–incorporated nisin. Food Packaging and Shelf Life, 2022,34,100980.通讯作者
11.Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice,Frontiers in Nutrition,2022,9,1043055.通讯作者
12.Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.Food Research International, 2022,161,111879.第一作者
13.Characterization and antibacterial properties of chitosan–polyvinylalcohol-3-phenyllactic acid as a biodegradable active food packaging. Food Packaging and Shelf Life, 2022,34,100963.通讯作者
14.Changes in phytochemical profiles and biological activity of olive leaves treated by two drying methods, Frontiersin Nutrition, 2022,9,854680.通讯作者
15.Comparative evaluation of the phytochemical profiles and antioxidant potentials of olive leaves from 32 cultivars grown in china, Molecules, 2022,27 (4):1292.通讯作者
16.Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation,Food Research International, 2022, 157,111229.通讯作者
17.Nutritional content dynamics and correlation of bacterial communities and metabolites in fermented pickled radishes supplemented with wheat bran, Frontiersin Nutrition, 2022,9,840641.通讯作者
18.Isolation, purification, identification, and discovery of the antibacterial mechanism of LD-phenyllactic acid produced byLactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable, Food Control, 2022,132,108490.通讯作者
19.Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica junceavar.multiceps), Food Research International, 2021,148,110662.第一作者
20.Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria, Archivesof Microbiology, 2021,203 (7):4693-4703.通讯作者
21.Comparative analysis of traditional and modern fermentation for xuecai and correlations between volatile flavor compounds and bacterial community, Frontiersin Microbiology, 2021, 12,631054.通讯作者
22.Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China, International Journal of Food Microbiology, 2021,347,109199.通讯作者
23.Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine, Food Research International, 2021,140,109986.通讯作者
24.Development of a low-cost and high-efficiency culture medium for bacteriocin Lac-B23production byLactobacillus plantarumJ23, Biology-Basel, 2020,9 (7):171.通讯作者
25.Daily supplementation with freshAngelica keiskeijuice alleviates high-fat diet-induced obesity in mice by modulating gut microbiota composition, Molecular Nutrition & Food Research, 2019,63 (14):1900248.（封面文章）通讯作者
26.Extract of ice plant (Mesembryanthemum crystallinum) ameliorates hyperglycemia and modulates the gut microbiota composition in type 2 diabetic Goto-Kakizaki rats, Food & Function, 2019,10 (6):3252-3261.通讯作者
27.Bacterial community and quality characteristics of the fermented potherb mustard (Brassica junceavar.multiceps) under modified atmospheres, Food Research International, 2019,116:266-275.通讯作者
28.Kinetics, physicochemical properties, and antioxidant activities of Angelica keiskei processed under four drying conditions. LWT-Food Scienceand Technology, 2018,98:349-357.通讯作者
29.Bacterial community diversity of traditional fermented vegetables in China.LWT-Food Scienceand Technology, 2017,86:40-48.第一作者
科研成果
1.浙江省科学技术进步三等奖，特色发酵蔬菜低盐化梯次加工关键技术及产业化，第一完成人，2022年；
2.浙江省科学技术进步三等奖，特色果蔬发酵制品及副产物利用提质增效关键技术与应用，第四完成人，2017年；
3.浙江省科学技术进步三等奖，榨菜泡菜新工艺及产业化关键技术研发，第二完成人，2011年；
4.浙江省科学技术进步三等奖，葱蒜姜类蔬菜精深加工产品研制，第二完成人，2007年。
