1.国家自然科学基金重点项目, 32072205,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, 305万元,在研,参与

2.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, 58万元,在研,主持

3.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

4.江苏省科协青年科技人才托举工程，2019年，主持

5.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

6.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

7.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

8.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

9.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

10.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

11.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

12.横向合作项目，大曲微生物复刻机理和应用，主持

13.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

14.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

近5年已发表论文72篇，部分论文如下：

1. 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, Accepted.

2. 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,

3. 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 secondary metabolites in huangjiu fermentation. Food Microbiology, 2022, 108: 104091.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9.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

10.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.

11.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

12. 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.

13. 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.

14.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(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

2.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

3.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

4.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

5.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

6.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

7.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

8.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

申请发明专利64项，其中国际专利9项，已授权发明专利33项，其中国际专利3项,部分授权专利如下：

1.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

2.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, 2021.9.17,日本, 6946358

3.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

4.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

5.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

6.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

7.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

8.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

9.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

10.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》