李春生，男，1988年2月生，工学博士，副研究员，入选广东省科学技术协会“青年科技人才”、中国水产科学研究院“百名科技英才”培育计划，获广东水产学会“科技青年先锋”荣誉称号，现为青岛大学、天津农学院、江苏海洋大学等高校硕士研究生导师。

2006年-2015年就读于中国海洋大学食品科学与工程学院，2015年获得工学博士学位。2015年7月入职中国水产科学研究院南海水产研究所，主要从事水产品加工与质量安全方面的研究工作，长期致力于微生物技术在水产品加工与质量安全控制中的应用研究，包括发酵水产品中关键风味和品质形成机制解析及改善技术研发、发酵水产品中新型生物活性肽筛选及产生和活性机制解析、发酵水产品中新型功能微生物定向筛选及功能改造、多耐性食品微生物的交互保护改善机制解析、水产品中有害物质的微生物脱除/降解机制解析及相关技术研发等。

主持包括国家自然科学基金（面上、青年）、国家重点研发计划子课题、广东省自然科学基金（面上、博士启动）、广东省农业地方标准制修订项目、广州市科技计划项目等科研项目16项，以第一作者或通讯作者在Journal of Hazardous Materials、Bioresource Technology、Food Chemistry、Environmental Pollution、Food Research International、Biotechnology for Biofuels、Current Research in Food Science、食品科学等期刊上发表SCI收录论文26篇、EI收录论文3篇，其中JCR 1区论文20篇（IF>5的19篇），H-index=16。作为主要发明人授权发明专利8件，其中第一发明人的国家发明专利3件、国际发明专利1件。作为主要起草人制定标准2项，其中国家标准1项、广东省地方标准1项。研究成果获得“国家海洋科学技术奖”二等奖、“广东省农业技术推广奖”二等奖、“山东省海洋与渔业科学技术奖”一等奖等奖励。现为Frontiers in Microbiology编委，Current Opinion in Food Science、Food Chemistry、Food Research International、LWT-Food Science and Technology等20余个SCI期刊以及食品科学、食品与发酵工业等国内期刊的审稿专家。

1. 近五年代表性论文

1. Daqiao Yang, Chunsheng Li*, Laihao Li*, Shengjun Chen, Xiao Hu, Huan Xiang. Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry, 2022, 389: 133019（SCI 1区，IF=9.231）

2. Chunsheng Li*, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu, Bo Qi. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International, 2022, 156: 111153（SCI 1区，IF=7.425）

3. Daqiao Yang, Chunsheng Li*, Laihao Li*, Yueqi Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Ya Wei, Di Wang. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Research International, 2022, 157: 111211（SCI 1区，IF=7.425）

4. Daqiao Yang, Chunsheng Li*, Laihao Li*, Yueqi Wang, Shengjun Chen, Yongqiang Zhao, Xiao Hu, Hui Rong. Discovery and functional mechanism of novel dipeptidyl peptidase IV inhibitory peptides from Chinese traditional fermented fish (Chouguiyu). Current Research in Food Science, 2022, 5: 1676-1684（SCI 1区，IF=6.269）

5. Yueqi Wang, Yanyan Wu, Chunsheng Li*, Yongqiang Zhao, Huan Xiang, Laihao Li, Xianqing Yang, Shengjun Chen, Leilei Sun, Bo Qi. Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation. Frontiers in Nutrition, 2022, 9: 851895（SCI 1区，IF=6.59）

6. Daqiao Yang, Laihao Li*, Chunsheng Li*, Shengjun Chen, Jianchao Deng, Shaoling Yang. Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu. Frontiers in Nutrition, 2022, 9: 920945（SCI 1区，IF=6.59）

7. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Jianlian Huang*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao. Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus. LWT - Food Science and Technology, 2022, 154: 112628（SCI 1区，IF=6.056）

8. Jing Wu#, Chunsheng Li#, Laihao Li*, Xianqing Yang, Yueqi Wang, Wenguo Zhou*. Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage. LWT - Food Science and Technology, 2022, 167: 113822（SCI 1区，IF=6.056）

9. Chunsheng Li, Qiuying Liu, Yueqi Wang, Xianqing Yang*, Shengjun Chen, Yongqiang Zhao, Yanyan Wu, Laihao Li. Salt stress improves thermotolerance and high‑temperature bioethanol production of multi‑stress‑tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage. Biotechnology for Biofuels, 2021, 14: 222（SCI 1区，IF=7.67）

10. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou*. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Research International, 2021, 147: 110476（SCI 1区，IF=7.425）

11. Yue Zhao#, Yueqi Wang#, Chunsheng Li*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International, 2021, 141: 110122（SCI 1区，IF=7.425）

12. Chunsheng Li*, Chi Li, Laihao Li, Xianqing Yang*, Shengjun Chen, Bo Qi, Yongqiang Zhao. Comparative genomic and secretomic analysis provide insights into unique agar degradation function of marine bacterium Vibrio fluvialis A8 through horizontal gene transfer. Frontiers in Microbiology, 2020, 11: 1934（SCI 1区，IF=5.640）

13. Yueqi Wang, Chunsheng Li*, Yongqiang Zhao*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang, Daqiao Yang. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry, 2020, 323: 126839（SCI 1区，IF=7.514）

14. Chunsheng Li, Ying Xu*, Laihao Li, Xianqing Yang*, Yueqi Wang. Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system. Journal of Hazardous Materials, 2019, 366: 151-159（SCI 1区，IF=9.038）

15. Yueqi Wang, Chunsheng Li*, Laihao Li*, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yongqiang Zhao, Jinxu Wang, Ya Wei, Daqiao Yang. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chemistry, 2019, 296: 132-141（SCI 1区，IF=6.306）

16. Chunsheng Li, Xianqing Yang*, Ying Xu*, Laihao Li, Yueqi Wang. Cadmium detoxification induced by salt stress improves cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii. Environmental Pollution, 2018, 242, 845-854（SCI 1区，IF=5.714）

    2. 代表性科研项目

17. 国家自然科学基金-面上项目, 基于菌群协同的代谢调控定向提升传统发酵鱼露品质的作用机制, 32272348, 2023/01-2026/12, 54万, 主持

18. 国家自然科学基金-青年科学基金项目, 基于交互保护的氯化钠胁迫提高库德毕赤酵母高温耐性机制, 31801520, 2019/01-2021/12, 26万, 主持

19. 国家重点研发计划“蓝色粮仓科技创新”重点专项子课题, 鱼露发酵过程控制技术与产品开发, 2019YFD0901903, 2019/11-2022/12, 179万, 主持

20. 广东省自然科学基金-面上项目, 基于微生物调控的罗非鱼发酵鱼糜品质及风味提高机制研究, 2021A1515010872, 2021/01-2023/12, 10万, 主持

21. 广东省自然科学基金-博士启动, 微生物代谢调控对传统鱼露风味形成的影响机制研究, 2018A030310686, 2018/05-2021/04, 10万, 主持

22. 广州市科技计划项目, 基于转录组学的氯化钠胁迫提高库德毕赤酵母高温耐性的主要机理研究, 201707010300, 2017/05-2020/04, 20万, 主持

23. 广东省科学技术协会青年科技人才培育计划项目, 2022QNRC10, 2022/04-2023/03, 3万,主持

3. 代表性专利

1. 李春生; 李文静; 李来好; 杨贤庆; 陈胜军; 吴燕燕; 赵永强; 王悦齐; 杨少玲. 一种利用盐渍四生球菌改善低盐发酵鱼露风味的方法, 2022-09-09, 国家发明专利, ZL202210007634.4

2. 李春生; 李文静; 李来好; 杨贤庆; 陈胜军; 吴燕燕; 赵永强; 王悦齐. 一种利用发酵盐厌氧菌改善鱼露发酵品质的方法, 2022-04-19, 国家发明专利, ZL202110955495.3

3. 李春生; 杨贤庆; 李来好; 杨少玲; 赵永强; 马海霞; 吴燕燕; 戚勃; 胡晓; 邓建朝. 一种提高库德毕赤酵母高温耐性的方法, 2019-08-27, 国家发明专利, ZL201610249731.9

联系方式：

通讯地址：广州市海珠区新港西路231号南海水产研究所

邮政编码：510300

联系电话：020-89020911

E-mail：lichunsheng@scsfri.ac.cn