1996年8月至今 福州大學(xué)任教

2001年1月至2002年1月 美國(guó)加州大學(xué)戴維斯分校 博士后

2011年1月至2022年1月 美國(guó)加州大學(xué)戴維斯分校 訪問(wèn)學(xué)者

本科生課程

《生物化學(xué)》（中國(guó)大學(xué)MOOC課程）

《食品化學(xué)》（中國(guó)大學(xué)MOOC課程）

研究生課程

《酶學(xué)及其應(yīng)用》

主講福建省精品課程《生物化學(xué)》、省高校精品在線開(kāi)放課程《食品化學(xué)》以及省優(yōu)質(zhì)碩士立項(xiàng)課程《酶學(xué)及其應(yīng)用》。作為項(xiàng)目負(fù)責(zé)人，已完成10多項(xiàng)教改課題，發(fā)表教改論文10多篇，參編教材2本，參譯1本。曾獲全國(guó)多媒體教育軟件大獎(jiǎng)賽三等獎(jiǎng)和優(yōu)秀獎(jiǎng)各1項(xiàng)，省教學(xué)成果二等獎(jiǎng)和校教學(xué)成果特等獎(jiǎng)各3項(xiàng)，校教學(xué)成果一等獎(jiǎng)2項(xiàng)、三等獎(jiǎng)1項(xiàng)，校教學(xué)優(yōu)秀獎(jiǎng)一等獎(jiǎng)5次、二等獎(jiǎng)1次、校教學(xué)新秀獎(jiǎng)、校青年教師最佳一節(jié)課第一名等，指導(dǎo)的學(xué)生獲全國(guó)食品創(chuàng)新大賽獎(jiǎng)50多項(xiàng)；獲寶鋼教育基金會(huì)優(yōu)秀教師獎(jiǎng)、霍英東教育基金會(huì)第九屆青年教師獎(jiǎng)，獲評(píng)為省師德標(biāo)兵、福州大學(xué)教學(xué)名師、學(xué)生心目中的好老師等。

食品生物技術(shù)、功能食品、傳統(tǒng)食品現(xiàn)代化

主要科研項(xiàng)目

國(guó)家自然科學(xué)基金面上項(xiàng)目，31371820，基于DGGE技術(shù)的微生物生態(tài)學(xué)研究新方法的構(gòu)建及其在紅曲黃酒釀造體系中的應(yīng)用國(guó)家自然科學(xué)基金面上項(xiàng)目，31171733，釀造紅曲黃酒的主要微生物代謝生香特性與機(jī)制研究國(guó)家自然科學(xué)基金面上項(xiàng)目，31071587，應(yīng)用微生物分子生態(tài)學(xué)技術(shù)研究紅曲黃酒釀造系統(tǒng)中的菌群結(jié)構(gòu)國(guó)家自然科學(xué)基金青年基金，31501494，基于腸道菌群靶向調(diào)控的沒(méi)食子兒茶素沒(méi)食子酸酯(EGCG)及其氧化產(chǎn)物的抗肥胖機(jī)理研究國(guó)家科技部十三五國(guó)家重點(diǎn)研發(fā)項(xiàng)目，2018YFC1604106，區(qū)域特征黃酒內(nèi)源性危害物動(dòng)態(tài)調(diào)控應(yīng)用示范研究子課題——黃酒產(chǎn)地特征鑒別與危害物動(dòng)態(tài)積累規(guī)律研究國(guó)家科技部十三五國(guó)家重點(diǎn)研發(fā)項(xiàng)目，2016YFD0400801，食用香料香精和配料綠色制造關(guān)鍵技術(shù)研究子課題——冷法分離與濃縮茶葉香氣成分技術(shù)研究國(guó)家科技部科技人員服務(wù)企業(yè)項(xiàng)目，肉雞加工下腳料雞骨的綜合開(kāi)發(fā)和利用技術(shù)福建省科技廳高校產(chǎn)學(xué)合作項(xiàng)目，紅曲微生態(tài)制劑的開(kāi)發(fā)與應(yīng)用，2019N5101福建省第三批科技創(chuàng)新領(lǐng)軍人才項(xiàng)目福建省科技廳區(qū)域發(fā)展項(xiàng)目，白對(duì)蝦高品質(zhì)加工及副產(chǎn)物蝦頭酶解關(guān)鍵技術(shù) 2017N3001，

代表性論文

Liu, Zhibin; Bruins, Marieke Elisabeth;Ni,Li; Vincken, Jean-Paul. Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic , Microbiota, and Modulation of Colonic Microbiota JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018, 66(32):8469~8477ZhibinLiu, ZhiyaoWang, Xucong Lv, Xiaoping Zhu, Liling Chen,Li Ni. Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine[J]. Food Microbiology, 2018,69:105-115.Xu-Cong Lv, Rui-Bo Jia, Jing-Hao Chen,Wen-Bin Zhou,Yan Li, Bing-XinXu, Yi-Ting Liang,Bin Liu, Shao-Jun Chen, Yu-Ting Tian,Ping-Fan Rao,Li Ni. Development of reverse transcription quantitative real-time PCR (RT-qPCR) assays for monitoring Saccharomycopsis fibuligera, Rhizopus oryzae and Monascus purpureus during the traditional brewing of Hong Qu glutinous rice wine[J].Food Analytical Methods, 2017, 10(1):161-171.Xu-Cong Lv, Rui-Bo Jia,Yan Li, Fang Chen, Zhi-Chao Chen, Bin Liu, Shao-Jun Chen, Ping-Fan Rao,Li Ni. Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs[J].Food Control, 2016, 67 (2016):292-302.Zhibin Liu, Wei Wang, Guangwei Huang, Wen Zhang,Li Ni. In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus) [J].Journal of the Science of Food and Agriculture, 2016, 96(5):1836-1843.Zhibin Liu, Zhichao Chen, HongwenGuo, Dongping He, Huiru Zhao, Zhiyao Wang, Wen Zhang, Lan Liao, Chen Zhang,Li Ni. The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice[J].Food & Function,2016, 7(12): 4869-4879.Zhiqing Huang, Xinxin Ke, Xiaodan Lv, Zhibin Liu,Li Ni. Unique sequence characteristics account for good DGGE separation of almost full- length 18S rDNAs[J].World Journal of Microbiology and Biotechnology, 2016, 32(3): 1-10.Kwan Hwa Park, Zhibin Liu, Cheon-Seok Park, andLi Ni. Microbiota Associated with the Starter Cultures and Brewing Process of Traditional Hong Qu Glutinous Rice Wine[J].Food Sci. Biotechnol, 2016, 25(3): 649-658 .Xu-Cong Lv, Zhichao Chen, Ruibo Jia, Zhibin Liu, Wen Zhang, Shaojun Chen, Pingfan Rao,Li Ni. Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques[J].Food Control, 2015,57:216-224.Xu-Cong Lv, Qi-Qi Cai, Xin-XinKe, Fang Chen, Ping-Fan Rao,Li Ni. Characterization of fungal community and during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods[J].Food Control, 2015,54:231-239.