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刘志彬，男，福州大学生物科学与工程学院教授。
人物简历
2018.01-至今：福州大学生物科学与工程学院，副研究员
2021.01-2021.05：瓦赫宁根大学，研究助理
2008.01-2017.12：福州大学生物科学与工程学院，实习研究员、助理研究员
2017.09-2021.03：瓦赫宁根大学，食品化学，博士
2004.09-2007.07：福州大学，生物科学与工程学院，硕士
2000.09-2004.07：福州大学，生物科学与工程学院，学士
研究方向
社会兼职
福建省食品科学技术学会理事。
科研项目
1. 福建省自然科学基金面上项目，基于肠道菌群靶向调控的儿茶素单体及其氧化产物的抗肥胖机理研究，2016/04-2019/04、主持。
2. 国家自然科学基金青年基金项目，基于肠道菌群靶向调控的没食子儿茶素没食子酸酯（EGCG）及其氧化产物的抗肥胖机理研究，2016/01-2019/12、主持
3. 福建省教育厅科技项目，武夷岩茶对大鼠肠道菌群的影响、2012/06-2014/12、主持。
4. 福州大学科技发展基金资助项目，武夷岩茶的感官品质与组成成分相关性研究、2011/07-2012/12、主持。
学术成果
论文
1. Liu, Z., de Bruijn, W. J., Sanders, M. G., Wang, S., Bruins, M. E., & Vincken, J. P. (2021). Insights in the recalcitrance of theasinensin a to human gut microbial degradation. Journal of agricultural and food chemistry, 69(8), 2477-2484.
2. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Microbial metabolism of theaflavin-3, 3′-digallate and its gut microbiota composition modulatory effects. Journal of agricultural and food chemistry, 69(1), 232-245.
3. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro. Journal of Agricultural and Food Chemistry, 68(36), 9804-9815.
4. Liu, Z., Guo, H., Zhang, W., & Ni, L. (2020). Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults. Nutrients, 12(4), 966.
5. Liu, Z., Bruins, M. E., de Bruijn, W. J., & Vincken, J. P. (2020). A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. Journal of Food Composition and Analysis, 86, 103385.
6. Liu, Z., Wang, Z., Sun, J., & Ni, L. (2020). The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food microbiology, 86, 103347.
7. Liu, Z., Esveld, E., Vincken, J. P., & Bruins, M. E. (2019). Pulsed electric field as an alternative pre-treatment for drying to enhance polyphenol extraction from fresh tea leaves. Food and bioprocess technology, 12(1), 183-192.
8. Liu, Z., Bruins, M. E., Ni, L., & Vincken, J. P. (2018). Green and black tea phenolics: Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota. Journal of Agricultural and Food Chemistry, 66(32), 8469-8477.
9. Liu, Z., Wang, Z., Lv, X., Zhu, X., Chen, L., & Ni, L. (2018). 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. Food microbiology, 69, 105-115.
10. Liu, Z., Chen, Z., Guo, H., He, D., Zhao, H., Wang, Z., ... & Ni, L. (2016). The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice. Food & function, 7(12), 4869-4879.
11. Liu, Z., Wang, W., Huang, G., Zhang, W., & Ni, L. (2016). In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus). Journal of the Science of Food and Agriculture, 96(5), 1836-1843.
12. Liu, Z., Lin, X., Huang, G., Zhang, W., Rao, P., & Ni, L. (2014). Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans. Anaerobe, 26, 1-6.
获奖情况
2017年，2016年度福建省科技进步奖二等奖（排名第3）
2016年，福建省第十二届自然科学优秀学术论文一等奖[1]