姓名：杨建刚
性别：男
职称：教授
个人简历：1979.9-1983.7 西北大学生物系理学学士；1983.8-1994.1黑龙江省农科院研究室主任；
1994.2-2000.3日本新潟大学大学院，农学硕士，博士；2000.4-2011.4高野酒造，福酒造株式会社制造部长（期间2005.5-2006.4天津科技大学教授）；2011.5-2021.3四川轻化工大学生物工程学院教授（三级）；2021.6-今亳州学院生物与食品工程系教授
研究领域：酿酒生物技术及应用
研究成果：长期从事生物技术及应用研究，先后承担国家“七·五”、“八·五”攻关等科研项目数十项，公开发表学术论文80余篇，其中，SCI（EI）收录20余篇。 申报国家发明专利5项，授权二项（授权号 ZL201410241275.4；ZL201510444448.7）。 曾获省部级科学技术进步三等奖三次项；日本全国新酒鉴评会金奖2次项；日本关东、信越地区新酒鉴评会优秀奖1次项等。
近年主要代表论著：
1. Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor，Food Research International，2020, 137（11）：https://doi.org/10.1016/j.foodres. 2020.109425 （SCI 收录；本人通讯作者，学生第一作者）2. Basic flavor types and component characteristics of Chinese traditional liquors: A review. Journal of Food Science, 2020, 85(12): 4096-4107. （SCI 收录；本人通讯作者，学生第一作者）。
3. Lactic acid bacteria in the brewing of traditional Daqu liquor, Journal of the Institute of Brewing，2020,126(1): 14-23. （SCI 收录；本人通讯作者，学生第一作者）.
4. Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year‐old cellars, Journal of the Institute of Brewing, 2020,126(1): 116-130. （SCI 收录；本人通讯作者，学生第一作者）
5. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu. Journal of Food Science, 2019, 84(1): 6-18 (SCI 收录；本人通讯作者，学生第一作者).
6. Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou ‐ flavour liquor using second-generation sequencing technology. Journal of the Institute of Brewing, 2018, 124(4): 498-507 (SCI 收录；本人第一作者、通讯作者).
7. Microbial Diversity in Daqu During Production of Luzhou-Flavored Liquor. Journal of the American Society of Brewing Chemists. 2017, 75(2): 135-144 (SCI 收录；本人第一作者及通讯作者).
8. Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor. Journal of the Institute of Brewing. 2017,123(1): 113-120 (SCI 收录；本人通讯作者，学生第一作者).
9. Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu, Journal of the American Society of Brewing Chemists. 2017, 77(3): 210-219 (SCI 收录；本人通讯作者，学生第一作者).
10. Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China, Food chemistry, 2018, 293(18): 32-40 (SCI 收录；本人第二作者).