Li Qin, female, with a Master's degree in Engineering, is currently a doctoral student in the School of Biotechnology and Food at Hubei University of Technology. Her main research interests include food fermentation microorganisms, functional evaluation and mechanism analysis of probiotics, safety and functional characteristics of fermented foods. Currently, 5 research papers have been published in academic journals both domestically and internationally. I have published 4 SCI papers in international first-class journals such as Food Chemistry and Food Control, including 2 articles in Q1 and 1 article in Q2, with an impact factor of over 17. I have been awarded first-class academic scholarships multiple times and am an outstanding graduate cadre in the university.