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KOSEKI Shigenobu  小関 成樹

Researcher Number 70414498
Other IDs
  • ORCIDhttps://orcid.org/0000-0001-7046-5354
Affiliation (Current) 2025: 北海道大学, 農学研究院, 教授
Affiliation (based on the past Project Information) *help 2020 – 2023: 北海道大学, 農学研究院, 教授
2016 – 2019: 北海道大学, 農学研究院, 准教授
2013 – 2015: 北海道大学, (連合)農学研究科(研究院), 准教授
2012: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品工学研究領域, 主任研究員
2011: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品工学研究領域, 主任研究員 … More
2010: 独立行政法人農業・食品産業技術総合研究機構, その他
2009: National Agricultural Research Organization, 食品総合研究所食品工学研究領域, 主任研究員
2008: National Agricultural Research Organization, 食品総合研究所, 主任研究員
2008: National Agricultural Research Organization, 食品総合研究所・食品工学研究領域, 主任研究員
2007: National Agricultural Research Organization, 食品総合研究所食品工学研究領域, 主任研究員
2006: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品工学研究領域, 研究員 Less
Review Section/Research Field
Principal Investigator
Food science / Medium-sized Section 38:Agricultural chemistry and related fields / Basic Section 38050:Food sciences-related
Keywords
Principal Investigator
適合溶質 / 予測モデル / アミノ酸 / 殺菌 / 予測微生物学 / 乾燥耐性 / 水分活性 / 乾燥 / ガラス転移 / トリプトファン … More / 食中毒細菌 / Dトリプトファン / 浸透圧ストレス / ストレス応答 / 確率論 / 数理モデル / 微生物 / 水分 / 熱分析 / 中性子散乱法 / 含水率 / 凍結乾燥 / ガラス転移温度 / 可塑性 / 耐熱性 / 細菌細胞 / 水分含量 / Single cell / 増殖抑制 / 食塩ストレス / 浸透圧 / 食塩 / 非適合溶質 / 代謝阻害 / 増殖阻害 / 食品品質 / 食品 / 細菌 Less
  • Research Projects

    (7 results)
  • Research Products

    (39 results)
  • Co-Researchers

    (4 People)
  •  Why can microorganisms withstand drying? Elucidation of drying adaptation mechanism by glass transition of microbial cellsPrincipal Investigator

    • Principal Investigator
      Koseki Shigenobu
    • Project Period (FY)
      2021 – 2023
    • Research Category
      Grant-in-Aid for Scientific Research (A)
    • Review Section
      Medium-sized Section 38:Agricultural chemistry and related fields
    • Research Institution
      Hokkaido University
  •  Glass transition of bacterial cells induced by desiccation stress: Investigation of physical properties of bacterial cells for clarifying the mechanism of bacterial stability and inactivationPrincipal Investigator

    • Principal Investigator
      Koseki Shigenobu
    • Project Period (FY)
      2018 – 2020
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Hokkaido University
  •  Mechanism of antibacterial effect of eseential amino acid(Fostering Joint International Research)Principal Investigator

    • Principal Investigator
      Shigenobu Koseki
    • Project Period (FY)
      2016 – 2018
    • Research Category
      Fund for the Promotion of Joint International Research (Fostering Joint International Research)
    • Research Field
      Food science
    • Research Institution
      Hokkaido University
  •  Control of pathogenic bacterial growth by using amino acid: Investigation of the working mechanismPrincipal Investigator

    • Principal Investigator
      Koseki Shigenobu
    • Project Period (FY)
      2014 – 2016
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Food science
    • Research Institution
      Hokkaido University
  •  Let's take advantage of bacterial adaptability to environmental stress: High quality and safe food production by using uptake incompatible solute into bacterial cellPrincipal Investigator

    • Principal Investigator
      KOSEKI Shigenobu
    • Project Period (FY)
      2011 – 2014
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Food science
    • Research Institution
      Hokkaido University
      National Agriculture and Food Research Organization
  •  殺菌効果と食品品質との最適化:確率論的安全ゾーン理論と殺菌最適化システムの構築Principal Investigator

    • Principal Investigator
      小関 成樹
    • Project Period (FY)
      2009 – 2012
    • Research Category
      Grant-in-Aid for Young Scientists (A)
    • Research Field
      Food science
    • Research Institution
      National Agriculture and Food Research Organization
  •  Investigation of factors on bacterial inactivation by non-thermal processing and development of predictive model for estimating bacterial inactivationPrincipal Investigator

    • Principal Investigator
      KOSEKI Shigenobu
    • Project Period (FY)
      2006 – 2008
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Food science
    • Research Institution
      National Agricultural Research Organization

All 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2009 2008 2007 2006

All Journal Article Presentation

  • [Journal Article] Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems2024

    • Author(s)
      Kawai Kiyoshi、Sogabe Tomochika、Nakagawa Hiroshi、Yamada Takeshi、Koseki Shigenobu
    • Journal Title

      Journal of Food Engineering

      Volume: 375 Pages: 112066-112066

    • DOI

      10.1016/j.jfoodeng.2024.112066

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-21H04710, KAKENHI-PROJECT-20H02944
  • [Journal Article] The Characteristics of Desiccation Tolerant Microorganisms and Its Survival Mechanisms2022

    • Author(s)
      小関 成樹, 川井 清司
    • Journal Title

      Journal of Environmental Biotechnology

      Volume: 22 Issue: 1 Pages: 33-38

    • DOI

      10.50963/jenvbio.22.1_33

    • ISSN
      1347-1856, 2436-5041
    • Language
      Japanese
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Journal Article] Effect of water activity on the mechanical glass transition and dynamical transition of bacteria2022

    • Author(s)
      Sogabe Tomochika、Nakagawa Hiroshi、Yamada Takeshi、Koseki Shigenobu、Kawai Kiyoshi
    • Journal Title

      Biophysical Journal

      Volume: 121 Issue: 20 Pages: 3874-3882

    • DOI

      10.1016/j.bpj.2022.09.001

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18H05229, KAKENHI-PROJECT-21H04710, KAKENHI-PROJECT-20H02944
  • [Journal Article] Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells2021

    • Author(s)
      Lee Kyeongmin、Koyama Kento、Kawai Kiyoshi、Koseki Shigenobu
    • Journal Title

      Microbiology Spectrum

      Volume: 9 Issue: 3

    • DOI

      10.1128/spectrum.01384-21

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Journal Article] Effects of glass transition and hydration on the biological stability of dry yeast2021

    • Author(s)
      Kawai, K., Sato, K., Lee, K., Koseki, S.
    • Journal Title

      Journal of Food Science

      Volume: 86 Issue: 4 Pages: 1343-1353

    • DOI

      10.1111/1750-3841.15663

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18H02148
  • [Journal Article] Relationship between glass transition temperature, and desiccation and heat tolerance in Salmonella enterica2020

    • Author(s)
      Lee, K., Shoda, M., Kawai, K., Koseki, S.
    • Journal Title

      PLOS ONE

      Volume: 15 Issue: 5 Pages: e0233638-e0233638

    • DOI

      10.1371/journal.pone.0233638

    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-18H02148
  • [Journal Article] Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition2018

    • Author(s)
      Kaito Kan, Jian Chen, Shuso Kawamura, and Shigenobu Koseki
    • Journal Title

      Journal of Food Protection

      Volume: 81 Issue: 1 Pages: 25-30

    • DOI

      10.4315/0362-028x.jfp-17-229

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Journal Article] Growth Inhibitory Effect of d-tryptophan on Vibrio spp. in Shucked and Live Oysters2018

    • Author(s)
      Chen J, Kudo H, Kan K, Kawamura S, Koseki S.
    • Journal Title

      Applied and Environmental Microbiology

      Volume: 84 Issue: 19

    • DOI

      10.1128/aem.01543-18

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Journal Article] Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica2017

    • Author(s)
      Kento Koyama, Hidekazu Hokunan, Mayumi Hasegawa, Shuso Kawamura, Shigenobu Koseki
    • Journal Title

      Food Microbiology

      Volume: 68 Pages: 121-128

    • DOI

      10.1016/j.fm.2017.07.007

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-15KK0267, KAKENHI-PROJECT-17J04163
  • [Journal Article] Modeling Stochastic Variability in the Numbers of Surviving Salmonella enterica, Enterohemorrhagic Escherichia coli, and Listeria monocytogenes Cells at the Single-Cell Level in a Desiccated Environment2017

    • Author(s)
      Kento Koyama, Hidekazu Hokunan, Mayumi Hasegawa, Shuso Kawamura, Shigenobu Koseki
    • Journal Title

      Applied and Environmental Microbiology

      Volume: 83 Issue: 4

    • DOI

      10.1128/aem.02974-16

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Journal Article] Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-Tryptophan as an Incompatible Solute2015

    • Author(s)
      SHIGENOBU KOSEKI, NOBUTAKA NAKAMURA, AND TAKEO SHIINA
    • Journal Title

      Journal of Food Protection

      Volume: 78 Issue: 4 Pages: 819-824

    • DOI

      10.4315/0362-028x.jfp-14-374

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-23780150
  • [Journal Article] Prediction of a Required Log Reduction with Probability for Enterobacter sakazakii during High-Pressure Processing, Using a Survival/Death Interface Model2009

    • Author(s)
      Shige Koseki, Maki Matsubara, and Kazutaka Yamamoto
    • Journal Title

      Applied and Environmental Microbiology 75・7

      Pages: 1885-1891

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Prediction of a Required Log Reduction with Probability for Enterobacter sakazakii during High-Pressure Processing, Using a Survival/Death Interface Model2009

    • Author(s)
      Shige Koseki, Maki Matsubara, and Kazutaka Yamamoto
    • Journal Title

      Applied and Environmental Microbiology 75

      Pages: 1885-1891

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk2008

    • Author(s)
      Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
    • Journal Title

      Food Microbiology 25

      Pages: 288-293

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk2008

    • Author(s)
      Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
    • Journal Title

      Food Microbiology 25・2

      Pages: 288-293

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure2007

    • Author(s)
      Shigenobu Koseki, Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 115・1

      Pages: 43-47

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Modelling the bacterial survival/death interface induced by high pressure processing2007

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 116,1

      Pages: 136-143

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] A novel approach to predicting microbial inactivation kinetics during high pressure processing2007

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 116

      Pages: 275-282

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure2007

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International J ournal of Food Microbiology 115

      Pages: 43-47

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Modelling the bacterial survival/death interface induced by high pressure processing2007

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 116

      Pages: 136-143

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing2007

    • Author(s)
      Shigenobu Koseki Yasuko Mizuno, and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 119,3

      Pages: 300-307

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] A novel approach to predicting microbial inactivation kinetics during high pressure processing2007

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 116,2

      Pages: 275-282

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing2007

    • Author(s)
      Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 119

      Pages: 300-307

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes2006

    • Author(s)
      Shigenobu Koseki, Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 111・ 2

      Pages: 175-179

    • Data Source
      KAKENHI-PROJECT-18780106
  • [Journal Article] pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes2006

    • Author(s)
      Shigenobu Koseki and Kazutaka Yamamoto
    • Journal Title

      International Journal of Food Microbiology 111

      Pages: 175-179

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Presentation] Desiccation tolerance of Bacillus cereus: Contribution of glass transition phenomena of the bacterial cells2023

    • Author(s)
      Tatsuya INOMATA, Kiyoshi KAWAI, Kento KOYAMA, Shige KOSEKI
    • Organizer
      37th EFFoST International Conference 2023
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Presentation] 水分活性変化による細菌の活動停止-再開とガラス-ラバー転移2023

    • Author(s)
      川丼清司、曽我部知史、中川洋、山田式、小関成樹
    • Organizer
      日本食品工学会第24回(2023年度)年次大会
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Presentation] Effect of the glass transition of dried bacterial cells on the survival under desiccation environment2022

    • Author(s)
      Kyeongmin Lee, Saki Tanaka, Tatsuya Inomata, Kiyoshi Kawai, Kento Koyama, Shige Koseki
    • Organizer
      FOODMICRO 2022
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Presentation] 吸湿による乾燥微生物の再活性メカニズム2022

    • Author(s)
      川井 清司, 曽我部 知史、中川 洋、山田 武、小関 成樹
    • Organizer
      2022年度量子ビームサイエンスフェスタ 第14回 MLFシンポジウム, 第40回PFシンポジウム
    • Invited
    • Data Source
      KAKENHI-PROJECT-21H04710
  • [Presentation] Investigation of Relationship between Desiccation Tolerance of Salmonella and Glass transition temperature2019

    • Author(s)
      Kyeongmin Lee, and Shigenobu Koseki
    • Organizer
      2019 Annual Meeting, International Association for Food Protection
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-18H02148
  • [Presentation] Growth Inhibitory Effect of D-tryptophan on Vibrio spp. in Broth culture, Seawater and live Oysters2018

    • Author(s)
      Jian Chen and Shigenobu Koseki
    • Organizer
      Annual meeting, International Association for Food Protection
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Presentation] Describing time-to-inactivation of bacterial population, using individual cell heterogeneity via computer simulation2017

    • Author(s)
      Kento Koyama, Hiroki Abe Shuso Kawamura, Shigenobu Koseki
    • Organizer
      10th International Conference of Predictive Modelling in Food (ICPMF10)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Presentation] Antibacterial activity of D-tryptophan against Salmonella enterica and Escherichia coli O157:H7 under osmotic stress and its application to oysters2017

    • Author(s)
      Jian Chen and Shigenobu Koseki
    • Organizer
      Annual meeting, International Association for Food Protection
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15KK0267
  • [Presentation] 細菌のストレス応答機構の活用:アミノ酸添加による大腸菌の増殖抑制効果2016

    • Author(s)
      管快斗,川村周三,小関成樹
    • Organizer
      農業食料工学会2016年第75回年次大会
    • Place of Presentation
      京都大学(京都府,京都市)
    • Year and Date
      2016-05-28
    • Data Source
      KAKENHI-PROJECT-26450173
  • [Presentation] D-Tryptophan acts as an incompatible solute: Effect of growth inhibition of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes2015

    • Author(s)
      Kaito Kan, Shige Koseki
    • Organizer
      29th EFFoST International Conference
    • Place of Presentation
      Athens, Greece
    • Year and Date
      2015-11-10
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-26450173
  • [Presentation] 細菌のストレス応答機構の活用: アミノ酸添加による大腸菌の増殖抑制効果2015

    • Author(s)
      管快斗,長谷川真弓,川村周三,小関成樹
    • Organizer
      第74回農業食料工学会年次大会
    • Place of Presentation
      岩手大学 (岩手県,盛岡市)
    • Year and Date
      2015-09-15
    • Data Source
      KAKENHI-PROJECT-26450173
  • [Presentation] Tryptophan Acts as an Incompatible Solute: Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H72014

    • Author(s)
      Shige Koseki
    • Organizer
      International Association for Food Protection
    • Place of Presentation
      Indianapolis Convention Center (USA)
    • Data Source
      KAKENHI-PROJECT-23780150
  • [Presentation] Effect of mild-heat treatment following high pressure processing on the recovery of pressure-injured Listeria monocytogenes in milk2008

    • Author(s)
      Shigenobu Koseki, YasukoMizuno, and Kazutaka Yamamoto
    • Organizer
      International Association for Food Protection 95th Annual meeting
    • Place of Presentation
      米国,コロンバス
    • Year and Date
      2008-08-05
    • Data Source
      KAKENHI-PROJECT-18780106
  • [Presentation] Predictive Modeling for the Recovery of Listeria monocytogenes on Sliced Cooked Ham after High Pressure Processing2007

    • Author(s)
      Shigenobu Koseki, Yasuko Mizuno, and Kazutaka Yamamoto
    • Organizer
      5th International Conference on Predictive Modelling in Foods
    • Place of Presentation
      ギリシャ,アテネ
    • Year and Date
      2007-09-18
    • Data Source
      KAKENHI-PROJECT-18780106
  • 1.  川井 清司 (00454140)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 7 results
  • 2.  中川 洋 (20379598)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 4 results
  • 3.  Ross Tom
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 4.  Koutsoumanis Kostas
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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