Publication

2024

Original Article

• "Biological characterization and genomic analysis of a novel bacteriophage, MopsHU1, infecting Morganella psychrotolerans"
  Shogo Yamaki, Koji Yamazaki
  Archives of Virology 169, 9, 182 (2024).

  • DOI: 10.1007/s00705-024-06112-5
• "The Description of Pseudoalteromonas apostichopi sp. nov., Vibrio apostichopi sp. nov., and Marinobacter apostichopi sp. nov. from the Fertilized Eggs and Larvae of Apostichopus japonicus"
  Rika Kudo, Ryota Yamano, Juanwen Yu, Shuya Hatakeyama, Chunqi Jiang, Sayaka Mino, Shogo Yamaki, Yasuhiro Ando, Yuichi Sakai, Tomoo Sawabe
  Current Microbiology 81, 246 (2024).

  • DOI: 10.1007/s00284-024-03751-4

Conference

• "Salmonella Typhimuriumとの共培養により得られたファージEscoHU1変異株の食品衛生への応用"
  北藤翼，山木将悟，山﨑浩司
  ファージ研究会・ファージセラピー研究会2024年度合同研究集会 (2024).
• "食品からの低温増殖性乳酸菌の分離"
  山木将悟，米島由起，山﨑浩司
  第45回 日本食品微生物学会 学術総会 (2024).
• "腸炎ビブリオに感染する新規バクテリオファージVipHU21の性状"
  山木将悟，山﨑浩司
  日本食品科学工学会 第71回大会 (2024).
• "Raoultella planticolaおよびRaoultella ornithinolyticaのヒスタミン産生特性"
  松尾滉大，山木将悟，山﨑浩司，川合祐史
  令和６年度日本水産学会春季大会 (2024).
• "Characterization of bacteriophage VF16 infecting Vibrio parahaemolyticus"
  Daiki MIURA, Shogo YAMAKI, Itsuki TABUCHI, Koji YAMAZAKI, Yuji KAWAI
  The Hokkaido Branch Meeting of the Japanese Society of Fisheries Science (2024).

2023

Original Article

• "Hydrogenimonas cancrithermarum sp. nov., a hydrogen- and thiosulfate-oxidizing mesophilic chemolithoautotroph isolated from diffuse-flow fluids on the East Pacific Rise, and an emended description of the genus Hydrogenimonas"
  Sayaka Mino, So Fukazawa, Jiro Tsuchiya, Jesse C. McNichol, Stefan M. Siever, Shogo Yamaki, Yasuhiro Ando, Tomoo Sawabe
  International Journal of Systematic and Evolutionary Microbiology 73, 006132 (2023).

  • DOI: 10.1099/ijsem.0.006132

Review and Book

• "生食のはなし : リスクを知って、おいしく食べる"
  川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)
  朝倉書店 (2023).
• "コラム「ヒスタミン食中毒」"
  山木将悟（分担執筆）
  生食のはなし : リスクを知って、おいしく食べる（川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)），朝倉書店, 100–101 (2023).
• "コラム「魚の鮮度と腐敗」"
  山﨑浩司（分担執筆）
  生食のはなし : リスクを知って、おいしく食べる（川本伸一(編集代表)・朝倉宏,稲津康弘,畑江敬子,山﨑浩司(編)），朝倉書店 (2023).

Conference

• "冷蔵加工食品の加熱殺菌条件と保存性"
  小林哲也，能登裕子，渡邉治，山﨑浩司，梶田路津子
  日本缶詰びん詰レトルト食品協会　第72回技術大会 (2023).
• "ファージEscoHU1への耐性を獲得したEscherichia coli O157:H7の分離とファージ耐性獲得機構の分析"
  山木将悟，山﨑浩司，川合祐史
  第9回 北大部局横断シンポジウム (2023).
• "低温増殖性Paenibacillus dokdonensis芽胞の耐熱性に及ぼす食品添加物の影響"
  葛西泰吉，小林哲也，山木将悟，山﨑浩司
  第44回 日本食品微生物学会学術総会 (2023).
• "バクテリオファージEscoHU1に対するSalmonella Typhimuriumのファージ耐性獲得機構の分析"
  Tsubasa Kitafuji, Shogo Yamaki, Koji Yamazaki, Yuji Kawai
  日本食品科学工学会　第70回記念大会 (2023).

2022

Original Article

• "Inhibition of Morganella morganii growth and histamine production using a bacteriophage cocktail"
  Shogo Yamaki, Aoi Sakanoue, Kosuke Arai, Koji Yamazaki, and Yuji Kawai
  Food Science and Technology Research 28, 489–499 (2022).

  • DOI: 10.3136/fstr.FSTR-D-22-00104
• "Antimicrobial activity and mechanism of action of oregano essential oil against Morganella psychrotolerans and potential application in tuna"
  Di Wang, Chunsheng Li, Chuang Pan, Yueqi Wang, Huan Xiang, Yang Feng, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Yanyan Wu, Laihao Li, Yuji Kawai, Koji Yamazaki, Shogo Yamaki
  LWT 165, 113758 (2022).

  • DOI: 10.1016/j.lwt.2022.113758
• "Broad host range bacteriophage, EscoHU1, infecting Escherichia coli O157:H7 and Salmonella enterica: Characterization, comparative genomics, and applications in food safety"
  Shogo Yamaki, Koji Yamazaki, Yuji Kawai
  International Journal of Food Microbiology 372, 109680 (2022).

  • DOI: 10.1016/j.ijfoodmicro.2022.109680
• "Adsorption of bacterial spores in aqueous solution onto polyethylene terephthalate and stainless-steel surfaces"
  Tetsuya Kobayashi, Satoshi Fukuzaki, Koji Yamazaki
  Journal of Antibacterial and Antifungal Agents 50, 49–55 (2022).

2021

Original Article

• "Spore Heat Resistance and Growth Ability at Refrigeration Temperatures of Bacillus spp. and Paenibacillus spp."
  Tetsuya Kobayashi, Takanori Azuma, Daisuke Yasokawa, Shogo Yamaki, Koji Yamazaki
  Biocontrol Science 26, 147–155 (2021).

  • DOI: 10.4265/bio.26.147
• "Long filamentous state of Listeria monocytogenes induced by sublethal sodium chloride stress poses risk of rapid increase in colony-forming units"
  Shogo Yamaki, Yuji Kawai, Koji Yamazaki
  Food Control 124, 107860 (2021).

  • DOI: 10.1016/j.foodcont.2020.107860

2020

Original Article

• "Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine producing bacterium, Morganella psychrotolerans"
  Di Wang, Shogo Yamaki, Yuji Kawai, Koji Yamazaki
  LWT 126, 109263 (2020).

  • DOI: 10.1016/j.lwt.2020.109263
• "Inhibitory effect of a combination with novel jumbo bacteriophages ΦMV-1 and ΦMV-4 on Morganella morganii subsp. morganii growth and histamine accumulation"
  Shogo Yamaki, Soya Kuronuma, Yuji Kawai, Koji Yamazaki
  International Journal of Food Microbiology 317, 108457 (2020).

  • DOI: 10.1016/j.ijfoodmicro.2019.108457
• "Histamine production behaviors of a psychrotolerant histamine-producer, Morganella psychrotolerans, in various environmental conditions"
  Di Wang, Shogo Yamaki, Yuji Kawai, Koji Yamazaki
  Current Microbiology 77, 460–467 (2020).

  • DOI: 10.1007/s00284-019-01853-y

Review and Book

• "Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages"
  Shogo Yamaki and Koji Yamazaki
  Journal of the Japanese Society for Food Science and Technology 67, 352–359 (2020).

  • DOI: 10.3136/nskkk.67.352
• "第II編 損傷菌の検出と制御 第2章5-「リステリア損傷菌の発生と制御」"
  山木将悟，山﨑浩司（分担執筆）
  食品製造・検査における芽胞・損傷菌とその検出・制御技術（土戸哲明, 古田雅一 監修），シーエムシー出版, 181–185 (2020).

Others

• "International Association for Food Protection 2019 Annual Meeting"
  Shogo Yamaki
  Nippon Suisan Gakkaishi 86, 30 (2020).

  • DOI: 10.2331/suisan.wa2687

2019

Review and Book

• "Histamine Food Poisoning Associated with Fisheries Products and Histamine-Producing Bacteria"
  Shogo Yamaki and Koji Yamazaki
  Japanese Journal of Food Microbiology 36, 75–83 (2019).

  • DOI: 10.5803/jsfm.36.75

Others

• "損傷菌(7)水産物における損傷菌 : 食品加工における損傷菌発生とその問題点"
  Shogo Yamaki, Koji Yamazaki
  Journal of Antibacterial and Antifungal Agents 47, 467–472 (2019).

2018

Original Article

• "Formation of Proton Motive Force Under Low-Aeration Alkaline Conditions in Alkaliphilic Bacteria"
  Toshihide Matsuno, Toshitaka Goto, Shinichi Ogami, Hajime Morimoto, Koji Yamazaki, Norio Inoue, Hidetoshi Matsuyama, Kazuaki Yoshimune, Isao Yumoto
  Frontiers in Microbiology 9, 2331 (2018).

  • DOI: 10.3389/fmicb.2018.02331
• "Antmicrobial and antibiofilm activity of sulfated polysaccharides from marine algae against dental plaque bacteria"
  Joon-Young Jun, Min-Jeong Jung, In-Hak Jeong, Koji Yamazaki, Yuji Kawai, Byoung-Mok Kim
  Marine Drugs 16, 301–313 (2018).

  • DOI: 10.3390/md16090301
• "Biocontrol of Morganella morganii subsp. morganii and histamine accumulation in tuna meat by treatment with a lytic bacteriophage"
  Shogo Yamaki, Yuji Kawai, Koji Yamazaki
  Food Science and Technology Research 24, 329–337 (2018).

  • DOI: 10.3136/fstr.24.329

Review and Book

• "Chapter 5 - Control of pathogens and spoilage bacteria on seafood products"
  Koji Yamazaki, Shogo Yamaki, Dominic Kasujja Bagenda
  Seafood Safety and Quality (Md. Latiful Bari and Koji Yamazaki eds.), CRC Press, 80–101 (2018).
• "Chapter 3: Foodborne pathogens related to seafood products"
  Shogo Yamaki, Koji Yamazaki
  Seafood Safety and Quality (Md. Latiful Bari and Koji Yamazaki eds.),, 43–61 (2018).

2017

Original Article

• "Suppression of Initial Adhesion and Biofilm Formation of Listeria monocytogenes by Nisin and Sucrose Fatty Acid Ester"
  Shogo Yamaki, Naho Hamada, Yuji Kawai, Koji Yamazaki
  Journal of the Japanese Society for Food Science and Technology 64, 493–501 (2017).

  • DOI: 10.3136/nskkk.64.493
• "Distribution on Fishery Products and Histamine Producing Ability of Morganella psychrotolerans, a Psychrotrophic Histamine-Producing Bacterium"
  Kato Riko, Wang Di, Yamaki Shogo, Kawai Yuji, Yamazaki Koji
  Japanese Journal of Food Microbiology 34, 158–165 (2017).

  • DOI: 10.5803/jsfm.34.158

Others

• "食品微生物制御におけるバクテリオファージの利用 "
  Shogo Yamaki, Koji Yamazaki
  New food industry 59, 15–23 (2017).

2016

Original Article

• "Contribution of intracellular negative ion capacity to Donnan effect across the membrane in alkaliphilic Bacillus spp."
  Toshitaka Goto, Toshinao Hirabayashi, Hajime Morimoto, Koji Yamazaki, Norio Inoue, Hidetoshi Matsuyama, Isao Yumoto
  Journal of Bioenergetics and Biomembranes 48, 87–96 (2016).

  • DOI: 10.1007/s10863-015-9641-9

2015

Original Article

• "Combined effect of nisin and commercial pectin-hydrolysate treatment on survival and growth of Listeria monocytogenes in soy-seasoned salmon roe products"
  Shogo Yamaki, Shinya Shirahama, Tetsuya Kobayashi, Yuji Kawai, Koji Yamazaki
  Food Science and Technology Research 21, 751–755 (2015).

  • DOI: 10.3136/fstr.21.751
• "Characterization of a novel bacteriophage, Phda1, infecting the histamine-producing Photobacterium damselae subsp. damselae"
  Shogo Yamaki, Yuji Kawai, Koji Yamazaki
  Journal of Applied Microbiology 118, 1541–1550 (2015).

  • DOI: 10.1111/jam.12809
• "Isolation of antimicrobial agent from the marine algae Cystoseira hakodatensis"
  Joon-Young Jun, Sosuke Nakajima, Koji Yamazaki, Yuji Kawai, Hajime Yasui, Yasuyuki Konishi
  International Journal of Food Science and Technology 50, 871–877 (2015).

  • DOI: 10.1111/ijfs.12719

2014

Original Article

• "Characterization of a novel Morganella morganii bacteriophage FSP1 isolated from river water"
  Shogo Yamaki, Takuo Omachi, Yuji Kawai, Koji Yamazaki
  FEMS Microbiology Letters 359, 166–172 (2014).

  • DOI: 10.1111/1574-6968.12560
• "Growth Inhibition of Spore-forming Bacteria in Fish-paste Products by Nisin"
  Koji Yamazaki, Taku Tashiro, Shinya Shirahama, Joon-young Jun, Yuji Kawai
  Journal of the Japanese Society for Food Science and Techonology 61, 70–76 (2014).

  • DOI: 10.3136/nskkk.61.70

Review and Book

• "Development of a Rapid Enumeration Method Based on Fluorescence in situ Hybridization and the Control of Food-borne Pathogens"
  Koji Yamazaki
  Journal of the Japanese Society for Food Science and Technology 61, 259–267 (2014).

  • DOI: 10.3136/nskkk.61.259

Others

• "Utilization of Bacteriocins to the Control of Microbial Growth in Food"
  Shogo Yamaki, Koji Yamazaki
  Journal of the Brewing Society of Japan 109, 636–642 (2014).

  • DOI: 10.6013/jbrewsocjapan.109.636

2013

Original Article

• "Rapid Quantitative Detection of Salmonella enterica Using Fluorescence In Situ Hybridization with Filter-cultivation (FISHFC) Method"
  Shigemasa Shimizu, Ryouhei Aoi, Yui Osanai, Yuji Kawai, Koji Yamazaki
  Food Science and Technology Research 19, 59–67 (2013).

  • DOI: 10.3136/fstr.19.59

2011

Original Article

• "Rapid Quantification of Escherichia coli as an Indicator of Food Contamination Using Fluorescence in situ Hybridization with Filter Cultivation (FISHFC)"
  Ryohei Aoi, Shigemasa Shimizu, Koji Yamazaki, Tomoo Sawabe, Yuji Kawai
  Journal of the Japanese Society of Food Science and Technology 58, 483–489 (2011).

  • DOI: 10.3136/nskkk.58.483
• "Rapid Detection of Staphylococcus aureus Using Fluorescence in situ Hybridization with Filter-Cultivation (FISHFC) Method"
  Shigemasa Shimizu, Yosuke Kubosawa, Misato Matsuura, Yuji Kawai, Koji Yamazaki
  Japanese journal of food microbiology 28, 29–36 (2011).

  • DOI: 10.5803/jsfm.28.29

2010

Original Article

• "Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce"
  Shuji Yoshikawa, Hideyuki Kurihara, Yuji Kawai, Koji Yamazaki, Akira Tanaka, Takafumi Nishikiori, Tomoki Ohta
  Journal of Agricultural and Food Chemistry 58, 6410–6417 (2010).

  • DOI: 10.1021/jf904548u
• "Influence of medium components and growth conditions on Pediocin Iz.3.13 production by Pediococcus pentosaceus Iz.3.13, isolated from Japanese traditional fermented seafood"
  Tetsuya Kobayashi, Koji Yamazaki, Kominic Kasujja Bagenda, Yuji Kawai
  Bulletin of Fisheries Sciences Hokkaido University 60, 5–12 (2010).
• "Assessing and enhancing the antimicrobial effect of nisin in soy-seasoned salmon Oncorynchus keta roe using a Pediococcus pentosaceus fermentate and pectin"
  Dominic Kasujja Bagenda, Koji Yamazaki, Tetsuya Kobayashi, Yuji Kawai
  Fisheries Science 76, 395–401 (2010).

  • DOI: 10.1007/s12562-010-0217-7
• "Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)"
  Shuji Yoshikawa, Daisuke Yasokawa, Koji Nagashima, Koji Yamazaki, Hideyuki Kurihara, Tomoki Ohta, Yuji Kawai
  Food Microbiology 27, 509–514 (2010).

  • DOI: 10.1016/j.fm.2009.12.008