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研究業績
Koyama, K., Hokunan, H., Hasegawa, M., Kawamura, S., Koseki, S., Do bacterial cell numbers follow a theoretical Poisson distribution? Comparison of experimentally obtained numbers of single cells with random number generation via computer simulation, 2016, Food microbiology 60, 49–53.
Koyama, K., Hokunan, H., Hasegawa, M., Kawamura, S., Koseki, S. 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 Environment, 2017, Applied and Environmental Microbiology. 83: e02974-16.
Koyama, K., Hokunan, H., Hasegawa, M., Kawamura, S., Koseki, S. Estimation of the probability of bacterial population survival: Development of a probability model to describe the variability in time to inactivation of Salmonella enterica, 2017, Food Microbiology. 68, 121–128.
Koyama, K., Abe, H., Kawamura, S., Koseki, S. Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells, 2019, International Journal of Food Microbiology, 290, 125-131.
Koyama, K., Abe, H., Kawamura, S., Koseki, S. Calculating stochastic inactivation of individual cells in a bacterial population using variability in individual cell inactivation time and initial cell number, Journal of Theoretical Biology, 469, 172–179.
Hokunan, H., Koyama, K., Hasegawa, M., Kawamura, S., Koseki, S. Survival kinetics of Salmonella enterica and enterohemorrhagic Escherichia coli on a plastic surface at low relative humidity and on low water activity foods, 2016, Journal of Food Protection 79, 1680–1692.
Abe, H., Koyama, K., Kawamura, S., Koseki, S. Stochastic evaluation of Salmonella enterica lethality during thermal inactivation, 2018, International Journal of Food Microbiology, 285, 129-135.
Abe, H., Koyama, K., Kawamura, S., Koseki, S. Stochastic modeling of variability in survival behavior of Bacillus simplex spore population during isothermal inactivation at the single cell level using a Monte Carlo simulation, 2019, Food Microbiology, 82, 436-444.
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