Fumiyuki Kobayashi

J-GLOBAL         Last updated: Aug 23, 2019 at 10:07
Fumiyuki Kobayashi
Nippon Veterinary and Life Science University

Research Areas


Academic & Professional Experience

Apr 2007
Mar 2010
Meiji University

Published Papers

Kobayashi Fumiyuki, Odake Sachiko
LWT-FOOD SCIENCE AND TECHNOLOGY   108 338-343   Jul 2019   [Refereed]
Masahiko Tamaki, Fumiyuki Kobayashi, Keisuke Suehiro, Shuichi Ohsato, Michio Sato
JOURNAL OF INTEGRATIVE AGRICULTURE   17(9) 2024-2030   Sep 2018   [Refereed]
Tamaki M, Kobayashi F, Ikeura H, Sato M
The plant pathology journal   34(4) 335-340   Aug 2018   [Refereed]
Kobayashi Fumiyuki, Odake Sachiko
BIOCHEMICAL ENGINEERING JOURNAL   134 88-93   Jun 2018   [Refereed]
H. Ikeura, H. Takahashi, F. Kobayashi, M. Sato, M. Tamaki
Journal of Horticultural Science and Biotechnology   1-8   Oct 2017   [Refereed]
© 2017 The Journal of Horticultural Science & Biotechnology Trust The use of microbubbles (MB) can improve the oxygen supply to plants grown under the deep flow technique of hydroponic culture. In a previous study, we compared the growth of koma...
Hiromi Ikeura, Hideaki Takahashi, Fumiyuki Kobayashi, Michio Sato, Masahiko Tamaki
Journal of Plant Nutrition   40 115-127   Jan 2017   [Refereed]
© 2016 Taylor & Francis Group, LLC.To provide the necessary oxygen for plant growth, the effectiveness of different generating methods of microbubbles (MB), a gas-water circulation type or a pressurization type (pressurization treatment), was inve...
F. Kobayashi, S. Odake, T. Miura, R. Akuzawa
LWT - Food Science and Technology   71 221-226   Sep 2016   [Refereed]
© 2016 Elsevier LtdThe inactivation efficiency of a two-stage system with low-pressure CO2 microbubbles (two-stage MBCO2) on Escherichia coli in physiological saline (PS) and commercial sterilized bovine milk (CBM), and aerobic bacteria in unpaste...
Fumiyuki Kobayashi, Sachiko Odake, Ken Kobayashi, Hiroshi Sakurai
Journal of Food Engineering   171 52-56   Feb 2016   [Refereed]
© 2015 Elsevier Ltd. The effect of pressure in the mixing vessel on the inactivation of enzymes and hiochi bacteria and on the change in free amino acid content in unpasteurized sake (UPS) using a two-stage system of low-pressure carbon dioxide mi...
Fumiyuki Kobayashi, Sachiko Odake
Food Control   71 365-370   Jan 2017   [Refereed]
© 2016 Elsevier Ltd.The effects of intracellular acidification and damage of cellular membrane on the inactivation of Saccharomyces pastorianus by a two-stage method of low-pressure carbon dioxide microbubbles (two-stage MBCO2) were investigated. ...


日本獣医生命科学大学研究報告(CD-ROM)   (63) 146-147   Dec 2014
小林 史幸
日本獣医生命科学大学研究報告   (62) 64-67   Dec 2013
小林 史幸, 小竹 佐知子, 早田 保義
Fine chemicals   40(9) 54-62   Sep 2011
宇野良子, 小林史幸, 篠原和子, 小竹佐知子
人工知能学会全国大会論文集(CD-ROM)   31st(0) ROMBUNNO.2P2‐OS‐18a‐2-2P2OS18a2   2017
浦上財団研究報告書   16 150-159   Mar 2009
三島海雲記念財団年次報告書   2017 40   Nov 2017

Books etc

Chapter 7, Application of a two-stage system with pressurized carbon dioxide microbubbles for inactivating enzymes and microorganisms in unpasteurized sake and unfiltered beer
Fumiyuki Kobayashi
Elsevier Inc.   2019   ISBN:978-0-12-815701-5
In “Alcoholic Beverages, Volume 7: The Science of Beverages”, edited by Alexandru Mihai Grumezescu and Alina Maria Holban
Chapter 6, Inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer
Fumiyuki Kobayashi
Nova Science Publishers Inc., NY   2016   ISBN:978-1-63485-704-8
n “Beer: Production, Consumption and Health Effects”, edited by William H. Salazar

Conference Activities & Talks

小林史幸, 金平直, 小竹佐知子
日本食品工学会年次大会講演要旨集   25 Jul 2018   
北山釆奈, 小林史幸, 小竹佐知子
日本官能評価学会誌   15 Apr 2017   
安永元樹, 市野澤亮介, 高垣仁志, 小林史幸, 小竹佐知子
日本食品科学工学会大会講演集   25 Aug 2016   
北山采奈, 小林史幸, 小竹佐知子
日本官能評価学会誌   15 Apr 2016   
里田あかね, 小林史幸, 小竹佐知子
日本官能評価学会誌   15 Apr 2016   

Research Grants & Projects

Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(若手研究(B))
Project Year: 2011 - 2012    Investigator(s): Kobayashi FUMIYUKI
Bacterial spore could not be almost inactivated by low pressure carbon dioxide microbubbles (MNB-CO2), although D value in heating after the spores were treated by MNB-CO2 was shorter than that in only heating. It was suggested that inactivation o...
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(若手研究(B))
Project Year: 2009 - 2010    Investigator(s): Fumiyuki KOBAYASHI
Microbicidal mechanism of carbon dioxide micro-and nano-bubbles at a lower pressure (MNB-CO_2) were investigated and Hiochi bacteria and enzymes in unpasteurized sake were inactivated by the MNB-CO_2. There were no phenomena that Sachharomyces cer...