Tomita Satoru

トミタサトル | Tomita Satoru

Affiliation and department：
Job title： Researcher

Research field (2)： Food sciences , Applied microbiology

Research keywords (6)： metabolomic analysis , NMR , metabolomics , lactic acid bacteria , fermented food , microorganism

Research theme for competitive and other funds (11)：

2022 - 2026 Research and development of edible insect-based fermented foods toward sustainable food production
2024 - 2026 国産チーズ・ブランド化事業
2023 - 2026 国産ダイズの用途拡大に向けたフードテック企業等支援基盤の整備
2021 - 2025 網羅的な細胞組織構造・オミクス分析で解析する真の低温障害発生メカニズム
2021 - 2024 国産チーズ・イノベーション事業

Show all

Papers (42)：

Satoru Tomita, Takashi Inaoka, Akihito Endo, Sanae Okada. Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves. Food Chemistry. 2024. 437. 137934-137934
Hiroya NISHIMURA, Yuh SHIWA, Satoru TOMITA, Akihito ENDO. Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan. Bioscience of Microbiota, Food and Health. 2024. 43. 1. 29-42
Yasumasa Ando, Takashi Watanabe, Takahiro Orikasa, Satoru Tomita. Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding. Food and Bioprocess Technology. 2023
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, et al. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. Journal of Dairy Science. 2023. 106. 10. 6701-6709
Satoru Tomita, Yasumasa Ando, Takashi Watanabe, Masayasu Nagata. Physical, chemical, and physiological characterization of the reactions preceding chilling injury-induced cell membrane damage in cucumber. Postharvest Biology and Technology. 2023. 201. 112349

ｍore...

MISC (31)：

Application of Metabolome Analysis to High-Throughput Screening of Lactic Acid Bacteria Starter Cultures. 2022. 57. 12. 1-4
冨田理. 木曽の「すんき」に受け継がれる伝統的発酵食品の知恵. 月間フードケミカル. 2021. 37. 11. 70-75
冨田理. 発酵漬物と塩ー低塩で活気づく乳酸菌ー. 日本生物工学会誌. 2021. 99. 10. 546
冨田理. 食品における多成分の一斉分析ーフードミクスによる特徴解析と品質評価ー. 創造. 2021. 47. 14-20
Satoru Tomita. Quality Evaluation of Commercial Baker’s Yeast Produced in 2019 in Japan. Technical Reports of The Japan Yeast Industry Association. 2020. 90. 4-10

ｍore...

Patents (7)：

ｍore...

Books (1)：

Education (1)：

Professional career (1)：

Work history (6)：

2021/04 - 現在 NARO Food Research Institute, Division of Food Processing and Biomaterials Research, Biomaterials Development Group Senior Researcher
2018/04 - 2021/03 NARO Food Research Institute
2015/04 - 2018/03 NARO Food Research Institute
2013/11 - 2015/03 NARO National Food Research Institute
2011/06 - 2013/10 NIZO food research / Top Institute Food and Nutrition Health Division Postdoc researcher

Show all

Committee career (3)：

Awards (3)：

2023/03 - Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) Hot Topics Award at Annual Meeting in 2023 Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus koji molds
2016/10 - The Japan Society for Analytical Chemistry Hot Article Award Analytical Science Direct Imaging of Carboxymethyl Cellulose-mediated Aggregation of Lactic Acid Bacteria Using Dark-field Microscopy
2009/07 - 日本乳酸菌学会 2009年度大会若手優秀発表賞 Lactobacillus plantarum種内における細胞壁テイコ酸の構造多様性と合成遺伝子の比較解析

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page