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Satoru Tomita

Showing results (1-10 of 38) with videos related to

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FEMS Microbiology Letters|February 9, 2017
A rapid NMR-based method for discrimination of strain-specific cell wall teichoic acid structures reveals a third backbone type in Lactobacillus plantarumSatoru Tomita, Naoto Tanaka, Sanae Okada
Food Chemistry|April 16, 2018
NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leavesSatoru Tomita, Toshihide Nakamura, Sanae Okada
Bioscience, Biotechnology, and Biochemistry|March 2, 2019
Aggregation of <i>Lactobacillus brevis</i> associated with decrease in pH by glucose fermentationKatsuichi Saito, Satoru Tomita, Toshihide Nakamura
Food Chemistry|November 13, 2023
Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leavesSatoru Tomita, Takashi Inaoka, Akihito Endo, et al.
Bioscience of Microbiota, Food and Health|January 8, 2024
Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of JapanHiroya Nishimura, Yuh Shiwa, Satoru Tomita, et al.
Bioscience, Biotechnology, and Biochemistry|June 10, 2022
Garland chrysanthemum consumption ameliorates age-related hearing loss in C57BL/6 mouse; model system to explore hearing loss prevention foods in a short periodHideaki Oike, Satoru Tomita, Hitoshi Koyano, et al.
Current Opinion in Microbiology|July 2, 2013
Cell surface-associated compounds of probiotic lactobacilli sustain the strain-specificity dogmaPeter A Bron, Satoru Tomita, Annick Mercenier, et al.
Journal of Bioscience and Bioengineering|December 13, 2019
Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leavesSatoru Tomita, Jun Watanabe, Toshihide Nakamura, et al.
Food Chemistry. Molecular Sciences|April 13, 2022
Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in <i>nozawana</i> pickle fermentationSatoru Tomita, Jun Watanabe, Takeshi Kuribayashi, et al.
Pharmacological Research|October 13, 2012
The quest for probiotic effector molecules--unraveling strain specificity at the molecular levelI-Chiao Lee, Satoru Tomita, Michiel Kleerebezem, et al.
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
FEMS Microbiology Letters|February 9, 2017
A rapid NMR-based method for discrimination of strain-specific cell wall teichoic acid structures reveals a third backbone type in Lactobacillus plantarumSatoru Tomita, Naoto Tanaka, Sanae Okada
Food Chemistry|April 16, 2018
NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leavesSatoru Tomita, Toshihide Nakamura, Sanae Okada
Bioscience, Biotechnology, and Biochemistry|March 2, 2019
Aggregation of <i>Lactobacillus brevis</i> associated with decrease in pH by glucose fermentationKatsuichi Saito, Satoru Tomita, Toshihide Nakamura
Food Chemistry|November 13, 2023
Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leavesSatoru Tomita, Takashi Inaoka, Akihito Endo, et al.
Bioscience of Microbiota, Food and Health|January 8, 2024
Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of JapanHiroya Nishimura, Yuh Shiwa, Satoru Tomita, et al.
Bioscience, Biotechnology, and Biochemistry|June 10, 2022
Garland chrysanthemum consumption ameliorates age-related hearing loss in C57BL/6 mouse; model system to explore hearing loss prevention foods in a short periodHideaki Oike, Satoru Tomita, Hitoshi Koyano, et al.
Current Opinion in Microbiology|July 2, 2013
Cell surface-associated compounds of probiotic lactobacilli sustain the strain-specificity dogmaPeter A Bron, Satoru Tomita, Annick Mercenier, et al.
Journal of Bioscience and Bioengineering|December 13, 2019
Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leavesSatoru Tomita, Jun Watanabe, Toshihide Nakamura, et al.
Food Chemistry. Molecular Sciences|April 13, 2022
Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in <i>nozawana</i> pickle fermentationSatoru Tomita, Jun Watanabe, Takeshi Kuribayashi, et al.
Pharmacological Research|October 13, 2012
The quest for probiotic effector molecules--unraveling strain specificity at the molecular levelI-Chiao Lee, Satoru Tomita, Michiel Kleerebezem, et al.
Pageof 4