発酵菌(はっこうきん)

はっこうきん
noun
fermentation microbe; fermenting bacteria
science
1. fermentation microbe; fermenting bacteria
Microorganisms such as bacteria and yeast that cause fermentation, used in making foods like miso, natto, and yogurt.
発酵菌(はっこうきん)の働(はたら)きで味噌(みそ)ができる。
Miso is made through the action of fermentation microbes.
ヨーグルトには体(からだ)によい発酵菌(はっこうきん)が含(ふく)まれている。
Yogurt contains fermentation microbes that are good for the body.
温度(おんど)が低(ひく)すぎると、発酵菌(はっこうきん)が十分(じゅうぶん)に働(はたら)かない。
If the temperature is too low, the fermentation microbes do not work fully.

Composed of 発酵(はっこう) ('fermentation') + 菌(きん) ('bacteria, microbe'). A general term for the microorganisms — bacteria, yeast, and mold — that drive fermentation in food production.

Common collocations

  • 発酵菌(はっこうきん)を培養(ばいよう)する: to culture fermentation microbes

Similar words

  • 乳酸菌(にゅうさんきん): lactic acid bacteria — a specific type of fermentation microbe
  • 酵母(こうぼ): yeast — used to ferment bread and alcohol
general
Added 2026.7.19 9:19 · Revised 2026.9.2 13:02
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