乳酸菌(にゅうさんきん)

にゅうさんきん
noun
lactic acid bacteria
foodhealthscience
1. lactic acid bacteria; lactobacilli
Bacteria that turn sugar into lactic acid. They ferment yogurt, pickles, miso, and many other foods, and are widely advertised in Japan as good for the gut.
乳酸菌(にゅうさんきん)は体(からだ)にいい。
Lactic acid bacteria are good for you.
ヨーグルトには乳酸菌(にゅうさんきん)が多(おお)く含(ふく)まれている。
Yogurt contains a lot of lactic acid bacteria.
漬物(つけもの)や味噌(みそ)など、日本(にほん)の発酵(はっこう)食品(しょくひん)の多(おお)くは乳酸菌(にゅうさんきん)の働(はたら)きで作(つく)られる。
Many Japanese fermented foods, such as pickles and miso, are made through the action of lactic acid bacteria.

乳酸(にゅうさん) (lactic acid) + 菌(きん) (bacteria). Common on food packaging and in health advertising.

Common collocations

  • 乳酸菌(にゅうさんきん)飲料(いんりょう): lactic acid bacteria drink (such as Yakult)
  • 乳酸菌(にゅうさんきん)入(い)り: containing lactic acid bacteria
  • 植物性(しょくぶつせい)乳酸菌(にゅうさんきん): plant-derived lactic acid bacteria

Similar words

  • 善玉菌(ぜんだまきん): good bacteria — the gut-health category lactic acid bacteria belong to
  • 悪玉菌(あくだまきん): bad bacteria — the opposite category
  • ビフィズス菌(きん): bifidobacteria — another good-bacteria group, often paired with lactic acid bacteria

Related Words

Compare: 善玉菌(ぜんだまきん) (good bacteria)
general
Added 2026.10.19 9:19 · Revised 2026.10.19 9:24
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