Bacteria
Japanese: 細菌（バクテリア）
Single-celled microorganisms without a nuclear membrane (prokaryotes). Many fermentation-related organisms including lactic acid bacteria, acetic acid bacteria, and natto bacteria are classified as bacteria.
Bacteria are single-celled organisms without a nuclear membrane—prokaryotes. They are arguably the most numerous and diverse group of living things on Earth.
Lactic acid bacteria, acetic acid bacteria, natto bacteria—all active players in fermentation are bacteria. They differ fundamentally in cell structure from yeast and molds (fungi), and are generally smaller.
Their division speed is astonishing; under favorable conditions, some can double in just 20 minutes. This reproductive power is the driving force that propels fermentation forward in a short time. A first step into the world of fermentation.