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Microorganisms

Bacteria

Japanese: バクテリア（細菌）

The English-derived term for bacteria. Single-celled prokaryotic microorganisms that include many species involved in fermentation such as LAB and acetic acid bacteria.

Bacteria is an English-derived loanword used in Japanese. In everyday conversation it is nearly synonymous with the Japanese term 'saikin,' though in scientific contexts it can carry broader connotations.

Bacteria are single-celled microorganisms classified as prokaryotes. They lack a nuclear membrane, with their DNA existing in a naked state within the cell. They are fundamentally different in cell structure from fungi like yeast and mold.

Bacteria involved in fermented foods are diverse, but among them, lactic acid bacteria and acetic acid bacteria are the two major forces supporting food cultures worldwide.

Related words

Lactic acid bacteria (LAB)

A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.

Acetic acid bacteria (Acetobacter / Gluconobacter)

Aerobic bacteria that oxidize alcohol into acetic acid. Essential for vinegar production, they are also involved in kombucha fermentation.

Bacteria

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.

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