Fermentation Bacteria Database

Japan's designated "National Fungus." This filamentous mold is used in koji production and generates abundant enzymes (amylase, protease) that break down starch and proteins. It forms the foundation of Japan's fermented food culture.

A variant of Bacillus subtilis that ferments soybeans into natto. Forms heat-resistant spores that survive 100°C. Produces nattokinase, a thrombolytic enzyme drawing attention for cardiovascular disease prevention.

【2024 MAJOR WARNING】Multiple kidney disease cases and deaths reported due to Kobayashi Pharmaceutical's red yeast rice supplement. May produce harmful substances including citrinin (nephrotoxin) and puberulic acid. The Ministry of Health is conducting ongoing investigations.

A plant-based lactic acid bacterium highly resistant to stomach acid and bile, reaching the intestines alive. Numerous superior strains have been discovered in traditional Japanese pickles (nukadoko, nozawana), making it one of the most actively researched lactic acid bacteria.

A unique lactic acid bacterium that thrives in up to 18% salt concentration. Essential for maturing soy sauce and miso, contributing to umami (glutamic acid) production. Recently attracting attention for hypertension prevention.

Acetic acid bacteria that oxidize ethanol into acetic acid. Unique strains exist in Japanese black vinegar (tsubozu), which is rich in amino acids. Recent studies are revealing mechanisms behind its fatigue recovery and weight management effects.

Black koji mold used in Okinawa's awamori. Officially classified as an independent species in 2012. Produces large amounts of citric acid, preventing contamination. Essential for shochu production suited to Japan's climate.

【MAXIMUM DANGER】An anaerobic bacterium producing the most potent neurotoxin in nature (botulinum toxin). Contamination in sealed low-acid foods (honey, izushi, homemade preserves) is a concern. Honey is strictly forbidden for infants under 1 year old.

Lactic acid bacteria found in sake's 'shubo' (yeast starter). Highly resistant to low temperatures and high alcohol. Recently confirmed in clinical studies to improve atopic dermatitis, gaining attention as a functional ingredient.

An osmotolerant yeast adapted to high-salt and high-sugar environments. Produces HEMF, soy sauce's signature aroma compound, making it the key player in soy sauce flavor. Also involved in umeboshi fermentation.

One of the main lactic acid bacteria in nukadoko (rice bran bed). Produces pediocin, a bacteriocin that suppresses food poisoning bacteria like Listeria. Research into food preservation applications is advancing.

The most abundant beneficial bacterium in the human gut. Dominant in breastfed infants and decreases with age. Recent research on the 'gut-brain axis' connection to depression and anxiety disorders is progressing rapidly.

The 'Kyokai yeast' managed by the Brewing Society of Japan supports sake quality. Numbered 1 through 28, each has different aroma and flavor profiles. Latest research highlights the functional compound glutathione produced by these yeasts.

A koji mold specialized for soy sauce production. Features exceptionally high protease activity, efficiently breaking down soy protein into umami amino acids. Recently studied for its role in breaking down isoflavone glycosides with potential cancer-prevention effects.

A 2022 study confirmed this species' involvement in some traditional amazake. The previously overlooked role of yeast in amazake fermentation is becoming clearer. Has unique sugar metabolism suited to low-alcohol fermentation.

Reclassified into the new genus 'Ligilactobacillus' in a 2020 phylogenetic revision. Uniquely inhabits both the oral cavity and intestines. Research is ongoing into applications for both periodontal disease prevention and intestinal immunity.

A novel Bacillus subtilis strain isolated from traditional Japanese natto. Highly resistant to stomach acid, bile, and lysozyme, reaching the intestines alive. A next-generation probiotic confirmed in randomized double-blind trials to improve body weight, blood sugar, and cholesterol.

A specialized gut bacterium that degrades and regenerates the intestinal mucus layer (mucin). 2025 research continues to reveal its benefits for obesity, type 2 diabetes, and mental disorders. Recognized worldwide as a 'next-generation beneficial bacterium' that strengthens the intestinal barrier and prevents chronic inflammation. Research in Japan is also accelerating rapidly.